Calculate optimal staffing levels based on your restaurant size and service style.
Front of House
Kitchen
14
FOH
7
Kitchen
1
Managers
Total Team Size
22
employees
Begin with minimum staff and add as demand grows. Overstaffing kills margins.
Train staff for multiple roles to handle rush hours and absences efficiently.
Keep labor costs between 25-35% of revenue. Use scheduling software to optimize.
Schedule extra staff for lunch (12-2pm) and dinner (7-10pm) rush periods.
DineOpen tracks attendance, manages shifts, and calculates payroll automatically.
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