All Tools / Labor
Labor
See how much of your sales is going to labor, for a shift, a week or a month. Wages alone will do to start. Add payroll tax and benefits when you have them, and you get what your team really costs.
Inputs
Base wages only: what your staff actually earned, before payroll taxes and benefits. Those get added on below. If you only track hours × rate, use the helper further down.
FICA, FUTA/SUTA, workers' comp and benefits as a % of wages, typically 8–12%. Set this to 0 if the figure above already includes them.
The number you're aiming for. Everything below is measured against it: your weekly plan, your budget, and whether each saved period hit the mark.
Optional: build wages from hours
Fills in the wages box above from hours × rate. Hours over 40 for a role are calculated at 1.5× rate (weekly overtime).
RoleHoursRate/hr
Results
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Labor cost % (fully loaded)
Total sales
$0.00
Base wages
$0.00
+ Employer tax & benefits
$0.00
= Fully-loaded labor cost
$0.00
Wages only, as % of sales
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Sales per labor $
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General guideline: most independent restaurants target 25–35% labor cost. Pizzerias with strong to-go/delivery mix often run lower. Your ideal target depends on your service style and margins.
Weekly labor plan by day
Set projected sales for each day to build a week-at-a-glance budget. Each day starts at your labor goal. Adjust individual days if a slow Monday needs a different target than a busy Friday.
| Day | Projected sales | Target labor % | Max labor budget |
|---|---|---|---|
| Week total | $0.00 | — | $0.00 |
Plan to a target labor %
Uses your labor goal and tax rate from the top of the page. Leave the forecast blank to use the total sales entered above.
Max labor budget (fully-loaded target)
$0.00
→ wage portion
$0.00
→ tax & benefits portion
$0.00
How your actual numbers compare:
Your fully-loaded labor cost
$0.00
Budget status
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