The following staffing guide ensures that Crave Cookies can operate at peak efficiency and quality regardless of sales volume. While specific staffing levels are based on sales benchmarks, stores that find themselves between two benchmarks should remain at the lower staffing level as long as sustainable. This ensures maximum profitability without compromising quality.
In this model we have the manager salary set at $60,000
Average crew member wage is set at $15 / hr
Target metrics are pre-tax
Key Efficiency Benchmark: An average batch of dough can be mixed and rolled in 60 mins or less. Guidelines are based on this level of efficiency for bakers (the video below shows a full batch of chocolate chip cookies being rolled in under 15 mins at a sustainable pace).
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Baseline ($10,000 weekly / $40,000 monthly sales):
Roles and Responsibilities:
Manager (Mon-Fri, 8 am - 4 pm): 40 Hours
Primary: Decorate cookies and operate the point of sale.
Secondary: Assist in baking tasks, particularly during slower periods.
Oversee day-to-day operations and staff management.
Baker (Mon/Wed/Fri, 6 am - noon): 18 Hours
Mix and prep batches of cookies for the day.
Ensure the cookies are refrigerated and ready for the later shift to bake and serve.
Night Crew (2 members, Mon-Thurs, 4 pm - 10 pm): 48 Hours
Bake cookies as per demand.
Decorate them and place them in the warmer/chiller.
Serve customers at the point of sale.
Weekend Opener (Sat, 8 am - 4 pm): 8 Hours
Primary: Manage store operations.
Secondary: Assist with baking and decorating tasks.
Weekend Evening Crew (2 members, Fri/Sat 4 pm - 11 pm): 28 Hours
Same responsibilities as the weekday crew.
Monthly Payroll:
Manager: $5,000
Staff (408 hours combined): $6,120
Total Monthly Payroll: $11,120
Payroll as % of Sales: 28%
$15,000 Weekly ($60,000 monthly sales):
Roles and Responsibilities:
Manager (Mon-Fri, 8 am - 4 pm): 40 Hours
Primary: Decorate cookies and operate the point of sale.
Secondary: Assist in baking tasks, especially during peak hours.
Oversee daily operations and staff management.
Bakers (2 members, Mon-Sat, 6 am - noon): 72 Hours
Mix and prep the six varieties of cookies.
Ensure cookies are refrigerated and ready for baking during the day.
Night Crew (3 members, Mon-Thurs, 4 pm - 10 pm): 72 Hours
Bake cookies as per increased demand.
Decorate them and place them in the warmer/chiller.
Serve customers at the point of sale.
Weekend Opener (2 members, Sat, 8 am - 4 pm): 16 Hours
Primary: Manage store operations.
Secondary: Assist with baking and decorating tasks.
Weekend Evening Crew (3 members, Fri/Sat 4 pm - 11 pm): 42 Hours
Handle the increased demand of cookies during weekend evenings.
Monthly Payroll:
Manager: $5,000
Staff (808 hours combined): $12,120
Total Monthly Payroll: $17,120
Payroll as % of Sales: 28.5%
$20,000 Weekly ($80,000 monthly sales):
Roles and Responsibilities:
Manager (Mon-Fri, 8 am - 4 pm): 40 Hours
Primary: Decorate cookies and operate the point of sale.
Secondary: Oversee baking tasks and manage staff operations.
Bakers (2 members, Mon-Sat, 6 am - noon): 72 Hours
Mix and prep the six varieties of cookies every morning.
Daytime Assistant (2 Members, Mon-Sat, 8 am - 4 pm): 96 Hours
Primary: Assist the Manager in decorating cookies.
Secondary: Serve customers at the point of sale during busier periods.
Night Crew (3 members, Mon-Thurs, 4 pm - 10 pm): 72 Hours
Bake cookies according to increased demand.
Decorate them and place them in the warmer/chiller.
Serve customers at the point of sale.
Weekend Opener (Sat, 8 am - 4 pm): 8 Hours
Primary: Manage store operations.
Secondary: Assist with baking and decorating tasks.
Weekend Evening Crew (4 members, Fri/Sat 4 pm - 11 pm): 56 Hours
Handle the higher demand during weekend evenings.
Monthly Payroll:
Manager: $5,000
Staff (1,216 hours combined): $18,240
Total Monthly Payroll: $23,240
Payroll as % of Sales: 29.05%
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Recommendations for Transition:
1. Operational Efficiency: Stores with sales volumes in between the benchmarks should use the lower staffing model to ensure profitability while maintaining quality.
2. Quality Control: When transitioning from one staffing level to another, keep a close eye on product quality and service speed.
3. Staff Efficiency: Regularly train and evaluate staff to ensure that baking and prepping tasks are completed within the given timeframe.
4. Role Flexibility: At the $10,000 mark, the Manager should be prepared to take on baking responsibilities, especially during quieter periods to maximize efficiency.
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