Crust Gourmet Pizza bar Chef Peter Augoustis. Image courtesy of Rosie Parson https://twitter.com/msdarlinghurst http://eatdrinkplay.com/eat/uncategorized/crushpizzamasterclass/
Crust Gourmet Pizza Bar franchisee, Mohammed Khcheiche, operates three stores in Queensland and New South Wales. Coming from a corporate background, he knew how important it was to run a small business as if it were a big corporation – in the most efficient way possible to ‘gear for growth’.
Beginning in 2010 with one store in Grange, Qld, Mohammed quickly looked for a rostering solution that would give his managers control over both staff and labour costs. Labour cost is one of the ‘big three’ controllables in any Food and Beverage (F&B) business, the other two being food costs, and fixed overheads such as rent and electricity.
Mohammed’s three biggest savings have been in:
- Measurability of labour cost & time savings
- Administration overhead – store managers find it really easy and quick to put together a roster
- Having immediate access to labour costs and staff hours without having to copy & paste and apply rules & formulas in spreadsheets
The time savings in processing payroll with Zuus Workforce’ payroll integrations, coupled with the labour cost savings led to Mohammed taking on a second Crust store in April of 2011, and third in May of 2013.
Mohammed’s next step will be to investigate cloud solutions to improve business processes such as using Xero for accounting, with the Zuus Workforce integration that syncs staff data, hours worked, roster units, and classifications to earnings rates.