Coffee school was established in 1994 as Australia's first Hospitality Training school, delivered by experienced and accredited trainers.
To take advantage of the offer contact us now.
ViViPOS Australia is proud to announce a new partnership with Coffee School, offering our customers exclusive discount for their courses.
Coffee school was established in 1994 as Australia's first Hospitality Training school, delivered by experienced and accredited trainers.
To take advantage of the offer contact us now.
Effective management of Millennial employees in the hospitality industry is becoming increasingly important as they continue to grow as a percentage of the workforce. The task for managers is to motivate Millennials as well as reshape policies and processes to ensure they get the most out of this generation of workers.
Millennials are defined as being those born between 1976 and 2001. They have grown up in a world of great technological change. They are often negatively stereotyped as being entitled and nassistic. On the flipside they are seen as optimistic, energetic and tech-savvy.
Whatever the stereotypes, Millennials are entering the workplace with a set of different set of expectations to previous generations with implications for the hospitality industry.
One of the most important factors for Millennials when it comes to employment is work-life balance and the desire for flexibility. The hospitality industry is well known for its flexible work options, with employees able to work early mornings, during the day or late at night. Managers should use this feature of the industry as a selling point in their recruiting efforts.
Millennials want to feel as though they are contributing to the greater good. During the initial hiring stage ensure you talk about the bigger picture and how you see them as part of that. Outline the business vision and its values. Be clear in setting expectations and the needs of the business.
Hospitality managers need to acknowledge that job-hopping is a regular occurrence for Millennials and that they need to have plans in place to keep them engaged.
During the recruitment process be upfront and set expectations around advancement within the business as well as your businesses culture.
Once hired, you improve your chances of retaining Millennial employees by encouraging their input. Seek their thoughts on ways to improve processes and grow your business. Millennials come into a business with new ideas and ways of seeing things. Harness their different perspectives and leverage their insights.
Not all employees will stay. It is therefore prudent in certain circumstances to have confidentiality agreements in place in the event that they decide to work for the competition.
If you keep take the input of Millennials seriously and keep them engaged then you maximise the chance that you will keep them for the longer term.
Education and Training
One strategy to keep Millennials engaged is through workplace education and training. This can be in the form of formal courses, on the job training or peer mentoring. You should engage Millennials in your business with stimulating and challenging projects. Millennials are lifelong learners and will cherish the chance to up-skill and take on responsibility.
Despite their propensity to change jobs at regular intervals, Millennials still have expectations of job security. Managers should ensure that they are clear at the outset that any employee agreement is based on performance.
Millennials grew up participating in teams and many enjoy working as part of a group. Set up forums that allow Millennials to share their ideas for the business with colleagues. Trust them with the responsibility to go and implement any innovative ideas they might come up with.
Social Media Policies
Millennials have grown up in an era of social media and are frequent user of social media platforms. It is therefore important for organisations to implement clear and specific policies related to its use. Any attempt by an organisation to restrict what employees can write on social media could be seen to restrict the right to freedom of speech.
Millennials are comfortable with being assessed and value regular feedback from their managers. Millennials are often ambitious and want to be promoted quickly. Be upfront about how performance will be measure and ensure that you don’t make promises that will be hard to keep down the track. Ensure you have regular discussions about career goals and are providing regular feedback on their performance. Provide generous praise for a job well done and constructively outline any areas for improvement.
The Way Forward
As Millennials become an increasing part of the workplace the challenge for hospitality business owners will be to adjust their approach to accommodate a new generation of workers who are creative, innovative, energetic, optimistic and tech savvy but at the same time have their own set of demands. Hospitality owners that are able to provide a workplace environment conducive to how Millennials like to work stand to unlock new ways to grow their business.
No matter the size your restaurant business, at some point it is likely that you will have to face a crisis. This might be something of your own making or outside of your control. Whatever the case, it is important you know what to do and how to respond. Handled well you can limit the damage to your restaurants reputation.
1. Stay Calm
When first confronted with a crisis the natural reaction is to panic. The best advice though is to take a few deep breaths and try to stay calm. This puts you in a better frame of mind to make decisions. If you are panicked then you risk making the wrong calls in a rushed attempt to try and contain the issue.
