Warning: Undefined variable $row in /var/www/vhosts/bookpreview.info/httpdocs/include/database.php on line 41

Warning: Undefined variable $row in /var/www/vhosts/bookpreview.info/httpdocs/include/database.php on line 41
Staff in The Complete Guide to Buying a Cafe
The Complete Guide to Buying a Cafe
Practical Advice to Get it Right

Staff

This is a list of how often and where the term 'Staff' appears in the book The Complete Guide to Buying a Cafe.


Search result for 'Staff' in The Complete Guide to Buying a Cafe

Chapter 1: An Introduction
9.
"... free time. At work you will be relaxed. You will be an excellent leader of your Staff – a dependable bunch of people – maybe family, maybe a partner or friends. You will oversee work of your Staff whilst talking to customers, often sitting down with them to enjoy a coffee. Your ..."
"...Staffsupplies will file in and be spirited away by enthusiastic Staff whilst customers will congratulate you on your great food, reasonable prices and great service. At the end of the day you will cash up and smile as you count the takings. Your Staff will call to you, “Goodbye sir, ..."
31.
"... a café is still hard work. A café requires great all-round skills. You have to be good at customer service, physically adept, good with finances, able to sort out Staff problems, able to do your own marketing, a strong organiser, leader and general all-rounder. As a café owner you must ..."
39.
"... This might sound trivial; after all you can buy bread anywhere, can’t you? Can you replace your exquisite bread with standard plain bread? Is there a deli near you that has some stock? Do you have time to get in the car and go to the supermarket? Can your Staff open the café on their own? ..."
62.
"... running a café, but you do need to carefully choose the role you perform. Personally I didn’t enjoy working as a waiter, so I quickly adapted myself to become the barista. I chose to recruit Staff that were great communicators and great waitstaff, who were adept at building the ..."
70.
"... customers can be hard work. It sometimes took me weeks or months to make a connection with a customer but I noticed that Staff with the right personality often made the connection quicker. - Are you efficient and organised? - Are you productive and able to manage your time effectively? ..."
74.
"... and organised? - Are you productive and able to manage your time effectively? Are you organised? Can you make coffee, do rosters, call suppliers, complete order sheets, train Staff, design advertising, do your accounts? Can you shift quickly from one task to another? If you do not ..."
80.
"... not an option – it’s a necessity. - Are you good with numbers? - Every week you will add up prices, add up takings, check supplier orders, calculate food costs, pay suppliers, pay Staff, update your accounts. Solid financial management is essential. But there are people out there ..."
146.
"... owner performing role Keep tight control of cash, build relationships with customers Ensure high quality coffee, able to monitor fl oor Staff and cash register Build relationships with customers, ensure quality service / food output Highest cost role so saves greatest ..."

-------------------------------------------
"...Staffpeople just like to feel big and important – that’s OK! Some people like a little café that is more manageable but which won’t make them a fortune (generally). It is entirely up to you, so think about what you would prefer – something big with lots of Staff, something ..."

