Key Figures for Measuring Staff Costs
-Total cost of labor - wages plus all on-costs. Some are not paid at the same time as wages, but are still a part of the weekly cost such as workers compensation premiums. Some payroll packages will not produce all these figures.
-Labor cost per hour: how much is it costing for each hour you are open?
-Fixed and variable wage costs: the staff you must have, and those you can call in as needed. For a large business, a flexible and permanent workforce gives the greatest productivity, but it needs work to create the structure. The old days of turning on and off the supply of workers, like a tap, are almost over.
-Number of hours worked: total hours, and measured by department.
-Number of staff: full-time, part-time and casual/hourly staff. Generally, we want fewer people working more hours -- what's your ideal?
-Value of accrued annual leave: the cost that's 'waiting in the wings'.
-Roster Costeris an excellent way to work out in advance the cost of the weekly wage bill - it should be completed before the schedule is placed on display.
Source http://www.restaurantnewsresource.com
 Louis Theodos, Vice President Louis Theodos joined HRI Services Inc. in 2007. With over 30 years at Anthony's Pier 4 Restaurant as General Manager, he has experience in all facets of the restaurant business, including training of managers and servers, bar serving and kitchen organization. Louis is a very valuable asset in assisting sellers in the sale of their business and real estate. His knowledge and experience enhances the services of HRI and their ability to offer the best assistance to any seller or buyer.
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