While you need to remain calm you also need to act straight away. Some restaurant owners might try to bury the issue in the hope that they can ride it out. This is not the way to handle a crisis. You need to drop everything and address the issue.
2. Inform Relevant Stakeholders
The second step in managing a restaurant PR crisis is to put together initial instructions on how and if, key stakeholders should respond externally. Put together an expected timeline of when you will have further information. Communicate these instructions to the stakeholders and ask them to track initial reaction and to update you with any crucial information.
3. Find Out What Happened
No matter your experience in dealing with a crisis the first reaction is always to respond straight away. This is rarely the best course of action. You shouldn’t react until you know exactly what happened and the reasons why. The task in a nutshell is to realise what you know you and also what you don’t yet know. Use anyone within your restaurant that is likely to have key information. Find out what staff are saying internally and how customers are looking at it externally.
4. Understand The Business Impact
In order to craft your message and how you will react to the crisis you need to know how decisions will affect your restaurants reputation and your bottom line.
5. Listen To The Reaction
What has been the response to the crisis from the community and the media? A gauge of who has reacted and how strongly, will indicate the scope of the crisis you are facing. Is this is big issue or is it contained? How many people are talking about it? Are their people supporting you? What’s the overall sentiment?
Gauging a reaction will also help you decide where to communicate your messages.
6. Settle On A Decision And A Message
You’ve taken a number of steps so far in handling your restaurant crisis, you should now decide upon a position that your company should take. Your work to date will make this process much easier.
The ideal strategy is to decide what people need to know. This should be your focus rather than what you might want to say. Try not to provide too much information either, just the key facts. Provide an avenue for people who want to know more information.
Regardless of what you say, ensure it’s honest and you take responsibility for solving the problem. This is irrespective of whether you’re at fault.
7. Decide How You Will Communicate Your Message
Decisions on how you will communicate your message will be based on your restaurants brand, the type of message you’re trying to communicate and to whom. For example the crisis might be contained to social media or you may need a broader response if media has picked up the story.
8. Monitor The Reaction
Once your message is out you have to watch the reaction and be ready to respond if needed. Sometimes it can take a few days for an issue to die down, on other occasions you may need to provide additional information.
9. Learn From The Experience
Hopefully this is the first and last crisis you have to deal with. However it is always valuable to assess and take on board any learning once the issue is resolved. How will you to avoid the same issue arising at some point in the future? Take a look at your response to the crisis and decide whether there is anything you would do differently next time.
Managing a crisis in your restaurant is a stressful ordeal. Once it’s over take the time to de-stress and unwind.
Any restaurant that does experience a crisis at some point will no doubt experience some reputational damage. However most restaurants are small businesses so they can respond quicker than bigger organisations. Use this and the other steps outlined above to your advantage. This will put in you in the best position to minimise the damage.
A well-planned roster underpinned by a set of guidelines that all staff are made aware of can lead to greater levels of staff engagement and retention.
Two important pillars of effective rostering are a rotating roster and an online employee-scheduling tool.
The Advantages of A Rotating Roster
There are a number of benefits to be unlocked for the hospitality business that implements a rotating roster. The business and staff share these benefits.
A rotating roster gives the employer greater flexibility to schedule a balance between experienced and less experienced staff. This ensures that the performance of the business doesn’t drop off at any point of the day.
A rotating roster is usually perceived as being more equitable in the eyes of staff. This is because each staff member works day, mid shifts and at night. Some shifts are better for earning tips while other shifts are perceived as being easier or harder. A rotating roster offers an even spread of shifts where no employee is perceived as being awarded the ‘better’ shifts.
A rotating roster develops more versatile employees. As each shift has its different requirements for example opening, food preparation and close, a rotating roster gives all staff exposure to the various business requirements at each time of the day. This also allows for more variation in the tasks undertaken by staff. This can lead to increase levels of job satisfaction.
In many hospitality businesses, managers and trainers primarily work day shifts. A rotating roster therefore allows for all employees to be trained during the day.
