Gross wage x 100 : individual % personnel cost key

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Personnel costs as a percentage of net sales
In order to achieve maximum profit in your restaurant, your personnel costs as a percentage of net sales should india phone data not exceed 32 percent - depending on the restaurant concept and type of business. The benchmark value is 28 percent; for limited liability companies, including the manager's salary, the benchmark is a maximum of 41 percent.

Now we calculate the minimum turnover per employee hour used (i.e. productivity) in order to offset this against the turnover in your off-peak hours:


In our example, the minimum turnover per employee hour is 13.75 x 100 : 32(%) = €42.96 net.

You will not reach this minimum turnover in many of your off-peak hours. However, if you reach this productivity or even exceed it during your peak business hours, then it is worth evaluating it on a daily or weekly basis to find out whether it is worth it. If you can control and increase productivity through resource planning and the measures mentioned above, then you are on the road to success!

Recommendation for a follow-up blog article: Key figures in the hospitality industry

Jens Ertel, after 20 years of a classic hotel and catering career, has been working as an independent gastro coach/trainer and consultant for 15 years and has had his own hotel and restaurant for a while. He has specialized in the topics of "active sales" and "sales growth" in the catering industry. Visit our gastro blog regularly to stay informed about current topics from your restaurant business.