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On target for most full-service restaurants
$3,000.00 labor ÷ $10,000.00 sales
Add up wages, salaries, and (optionally) payroll taxes and benefits for the period.
Use revenue for the exact same period — a week, a pay period, or a month.
The calculator divides labor by sales and shows the percentage instantly, with a colored benchmark so you can see if you’re under, on, or over target.
Most full-service restaurants aim to keep labor between 25% and 35% of sales; quick-service often runs lower and fine dining higher. The percentage only means something when labor and sales cover the same period, so compare a week of labor to a week of sales. If you’re consistently over target, the lever is usually the schedule — trimming over-coverage on slow shifts moves this number faster than anything else.
Want to track this over time? Download the restaurant labor cost tracker (with formulas) →
EpicShifts tracks labor cost against sales as you build the schedule — and your team sees it all on mobile. Free to start.
Divide total labor cost by total sales for the same period, then multiply by 100. For example, $3,000 of labor on $10,000 of sales is 30%. This calculator does it for you — just enter the two numbers.
Most full-service restaurants target 25–35% of sales. Quick-service and counter-service concepts often run lower (about 20–30%), and labor-intensive fine dining can run higher. The calculator flags where your number falls.
For a true “fully loaded” labor cost, yes — include payroll taxes, benefits, and insurance, not just wages. Many operators track both a wages-only and a fully-loaded number. Enter whichever figure matches how you want to measure.
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