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.

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

Financial Reporting Systems
Marketing Systems
People Systems
Operations Systems

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

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

Checklist Generator
Online Staff Training
Prime Cost Wizard

Survey: Restaurant Labor Cost

Survey: Restaurant Labor Cost

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