Obsessed with the success of independent hospitality brands.
Imagine transforming your hospitality business into a seamlessly efficient operation with happier staff and loyal customers, all through the power of AI and automation.
Kinetic Management Systems, or KMS, is an integrated solution specifically designed for hospitality operators looking to scale their businesses.
Jason Littrell, a hospitality management consultant has over a decade of real world experience helping bars and restaurants increase their profitability and streamline their operations.
We've seen firsthand how these challenges can limit the success of even the most passionate operators. We care about helping you achieve your full potential because we believe in the impact a well-run hospitality business can have on its community and its employees.
By leveraging KMS, you have the opportunity to boost your revenue by up to 30% within just three months, while reducing operational headaches and enhancing guest satisfaction.
To get started, visit our website and sign up for a free demo. Our team will walk you through the system and show you how KMS can be tailored to meet your unique needs.
We're not just offering a set of tools; we're providing a path to a more profitable and enjoyable business. This is a movement towards smarter, more efficient hospitality management, and we want you to be a part of it. Whether you join us now or later, the shift towards automation and AI is happening. We'd love to have you with us from the start.
Core Values
1. Innovation:
We continuously seek and implement cutting-edge technology to provide independent restaurants and spirits brands with the most effective tools for success.
2. Integrity:
We operate with honesty and transparency, ensuring our clients receive genuine value and trustworthy support.
3. Collaboration:
We believe in the power of teamwork, both within our organization and with our clients, to achieve shared goals and create a supportive community.
4. Excellence:
We are committed to delivering the highest quality services and support, striving for excellence in everything we do to elevate our clients' businesses.
5. Client-Centric:
Our clients' needs and success are at the heart of our business. We tailor our solutions to meet their specific challenges and objectives, ensuring personalized and impactful results. Solving the problem will always be the direction of our products and services.
6. Adaptability:
We embrace change and are agile in our approach, ready to adapt to the evolving needs of the hospitality and spirits industries.
7. Sustainability:
We promote sustainable business practices that benefit not only our clients but also the broader community and environment, supporting long-term success and responsible growth.
8. Continuous Improvement:
We are dedicated to learning and growing, constantly enhancing our coaching, strategy, systems, and support to better serve independent restaurants and spirits brands.
9. Empowerment:
We aim to empower our clients with the knowledge, tools, and support they need to independently drive their businesses forward, fostering a culture of self-reliance and innovation.
10. Strategic Guidance:
We provide insightful and actionable strategies to help our clients navigate their business challenges and achieve their goals effectively.
11. Comprehensive Support:
Our commitment to ongoing support ensures that our clients always have the assistance they need to implement and sustain our solutions successfully.
Schedules. Overtime. Waste.
Overstaffed Oliver runs a popular casual dining restaurant.
Every week, he spends 3 hours building the schedule manually. Texting people. Fixing conflicts. Dealing with last-minute callouts.
And every month, he's shocked when he sees his labor costs: 38% of revenue.
Industry standard is 28-32%. He's bleeding 6-10 points.
Why? Because his scheduling is a mess:
Monday lunch: 6 servers for 12 tables (needs 3)
Friday dinner: 4 servers for 40 tables (needs 7)
Random overtime because he forgot who worked 38 hours already
People clocking in 15 minutes early every shift (adds up fast)
According to the National Restaurant Association, poor scheduling practices cost the average restaurant $2,000-$5,000 per month in wasted labor.
Oliver's problem isn't his staff. It's that he has no scheduling system.
YOUR ONE STRATEGY LAB THING TODAY: 'Schedule to Demand, Not to Habit'
Most restaurant owners schedule the same way every week:
"We always have 5 servers on Saturday night." "Joe works Monday and Tuesday, that's just his schedule." "We need 3 bartenders on weekends."
But your actual traffic fluctuates. You're overstaffed on slow days and understaffed on busy ones.
You schedule based on tradition, not data.
