Staff planner

For restaurants and cafés: how many staff you need at opening, in the busiest hours and in the evening, and what share of sales goes to wages.

What does this tool do? Shows how many staff to keep at opening, in the busiest hours and in the evening, and what share of sales that costs.

How it works

Enter the venue type, seats, receipts per day and opening hours. Example: a 60-seat restaurant in Narimanov, 150 receipts a day, 10:00–23:00.
The tool counts waiters, cooks and cashiers per shift from seats and receipts; Friday and weekends get more.
You see the staff count per shift and wages as a share of sales. If the share is above the norm, start with the evening shift.

Type of venue

Number of seats

Approx. receipts per day

Which day

Opening hour (e.g. 10)

Closing hour (e.g. 23)

These numbers are an example; depending on the city, the venue and staff experience they can be higher or lower. Enter your own.

Waiter: monthly salary (₼)

Cook / kitchen: monthly salary (₼)

Host: monthly salary (₼)

Cashier: monthly salary (₼)

Extra cost on top of salary (%)

Taxes, social insurance etc. the employer pays on top of the salary

Average check (₼)

Staff cost target (% of sales)

Common rule of thumb: staff cost should stay at or below 35% of sales · Minimum staff at opening: 8