Free tool
Restaurant Staff Calculator
Calculate how many employees you need in kitchen and front of house based on your service volume, service type, and delivery needs.
Guests you expect to serve in one service (lunch or dinner)
FAQ
Frequently Asked Questions
What is a good waiter-to-guests ratio?
It depends on the service type: à la carte 1:12, fine dining 1:8-10, daily menu 1:18, buffet 1:25, catering 1:20. Lower ratios improve service quality but raise labor cost.
How do I calculate kitchen staffing?
The main variables are: covers per service, service complexity (à la carte > daily menu), number of services per day, and whether you have delivery. The calculator uses these inputs to estimate chef, line cook, kitchen assistant, and porter counts.
Does delivery require more staff?
Yes. Adding delivery typically requires +1 kitchen porter and 1 extra cook for every 30 orders/day. Kitchen flow and packaging must be designed for simultaneous dine-in + delivery operations.
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