Restaurant Labour Cost Calculator

Labour cost percentage is total labour spend divided by the revenue it produced. Run it weekly per location and the schedule conversations get a lot shorter.

The formula, in the open

• Labour cost % = total labour cost ÷ revenue × 100, for the SAME period. Include wages, salaries and payroll costs; pick one convention for management salaries and keep it.

A worked example

₹1,65,000 of labour against ₹6,00,000 of revenue is 27.5%.

What this doesn't model

Whether that percentage is right for you — a counter-service stall and a fine-dining room live in different worlds. Watch your own trend, and read it next to prime cost, which adds the food side of the picture.

Try it

Enter a period below. The defaults are the worked example — replace them with yours.