Case Study: Laissez‑Faire achieves streamlined rostering and reduced labour costs with Deputy

Deputy caters to Laissez-Faire so they can streamline their catering services

Laissez‑Faire is a family‑owned Sydney catering and café group operating two commercial kitchens and eight city cafés, with staff numbers that swell from 46 regular employees to up to 200 for events. Scheduling was a major headache: rosters were built on spreadsheets and circulated by email, with frequent phone calls and texts to cover sick calls or last‑minute changes, creating wasted time, rostering errors and difficulty managing labour costs.

Implementing Deputy automated rostering, matched staff by skills and credentials, and made shift swaps and leave requests a few clicks. On‑screen hours and cost totals, photo clock‑ins and leave/availability controls improved timesheet accuracy and professionalism, and reporting (tied to POS data) cut overtime and overstaffing—saving time and money while improving forecasting and service consistency.

Laissez-faire

Arthur Spiropoulus

Retail Manager