The most common standard ratio offered for dining room to kitchen space is 60 to 40, favoring the dining room. This is highly variable, and depends largely on the type of restaurant. For example, consulting firm The Evans Group recommends a 3 to 1 split, with the smaller portion going to kitchen use.

By the Numbers. The standard minimum formula for a full-service dining establishment is 5 square feet of kitchen space per restaurant seat: A 40-seat restaurant, for example, calls for a 200-square-foot kitchen.

Since each restaurant is different, there is no typical size for a commercial kitchen. Most kitchens range from 500 to 2,000 square feet in size, so anything that is less than 500 square feet can be considered a small commercial kitchen.

The dining area of a restaurant typically consists of one or more rectangular spaces. Multiply the length of each rectangular section by its width to calculate the area in square feet. Add the section areas together to find the total floor space.

Vacuum capacity = contents of your kitchen (length x width x height) x 10. This is the minimum extraction capacity you need to make your kitchen smell fresh again. If you have an open kitchen, calculating the minimum extraction capacity is a little more difficult.

Covers per Labor Hour

1. formula: total covers/total labor hours = covers per labor hour.
2. Example: If you served 3,000 covers for the period:
3. formula: total labor dollars/total covers = labor cost per cover.

To calculate the labor cost percentage, divide your labor cost by gross sales. Multiply the result by 100.

Most restaurants aim for labor cost percentage somewhere between 25%-35% of sales, but that goal may vary by restaurant industry segment: 25%: quick service restaurants with less specialized labor and faster customer transactions.

If you want to know direct labor cost per unit, divide total direct labor costs by the total amount of units of goods produced during the period. You could also evaluate direct labor costs as a percentage of revenue. To calculate this metric, divide direct labor costs by total revenue for the period.

Labor cost is the total of wages, benefits, and payroll taxes paid to and for all employees.

Direct labor costs include the labor costs of all employees actually working on materials to convert them into finished goods. The wages paid to a construction worker, a pizza delivery driver, and an assembler in an electronics company are examples of direct labor.

Direct labor includes the cost of regular working hours, as well as the overtime hours worked. It also includes related payroll taxes and expenses such as social security. The first Social, Medicare, unemployment tax, and worker’s employment insurance.

Direct labor includes all employees responsible for producing a company’s products or services. Some examples of direct labor include quality control engineers, assembly line workers, production managers and delivery truck drivers.

Direct labor is production or services labor that is assigned to a specific product, cost center, or work order. This is not necessarily the case in a production environment, where the manufacturing area typically requires a certain amount of staffing, irrespective of the number of units produced.