HERE'S WHAT SMART SCHEDULING LOOKS LIKE:
Instead of guessing, your system shows you:
Historical sales data by day/time
Projected covers based on reservations
Current labor percentage in real-time
Who's approaching overtime (40 hours)
Who's available (without texting everyone)
Actual clock-in times vs scheduled times
Then you build schedules based on ACTUAL DEMAND:
LAST MONDAY:
Scheduled: 6 servers (anticipated busy day)
Actual sales: $2,100
Labor cost: $420 (20% - way too high for slow lunch)
Should have scheduled: 3-4 servers
THIS MONDAY (with data):
Schedule: 4 servers
Projected sales: $2,200
Labor cost: $308 (14% - optimal)
Savings: $112 for ONE SHIFT
Multiply that across 30 shifts per month = $3,360 saved.
THE AUTOMATION FEATURES THAT MATTER:
Smart scheduling systems handle:
Auto-scheduling based on sales projections
Overtime alerts (before it happens)
Shift swaps without manager approval (within rules)
Clock-in notifications (so you know who's running late)
Labor cost tracking in real-time during service
Mobile access (approve time-off requests from your phone)
WHAT'S POSSIBLE IN 60 DAYS:
You optimize your labor costs:
Reduce labor percentage from 38% to 31%
Eliminate unplanned overtime (saves $800/month)
Cut scheduling time from 3 hours to 20 minutes per week
Reduce overstaffing on slow shifts
Eliminate understaffing on busy shifts (better service = better tips = happier staff)
On a $50K/month restaurant, dropping labor from 38% to 31% = $3,500/month savings.
That's $42,000 annually just from smarter scheduling.
THE SIMPLE FIRST STEP:
Track your labor percentage by shift for 30 days.
Create a simple spreadsheet:
Date/Shift
Sales
Labor cost
Labor percentage
You'll quickly see patterns: "We're always overstaffed on Tuesday lunch" "Friday dinner we're cutting it too close" "We're paying 4 people to close when 2 could do it"
Then adjust. Test. Measure again.
YOUR ACTION STEP: Calculate your current labor percentage. If it's over 32%, you're leaving money on the table. Pull last month's data and find your most wasteful shifts.
Want the complete scheduling optimization system with labor tracking templates and automation workflows? It's all inside the 14-Day Restaurant Accelerator.
We got this, Jason | The Strategy Lab
P.S. Your staff doesn't want to stand around on slow shifts any more than you want to pay them to. Smart scheduling is better for everyone.
P.P.S. Every percentage point of labor cost you save goes straight to your bottom line. A 5-point improvement on a $600K restaurant = $30K more profit annually.
#strategylab #wegotthis
About KMS
Jason Littrell - Management Consultant & Industry Innovator
With over two decades of experience in the hospitality industry, Jason Littrell has established himself as a leading consultant and strategist, specializing in helping bars and restaurants maximize their efficiency and profitability. His expertise spans a wide range of essential areas, including operational management, staff training, customer experience, and technology integration.
Jason is the founder of Kinetic Management Systems, a cutting-edge suite of tools designed to automate and optimize the day-to-day operations of hospitality businesses. Through his systems, Jason offers solutions for everything from staff recruitment and onboarding to customer retention and feedback management. His approach combines innovative technology with proven strategies to deliver results that are both measurable and scalable.
A passionate educator and speaker, Jason regularly hosts workshops and seminars, sharing his knowledge on how to leverage AI and automation to thrive in a competitive market. His insights are rooted in practical experience, having worked on the ground in various capacities within the industry—from bartender to manager, and now, consultant.
Jason also manages a vibrant online community, "Bar Teams," where he fosters discussions and collaboration among hospitality professionals. Here, members gain access to exclusive content, including training sessions, industry news, and peer support.
His commitment to excellence and innovation in hospitality has not only transformed the operations of numerous establishments but has also inspired many to pursue and achieve greater success. Jason's work is driven by a core belief: that the right mix of people, processes, and technology can turn any hospitality business into a thriving, profitable enterprise.