-------------------------------------------
9.
"... usually contain details such as: • Description of the café • Location • Hours of operation • Reason for sale • Equipment Staff • Financials. - An Example of a Business Summary - Café Mocha, 62 Pleasant Street, Pleasantville (nearest cross-street Nice ..."
55.
"... by the broker who is pitching the business in its best light • Figures are often altered to represent future scenarios • Assumptions are made about Staffing • Accuracy of information cannot be guaranteed • It does not take into account your own circumstances. However, prior to ..."
79.
"... states that each cost should fall into a category which makes up a particular percentage of turnover (ex GST), as follows: Category % Staff wages 25-35 Food 25-35 Rent 10-15 Other (utilities, insurance, repairs, etc.) 10-20 Profit Whatever is left! The percentage guide is useful, ..."
"...Staffercentage guide is useful, but the most important thing to remember is that there must be balance. For example, if the Staff costs are high, this should be balanced by the food costs or rent being a bit lower. You can see that if all your costs are at the ..."
"...Staffcafés will (illegally) take cash and not declare it as taxable “turnover”. i.e. they put it “in their pocket” rather than putting it through the till and therefore avoid paying the 10% GST on it. They also frequently use the cash to pay Staff who (for one reason or another) ..."
151.
"... part of assessing a café because it is likely to be one of your largest expenses, and it is one that should be tightly controlled. - Labour / Staff - Labour is the cost of your staff. Other staff expenses can sometimes be hidden under other categories, such as “Contractors” or ..."
152.
"... - Labour is the cost of your Staff. Other Staff expenses can sometimes be hidden under other categories, such as “Contractors” or “Consultants”. Labour also may or may not include the owner’s wages. It is important to identify where the owner’s wages are in the financials. ..."
"...Staffr costs, along with food costs are likely to be your biggest expense. Expect to have Staff costs between 25-35%. Many cafés choose to pay Staff in cash, i.e. not “on the books”. This is a hidden cost that can distort the true picture of how the business is ..."
156.
"... paid cash – but they may not always give you an honest answer. Remember, paying staff “off the books” with cash is illegal. - Roster vs Staff Costs - A key way to find out about staffing is to obtain a weekly roster. This roster should contain all staff working over a seven day ..."
158.
"... cash is illegal. - Roster vs Staff Costs - A key way to find out about Staffing is to obtain a weekly roster. This roster should contain all Staff working over a seven day period and should be broken down to an hourly level if possible. Ideally it should include: • Staff ..."
161.
"... contain all staff working over a seven day period and should be broken down to an hourly level if possible. Ideally it should include: Staff names • Staff roles e.g. team leader / supervisor / chef / waitress, etc. • Pay rate • Total hours worked by each staff member • Total ..."
162.
"... period and should be broken down to an hourly level if possible. Ideally it should include: • Staff names Staff roles e.g. team leader / supervisor / chef / waitress, etc. • Pay rate • Total hours worked by each staff member • Total $ staff cost per day • Total $ staff cost ..."
164.
"... it should include: • Staff names • Staff roles e.g. team leader / supervisor / chef / waitress, etc. • Pay rate • Total hours worked by each Staff member • Total $ staff cost per day • Total $ staff cost per week A good broker will give you a roster in this format. ..."
165.
"... roles e.g. team leader / supervisor / chef / waitress, etc. • Pay rate • Total hours worked by each staff member • Total $ Staff cost per day • Total $ staff cost per week A good broker will give you a roster in this format. Chances are the roster will be skewed ..."
166.
"... / supervisor / chef / waitress, etc. • Pay rate • Total hours worked by each staff member • Total $ staff cost per day • Total $ Staff cost per week A good broker will give you a roster in this format. Chances are the roster will be skewed towards indicating a lower staff ..."
168.
"... day • Total $ staff cost per week A good broker will give you a roster in this format. Chances are the roster will be skewed towards indicating a lower Staff level, so make several visits to the cafes and observe the number and type of Staff. - Analysing the Roster - To analyse ..."
172.
"... - Analysing the Roster - To analyse the roster the first thing you should do is to look at the wage costs in the financials and divide this by the number of weeks the café is open during the year. Next, compare this to the total weekly Staff costs in the roster. The costs will not be ..."
"...Staffther costs are known as variable costs, and they will tend to vary in direct relation to turnover. This makes sense when you consider that if you get busier you will need to buy more food to meet demand and more Staff to serve more customers. The opposite is also ..."

