Free playbook

Step by Step

From 6 to 5 days. A possible revolution? The hands-on guide to shorten the work week in hospitality, without losing revenue.

Format: PDF · 54 pages
Price: Free
Year: 2023

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Why it exists

Less hours, better work: it can be done

Restworld and Studio Necchio built Step by Step by listening to restaurateurs, brands and labour-law consultants. The handbook combines testimonials, the legal framework and operating tools to shorten the work week in venues, without losing quality or margin.

What you'll find inside

Five blocks, from theory to the field

A full path: today's frictions, the legal framework, real cases, operating tools and how to measure the impact.

Today's frictions

"We've always done it this way", split shifts, unpredictable customer flows, missing procedure manuals: what really holds Italian hospitality back.

Labour law, made simple

With Studio Necchio: working hours, contracts, second-level bargaining, contractual dumping, overtime premiums, ROL. The legal framework you actually need to know.

Five restaurateurs, first-person

Interviews with Salvatore Salvo (Pizzeria Salvo), Daniel Canzian (Daniel), Francesco Fontana (Colapasta), Paolo Griffa (Caffè Nazionale) and Ilaria Puddu (Giolina, Gelsomina, Marghe).

Operating tools for your venue

Shift planning, corporate welfare, internal and external communication, recruitment with Restworld, cloud POS (Tilby), purchasing (Soplaya), productivity (Qodeup).

Measure and adjust

Pre and post implementation surveys, climate and productivity KPIs, continuous adjustments to take the model from pilot to steady state.

Voices from the field

Five restaurateurs who opened the worksite

They cut the work week in their venues. Here's how they did it, in their own words.

Salvatore Salvo
Pizza chef · Pizzeria Salvo · Naples
“To cover the extra staff cost we stayed open on holidays and extended our hours. People prefer more free time over a higher pay.”
Daniel Canzian
Chef · Ristorante Daniel · Milan
“By June 2023 we hit the 2022 goal: +30% on monthly pay for the team. You don't run the venue day by day, you set medium-long term goals.”
Francesco Fontana
Owner · Ristorante Colapasta · Collegno (TO)
“We did it during the pandemic: 2 days off instead of one and a half, without touching salaries. The only thing I regret? Not doing it sooner.”
Paolo Griffa
Michelin-star chef · Caffè Nazionale · Aosta
“With two consecutive days off, people are sharper and more motivated during service. They can fully immerse themselves in the work.”
Ilaria Puddu
Co-founder · Marghe, Gelsomina, Giolina · Italy
“Since the launch of our formats: 2 days off for everyone. The flexibility we offer comes back to us in the harder moments, autonomously.”