Labor cost management: the percentage that decides whether your kitchen pays for itself
What labor cost percentage actually measures, target ranges by concept, and how to control it without bleeding service quality.
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Clear categoryPlan restaurant staff schedules around demand
Build shifts from forecast covers, station skills, and paid hours. Check a worked schedule and review cost alongside service quality.
Read GuideStaff-meal accounting: record the meal without hiding the operating decision
Create a clear staff-meal record that separates internal consumption, waste, comps, payroll policy, and food-cost analysis.
Read GuideTip pooling: a clear allocation rule and payment record
Define who shares the tip pool, calculate hours or points, reconcile cash and card tips, and give each employee a clear allocation record.
Read GuideCalculate the cost of restaurant staff turnover
Add recruitment, vacancy cover, training, and early mistakes to calculate replacement cost. Track departures and test a specific retention action.
Read GuidePayroll as a percentage of restaurant revenue: targets and controls
Calculate payroll percentage on a consistent revenue period, separate its drivers, and use a four-week example to check corrective action.
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