Labor Cost Percentage Calculator
Calculate restaurant labor cost percentage from total labor and sales. Optionally include payroll taxes and benefits for a loaded labor figure.
Wage, schedule, and labor-cost tools for staffing decisions that protect both service and payroll.
Calculate restaurant labor cost percentage from total labor and sales. Optionally include payroll taxes and benefits for a loaded labor figure.
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Calculate restaurant labor cost percentage from total labor and sales. Optionally include payroll taxes and benefits for a loaded labor figure.
Set a maximum restaurant labor budget from projected sales and a target labor cost %. Add payroll tax %, benefits %, and other expenses for a loaded total — optionally track budget remaining.
Estimate required labor hours and employees from projected sales or daily customers, operating hours, and productivity — with optional shift length and FT/PT split.
Estimate the true cost of an employee — wages plus payroll taxes, benefits, insurance, training, equipment, and other employment expenses — for hourly or salaried staff.
Estimate overtime wages, overtime premium, payroll taxes, benefits, and total overtime expense for one employee or a team average.
Estimate true employer payroll burden — wages plus employer taxes, workers’ compensation, health benefits, retirement, paid leave, training, equipment, and other costs — for hourly or salaried staff.
Estimate maximum schedulable labor hours from projected sales and target labor %, or from an available labor budget, after optional taxes, benefits, and other costs.
Labor is usually the other large controllable cost beside food. These tools turn hours, wages, and sales into labor cost figures you can compare to your target.
Overstaffing burns profit; understaffing burns guests and teams. Clear labor math supports fair schedules and faster decisions when sales shift.
Where possible, use burdened wage (taxes, benefits) so labor % reflects reality, not just base rate.
Use the same period for labor dollars and sales — a lunch-only payroll against full-day sales will mislead.
Build schedules from a sales forecast, then review labor % after the period closes.
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