--- layout: default_v3 language: default permalink: food-cost/restaurant-labor-costs.html i18n_link: 3605 updated: 2021-05-04 #--- article key-values ---# collection: default_topiccluster t_keyword: Restaurant Labor Costs tags: restaurant labor cost, restaurant management, business management, food safety, zip haccp type: supporting page_id: 3605 hreflang_id: 3605 parent_id: 3589 date_published: 2021-05-04 date_modified: 2021-05-04 #--- javascript schema ---# javascript_schema: - script: jquery_3_2_0_min - script: bootstrap_min - script: article_infinite_scroll - script: article_mix_infinitescroll - script: article_mix - script: article_mix_faq - script: article_mix_toc #--- section schema ---# section_schema: - section: nav-main_menu - section: article_body_v2 - section: footer - section: schedule_demo_cta #--- page key-values ---# meta_tags: t_meta_title: What You Need to Know About Restaurant Labor Costs t_meta_description: A main part of a restaurant manager's job is to handle restaurant labor costs effectively. t_meta_abstract: A main part of a restaurant manager's job is to handle restaurant labor costs effectively. i_meta_image: article_body: json-ld_article: v_date_published: 2021-05-04 v_date_modified: 2021-05-04 author: p_author_id: 153 t_author: Cynthia Vespia p_author_url: cynthia-vespia.html i_author: 153.png t_author_description: Cynthia Vespia is a content writer/copywriter helping brands connect with their customers through top quality content. She's also a published fantasy author giving villains a purpose and heroes a hard time. p_author_facebook: //www.facebook.com/HubWorksApp p_author_twitter: https://twitter.com/HubworksApp p_author_linkedin: p_author_instagram: feature_snippet: p_type: text t_title: t_description: content: heading: t_title: What You Need to Know About Restaurant Labor Costs t_description: A main part of a restaurant manager's job is to handle restaurant labor costs effectively. image: i_image: what-you-need-to-know-about-restaurant-labor-costs-1619800345-8328.png t_image_description: costs labor labor cost labor costs labor cost costs restaurant v_image_attribution: //pixabay.com/photos/restaurant-table-setting-table-449952/ v_image_license: Creative Commons Zero v_video: paragraphs: - t_headline: How to Efficiently Manage Restaurant Labor Costs t_text: Managing restaurant labor costs is a crucial step to maintaining a profit in the restaurant business. Because of the high cost involved in restaurant operations, it's important for restaurant owners to keep labor cost percentages within 20% to 30% of the total cost to stay profitable in the restaurant industry.

Because every restaurant and eatery are different, the cost percentage total will vary. For instance, there is a distinction in cost total depending on what type of cuisine is being served. A full-service restaurant will have higher operating costs than a quick-service restaurant. Each would need their restaurant management to be very different when trying to determine restaurant profitability via cost percentages.

Calculating restaurant labor costs can include-

Group Restaurant Labor Costs for Clarity
Divide labor into groups to calculate the percentage total by the total labor of each position. For example, you could group employees by hours worked. Hourly employees would be put together with salary employees in another group. And whittle down further by splitting front-of-house staff (servers, hosts, bartenders) from kitchen staff (cooks and dishwashers) and management staff.

Once the staff is divided into groups, case studies can be done by calculating the restaurant labor of each team. With a clearer picture of the costs, total changes can be made to bring labor cost total down. For instance, scheduling software could be used to try different combinations of staffing to control labor from becoming too costly.


Use a Labor Cost Formula
To calculate labor cost it's important to make sure to use a formula that includes the prime cost. Restaurant operators understand that using this type of formula to calculate restaurant labor cost is more effective to determine total revenue.

Prime costs are terms used to describe the sum of the labor costs plus COGS, which means Cost of Goods Sold. COGS is determined through inventory management and takes into account the cost of each food item on the menu. A bottom line of 60% or less of total sales should be a restaurant's prime cost. It represents cost percentage of controllable expenses. To calculate restaurant prime cost, all hourly employees, salaried employees, payroll taxes and employee benefits like health care should be listed and become the sum of total labor costs.

Calculating labor as a costs percentage of sales is useful but it doesn't provide a percentage total sales that highlights areas that need improvement. In order to truly identify where labor costs are impacting weekly sales a more detailed report is needed.

The important thing to remember is that restaurant labor costs are a singular part of total operating costs. Trying to reduce labor costs will only put a band-aid on the problem rather than fixing it.

Save on Restaurant Labor Costs With Cross Training and Scheduling
Using scheduling software helps reign in any overtime before it impacts the labor cost percentage total. By monitoring the scheduling of each employee it keeps sales labor from diminishing the overhead. Today's scheduling softwarecan come standard as part of the POS system. It turns data into visual reports and makes looking at the time period each staff members works per hour more detailed and easier to navigate.

