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Aussie cafe bosses erupt over $78 an hour pay for dish washers Kitchen hands and wait staff working public holidays will soon make over $78 an hour, as cafe bosses sound the alarm over a “relentless” crisis.
News.com.au June 9, 2026
Aussie hospitality titans have warned the nation’s iconic cafe culture is on the brink of collapse due to a “relentless” crisis as venues bleed cash just to keep the doors open. Before the Fair Work Commission’s latest annual wage review bumped award rates up by 4.75 per cent and pushed the baseline minimum wage to $26.44 an hour, cafes around the nation were already at a tipping point.
On public holidays, when the 150 per cent penalty rates kick in, the lowest-paid cafe workers will make a staggering $78/hour from July 1.
Industry leaders say the system has become entirely “dysfunctional”, forcing business owners to choose between slugging customers with massive surcharges or turning off the lights completely.
John Hart, the executive chairman of the Restaurant and Catering Australia — a national peak body representing more than 57,000 cafes, restaurants and caterers — said cafes are under immense pressure and that was only amplified on public holidays.
“It’s dysfunctional at the moment. The wages have gone up to a point where it means businesses effectively can’t operate profitably at any point,” Mr Hart said.
The pressure becomes critical when a public holiday rolls around on the calendar.
“It just makes it that much more pronounced on a public holiday because of the rates. It brings the decision right to the fore as to whether you open,” he said.
“You’re not opening because you’re gonna make money; you’re opening because you want to be there for your customers and you might want the cash flow... but you’re gonna lose money. It’s pretty much that straightforward.”
He said cafes nationally are now, on average, spending more than 50 per cent of their revenue on wages. He said adding a surcharge to prices, which 70 per cent of cafes apply on public holidays, made opening “a little bit more bearable” - but that doesn’t mean they are making money.
Most cafes have surcharges on weekends and public holidays.
Industry experts say cafes are under immense pressure. Hampson “The problem is that if you don’t open and you choose to not open and not apply a surcharge, you’ve got your business sitting idle that you’re paying rent on,” Mr Hart said. “So you’re losing money anyway.”
‘Muppets’: Cafe boss erupts, says venues making $35 an hour
Phillip Di Bella, founder of Di Bella Coffee and head of The Coffee Commune, an initiative representing more than 1300 independent cafe owners, outlined how much profit an average cafe makes on a public holiday.
When making a baseline of 100 coffees an hour at $7 each, so $700 in revenue, wages would swallow $350 of that, goods would cost $140, GST would be $70 and utilities and rent would take $105. So the total profit made on those coffees would be just $35.
Despite this, he said the public debate around minimum wages completely misses the point and that keyboard warriors who tell struggling businesses “if you can’t afford wages, don’t open” were out-of-touch “muppets”.
He said hardly anyone is on minimum wage in hospitality because in order to attract them, they have to pay more.
“Our baristas are averaging $33, $34 an hour. So in order to attract good people, you’ve got to pay above the minimum wage anyway,” he said. “So that’s one misconception is people understanding what minimum wage is and what we’re paying.
“You’ll not find many people when you are running at three per cent unemployment, most people are not paying minimum wage. And if you’ve got really good staff, you’re certainly not paying minimum wage.”
Coffee industry expert Phillip Di Bello.
He said to run a semi-profitable business, the percentage of wages should be no more than 30 per cent, maximum 35 per cent of takings.
“Wages across 1300 cafes that we get the data from are running at 45 to 50 per cent of turnover,” he said. “Now, if wages are running at up to 50 per cent, that means they’re either overstaffed — which they’re not, because they can’t afford to be — or two, the customer’s not paying enough for their product.”
Mr Di Bella notes that a standard weekend brunch has become a loss-leader for independent operators due to these ratios.
“So when the customer says, ‘oh, why’s my bacon and eggs $30 on a weekend?’, well 50 per cent of that has just gone straight to wages,” he said. “
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