The Hospo Coach

07/08/2026

Ele reclama do café frio, do pedido errado, da conta que demorou.

Mas nenhuma dessas coisas começa no salão.

Começa numa equipe que não sabe quem faz o quê.
Que aprendeu o serviço olhando o colega.
Que descobre a escala na sexta à noite.

Aí o dono entra no meio pra “resolver” — e vira o gargalo do próprio negócio.

Isso não aparece no seu relatório com o nome de “cultura”. Aparece como custo de mão de obra alto e margem apertada.

Equipe boa não é sorte. É sistema:
– função escrita, não combinada
– processo repetível, não improviso
– alguém responsável, não “todo mundo”

Quando isso existe, o cliente sente. E você para de trabalhar 60 horas pra sustentar o que deveria rodar sem você.

Menos caos. Mais lucro. Liberdade de verdade.

Salva esse post e manda pro seu sócio.

06/08/2026

30/07/2026

Cutting a shift is the most expensive way to fix a labour percentage.

Here’s the maths nobody runs before they do it.

You pull a 4-hour dishie shift. Say $32/hr fully loaded — that’s $128 back in your pocket.

Except the dishie work doesn’t disappear. It gets absorbed by the barista who’s already on. Coffee wait goes from 4 minutes to 7. The pass backs up. Tables sit longer before they’re cleared.

Covers don’t drop that week, so the P&L looks fine. What drops is spend per cover — nobody orders a second coffee when the first one took 7 minutes. Three or four fewer add-ons a service and you’ve spent your $128 twice over.

Labour % goes down. Profit goes down with it.

The lever isn’t the shift. It’s the role on the shift — who’s there, in which hour, doing which job.

Nine times out of ten the leak is one role in one two-hour window. A second barista rostered through a flat 2–4pm.

A chef on at 7am for an 8:30 first order. An extra floor staff on a Tuesday that’s been quiet for six months and nobody’s changed the roster since.

You can’t see any of that in a weekly labour percentage. You can only see it hour by hour.

Map your last 7 days: covers, sales and labour cost in each hour. The pattern will be obvious inside 20 minutes.

Comment LABOUR and I’ll DM you the leak audit — the exact order to look in. Free, takes about 3 minutes.

Flavio Assis ·
Less chaos. More profit. Real freedom.

24/07/2026

Three things I wish someone had told me before I opened my first restaurant.
1. Revenue means nothing on its own. I’ve seen $2M venues losing money and $900k venues paying their owners properly. The number that matters is what’s left after wages, food and rent.
2. Labour cost isn’t a payroll problem. It’s a rostering problem. By the time you see the wage bill, the decision was made two weeks ago when you built the roster without checking it against forecast sales.
3. If you have to be there for it to work, you don’t own a business. You own a job with more risk. I run De’Assis remotely in about five hours a week now — but only because I built the systems to do it, not because I got lucky.
Nobody tells you this stuff before you sign the lease.
Which one of these three cost you the most? Tell me below.

26/06/2026

If you can’t answer these 3 questions in 10 seconds, you don’t know your business. You’re running on instinct.

1. What’s your gross profit % on food and drinks?
2. What’s your fully-loaded labour % of revenue?
3. What’s your daily breakeven sales number?

That’s it. Three numbers.

These three tell you whether your café is healthy or sick — before the bank balance does.

Most owners I meet can’t answer these. Not because they’re bad operators. Because nobody ever taught them.

Take the Café Profit Leak Audit at thehospocoach.com/quiz — 6 pillars, 10 questions, 5 minutes. You’ll see exactly which pillar your café is weakest on, with no guesswork.

22/06/2026

A full day of training with the amazing Bloomhill Café team. Strong teams aren’t built by chance—they’re built through training, consistency, and a shared commitment to excellence. Investing in people is always the best investment. Thank you all for your enthusiasm, commitment, and passion. Excited to see what comes next! ☕️🙌

17/06/2026

This is the entire weekly review I do on my café. Ten minutes, one screen, three numbers, every Monday.

Prime cost % for last week. Labour % for last week. Sales vs breakeven for last week.

If any of them moved more than three points from the previous week, that’s the conversation I have with the team this week. If they didn’t, I close the laptop and get on with the rest of the day.

Most operators I meet either look at nothing weekly, or they look at everything and drown. Both end up in the same place — making decisions on Friday based on how the bank account feels.

Ten minutes isn’t enough to run a café. It’s enough to know whether the café needs you to do something this week, or whether it’s tracking. That’s the only question worth asking on a Monday.
The dashboard isn’t fancy. It’s a spreadsheet. The discipline is the dashboard.

Comment MONDAY and I’ll DM the free Profit Leak Audit. 3 minutes. It asks whether you’ve got a Monday review in place — and most operators haven’t.

11/06/2026

If you can’t keep putting prices up, but your margins won’t survive another supplier increase, you’re stuck where most café owners get stuck.

The way out isn’t charging more or working harder. It’s knowing your real numbers, your food cost, your margins, your break-even, so every decision is built on fact instead of hope.

This was a work-in-the-café day at De’Assis. The laptop’s open on the same thing I get every operator I coach to do: read the business like you read the menu.

Follow for the systems that turn a busy café into a profitable one.

Less chaos. More profit. Real freedom

09/06/2026

I haven’t been in my café this week. The team opened it, ran it, closed it, banked it. No fires. No 6am calls. And until I got that working, I genuinely believed being there every day was the job.

It wasn’t. Being there every day was the bottleneck.

What changed wasn’t the people. It was the routines.

Open — same checklist, same order, every day. Mid-service — one person owns the floor, one owns the pass. Close — counted, logged, ready to open. Weekly — the three numbers I track and what we do if they move.

Written down once. Taught once. Owned by someone other than me.

That’s not magic. It’s not even particularly clever. It’s the unglamorous bit nobody films, because nobody wants to admit they used to be the bottleneck.

If you’re the bottleneck right now and you know it, comment SYSTEMS and I’ll DM you the free café profit leak. 3 minutes. Tells you which leak to plug first.

04/06/2026

1. PICK THE ONE THING THAT BREAKS WHEN YOU'RE NOT THERE The till, the ordering, the open, the close. Whatever falls apart on your day off — that's the first thing to fix. Not the menu. Not the marketing. That.

2. GET IT OUT OF YOUR HEAD AND ONTO ONE PAGE If it only exists in your head, it only works when you're standing there. Write the steps down. Ugly is fine. A one-page checklist beats 6 years of "I'll just do it myself."

3. HAND IT TO ONE PERSON Not the whole team. One person owns it. Let them do it at 80% — 80% done by someone else beats 100% done by you at 11pm.

4. CHECK THE NUMBERS, NOT THE TASKS Your job stops being doing the job. It becomes reading food cost, labour %, and covers — and asking why they moved. That's the shift from operator to owner.

5. REPEAT UNTIL THE FLOOR RUNS WITHOUT YOU ON IT One system at a time. Every task you remove yourself from is an hour back and a business worth more when you sell it.

Working IN it makes you a wage. Working ON it builds an asset.

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