Updated: Feb 28
You know those nights where your bar is full of people laughing, dancing and generally having a good time, and the contagious atmosphere leaves you and your colleagues enjoying themselves too? But then morning comes and it’s time to count up the costs vs turnover and you realise that it wasn’t such a great night after all? Take back control and avoid these financial ‘hangovers’ by tracking actual costs vs. turnover using an automated system that doesn’t leave you with a headache.
Rostering is the key to controlling staff costs.
The biggest chunk of cost to run a bar comes from paying staff. This is why getting your rostering right is pivotal to optimising cost control and maximising profits. Make sure you have access to the information you need to see ‘hidden’ staff costs such as public holiday pay (time and a half), extra taxation and long-service leave. Don’t be left with a ‘hangover’ after what you thought was a great night.