This summer, City Park Grill has been beating sales records almost every week compared to data from previous years. On server schedules each week and during pre-shift line-ups, we include the lunch, dinner, and bar sales of the day for the previous year as a benchmark and projection of how the day will go. With this knowledge, servers and bartenders will know how to prepare for their upcoming shift and we are able to mention specific patterns that we see to help the shift run smoothly. Our inventory and budgeting is based on projections of sales done in previous years so that we can be prepared based on historical data. Labor reports are run each week in order to maintain an ideal labor percent of 20% or less. All of the management staff is involved in this process and has the authority to cut the floor when business slows down during the shift.