👥 ABC HoReCa – Labor Cost Calculator
Labor Cost Calculator
Calculate staff costs and optimise schedules. Optimal labor cost: 25–35% of revenue.
Venue Data
Average monthly revenue
Venue type
Casual dining (25–30%)
Fine dining (30–35%)
Fast food / QSR (20–25%)
Café (28–32%)
Staff
Position / Name
Gross rate/h
Hours/week
Employer cost
Monthly cost
+ Add employee
📊 Labor Cost Summary
0
Total monthly cost
0%
Labor Cost %
0
Employees
0
Avg. cost / hour
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