Staff Cost Calculator — Work Out Your Monthly Labour Cost
Labour is the biggest cost you can actually control in a restaurant. Enter your monthly revenue and your team (role, hours per week, gross hourly wage) and instantly see your total staff cost, your labour cost percentage and how you score against the hospitality benchmark of 30–35%. Everything runs straight in your browser — no installation, no account needed.
How does the staff cost calculator work?
- 1
Enter your revenue
Enter your average monthly revenue (excl. VAT) and the number of days per month you're open.
- 2
Add your team
For each staff member or role, add the hours per week and the gross hourly wage, plus the percentage of employer costs on top of gross pay.
- 3
Check your labour cost percentage
Instantly see your total monthly staff cost, your labour cost as a percentage of revenue and your revenue per hour worked — with a clear benchmark score. Print or save the result as a PDF.
Built for restaurant owners
Get a grip on your biggest cost
Labour cost often makes the difference between profit and loss. See at a glance whether your team is in proportion to your revenue.
Plan a new hire
Add an extra row and instantly see what an extra chef or server does to your labour cost percentage before you hire anyone.
Talk to your accountant
Show your gross wages, employer costs and revenue per hour worked in one overview — a concrete basis for your staffing plan.
Frequently asked questions
Is this staff cost calculator free?
Yes, completely free, with no account or installation. Enter your numbers and the result appears instantly in your browser. Your data stays locally on your device.
What is a healthy labour cost percentage in hospitality?
As a rule of thumb, restaurants aim for a labour cost of 30–35% of revenue. Below 30% you have room to spare; above 35% labour starts eating into your margin. The ideal percentage depends on your concept: fine dining typically runs higher than fast casual.
What are employer costs and what percentage should I enter?
Employer costs are everything on top of gross pay: social security contributions, insurance, holiday pay, bonuses, … Depending on your country this is often 20–35% on top of gross wages; ask your payroll provider or accountant for the exact percentage.
How do I lower staff costs without hurting service?
Schedule your team based on expected covers instead of fixed patterns, and automate recurring work such as reservations, confirmations and waitlists. That way hours go where they generate revenue.
Is this financial advice?
No. The calculation is indicative and meant to give quick insight. Always consult your payroll provider or accountant for exact labour costs.