Every week I read applications from baristas who got a trial shift and never heard back, and I read job posts from owners who ran three trials and hired nobody. Both sides think the other is being…
Owners & managers
Hiring, scheduling, retention, margins, the business side.
What did you buy, roughly what did it cost, and would you make the same call today? Short answers welcome.
Every café owner says they cannot find staff. Most baristas say they left because of the owner. From both sides: what actually kept you, and what made you hand in your notice?
Opening a second location and trying to plan the rota properly. How do experienced owners decide staffing levels? Is there a rule of thumb for cups per barista per hour?
First year owning a 40-seat café, one espresso machine, four staff. Wages feel like they eat everything. What is a healthy labour percentage for a small specialty café, and what do owners do when it…