Barista Magazine

OCT-NOV 2017

Serving People Serving Coffee Since 2005

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88 barista magazine While some cafés can get baristas on the fl oor brewing coffee within their fi rst few days, many coffee companies have processes that take as long as three-to-six months, starting baristas on register and brewed coffee and working them up through espresso, milk, and signature beverages. Some companies even offer continuing education either internally or through their wholesale coffee provider, which can last years. As baristas learn and grow, they become invaluable resources for newer baristas, and the more cafés can retain talent, the more that cycle continues. Few companies actually calculate their yearly retention costs, and because of that, they don't realize how high that cost actually is. The HR fi rm G&A Partners estimates the replacement cost of a service/production worker at 40–70 percent of the employee's annual salary. For a skilled hourly worker, that cost jumps up to 75–100 percent. Compensation Force, a compensation consulting fi rm, estimated the 2016 rate for hospitality workers at 20.7 percent, highest of all the categories for which they collected data. social engagement. This past February when cafés across the country raised money to support the ACLU, both Ritual and Amethyst joined in the effort and felt positively about it. Elle and the Amethyst crew are very open to getting involved with causes big or small. "We happily donate or make coffee for any cause that is important to anyone on our staff," she says. However, they tend to focus more on donating coffee and service than money. "It is small business, after all, and margins are tight." Tight margins don't stop her from engaging her local commu- nity—they just help to inform her approach. Ritual also likes to get involved at a local level: Throughout 2017 they've hosted letter-writing campaigns to local representatives. "There's a lot you can do outside of donating money," says Ellan. "Time is money, after all." 7 If baristas have a hobby or pursuit outside of work that would make sense to bring in or implement in your café, encourage them to work with you to make it part of the café program. For example, if an employ- ee makes shrubs, maybe you can get them set up to do that on the clock in your shop. If an employee does illustration, engage them in your menu redesign. Baristas who are passionate about outside pursuits can bring a lot of interest to your space, and you can engage and pay them to provide a service you need that they also enjoy. Off the clock, Ellan loves crafting complex cocktails out of fresh and foraged ingredients, and at work she's applied that talent to Ritual's signa- ture-beverage program. "Getting paid to make coffee cocktails is amazing," she says. "In the outside world, when people make coffee cocktails, they're applying a generic coffee fl avor. Mak- ing coffee cocktails at Ritual, I'm ac- tively engaging the fl avors in nuanced coffees and crafting a drink while respecting all those fl avors." Outside info@lasanmarco.com 1 0 0 T O U C H G E M O F D E S I G N A N D T E C H N O L O G Y . Our flagship model worldwide, enhanced by a touch-sensitive state-of-the art display. A m o d e l that make s a s t atem ent w i th i t s s t y l ish d e si gn an d p r emium f inish . 100 Touch: Italian st yle, L a San Marco qualit y promise.

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