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Kitchen Labor Cost - Page 2

post #31 of 35

hey chef, let me know more about your thery on labor cost im looking for new ideas for a place im consulting. there in a pinch and and fist thing is labor, then next is to stream line the menu and cut it in half its huge! and prep tim efor crappy food isnt selling anymore. thanks for your time

post #32 of 35



First 55hours is nothing for a restaurant chef if you have the double service.


Restaurant cost is about 30% (of course this depend of type of busyness)

But this is for all staff don't forget Hall staff maybe porter or reception too.

So 14% just for kitchen can be hard or not.

At work with 1.5 M $ sales year My kitchen labor cost is 18.7% and 11.69% for hall

December (very good month) kitchen cost was 13.46%.


Depend of many factor.


Good luck.

French guy in Japan.

post #33 of 35
Hey guys , I run a restaurant /bar that does over a million a year with 5 cooks and a dishwasher counting myself , I run around 12% labor counting my salary during the slower summer months and as low as 8% during Xmas massacres. To run a good labor you need super strong cooks that can handle more than average amounts alone ,I know its hard to find them ,I have 1 super stellar cook and myself (both of us equal 2 regular cooks) and 2 mediocre cooks ,both reliable and good enough, one is somewhat slow with excellent work quality and one is faster with an attitude problem. I found to run a sweet labor you can play around with the schedule on slower days like cut everybody and work yourself on those slower days and staff up the busier days and cut out after the rush . its give and take and every restaurant is different only you can figure out what works best for you ,it all comes down to great staff and the amount of work you can do as well as how much your willing to work,I'm on for 50 hrs a week salary but rarely ever work that little, I'm a perfectionist and have to be the best regardless what cost it is to me .that's what makes a great km in my opinion. Work more and faster its the only way aside from getting better cooks
post #34 of 35

If you move to Charlottesville Virginia you can run my kitchen, I shoot for 45% labor costs, and I will pay you $39,000 a year to start and promise you will not work more than 50 hours a week and get two consecutive days off almost every week.  I look forward to getting your resume!!!

post #35 of 35

Industry standards vary with the type of operation, cuisine, volume and other factors. I'd say 12.5% to 14% is a good target area. I've ran lower and higher. With 30 plus years in this industry its the one area which stresses me out the most 

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