Restaurant Labor Percentage Calculator

1. Choose one reporting period

Entries stay on this page and are not submitted or saved. Export or print your results before leaving.

2. Enter labor costs

Blank labor fields count as zero. Use actual employer costs from your records; this tool does not estimate tax or benefit rates.

3. Labor as a percentage of net sales

Each category % = category cost ÷ net sales × 100. All-in labor % = sum of all six cost categories ÷ net sales × 100. The wages-and-salaries subtotal is shown for reference and is counted only once.

Keep the categories consistent

• Gross wages and salaries: Include applicable overtime, bonuses and paid leave in the appropriate wage category. Employee tax withholdings and employee benefit deductions are already part of gross pay; do not add them again.
• Employer payroll taxes: Enter only the restaurant’s employer tax expense for this period, not amounts withheld from employees.
• Employer-paid benefits: Enter the employer-funded portion of insurance, retirement contributions and other benefits, net of employee contributions. Do not include paid leave here if already included in wages or salaries.
• Workers’ compensation and other labor: Use the optional lines for costs not already entered. Other labor may include temporary labor or payroll service fees if you include those in your labor reporting.
• Compare like with like: Hourly labor, wages plus salaries and all-in labor are different measures. These components can remain separate lines on your P&L while being combined for an all-in management view. No universal target is assumed by this calculator.

All-in here means all costs you enter. Unlisted or omitted employer costs will not be included. Allocate salary and other accrued costs to the same dates as the sales period.