How much have you guys looked at the Starbucks dashboard report? I have a question that I just mySupported today, but who knows how long that will take or if they'll be able to answer it.
(Side note that I put in the mySupport: the YTD ranks seem to be wrong. They look like they're mostly just a copy of the MTD rank. Also, I don't think they accounted for certain categories where lower percentages are better.)
What pieces are missing from the margin? It says to take the total sales and subtract the cost of the drink (ingredients and supplies, but not labor). Pretty much every store seems to have an ingredient cost around 15% and a supply cost around 5%, give or take. Then the goal for margin is 55%, and it looks like a lot of stores in my area are between 50 and 55%. If the margin (how much we make, before labor) is 55%, then the cost per drink is 45%. Ingredients are 15%, supplies are 5%, and then there is 25% missing. My guess is that it's milk. If it is, then how is that calculated? Does it assume ~12 ounces per grande latte, etc., or does it take how much the milk vendor gives us and figures out how much Starbucks used based on how much they gave us, how much was sold, and how much was credited?
I really want to know. Stores with higher sales are guaranteed to have better margins because they throw out less expired product (I used to throw out 3/4ths of the matcha powder because I just wouldn't go through it, which is a huge waste of product, although I use almost an entire bag in two weeks nowadays). My costs are low for my size store, but the margin still looks pretty bad. I want details! I want answers!
If it is milk, that would partially explain it. I wouldn't expect it to make that much of a difference, but I do know that some of my team members put a full carafe of half and half out each time it needs refilled, and then sometimes it barely gets used. That's a huge waste that I need to get on top of.
(Side note that I put in the mySupport: the YTD ranks seem to be wrong. They look like they're mostly just a copy of the MTD rank. Also, I don't think they accounted for certain categories where lower percentages are better.)
What pieces are missing from the margin? It says to take the total sales and subtract the cost of the drink (ingredients and supplies, but not labor). Pretty much every store seems to have an ingredient cost around 15% and a supply cost around 5%, give or take. Then the goal for margin is 55%, and it looks like a lot of stores in my area are between 50 and 55%. If the margin (how much we make, before labor) is 55%, then the cost per drink is 45%. Ingredients are 15%, supplies are 5%, and then there is 25% missing. My guess is that it's milk. If it is, then how is that calculated? Does it assume ~12 ounces per grande latte, etc., or does it take how much the milk vendor gives us and figures out how much Starbucks used based on how much they gave us, how much was sold, and how much was credited?
I really want to know. Stores with higher sales are guaranteed to have better margins because they throw out less expired product (I used to throw out 3/4ths of the matcha powder because I just wouldn't go through it, which is a huge waste of product, although I use almost an entire bag in two weeks nowadays). My costs are low for my size store, but the margin still looks pretty bad. I want details! I want answers!
If it is milk, that would partially explain it. I wouldn't expect it to make that much of a difference, but I do know that some of my team members put a full carafe of half and half out each time it needs refilled, and then sometimes it barely gets used. That's a huge waste that I need to get on top of.
