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Having been out of the states for a while I am trying to find out what the industry average on labor cost should be. I am running a free standing restaurant that has one menu (lunch and dinner) with 58 items on it. The overall functionality of the kitchen is poor due to its bad design and age. We are open 11 hours a day and 12 on weekends. Average check of $20 and daily volume runs from $6K (food only) to $40K. Any help you could provide would be appreciated...thanks!!!