Your restaurant payroll is typically 22 to 32% of your gross revenue. In order to drill down to an appropriate actual total wage for your restaurant or bar, you need to check a few items, and do some research.
STEP 1: Know Your Metrics!
- This article will help you identify the details surrounding your business, and allow you to create a detailed and accurate budget.
Use the budget in your daily and monthly review to keep payroll costs in line, and run a profitable restaurant business.
STEP 2: Research your Category and Wage Laws
1) Research Sub-Category of Restaurant Industry: Frozen Yogurt Retail, Full-Service Restaurant, Liquor Store, Pizza Delivery or Pizza Dine-In, Sandwich Deli, etc. Compare your budget to industry norms.
2) Local and Federal Minimum Wage. Know your local facts.
3) Employer Tax Contributions. You will need to calculate the Employer’s contribution towards state and federal taxes. Employer contributed state taxes can include unemployment, disability and employment training tax. Federal contributions include FICA (Social Security and Medicare) and unemployment. A restaurant payroll service can assist you with these calculations. The Employer Contribution to payroll taxes can add up to 10-15% or more on top of the base wages.
STEP 3: Create a Budget
1) Calculate budgeted wages. You will need an employee labor schedule, and wage by position. Use a spreadsheet program to create a monthly budget.
2) A detailed wage calculation will include wages by department: Kitchen, Front of House, Management, Bar, Etc.
As an example, here is a basic calculation for one department only:
7.25 minimum wage
8 employees
20 hours per week, average
Calculated wages: $1,160 per week
3) Add in a factor for Employer Contributed Taxes (see above).
4) Identify the Gross Revenue by Month
5) Calculate the Wages as a Percentage of Revenue.
As an example, if your total payroll budget is $15,000 per month, and your revenue is budgeted at $45,000, your %-of-Revenue is 33%. If the calculated percentage is higher or lower than your target, then analyze your numbers carefully to see that they are correct. Let us say your budget was 28%, based on industry standards.
STEP 4: Factors that May Cause Your Wages to be Higher than the Industry
1) Management wages and percentage of wages higher than norm.
- Do you have managers that overlap departments?
- Could your bar manager also manage special events?
- Could you reduce from 4 managers to 3, and spread the responsibilities over the remaining managers?
2) TimeKeeping
- Do you have a working timekeeping solution?
- Do you use timecards, punch clock, swipe cards, online timekeeping or even biometrics (fingerprints)?
- Is your automated timekeeping password protected?
- Are your employees punching in early or leaving late? Are friends punching them in or out to add hours or cover late arrivals or early departures.
- The cost of inaccurate or poor timekeeping has been documented to cost restaurants thousands of dollars per year.. You can see industry figures at the Pink Payroll website under the timekeeping tab.
STEP 5: Ways to Use the Payroll Figures to Create a Profitable Restaurant
You may decide to reduce employee hours, and reassign responsibilities in order to stay in line with budget. Or, your advertising may need to increase to bring in more customers to meet your profitability goals.
Continue reading ‘7 Steps to Knocking Down Your Payroll Costs’ »