Daily Labour Cost Example
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Daily Revenue | pcs | — | ||
| Labour Cost (target 28%) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Schedule against forecast covers — not historical headcount.
- Mix part-time and full-time — flexibility without overstaffing.
- Track labour cost % daily — drift signals scheduling problems immediately.
- Cross-train staff across stations — fewer specialists, more shift flexibility.
Frequently Asked Questions
Restaurants: 28–32% of revenue. High-end fine dining: 30–35%. Casual catering: 18–22%. Premium catering: 22–28%.
Schedule against forecast covers, cross-train staff, mix shift lengths, use part-time for peak hours, eliminate overstaffed mid-shift periods.
1 chef per 40 plated covers, 1 per 80 buffet covers. Add 1 commis per 2 chefs. Plus 1 head chef regardless of size.