Another viable method to save on restaurant labor costs is to cross train employees. This makes staff more productive and gives them an opportunity for growth which lessens turnover rates. p_headline_type: h2 image: i_image: how-to-efficiently-manage-restaurant-labor-costs-1619800706-5460.png t_description: //pixabay.com/photos/restaurant-food-lunch-dinner-691397/ v_attribution: //pixabay.com/photos/restaurant-food-lunch-dinner-691397/ v_license: Creative Commons Zero callout_text: - t_headline: Restaurant Labor Costs Guidelines t_text: Running a restaurant comes with costs a restaurant manager or owner needs to know how to handle. Cost of food, payment for staff and real estate expenses are all part of the expenses to run a restaurant.

Labor Costs
Restaurant labor cost percentage is a significant expense. Staff is imperative to the success of a restaurant. Even if they work minimum wage their salary will be important when calculating labor cost percentage. The cost includes payroll tax and any health benefits the employees are offered.

Cost of Food and Other Goods
The cost of food and other goods, also called COGS (cost of goods sold) is the primary expense in running a restaurant. This cost includes everything from ingredients to cleaning supplies and even incidental items like napkins or straws. An ideal COGS shouldn't be more than 40% of the restaurant revenue. Fast casual restaurants will have a lower percentage on cost of goods sold than higher-end restaurants.

Rent Costs
Rent of the building space should never be over 10% of the restaurant's revenue. The cost includes utilities, property taxes and insurance. The cost of rent or mortgage is a fixed expense where the utilities like gas and water can be fixed or variable.

Operating Costs
Total cost of operating expenses includes dishes and kitchen equipment. The operating costs will also include advertising. A general operating cost in most restaurants is a POS system. One way to keep operating expenses low is by limiting the amount of disposable items. p_headline_type: h2 image: i_image: t_description: v_attribution: v_license: video: v_video: LYLBCSEcZP8 v_video_language: default t_name: Restaurant Owner Labor Cost Tip- DO THIS, and you can be in Hawaii next year... t_description: Restaurant Owner Labor Cost Tip- DO THIS, and you can be in Hawaii next year... That's right, Hawaii, on the beach relaxing and you paid for the trip with this one simple tip! Everybody talks about food cost and focus on it, but with labor cost in your restaurant, you can make little changes, with a huge impact fast. Labor cost is one of those things that I find most managers are half in and half out. They want to cut staff to make the numbers, but they don't because sometimes it means more work for them. Watch this video to find out the one simple thing you can do to avoid the additional cost before the end of the month when it is too late. WATCH THIS VIDEO ON OUR WEBSITE- //therestaurantboss.com/how-to-lower-labor-cost-in-a-restaurant/LEARN MORE ABOUT BACON-//ClickBacon.comDOWNLOAD THE RESTAURANT PROFIT GUIDE-//restaurantprofitandperformance.com MORE FREE RESTAURANT TRAINING TIPS-//RestaurantProfitandPerformance.com SUBSCRIBE-//www.youtube.com/subscription_center?add_user=gromfinboss At The Restaurant Boss, I post weekly training tips for restaurants and bar's. Tips range from food and labor cost, to restaurant specific marketing and management. I welcome you to check it out and sign up for my FREE video training series. LET'S CONNECT!Facebook - //facebook.com/TheRestaurantBossTwitter - //twitter.com/RyanGromfinInstagram - //instagram.com/ryangromfin MORE GREAT VIDEOS//www.youtube.com/user/gromfinbossWhat is your best labor cost saving tip or strategy? Please leave a comment below to engage with others in the restaurant community! Or to really continue the conversation with your peers and get more great ideas, visit my blog at //www.TheRestaurantBoss.com v_url: //youtu.be/LYLBCSEcZP8 i_thumbnail: //i.ytimg.com/vi/LYLBCSEcZP8/default.jpg i_thumbnail_1x1: //i.ytimg.com/vi/LYLBCSEcZP8/default.jpg i_thumbnail_4x3: //i.ytimg.com/vi/LYLBCSEcZP8/mqdefault.jpg i_thumbnail_16x9: //i.ytimg.com/vi/LYLBCSEcZP8/sddefault.jpg v_upload_date: 8-10-2013 v_length_minutes: 5 v_length_seconds: 58 v_view_count: 141958 callout_text: - t_title: Guidelines for Restaurant Labor Costs t_text: Expenses to run a restaurant-

- t_headline: Conclusion to Restaurant Food Costs t_text: p_headline_type: h2 image: i_image: conclusion-to-restaurant-food-costs-1619800706-7073.png t_description: //pixabay.com/photos/dish-restaurant-dining-food-dinner-918613/ v_attribution: //pixabay.com/photos/dish-restaurant-dining-food-dinner-918613/ v_license: Creative Commons Zero callout_text: event_body: json-ld_event: t_name: Employee Scheduling for Restaurant Managers t_description: Attendees will learn how create excellent schedules. The class teaches managers how to estimate the number of employees they need to staff their locations; how to accurately forecast their customer demand; how to quickly and accuaratly write and communicate schedules to employees; and how to evaluate the accuracy and optimization of their schedules to make adjustments. v_start_date: 2022-08-08 i_image: p_location_name: Altametrics Online Webinar Course p_address: webinar.hubworks.com?site=altametrics v_price: 10.00 t_offer_description: Priority Registration v_registration_url: webinar.hubworks.com?site=altametrics ---