Case Study: Blue Plate Catering achieves $10K annual overtime savings and 19 hours/week time savings with When I Work

Switching from Excel saved $10K in overtime labor costs

Blue Plate Catering, a 70-employee hospitality and food service business co-owned by David Porto, was spending 10–15 hours each week creating schedules and tracking hours in Excel. Manual scheduling and emailing updates were time-consuming and made it difficult to control labor costs as the business grew.

After implementing When I Work’s Scheduling and Attendance tools, David cut scheduling and timesheet prep from roughly 15–20 hours a week to about 20 minutes, saving an estimated 19 hours weekly and over $10,000 annually in overtime. The app also increased employee accountability and gave the team more control over their schedules.

Blue Plate Catering

David Porto

Co-Owner