How many employees does a restaurant need?
It depends on service style, menu and volume, not just seats. A ~60-seat full-service restaurant often runs roughly 3–5 kitchen staff and 4–7 front-of-house per busy shift, plus a manager — then multiply across shifts and days off, so total headcount is usually 2–3× the per-shift count. Counter-service and cafes need fewer. Use this planner for a typical roster, then adjust to your real menu, hours and sales.
What is a good labor cost percentage for a restaurant?
Most restaurants target labor at about 25–35% of sales, with full-service and fine dining at the higher end and counter-service and cafes lower. Combined with food cost, labor makes up your prime cost, which many operators keep near or below 60% of sales. Watch it weekly and schedule to forecasted demand. Model your own number with the labor-cost calculator.
How much should I pay restaurant staff?
Pay varies widely by role, market and local law. Tipped roles may be paid a tipped minimum wage where allowed, but minimum wage, tip-credit rules, overtime and predictive-scheduling laws differ by state and city and change often. Always confirm current wage and tip rules with your state labor department before setting pay.
Is this staffing estimate exact?
No — it’s a typical starting roster that scales with size, not a schedule. Real headcount depends on your menu complexity, hours, service style and sales. Treat the numbers as ranges and refine them against your forecast and budget.