It’s no secret that rising rates, higher bills, and staffing woes are taking a big toll on the Australian hospitality industry, which, outside of Europe, is the biggest in the world per capita.
That’s why we’ve crafted this special series of articles based on our findings from MICE 2024 (Melbourne International Coffee Expo), where expert industry panelists gathered to speak about how cafe and venue owners can run better businesses.
In Part 1, we cover how to manage staffing costs, with insights from Dave Makin, the founder of Axil Coffee, who shares his wisdom on how he deals with staffing costs at Axil, a brand that’s loved by coffee enthusiasts and who roast and supply to some of the country’s best venues.
With upwards of 300 staff and award rates and superannuation rising, Axil has always found staffing costs to be a major challenge and the biggest expense line on their P&L - which is why it’s so crucial to manage it.
Here, he shares some tips for how your venue can manage staffing costs.
It’s important to have systems in place that lead to staff efficiency, knowing that systems make life much easier for staff - and for you.
“We have a takeaway service protocol which is a step by step guide of how to serve a customer. We also have a table service protocol, and so when staff come into work, there are guidelines to follow."