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Shifts and staffing

Labour is the second-largest line after ingredients. This gives you the right headcount and what it costs as a share of sales.

Your peak hour

The busiest hour of the day — that is what sets the headcount.

How many orders in the peak hour?

5300

How many orders does one cook turn out per hour?

It varies by kitchen — the grill is slower than sandwiches.

440

How many tables on the floor?

0120

How many tables does one server cover?

The norm is four to eight, depending on the style of service.

215

Average monthly salary

3,00025,000

Monthly restaurant sales

So we can work out labour as a share of sales.

Labour as a share of your sales
0
The norm is between 25% and 30%
Whole shift0
In the kitchen0
On the floor0
Monthly cost0
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Wasl works this out on its own — every day, for every branch

You are still typing the numbers in by hand. Inside Wasl the same figures come straight from the orders themselves: food cost, waste, drawer variance and app commissions — without anyone opening a spreadsheet.

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