home | faq | join now | member login
  
Downloads | Business Plans | Discussion Forum | Testimonials | Contact Us | Members Only

Become a member & get immediate access to all of our resources.


Take a Free Tour


Who Should Join
Contributors
Download Resources
Member Benefits
Open a Restaurant
Privacy Policy
Success Stories
Terms of Use
Member Comments
FAQ



Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems



Discussion Forum


Business & Financial
Business Plans
Restaurant Accounting
Food & Beverage
Staffing
Bar Management
Menu
Customer Service
Marketing
Social Media/Web 2.0
Startup & Growth
Technology



Online Seminars


RS&G Online
RS&G Archives
Online Seminars
Audio Programs
Discussion Forum
Download Library
Member Surveys
Recipe Mapping
Spanish Resources
Success Focus Videos
Videos & Webcasts
My Membership
Help



Checklist Generator
Online Staff Training
Prime Cost Wizard



Visit our Online Store.




Survey: Restaurant Labor Cost 2013

Correctly judging the optimum number of staff to hire, and what they should be paid, is a significant challenge for the startup restaurateur. Getting it right is essential to the success of the restaurant. Likewise, misjudging these numbers can blow the budget and undermine your business plan.

In our survey, "2013 Restaurant Staffing Cost", we asked respondents to tell us what they pay and how many staff they employ for their particular concept. We have grouped the results by several criteria in hopes of providing meaningful comparisons when it comes to seeing how your particular establishment (or concept-to-be) stacks up against similar operations.

We are confident that this data will help you in your quest to accurately estimate your staffing needs and cost.

Pay Rates by Geographic Region
Labor Cost as a Percentage of Sales
Number of Staff Compared to Sales and Seats
General Manager, Chef, and Kitchen Manager Salaries by Service Type

Other tools to help you determine staffing needs include:




Printer-Friendly Format