Labor cost is probably the number one most worried over metric in the cafe. Of course, like any other metric that signifies the health of the business, your labor cost needs to be something you pay attention to and control. But the way many cafes approach labor cost can be akin to sawing off the branch they sit on. Short term gain, long term detriment. In a time where the need for talent acquisition and wages are on the rise, it is time we take a fresh look at ways to grow and maintain profitability.

Today on Shift Break we will be talking about ways to view your labor cost in light of the whole business, how to prioritize your focus and energy, and why your investment into labor may not need to be as tightly controlled as you have been led to believe.

Related episodes:

• 341: How to Think About Success

• 009 : How to Approach Data and Metrics w/ Simon Ouderkirk : Simon shows us how we should be thinking of numbers and their relation to our shops, baristas, and businesses

• 302 : Data's Roll in the Success of your Shop w/ Mark Calhoun and Jim Strarcev of Perfect Cube

• 244 : Top 10 Ways to Lose Employees

INTERESTED IN CONSULTING AND COACHING?

If you are a cafe owner and want to work one on one with me to bring your shop to its next level and help bring you joy and freedom in the process then email

[email protected]

of book a free call now:

https://calendly.com/chrisdeferio/30min

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