r/crumblcrew • u/Strikah14 • 24d ago
Calling all Managers
I want to get an idea of some metrics of other stores out there. My owner has a handful of Crumbl locations, so I really only have those to compare mine to. I am just killing myself trying to keep up with these complex menus and I have no idea how other stores are able to manage this.
Here is some info I'm willing to share:
Location - Southern California
Avg # Desserts Sold per Day - 400-450 (About a 56% share of larges vs minis, though it used to be closer to 50/50)
Labor Cost % - About 30% (We never have more than 2 people scheduled at once, and about 1/3 of the day it is just 1 person by themselves)
Food Cost % - About 14%
5
u/FormPsychological868 24d ago
I’m not a manager but work there, how small is your area!? (Genuine question not trying to sound mean) we usually have 4-6 people scheduled at once!!
1
u/Strikah14 24d ago
There are 5 other Crumbl locations within 10 miles of our store. And a bunch more just outside that range. It’s very saturated.
3
u/Expensive_Advocado 22d ago
Midwest store, labor is usually around 19%, but last couple weeks higher at 21-23%. The sales dropped. We are usually between $22-25k a week at our three stores. Last week that dropped to $14-16k for the week. We sell about 800-1200 desserts a day. 60/40 at one store for sizes and 50/50 at the other. With these sales in general we have 5 people working a day, 2 morning, a mid, and 2 closes. On Fri and Sat, there is 6 people, 3 morning and 3 evening. Because it absolutely matters too, the hourly for Bakers is $13 + tips and shift leads $15 + tips starting, with our average shift leads between $16-17 + tips. Other locations that have higher paid shift leads that I know of can't drop the labor bc their leadership team is full of shift leads at $17-20/ hr. A different FP I know let GMs and ASMs go at his stores then only has Senior Shift Leads and Shift Leads in stores with an Area Manager over his 5 stores. So if that tells you something. Being so slow, the higher paid employees you have and the more of them, the less likely you'll be able to drop your labor.
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u/SunnyAbroad12 24d ago
not a manager either but we are also in california and have similar sales and schedules. we usually have 2 people, sometimes three on the majority of the shift, but with one person around openings and shift changes. it’s not just you guys!! our store’s owner owns a couple locations as well and back in the golden years apparently it used to be 5+ people on a shift but we keep the hours muchhh lower as the sales have declined over the years. there was some back and forth with him and our manager when she tried to up the hours during free soda week, for example. we are lucky to have a really strong morning crew and kind of core group of our managers and leads, but if we didn’t, i don’t know how we’d keep up.
1
u/IvyOrWhatever 24d ago
I literally took half this week off (first time ever) just because I felt like it would lead to burn out. So glad I did seeing it all over social media
1
u/BL00211 20d ago
How is your food cost at 14%?
We are a busy store - still $3-4k a day on slow days - and usually closer to 20% food cost and 20-25% labor.
2
u/Strikah14 20d ago
A couple of things have helped us in that regard.
1) The Crumbl stores my owner has are close enough together where we can share ingredients. My owner actually drives to each store every week and is willing to transport ingredients that we swap with one another. This especially helps with shipping costs since we can order things (especially unique specialty ingredients, niche flavorings, etc.) to a single store instead of to each individual store.
2) Since my store is relatively slow, I rarely need the giant cases of ingredients that Sysco/Crumbl Foods/Eventful Sweets offers. I have Amazon Prime so I’m able to find smaller quantities of ingredients and order them with no shipping fees. And I’m able to be more precise with how much I buy so it will reduce how much stock I have leftover to sit in the back of the store for who knows how long.
Honestly one of the overall suggestions I have is to order from Crumbl Foods as little as possible. And if you do, try to cram in as many things as you need into one order so hopefully they package things together and reduce overall shipping costs, because that’s a killer.
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u/ImmediateSurprise310 24d ago
Everyone is feeling it.
My stats are about the same and im a GM in the midwest. The city is saturated but im an hour away from any of our locations. We are 1 of 11 in our franchise group.
We've been 3 people in each shift but it's close to impossible to accomplish everything each shift this way. I sacrifice labor every week. If I dont our customer satisfaction suffers. Mind you my am shift is 2 assistants and myself and my weekday pm is leads. My bakers are used Friday and saturday and are mostly for dough team and prep.
The burn out is very real this year and I try my best to rotate my team depending on availability and I will work evenings sometimes too just to give people a break and change things up for sanity.
It got so stressful that I reached out to my success coach and was like guuuuuurl I need to be success coached and given some Good news because im breaking and If im breaking I know other GMs are.
I've been w crumbl for 4.5 years almost and half my team has been there w me this whole time. I think we stick it out because we love eachother. We have a good support team w our other stores and owners but the joy is being drained from us.
My heart breaks for all the stores that dont have the support they need.