Staffing the Rota and Labour Cost %
This lesson is part of the course
In this lesson
You turn shift start and end times into paid hours, cost the rota with payroll on-costs, measure labour cost % and sales per labour hour, and find how many hours are over budget.
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Lessons in this course
- Cost per Cup: Beans, Milk, Cup & Lid Locked
- Pricing and Contribution Margin by Drink Locked
- Sales Mix, Average Ticket and the Pastry Attach Rate Locked
- Hourly Demand vs Bar Throughput: the Morning Peak Locked
- Staffing the Rota and Labour Cost % Locked
- Waste: Milk Spoilage, Unsold Pastries and the Daily Order Locked
- Rent, Fixed Costs and Break-even Drinks per Day Locked
- Loyalty Card, Subscription and Seasonal Menu Scenarios Locked