Case Study: Blue Plate Catering saved $10,000 in annual overtime after switching from Excel to When I Work

Key results

The challenge

David Porto, Co-Owner of Blue Plate Catering, built schedules in Excel and emailed updates manually while tracking employees' hours by hand. The process took at least 15 to 20 hours a week and made labor costs hard to control.

The solution

Blue Plate Catering switched to When I Work for scheduling and attendance, letting employees manage their own shifts and giving managers clearer visibility into labor hours.

The results, in context

After implementing When I Work, David reduced time spent scheduling and preparing payroll timesheets from 15 to 20 hours a week to 20 minutes, saving 19 hours weekly across 70 employees. Better labor-cost visibility saved the business over $10,000 annually in overtime.

Products used