-------------------------------------------
"...Staffcafés restrict their operation to morning and lunchtime trade, but there are quite a few that also open at night. If you are looking at buying a café that is open at night think about the level of commitment that this will require. How will you manage the Staffing? What ..."
"...Staffurrounding businesses are also vitally important. Local businesses have customers that might also frequent your café. Local businesses represent a great potential market for loyal local customers, i.e. Staff working there. Look at the local businesses and ask how much footfall they might be able to generate – particularly big ..."
"...Stafft worry about the use of spas and sauna – the last thing you will feel like at the end of the day is a session at the gym. A nice sauna at the end of the day sounds like a nice way to unwind but by the time you ..."
180.
"... high, but will increase to levels that may make it hard for the café to remain profitable. Full-time Owner(s) 1 Casual Owner(s) 1 Full-time Staff 1 Casual Staff 5 Obtaining a copy of a detailed roster will help to identify how many staff are working in the business. You should ..."
181.
"... increase to levels that may make it hard for the café to remain profitable. Full-time Owner(s) 1 Casual Owner(s) 1 Full-time Staff 1 Casual Staff 5 Obtaining a copy of a detailed roster will help to identify how many staff are working in the business. You should reconcile the ..."
"...Staffning a copy of a detailed roster will help to identify how many Staff are working in the business. You should reconcile the information in the roster with the information in the business summary. However, the ultimate test is to observe the business and to identify who is working in ..."
187.
"... the business). Looking at things logically, if two people were to purchase this business they could slot in to cover the hours of both owners, but not the role of the chef. However, based on a sole owner of the business you’d have to pay Staff to replace the casual owner. Let’s add ..."
193.
"... per hour = $360 per week = $17, 280 per year 40 Hours x $15 per hour = $600 per week = $28,800 a year. Total to fill 12 hours of chef work + 40 hours of wait Staff work per annum = $46,080 Superannuation at 9% = $4147 Total “backfill” amount = $50,227 Suddenly this doesn’t look ..."
307.
"... but this figure should never exceed 9% of wages. Wages & Salaries $46,158 This amount equates to the wage of just over one person which seems a small amount. This could indicate that the owners are paying Staff cash. Postage $70 Rent $36,400 Rent is due to increase to ..."
318.
"... seems a little low so it is worth asking if they dispose of their rubbish themselves. Telephone $1,325 Training Costs $109 Uniforms $769 Is there a Staff uniform? Electricity $4,061 This is fairly typical for a café of this size. Gas $1,074 This is fairly typical for a café of this ..."

-------------------------------------------
26.
"... / outdoor seating? • Does it have an interesting menu? • Is service prompt, friendly and efficient? • Is the food good? • Do the Staff seem happy? • Are the owners present? (This may be difficult to tell, but look for the person usually giving the orders!) - You! - Ask ..."

-------------------------------------------
Chapter 8: Meeting The Owner
25.
"... it is run by two owners. Do you have any family working in the business? Try to identify any Staff paid cash or not paid at all – family working in the business but not claiming a wage (on paper) can make the business look more profitable than it actually is. Why are you selling the ..."
39.
"... to your financial analysis – if there is variation, ask why! What are your Staff costs per week? Compare this to your analysis of the roster – ask if it includes owners’ or family members’ wages or Staff paid by cash. What is the rent per week? Check against the business summary – ..."
44.
"... profit do you make per week? Check against the business summary – if it is different ask them to explain why it is different. - Staff Questions - Question What to look for How many chefs do you have? Casual? Full-time? There should be more than one chef in order to provide cover. ..."
48.
"... do any of the cooking. How many Staff? What is the break up – full time, part-time, etc Determine exact numbers of: wait Staff, baristas, chefs, kitchen hands. Determine whether each of these Staff are full-time, part-time or casual. Compare with roster information. How many staff are on, on ..."
49.
"... or casual. Compare with roster information. How many Staff are on, on a typical weekday / weekend? Compare this with your observational information / roster information. Watch for indications that the Staffing is less than you have observed. What rates do you currently pay staff? Obtain pay ..."
50.
"... that the staffing is less than you have observed. What rates do you currently pay Staff? Obtain pay rates for all Staff. Use this to populate the roster to calculate weekly Staff costs – compare this to the business summary. Do you have a sample roster? If they haven’t provided ..."
51.
"... calculate weekly staff costs – compare this to the business summary. Do you have a sample roster? If they haven’t provided this already ask for it. If they do not have one, ask what days / hours each Staff member works. Is there a staff handbook or operational guide? Most cafés are ..."
52.
"... what days / hours each staff member works. Is there a Staff handbook or operational guide? Most cafés are unlikely to have one of these (unless they are a franchise), but it is worth asking as it may help you to run the café easier in the future. Who runs the café when you are not ..."
187.
"... to look for What is the average turnover per week? What are your food costs per week? What are your Staff costs per week? What is the rent per week? How much profit do you make per week? Staff ..."
207.
"... are your staff costs per week? What is the rent per week? How much profit do you make per week? Staff Questions Question What to look for How many chefs do you have? Casual? Full-time? How many staff? What is the break up – full time, ..."
216.
"... Staff Questions Question What to look for How many chefs do you have? Casual? Full-time? How many Staff? What is the break up – full time, part-time, etc How many staff are on, on a typical weekday / weekend? What rates do you currently pay ..."
222.
"... you have? Casual? Full-time? How many staff? What is the break up – full time, part-time, etc How many Staff are on, on a typical weekday / weekend? What rates do you currently pay staff? Do you have a sample roster? Is there a staff ..."
228.
"... is the break up – full time, part-time, etc How many staff are on, on a typical weekday / weekend? What rates do you currently pay Staff? Do you have a sample roster? Is there a staff handbook or operational guide? Who runs the ..."
240.
"... weekday / weekend? What rates do you currently pay staff? Do you have a sample roster? Is there a Staff handbook or operational guide? Who runs the café when you are not available? Supplier Questions Question What to look ..."