The Advantages of an Employee-Scheduling Program
Just like the rotating roster, there are a number of business efficiencies that can be harnessed with the use of an employee-scheduling program.
An employee-scheduling tool allows role rostering to be implemented easily. Role rostering works out the allocation of shifts by responsibilities then allocates it a cost according to the pay rates of staff. Only then are the names of suitable staff added to the roster. Role rostering is the opposite of how most hospitality businesses usually roster where the requests of individuals are used as the framework. The combination of an employee-scheduling tool and role rostering ensure the needs of the business are being met and there is greater visibility and control of wage costs.
An employee-scheduling tool allows for better management of time off requests. Employees can easily log on to a central database and request their relevant leave, whether it be vacation, sick or carers leave. When building the roster these requests can be taken into account. This saves time dedicated to the inevitable back and forth when staff members receive their roster and can’t complete certain shifts. It also means staff can better manage their personal engagements.
As well as better management of time off requests an employee-scheduling tool means that there is greater visibility of staff working hours. This helps to ensure that staff get at least two days off a week. Rostering for more than 5 days per week leads to a decline in performance and burnout.
Flexibility in staff rostering is critical in the hospitality industry and you never know when you might need more staff. Employee-scheduling allows you to create new shifts instantly and staff can respond remotely.
Further to this, employee-scheduling gives workers the control to better manage the amount they want to work by taking on or declining additional shifts. The system can safe-guard against paying over-time and allow changes in the number of shifts worked by an employee when it benefits both them and the business.
The Bottom Line on Effective Rostering
Effective rostering can be a win-win outcome for both employers and employees. By implementing a rotating roster there are flexibility and training opportunities to be unlocked. Employees also see it as a fairer system. An employee-scheduling tool gives greater visibility and control to both the employer and employee. The end result is staff who are more engaged and a business that saves time, money and is more profitable.
Insurance is a fact of life for all businesses and it's important to ensure the right amount of coverage. You want to make sure that if there is a unexpected and costly incident within your business that it doesn't ruin your business financially. Despite its necessity there are a range of options available to hospitality businesses that want to reduce the cost of their business insurance premiums.
The cost of premiums reflect the probability that an insurance company will need to pay out a claim. It stands to reason then that the riskier the business, the higher the premium. Therefore any cost savings that you are going to make on your business insurance will come from showing insurance companies that you present less risk and a reduced probability that they will need pay out a claim. What follows is a number of suggestions to lower your business risk and reduce the cost of your business insurance premiums.
1. Install Risk Reducing Equipment.
One way to lower the cost of your premium is to check what discounts are on offer for installing items that lower your insurance risk. These items could include:
2. Prevent Injuries
Take steps to reduce the risk of incidents like slips and falls. If you can demonstrate the steps you have taken and provide evidence through things like documented policies and a log book, that injuries have been reduced or eliminated because of the steps you have taken, then you are more likely to receive a reduction in your insurance costs.
One simple method of doing this is to ensure that regular maintenance work is carried out on your premises. Ensure your restaurant or cafe has eliminated tripping hazards like loose rugs and wires as well as cracked pavement if you have an outdoor dining area or car park. Another area to consider is lighting. Ensuring corridors, stairs and outdoor areas are well-lit to reduce the likelihood that you will need to make a claim.
3. Bundle Your Policies
If you have a number of different policies across a number of different insurance providers then you might qualify for a discount if you bundle your policies together with one company. Just as a phone provider offers discounts for internet and phones the same is true with insurance.
4. Increase Your Excess
There is an argument to be made for increasing your excess to reduce your business insurance premium. By doing this you want to ensure that you can comfortably meet any excess payment in the event you do need to make a claim. However if you have taken other steps to reduce your risk and you reason that you are now less likely to make a claim then this strategy can make sense.
5. Analyse Your Policies
In most cases hospitality business will have more than one insurance policy. This leaves open the possibility that there is duplication in what is covered or even irrelevant clauses that aren't needed for a cafe or restaurant business. Carefully examine your policies to see if this is the case. This is especially true if the scope of your business has changed, especially when it comes to operations. It may be that you are covered for things that are no longer apply to your business.
