Restaurant Labor Laws: Your Guide to Overtime, Vacation and Sick Pay
Restaurant Labor Laws: Your Guide to Overtime, Vacation and Sick Pay
Apr 16, 2019
lightspeedhq.com
How to calculate labor cost 👇🏼 Labor Cost per Dish = (Minutes to Make the Dish / 60) x Hourly Wage Here’s an example: 🥗 A basic salad takes ~15 minutes from prep to assembly. 👩‍🍳 Your cook earns $15/hour. That means you’re paying $3.75 in labor before food cost is even added. This is why judging dishes by food cost alone is a trap. A “cheap” menu item with heavy prep can actually be one of your least profitable. Smart operators track prime cost: Prime Cost = Food Cost Labor Cost If you want
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🍕Calculate your food cost (easy formula) Every restaurant owner should know this: Purchases ÷ Sales = Food Cost Then multiply by 100 to get your percentage. Keep that number under 30% and you’ll have room for labor, rent, and still hit your profit margins. Go above it, and profitability gets tight fast. 👉 If you’d like me to take a look at your menu and share ideas I’ve seen work across thousands of restaurants, drop your restaurant name and city in the comments. #restaurant #restaurantowner #
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29K views · 312 reactions | Why is it so complicated to calculate your food, beverage and labor costs? It doesn't have to be! With BACON, you can get the numbers you need to increase profits in just 3-5 minutes a day. Less ⏱️ More  You need 肋 Start a message below to talk to us about how! Happy to answer any questions you have. See you in there! | The Restaurant Boss | Facebook
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