I'm talking about stores that are open Monday to Saturday.
That 25% figure comes from a Failte Ireland study which for some reason I can't reopen.
EDIT: [broken link removed]
It's actually 30%.
Thanks.
The reasons why I wanted to get behind the bare figures is quoted below.
From
[broken link removed]
P.2
Par 2.2.2.
"LABOUR COSTS 25.2% INCL VAT
"Labour costs account for a considerable portion of the overall cost
structure within a restaurant (30.4% of revenue ex VAT across all
restaurants, with a figure of 29.4% for hotel restaurants and 31.2% for
stand-alone sites). Labour is largely a fixed cost due to the minimum
staffing requirement to cook and serve a meal. The cost of labour is
governed by a large amount of legislation intended to protect the
rights of employees. In addition restaurants are regulated by JLC’s
who determine minimum remuneration and working conditions for
the sector. The JLC regulations have set rates of pay for the sector
above the national minimum wage."
People
"Labour is largely a fixed cost due to the minimum staffing requirement to cook and serve a meal."
You need many people to source, prepare, cook, serve and clean away a restaurant meal.
Many of them are skilled people and people in training, working in a high pressure industry in often stressful and challenging working conditions
During the Tiger I spoke with a client who was a hotel owner who simply couldn't keep good staff to satisfy the growing demand for eating out.
Many were from out of town and working day to day or week to week, the preferred extortionate method of employers. It backfired on the employers because of the demand and because the restaurant employees operated a grapevine.
Everyone wanted a piece of the restaurant action. As soon as an employer down the street was offering 50 per hour cents over the previous rate the employees left one establishment to seek the best pay elsewhere.
Market forces operated without let or hindrance and no one complained about the minimum rates because wages were well above them in many cases - how times change!
Rates of Pay
"The JLC regulations have set rates of pay for the sector above the national minimum wage"
The cost of labour in restaurants heretofore hasn't been set by the minimum rate of pay, but by Joint Labour Committee agreements and Employment Regulation Orders made by the Labour Court.
The Decision of the High Court of 7th July 2011 made such agreements unconstitutional but agreements in place prior to that date continue.
New legislation is currently being formulated to address both the underlying weakness in existing legislation and concerns of employers and businesses in the current challenging trading conditions.
A brief summary of the current situation can be found here.
http://www.citizensinformation.ie/e...and_trade_unions/joint_labour_committees.html
Overview
The JLC's and ERO's came into being as a response to employers exploitative work practices in the restaurant trade.
Long hours, sometimes off the books and for a flat rate were the hallmarks of the industry before the JLC reformed employers practices.
Restaurant owners made good money out of a booming economy and cheap foreign labour (despite the poaching of staff caused by the incremental hourly rate increases referred to above).
In the last two years or so serious concerns about viability have arisen due to the economic downturn and questions have been asked about what the government will do about the situation as summarized here -
[broken link removed]
You will notice that, despite the high staff figure, upward-only rent reviews are also mentioned in the article.
Reality Check
Part of what we are seeing is a shake out of the market where a lot of premises, some on marginal locations that catered for an overall increase in footfall simply aren't getting the business.
Location is a huge determinant of how well a food and drink related business will do in challenging trading conditions.
Thus, while restaurants and cafés have closed elsewhere, at least five new restaurants have opened in Dalkey, Co. Dublin this year.
The originally quoted article offered broad brush-stroke analyses based on percentages of costs.
I think we should be looking at what the owners of restaurants are taking out of the business per annum for what in some cases may be merely a watching brief.
In other words, some contribute little or nothing and want their days on easy street to continue.
I suspect the few remaining who think like that are in for a surprise
The recent High Court decision has undoubtedly shaken up the market
But people's expectations of a fair days work for a fair days pay won't go away.
You still have to pay well in an open market to attract good staff to a quality restaurant.
ONQ.