6. Update Your Policy Details
As well as checking your existing policy when the operations of your business change, the same should be done when key employees change roles or leave your business. Examine your existing policies to ensure that those named on your insurance are still in the same role or with the business. Significant savings can be made when a higher risk employee is taken off an insurance policy and an employee with a lower risk is added. Hospitality businesses who have delivery vehicles should be particularly mindful of this avenue to cut the cost of insurance premiums.
7. Seek The Advice Of An Insurance Broker
There are a vast range of insurance providers and different insurance products available to hospitality businesses. To wade through this often complex maze it is a good idea to seek expert advice from someone who knows the industry well. An insurance broker will be able to give you advice on a range of different products, prices and policy coverage. They can identify what exactly you're covered for, where there might be gaps or where there is duplication.
Many hospitality business owners go out and find insurance on their own thinking that will save them money. However they lack the expertise needed when shopping around for the most cost effective insurance option. This can lead to a restaurant or cafe with the wrong type of product for their needs. Insurance brokers are usually free so it makes sense to use their advice.
Bonus Tip: Join A Trade Organisation
Hospitality business owners looking to save on business insurance premiums should look to trade organisations or professional associations that they are members of for a better deal. If your not a member then it's worth investigating wether discounts on business insurance is a benefit of joining. Many of these organisations have struck deals with insurance companies and members can make use of significant discounts on top of the networking opportunities these associations present. A win-win outcome!
We'd love to hear your thoughts. Are you a hospitality business owner who has a tip they can share on insurance costs?
Benefits Of Cutting Food Waste
The need to cut food waste in the foodservice industry is made plain by the statistics. Hospitality Magazine cites a study that found the industry was the biggest contributor to landfill. In 2013 this level had reached 661,000 tonnes.
The issue isn't just a morale one however. Food waste also affects a restaurants bottom line. A US study found that 11.3% of the total amount of food purchased for a restaurant was thrown away. Food costs are the second largest expense for restaurants after wages. Just imagine the savings you could make if you were to reduce wastage by 10%.
The moral and cost-saving arguments aren't the only benefits of cutting food waste either. Promoting your sustainability can be a point of difference with your competitors. It can also increase employee morale where staff feel like they are part of a business that is playing it's part and contributing to the great good.
Here are 10 ideas that you can implement in your restaurant or cafe to cut food wastage.
1. Conduct A Waste Audit
The first step your restaurant should take in its attempt to reduce waste is conduct an audit. Where is the waste coming from, what is producing the most? One way to make this easier is to have separate bins for different types of waste. You then need a team of employees to go through and record the types and quantity of waste being produced in your restaurant. Cross-reference this with a review of invoices and any other food delivery documentation. By doing an audit you are better informed about the waste your restaurant produces. This will save you time, money and lead to better results.
2. Change Your Menu
Once you have completed a waste audit you should have identified the menu items that produce the most left overs. Perhaps the item is not selling well or the portion size is too big. You can either decide to eliminate the item or reduce its size. Either way you are reducing waste, reducing food costs and as a result increasing profit.
3. Store Food Properly
Storing food properly is a quick and easy way to cut food waste in your restaurant. Ensure all food is kept in a box or food packaging wrap. Reusable storage containers are preferable as they cut down on items like cling wrap that get thrown out. To prevent spoiling ensure all food is kept at appropriate temperatures and pre-cool hot items to reduce the likelihood of bacteria growth.
4. Store Fruit and Vegetables Separately
We thought this deserved its own heading. Did you know that fruit gives of a ripening agent that can prematurely ripen and spoil surround foods? So Store your water mellon and strawberries separate to your lettuce and tomatoes to prolong their life.
5. Label and Manage Your Food
As well as storing your food properly you should ensure proper labeling and management so that food is consumed before spoiling. Food labels should be clear and easy to read. Ensure you include important details such as:
Once the food has been labelled ensure that you manage the way in which food is used. Place new items behind older ones to ensure older items are used first. Another system is the "right to left" rule. Store newer food to the right of the fridge while older food is taken from the left.
