Hiring, retaining and training good quality staff is one of the biggest challenges facing any hospitality business especially when workers are looking for a place to work with good vibes, schedule flexibility, and variety of work tasks.
In the big London food fight that happens to keep and hire the best staff the main battleground is how much they get paid.
In food retail, “fully-loaded” is a term more frequently tossed around with an ambitious burger order than in the consideration of staff costs. When taking into account insurance, pensions and holiday pay, employers should add between 15 - 20% to the base hourly rate when calculating the actual hourly costs. A failure to consider the “fully loaded” cost of staff will, at best, render certain business KPIs such as staff cost / sales misleading and, at worst, sink your business.
Topics: Understanding costs
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