-------------------------------------------
39.
"... cost of goods • Negligible competition (unlikely to change short term) Weaknesses • Small number of seats (limited revenue) • Dependence on key Staff • Part of strata scheme • Café trend changing from minimalism towards comfort Opportunities • Open 7 days • Open peak ..."

-------------------------------------------
20.
"... should take careful note of the following: - Trial observation form: - Busy periods, e.g. more than 50% full (note times) Staff competency How many staff on at one time? Average wait time for customers to be served Average wait time for customers to receive ..."
23.
"... following: - Trial observation form: - Busy periods, e.g. more than 50% full (note times) Staff competency How many Staff on at one time? Average wait time for customers to be served Average wait time for customers to receive drinks Average wait time for ..."
35.
"... wait time for customers to receive drinks Average wait time for customers to receive food Type of Staff working, e.g. barista / chef / waiters What tasks the owner is performing Days / hours worked by the owner What would you do ..."
81.
"... stock take you will be required to pay the café owner directly by cash or cheque. Ensure that the owner provides a receipt for this. - Staff roster - On settlement day it is your responsibility to ensure that you have staff available to work so you should ensure that you have contacted ..."
"...Staffttlement day it is your responsibility to ensure that you have Staff available to work so you should ensure that you have contacted Staff to work on the day and for the rest of the week. Ask the current owner for some help to do this. Ensure that you have ..."

-------------------------------------------
"...Staff the coffee machine and dishwasher are warming up I start to set up the rest of the café. When I first bought the café the previous owner took me through everything step by step and I wrote everything down and created step by step procedures. This now forms our ..."
24.
"... Now, I don’t recommend this to anyone but I found it was the best solution for a few reasons: • It meant that my Staff didn’t have to walk home large amounts of money in their pockets • It meant that I could bank the money the next day • The money was insured whilst “on the ..."
38.
"... aren’t too busy. So, we’re all set up and I only need one thing – Staff! I recruit Staff who are flexible with shifts so that I have adequate cover in all situations – this means that I have plenty of options which makes it easier to organise the weekly roster. “Good Morning!” ..."
"...Staffe a few minutes to enjoy my cappuccino and look out onto the street – and as I do so the waitress arrives. She’s dressed in black, hair pulled back, sensible shoes and happy to be here. She is one of many of my student waitresses, many of which live ..."
"...Staff comes and goes with the peak being between 12:00 and 2:00. After 2:00 I get a chance to sit down at a table and plug my laptop in and do some paperwork – I do this on a daily basis so that I don’t have to do it at ..."

Search result for 'Staff' in the FAQs of The Complete Guide to Buying a Cafe

There were no results for 'Staff' in the FAQs of The Complete Guide to Buying a Cafe

Search result for 'Staff' in Glossary of The Complete Guide to Buying a Cafe

Labour Cost
Variable costs
Roster

Fatal error: Uncaught Error: Undefined constant "testimonial" in /var/www/vhosts/bookpreview.info/httpdocs/newfooter.php:21 Stack trace: #0 /var/www/vhosts/bookpreview.info/httpdocs/newindexpage.php(66): require_once() #1 /var/www/vhosts/bookpreview.info/httpdocs/books.php(113): require_once('...') #2 {main} thrown in /var/www/vhosts/bookpreview.info/httpdocs/newfooter.php on line 21