6. Portion Control
As mentioned briefly above, portion control is a great way to cut down on food waste. Greenwise Business points to a study that show a third of diners leave food on their plate when eating out. Tips to counteract this include:
7. Buy Only What You Need
It may seem like an obvious suggestion however impulse decisions and poor planning often get the better of us. Often a supplier will offer discounts on products and the temptation is to stock up at a good price. Of course if you fail to use the ingredients before their use-by then the savings quickly vanish and it can cost you more. If you do want to take advantage of sales or discounts then it is worth asking whether you can get products delivered at various stages of ripeness or even spread out deliveries.
Also ensure you know exactly what you need before placing orders. That way you don't double up on items or find yourself with more of a particular ingredient that you need because you failed to plan what you needed.
8. Gain Buy-In From Others
A key thing to remember is that cutting down on food waste requires a team effort. Educate your team about the importance of cutting food waste and the benefits of doing so. Ask other stakeholders in the business including customers and suppliers how you can work along side them to minimise waste.
9. Create Specials From Soon To Expire Ingreidents
If you begin to anticipate that you won’t sell a certain item before it spoils, creating a temporary pricing special will help you make use of the product and achieve a profit.
10. Donate Food You Will Not Use
As a humanitarian alternative to the last tip, send unused food to the Food Donation Connection which supports those in need. For more information, please visit
1. Reflect on the past year.
The start of the new financial year is a good opportunity to reflect on the year just finished. Take the time to analyse what progress has been made over the last 12 months and where your business stands today. Ask yourself things like
Also look externally to areas such as your relationship with suppliers. Is there opportunity for increase collaboration or should you be looking to form new relationships? What are your competitors doing? How do you stay ahead and maintain innovation in your business?
By taking stock of the past financial year and asking yourself these types of questions you are better prepared to tackle the year ahead.
2. Look around for new ideas.
Once you have a good grasp of the past financial year, you are then in a better position to look around you for ideas to incorporate into your plans for the new year.
These new ideas could be ways to increase revenue or cut costs. On the revenue side these ideas could cover new products or services, customer service ideas or marketing initiatives. On the cost side ideas could centre around supply chain or product sourcing efficiencies.
Inspiration could come from your closest competitors, business in similar markets overseas or even business in other industries. What are they doing that's working well? Can you incorporate aspects into your business. Also ask yourself what are they not doing? Are their opportunities out their that your competitors are not taking advantage of?
3. Update your plan.
You've looked back at the past year and looked around for new ideas, the next step is to plan for the year ahead. The first task is to set new goals and objectives for your business. These could be financial objectives, marketing objectives, employee objectives, anything that you want to work on in the next year that will improve your business.
Once you have a set of objectives the next step is to prepare a plan for implementation. When will certain activities will need to take place and what are the key dates to ensure objectives maintain on track to be achieved?
Another thing to consider is government programs designed to help small business. Check out business.gov.au to see if you qualify for advice from experienced business experts.
4 Get your tax done quickly.
The end of financial year is a busy time for many business but it is important to take care of tax matters quickly.
One advantage of getting your tax affairs in order sooner rather than later is that you can get a better idea about the amount of tax you will have to pay/have refunded which will be important for cash flow planning.
Another advantage is that you will able to sit down with your account and go over plans for the next financial year. As part of your tax planning you may want to discuss the $20,000 instant asset write off and other small business initiatives announced as part of this year's Budget.
Getting on to your tax quickly will also ensure you don't miss important deadlines including BAS and superannuation lodgement due on July 28.
5. Stay close to your employees
The end of the financial year presents a good opportunity to provide feedback to employees on how the business is performing and how they have helped achieved the results. Employees will appreciate this opportunity and feel valued for being acknowledged. Share plans for the next year as well and make sure they know they are critical to achieving the following year's business objectives.
Having a committed team of employees that have a clear idea of where the business is heading makes the likelihood of business success far greater.
6. Embrace Technology
If you haven't yet, then you should plan for this year to be the one that fully embraces the move to the digital economy. Consider areas where you could save time and cut costs:
7. Celebrate the past year's success
Running a small business is no easy task and sometimes it is hard to find time to take a break. However taking time out is critical to recharge both physically and mentally. Ensure your celebrating key business wins along the way. Make employees part of that celebration. Doing this will renew your energy and focus and make employees feel valued and acknowledged. It will help you achieve greater success in the financial year ahead.
