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What an employee really costs you. No signup. ·
A $18/hour employee does not cost $18. Add employer payroll taxes (FICA, federal and state unemployment, workers' compensation — typically 15–22% on top of wages) and any benefits, and the true figure is a fully loaded cost that can run 20–35% higher than the sticker wage.
Once you add monthly revenue, the calculator shows labor as a percentage of sales — the number managers actually steer by. Full-service restaurants target 25–35%; quick service runs lower. The percentage, not the paycheck, is what tells you whether you can afford the next hire.
Keep going with these tools — they build on this calculation: Prime Cost Calculator, Break Even Calculator, Tip Out Calculator and Profit Margin Calculator. When your prices look right, print the menu with the Menu Maker — free templates, PDF & PNG. Want us to set the whole system up for you? Ask about concierge setup.
Wages plus every employer-paid cost attached to them: payroll taxes (FICA, FUTA/SUTA), workers’ compensation, benefits, and meals on shift. It typically runs 20–35% above base wages.
Full-service restaurants usually target 25–35%; quick-service 20–30%. Prime cost (food plus labor) under 60% is the broader health check.
Raise average ticket (attach rate on sides and drinks), tighten the schedule against your sales curve, and reduce overtime. Cutting hours is the last lever — it costs service quality.