Money that you take from the business to cover your own personal living expenses is known as 'Drawings'. This should not be included here, but will be dealt with elsewhere in the cash flow.
Before you can make an estimate of the wages you will pay each month to your employees the first step is to identify the work that must be done and how many people will be needed to do it.
You may need staff to:
- cut up the carcases and prepare products, including added-value meat products like sausages, kebabs and so on
- serve in the shop
- pick up stock from suppliers
- make ready to eat items like pies, quiches and sandwiches if you are going to offer them
- make up trade orders
- drive the delivery vehicle (if you decide to offer this service)
- deal with telephone or online orders
Saturday is often a busy day and you may need to think about employing extra staff to meet the demand.
The wages you pay your staff will depend to some extent on what is the going rate in your area. The Annual Survey of Hours and Earnings (ASHE), which is carried out by the government, gives average weekly wages (national and regional) for a wide range of different types of job. The Survey is available online on the Office for National Statistics (ONS) website.
- you could use a combination of full and part-time staff. Part-time work is often attractive to parents with children at school
- the National Minimum Wage Act sets a minimum amount that you must pay your staff. Workers aged 25 and over receive a Living Wage premium on top of the standard National Minimum Wage
- there is employment legislation which you should be aware of
- you will have to pay employer's National Insurance Contributions (NICs) and you will have to operate PAYE in 'real time'. You may have to make employers' minimum contributions to an auto-enrolment pension scheme too
In the cash flow, just put the amounts you will actually pay to staff after you have deducted NICs and PAYE - you will show these separately. Also include here the cost of staff pensions.