Having a website to advertise your restaurant is becoming almost mandatory in today's market. Building a winning website can take time and money. The good news is that you don't need to do it all straight away. Websites can be updated at any time so think about it more as a journey. Here are 7 tips to help you along the way.
1. Know your audience
The key to building a winning restaurant website from the start is to know your target audience. Knowing your target audience gives you a basis for the design of the website. For example a clean and bright design might better reflect a younger target market. A professional, elegant website might better reflect a fine-dining establishment. Knowing who your website is targeted at also helps you write the website copy. It can also assist with what special offers to advertise.
2. Use a colour scheme
Using colour is a powerful tool to convey what your restaurant is about. It should be a key consideration in the design of your website. This is what some common colours symbolise:
White: freshness, purity, freedom
Black: mystery, creation (food photography looks great against a black background)
Brown: reliability, stability, tradition
Red: Passion, desire (often used by fast-food restaurants)
Once you know your target audience then choosing the right colour for your website is easier. Colour can influence behaviour. So choose wisely and use it to your benefit.
3. Keep it simple, make it user-friendly
A key goal of your restaurants website should be ease-of-use and simplicity. Your website should look good on a desktop and a smart phone. Google now punishes websites that are not mobile friendly in their search results. An easy way to overcome this is to use a responsive website.
One common mistake restaurant websites make is a hard to read menu when viewed online. Don't simply upload a scanned copy of your menu. Ensure it is formatted for the online domain, is easy to read and navigate. This is especially true on a smaller screen.
4. Answer the customers questions
As well as being user-friendly your restaurant website should answer the common questions that customers are likely to ask. These include:
Your contact form should be easy to use and include an email address and phone number. Include fields that help identify what it is the customer is contacting you about.
A map to show where exactly your restaurant is located, opening hours and a menu will save staff from answering the questions over the phone. As mentioned earlier, ensure the menu is easy to navigate and has been tailored for the website.
5. Have a blog
Blogs are becoming a must-have as part of any website including for those of us in the hospitality industry. Google's algorithm is paying more attention to the original content that a website is generating. You can use a blog to share your restaurant's news. It also helps to open up a dialogue with your customers. This can be important for gauging feedback on how you are performing.
6. Incorporate high-quality photos
We're in the food business so great photos of your menu items is important for a great website. Visitors are on your site mainly to view your product. You need to sell it to them. It is important therefore not to skimp on this part of the website. Poor food photography can actually do more damage than it does good.
You want to demonstrate what your dishes look like. Make them look delicious and elicit hunger from those viewing them. After seeing photos of your food customers should be rushing in to try it out.
7. Be Unique
To build a winning restaurant website you have to stand out from the crowd. At the same time you have to stay true to what you are all about. Think of your website as an extension of the restaurant. It needs to have personality. Potential clients should be able to look at your website and get a feel for what is like to dine at your establishment. Make it personal as well. Don't be afraid to show-off members of your team.
If you follow these tips then you'll be well on your way to building a winning website for your restaurant that attracts business to your establishment.
Legal matters are an important but often overlooked aspect of running a successful Sydney restaurant. We examine 10 key areas of regulation that most restaurant businesses need to comply with.
1. Business Registration
All Australian business must register their business name with the Business Name Register. The only exception to this is if you trade under your individual name or all the individuals names in a partnership. Business names are registered through ASIC for a period of 1 or 3 years at a cost of $34 or $78 respectively.
2. Food Business Notification
If you are a restaurant owner in Sydney then you are required to hold a current food licence or notify the NSW Food authority of your food activity. In all likelihood your restaurant will be involved in handling meat, seafood and eggs and will therefore require a licence. If you apply for a food licence online then there is no fee.
3. Food Labelling
If you are selling packaged food at your restaurant then you will be required to comply with the Food Standards Australia and New Zealand code.
