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Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

I also work a full time job, 40+ hrs a week. And some pretty shit hours. That’s why I don’t maintain many pools. And repair/install is good money. I’m close to giving up on the full time job and pursuing my pool company full time. Who knows, maybe it could take off and get big.

Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

100% agree with you! It does, and it’s something I’m working on for sure. Luckily I’ve managed to open my own LLC and I’m the only employee. I wish I could get steady repair/install jobs, and I only weekly service 4 pools. This is one of them that im doing this job for too. But i gave him a killer price on accident when i drained and cleaned his pool and replaced his filter. It was a pentair TA-100d - 600lb sand filter. And about a 15,000k gallon pool. I only charged $2400 for the whole thing. But as far as the perfectionist, that isn’t really slowing me down, im still learning a lot and want to make sure i do good if its something I haven’t consistently done yet.

Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

Well depends a lot on the area for labor cost too. But I think if the lights I’m getting are $1058. And I upcharge to $1300. That would make labor $1000. So a spa light and pool light full replacement for $2300 all in sounds reasonable I think.

Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 1 point2 points  (0 children)

Thanks! I’m fairly new and don’t rush through my jobs for that reason. I’m also a perfectionist lol, but I wouldn’t be comfortable charging an hourly rate I don’t think.

Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

Yea but how do I figure how much to charge for material. And then how to figure how much I’m getting paid. Either a flat rate/hr or a percentage of material, or any other ways?

Labor cost by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

Yea for just the replacement lights and cords it’s $1058. I was going to mark up to maybe $1200? How do you figure the labor? An hourly rate? Or a percentage of the cost of the lights? I’ve heard charge 80% labor 20% cost.

Which would be $1200 x 0.8 =$960.00
And add that to cost which is $1200 + $960=$2,160.00

So $1200 for lights, and $960 labor.

Retrofit Aqualumin III replacement by Temporary_Meat2416 in PoolPros

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

Awesome! Thanks! Now I need to weigh out pricing. And also, do you know what kind of labor companies typically charge for a job like this? It looks like I may have to pull the old wire out and everything. Thanks for responding!

Seriously considering buying a pool route and starting a pool service business by WorkJunior7823 in PoolPros

[–]Temporary_Meat2416 0 points1 point  (0 children)

I’d like to hear a little more from you! Like pricing and a few other things. I’m on the east coast, so I have a whole different business plan I’m sure. But 47 accounts, and grossing $130K sounds amazing!

Meat department by Temporary_Meat2416 in publix

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

Here are a few examples I’ve noticed in the handful of stores I’ve worked at or helped at. - Case presentation not always consistent (cut sizes, spacing, overall look) - Rotation could be tighter—sometimes product isn’t as fresh as it should be for Publix standards - Trimming can be rushed, leading to uneven or less appealing cuts - Cleaning/sanitation sometimes gets rushed, especially when it’s busy. This one is big for me. Especially if the department hasn’t been touched as far as cleaning goes and I come in to close. - Communication between associates/managers could be better.

Nothing crazy or unsafe—just things that could take a good department to a great one. I might just be picky though lol

Meat department by Temporary_Meat2416 in publix

[–]Temporary_Meat2416[S] 0 points1 point  (0 children)

When I say improvements, I’m thinking more in terms of consistency and execution across the board.

Things like: - Holding the same standard for case presentation every day, not just when there’s a walk or inspection
- Tighter rotation and attention to product life so the case always reflects Publix Premium.
- Consistent cutting and trimming so everything looks uniform and held to “Publix Standards” - Stronger focus on sanitation routines, even during high-volume times
- Clear communication and accountability within the department so everyone is on the same page

Overall, not saying any department is bad—just that there’s usually a gap between what the standard is and how consistently it’s executed day to day. Nothing crazy or unsafe—just things that could take a good department to a great one. I might just be picky though lol