How many employees should our shop have? Are the ones we have too few or too many?
Every shop wants to have staff to serve customers without fail. But if you hire too many staff, you will lose money. If you hire too few, the service will be poor and customers will ignore you. ⚠️ The number of staff is not just about how much money you have to pay. There are many other factors to consider. Come learn #Factors in recruiting the right staff for your shop so that there will be no problems with people that will negatively affect your shop's sales.
Every shop wants to have staff to serve customers without fail. But if you hire too many staff, you will lose money. If you hire too few, the service will be poor and customers will ignore you. ⚠️ The number of staff is not just about how much money you have to pay. There are many other factors to consider. Come learn #Factors in recruiting the right staff for your shop so that there will be no problems with people that will negatively affect your shop's sales.
1. Business model of food and beverage shop
First, you need to understand what type of restaurant you are. If it is a full service or table service, you will need more staff because you will need staff to take orders or serve customers at their tables. Also, the number of kitchen staff must be sufficient to cook food in time for customers’ orders.
- If it is self-service, order food and pick up at the counter, we can use fewer people at the store and add more people to the kitchen during rush hours.
- For buffet restaurants, we need to increase the number of front-desk staff because we need to clear tables and plates quickly, and reduce the number of kitchen staff.
- If it is self-service, order food and pick up at the counter, we can use fewer people at the store and add more people to the kitchen during rush hours.
- For buffet restaurants, we need to increase the number of front-desk staff because we need to clear tables and plates quickly, and reduce the number of kitchen staff.
2. Job positions according to the type of shop
We need to determine how many people are required to work at each job or station in the shop. For example, in the kitchen, will there be staff preparing ingredients? Or will there be separate staff for boiling, mixing, and frying? Then, train each staff member to be able to work at more than one station.
The number of employees required for each position depends on the type of restaurant and labor costs. For example, a small restaurant with 5 tables should have 1 waiter and order taker, 1 person to prepare ingredients and 1 person to cook. The person preparing ingredients can help cook when in a rush.
The number of employees required for each position depends on the type of restaurant and labor costs. For example, a small restaurant with 5 tables should have 1 waiter and order taker, 1 person to prepare ingredients and 1 person to cook. The person preparing ingredients can help cook when in a rush.
3. Labor costs must be calculated according to the type of store and cost structure.
In general, restaurants have three cost sources: product cost, rent, and labor cost. If we have any one cost that is too high, it will reduce profits. The cost structure of each type of restaurant is different.
If it's a buffet restaurant, labor costs should not exceed 25%.
But if it is a full service or table service restaurant, labor costs should not exceed 15%.
And Self Service should not exceed 12%.
Try calculating using the formula => Monthly sales X Employee wage percentage = Employee salary
Then try to average out how much the wages are per person and how many people we can hire according to this structure. Can we hire fewer employees?
The answer is yes, but it must not affect the work. It must not reduce the service standards. For example, a rice and curry shop is a self-service shop. If there are not enough staff and the food cannot be delivered in time, customers will gather in front, creating a bottleneck. Customers who have been waiting for a long time may change their minds and go to another shop or not come back to use the service again. On the other hand, if there are too many staff, the expenses will increase and the profits will decrease.
If it's a buffet restaurant, labor costs should not exceed 25%.
But if it is a full service or table service restaurant, labor costs should not exceed 15%.
And Self Service should not exceed 12%.
Try calculating using the formula => Monthly sales X Employee wage percentage = Employee salary
Then try to average out how much the wages are per person and how many people we can hire according to this structure. Can we hire fewer employees?
The answer is yes, but it must not affect the work. It must not reduce the service standards. For example, a rice and curry shop is a self-service shop. If there are not enough staff and the food cannot be delivered in time, customers will gather in front, creating a bottleneck. Customers who have been waiting for a long time may change their minds and go to another shop or not come back to use the service again. On the other hand, if there are too many staff, the expenses will increase and the profits will decrease.
4. Calculation of the number of employees
Example of calculating the number of service staff in front of the shop. If it is a full service shop with 50 seats, each table has 4 seats, there will be approximately 12 tables. If we see that one of our staff can take orders, take care of refilling water, serve, check orders, and solve customer problems for 4 tables.
So, should we hire 3 waiters and 1 cashier? Do we need a manager or executive to take turns? If so, add another one. Many people, after calculating, often forget that employees must have at least 1 day off per week. If 1 waiter has a day off, that day there will be only 2 waiters left. Therefore, we must add 1 more employee for the day off. Therefore, we need to hire 4 employees in total. And there will be 4 days when everyone comes to work at the same time, which we must choose to coincide with the days with the highest sales.
Because managing people is equal to managing a business. If you manage people well, your business will be good too! Come learn how to manage employees professionally with Online course: “People Management in the Restaurant Business” By Mr. Peerapat Kongthong, Human Resource Development Manager
Learn for free!!! Click here >> https://bit.ly/3NdDHDO (Log in at the top right corner before entering the lesson)
So, should we hire 3 waiters and 1 cashier? Do we need a manager or executive to take turns? If so, add another one. Many people, after calculating, often forget that employees must have at least 1 day off per week. If 1 waiter has a day off, that day there will be only 2 waiters left. Therefore, we must add 1 more employee for the day off. Therefore, we need to hire 4 employees in total. And there will be 4 days when everyone comes to work at the same time, which we must choose to coincide with the days with the highest sales.
Because managing people is equal to managing a business. If you manage people well, your business will be good too! Come learn how to manage employees professionally with Online course: “People Management in the Restaurant Business” By Mr. Peerapat Kongthong, Human Resource Development Manager
Learn for free!!! Click here >> https://bit.ly/3NdDHDO (Log in at the top right corner before entering the lesson)