Food labels must meet certain requirements that include but are not limited to the name of the food, a list of ingredients, a date mark and warning statements.
Not all food requires labelling however. Any unpackaged food, food that is packed on the premises it is sold, or delivered packaged ready for consumption are just a few examples where food labelling is not required.
4. Outdoor Dining In Public Space
If your restaurant does or plans to have seating on the footpath then you will need to apply for an Outdoor Dining Licence. Sydney restaurant businesses can apply through the relevant local council. Information that you will need to provide includes: the location of the premises, any relevant development consent and details of any structures you plan to erect.
5. Liquor Licensing
If your restaurant plans to allow the consumption of alcohol then you are required to apply for a liquor licence. If you are in the process of opening a new restaurant then be sure to apply well ahead of your opening. If your are purchasing an established business who already have a liquor licence then ensure this will be transferred to you upon taking ownership.
If you hold a liquor licence then all your staff who serve alcohol will require a Responsible Service off Alcohol certificate. The business may be required to produce proof that their staff have been trained.
6. Playing Copyright Music
If you plan on playing copyright music in your restaurant then you will need to apply for two licences:
7. Fair Work Information Sheet
The Fair Work Ombudsman requires that every employee covered by the national workplace system is given a Fair Work Information Sheet before or soon after joining a new employer. The Fair Work Information Sheet outlines basic rights, responsibilities and laws when it comes to employment.
8. National Employment Standards
If you employ staff in your restaurant then you will be required to comply with the ten National Employment Standards. The ten standards cover the following:
The ten standards cover the following areas:
9. PAYG Withholding
The ATO requires that any business employing staff withold tax from wage payments to employees. You will also be required to withold tax if another business doesn't supply their ABN on an invoice. As soon as you employ staff you will be required to register as a PAYG Witholder.
10. Superannuation Guarantee
If you currently employ staff (or plan to in the future) then you are required by law to pay superannuation. Superannuation has to be paid each quarter at a minimum to eligible employees. An eligible employee is someone who is between 18 and 75 years of age and is paid more than $450 in a calendar month. Superannuation is paid regardless of whether staff member is employed on a casual, part-time or full-time basis. Superannuation is paid to the employee at the current rate of 9.5%.
Note: This article does not constitute legal advice. You should seek professional legal advice that takes into account your personal circumstances.
As the owner of a cafe, are you aware of the benefits playing music on your premises can have on business profitability? Are you also aware that you need a license to play music with a copyright?
Many cafe owners are unsure of the answers to these questions. We take a look at both these areas in this post to ensure you can maximise profitability and ensure you comply with the law .
Playing music in your cafe: the benefits.
Playing music in your cafe can have a positive impact on your businesses profitability. If a customer enjoys the tunes that you've been playing then they associate they enjoyable experience with your venue. Music can encourage patrons to spend more and visit regularly. It can also help motivate staff and act as a point of difference with competitors.
The Hospitality Directory cites a study that indicated on a weekend, venues that played music had an average uplift in sales of almost 50%. On weekdays the increase was 21%.
Playing music in your cafe: the rules.
As a cafe owner their are restrictions around what copyright music you can play. In most cases if you are playing music that has copyright restriction in a commercial environment (i.e. your premises) then you will need to apply for a license. It is against the Copyright Act and there are penalties if you decide to simply play a CD, digital download or use a streaming service without the licence. This is because recorded music as well as music videos are considered to be the intellectual property of their creators.
There are two licences that you will need to apply for if you want to play music in your cafe:
APRA AMCOS is an Australian body that licenses organisations like those in the hospitality industry to play, perform, copy or record music. APRA AMCOS has affiliations around the world so you will be allowed to play any commercially released music from around the world. Licences start from $165 per year depending on where you plan to play music.
The Phonographic Performance Company of Australia (PPCA) is a not-for-profit music licensing company. The PPCA can offer cafe owners blank licences to play music. The licence covers almost any conceivable song that your business would wish to play.
The cost of the licence for cafe and restaurant owners depends on the number of seats in your venue, the cost of the food you serve and the number of days your premises operates. It excludes areas where music is not played. The minimum fee charged is currently $52.50 per quarter.