Small Business Saturday: Trying to Balance the Books
Saturday, January 28th, 2012A schoolboy I hadn’t seen before came into my little café/juice bar today and said his younger brother had told him about The Flavour Co. “The older kids never seem to come in here. I don’t know why,” he said.
“It’s habit probably. People like to stick to the places they know,” I said, not wanting to put pressure on him. “It’s a shame really,” he continued. “We all go to that overpriced deli down the road, instead of trying nice wee places like this – and then the wee places just disappear!” Ah – some insight into what new business owners are up against, I thought. I launched The Flavour Co almost exactly two years ago, and it’s only in the last few months that groups of kids in from the local secondary school have started coming in for their lunch – the younger ones, who have just come up from the primary school nearby. It’s a reflection of adult behaviour – we’ve had regular customers since day one, yet I feel we’re only just beginning to become an established fixture in the area. And I’m still not sure if the shop will survive! Although my shop is regularly full of customers, it’s hard to make the books balance. We need a more consistent flow of customers. Passing trade often just passes us by because the shop is so small. In addition, people are spending less due to the recession – we’ve had to delist some of our more premium lines. Our margins are good, but you need to make a lot each day to cover the overheads. I often wonder whether things would be easier if I’d managed to lease a bigger shop. But that can bring its problems too. This is obvious from the number of larger cafes that are closing down. One day they’re full of customers; the next day their windows are pasted up. Here’s an example that might explain why so many apparently successful retail businesses are having difficulties. I recently read an interview with the owner of a coffee bar that had been launched around the same time I launched The Flavour Co, but in a different town. It’s much bigger than mine and according to the owner it has an annual sales turnover of £320,000 a year, which seems like a dream to me. It’s situated quite close to the city centre, unlike my café/juice bar which is in the west end of Glasgow, close to the university but not right in the centre of town. The owner of this café has 12 staff working various shifts, and they will be needed as the café serves food as well as several hundred coffees each day. 500 coffees over 10 hours would mean you have to make coffees at a rate of roughly one a minute. According to the owner, the money doesn’t go far enough to pay his key staff what he thinks they are worth, or to give him a decent salary. I found this surprising, so I decided to do a rough breakdown of estimated costs. Coffee sold in coffee bars is known to have a very high margin, but this particular coffee bar specialises in high quality coffee and also offers food. There will be some wastage. I would estimate the cost of the stock at 25%, or £80,000 for the year. That would leave £240,000. VAT (value-added tax) is chargeable on restaurant and takeaway hot food at a current rate of 20%. This would take £48,000 away from the turnover, leaving £192,000. Given the central location and size of the café, and the advertised rent of a retail unit on the same street, I would be very surprised if the rent and rates combined came to less than £50,000 a year. That would bring the annual takings down to £142,000. The minimum wage in Britain is currently £6.08 per hour for an adult over the age of 21. That’s £6.08 x 8 hours x 4 days x 52 weeks, which gives them an average salary of £10,117 each – not including National Insurance, holiday cover and other benefits such as maternity or paternity cover. £10,117 x 12 = £121,405. Subtract that from the total and you’re left with just £20,595 per year to pay the fuel bills, water bills, licensing, maintenance, bank interest charges – and the owner’s salary. These figures are based on my own estimates based on the owner’s claimed turnover, but my guess is that his actual costs will be higher than I’ve estimated, not lower. The owner has never run a café before; he is clearly full of passion and enthusiasm, and he may well make a success of it in the end. But it shows what café owners are up against these days. Coffee bar prices really need to rise if these businesses are to be sustained – but that’s not going to happen in a recession. The alternative solution when people are reining in their spending, is to attract a huge number of customers. It’s easy to think you’ll be able to do this, but actually making it happen is more difficult. And if you’re planning to open a new café, it’s very difficult to establish how many customers you’re likely to get. Few café owners want to share this kind of information. Before I launched The Flavour Co I searched for market research on this but could find nothing. Instead I sat in various cafes and counted the number of customers coming in at various times. This gave a very inaccurate picture, because there are so many different factors involved. A much better idea for anyone thinking of starting a café is to look at websites like Company Check in the UK, which gives data on limited (incorporated) companies. Also websites advertising businesses for sale sometimes include details of turnover. Bear in mind that the figures in adverts might be slightly exaggerated. Rents can be found by looking at commercial property websites, and remember that they can vary sharply in streets that might be close together, depending on foot traffic. Business rates in Scotland are shown on the Scottish Assessors website. Also remember that unless you’re very lucky or conditions are exceptional, it takes time, years in fact, to really establish a good customer base.
The establishment in question has 12 staff. Assuming that some of them are part-time, while there will probably be a couple of full-time managers, let’s estimate that on average they are all on minimum wage and working four days a week, eight hours a day, and that they get holiday pay.












