Restaurant Staff Cost Optimizer

Target labour cost: QSR 20–25%, casual dining 25–35%, fine dining 30–40%, cloud kitchen 15–20%. Above 40% is typically unsustainable. Labour cost above 35% combined with food cost above 35% leaves less than 30% for rent, utilities, and profit — a recipe for losses.

Service ratios: QSR 1 staff per 20–25 covers, casual dining 1 per 10–15 covers, fine dining 1 per 5–8 covers. Kitchen ratios: 1 cook per 30–50 covers depending on menu complexity. Staff scheduling should match these ratios during peak hours and reduce staffing during off-peak slots.

Schedule based on historical cover patterns by day and time. Create roster 2 weeks ahead. Use split-shift scheduling for long service days. Cross-train staff for multiple roles. Keep 1–2 on-call staff for peak days. Target maximum 45 working hours per week — beyond this, productivity drops and legal liability increases.

Indian restaurant staff attrition averages 50–80% annually — among the highest of any industry. Replacement cost per person is ₹8,000–25,000. Reducing attrition from 60% to 30% in a 12-person team saves ₹1.44–3.6 lakhs annually. Key retention factors: fair wages, respectful management, clear schedules, and recognition.

Key applicable laws: Shops and Establishments Act (state-specific), Minimum Wages Act (monthly review of state notifications), Payment of Wages Act (must pay by 7th of following month), Maternity Benefits Act, ESIC for employees with salary below ₹21,000, and PF for establishments with 20+ employees.