How to use this calculator
- Enter values for the same field, service, or reporting period.
- Review units and adjust any planning assumptions.
- Select Calculate to update every result.
- Use Reset to restore the example inputs.
#2356 · Food & Hospitality Tool
Restaurant Table Labor Cost Calculator
Estimate direct restaurant labor cost for a service period from scheduled hours, average wage, payroll burden, and sales. The calculator shows burdened labor dollars, labor cost percentage, and sales per labor hour so managers can test a schedule before publishing it.
Calculator
Planning inputsFormula
Burdened labor cost = labor hours × average wage × (1 + payroll burden %). Labor cost % = burdened labor cost ÷ sales × 100.
What the result means
The main result translates the entered operating assumptions into a comparable planning measure. Review the supporting values to understand which input is driving the estimate.
This is a planning estimate. Actual field or restaurant results can vary with conditions, timing, measurement, and operating choices.
Example calculation
At 210 hours and $18.50 per hour, base payroll is $3,885. A 14% burden raises labor cost to $4,428.90. Against $26,000 sales, labor cost is 17.03%.
Tips for better results
- Use a weighted average wage when roles have different rates.
- Include employer taxes and benefits in payroll burden.
- Test schedules against conservative and expected sales.
- Account for training and opening or closing work.
Frequently asked questions
What belongs in restaurant payroll burden?
Employer payroll taxes, workers’ compensation, benefits, and other wage-linked costs may be included.
Does this calculator include salaried managers?
Only if their allocated hours and equivalent hourly cost are included in the inputs.
Why use sales per labor hour?
It provides a productivity view that can be compared across similar shifts while still considering service requirements.
Can scheduled labor hours be zero?
Yes. The result will show zero labor cost, though such a scenario may not be operationally realistic.
Is labor cost percentage based on gross or net sales?
Use the same sales definition your operation uses consistently, typically net sales before tax and tips.
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Inputs used in this estimate
| Input | Role in estimate |
|---|---|
| Scheduled labor hours | Entered directly by the user |
| Average base wage | Entered directly by the user |
| Payroll burden | Entered directly by the user |
| Expected sales | Entered directly by the user |