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Direct answers
- How do I calculate the total cost of a restaurant shift?
- Multiply each employee's hourly company cost (costo orario azienda) by the hours worked during the shift. Sum across all staff members. In Italy, the hourly company cost includes gross wage plus INPS contributions (approximately 30–33% on top of gross) and INAIL insurance (approximately 1–3%). Use the employer's total cost — not the employee's net take-home pay — in your shift analysis.
- What are the CCNL Pubblici Esercizi overtime rates in Italy?
- Under the CCNL Turismo Pubblici Esercizi (national collective bargaining agreement for bars and restaurants), overtime hours worked beyond the standard 40-hour week attract supplements: 20% extra for ordinary overtime on weekdays, 30% for night work (between 22:00 and 06:00), 35% for Sunday and public holiday work, and 50% for night work on Sundays and holidays. These percentages apply to the contractual hourly rate before social contributions.
- What should the labour cost percentage be per service in a restaurant?
- Italian restaurants typically target a total labour cost (costo del personale) of 28–35% of revenue. For a single service this translates to: if a dinner service generates €3,000 in covers at €30 average, the labour budget should be €840–1,050. Fast-casual formats target 25–28%; fine dining may reach 38–42% due to specialised staff.
- How do I calculate cost per cover for a service?
- Divide the total shift labour cost by the number of covers served: cost per cover = total shift cost / covers served. If a Friday dinner shift costs €620 in labour and you serve 80 covers, labour cost per cover is €7.75. Compare this to your average ticket to check labour cost percentage: €7.75 / €35 average ticket = 22.1% labour cost.
- Should I include kitchen staff in the shift cost?
- Yes — total shift cost must include all staff on the floor and in the kitchen for that service: head chef, sous-chef, pizza maker, kitchen hands, waitstaff, bartender, and manager. Splitting into kitchen and front-of-house totals is useful for analysis. Kitchen labour is often the larger portion, particularly in full-service restaurants with à la carte menus.
- What is the difference between hourly gross wage and hourly company cost in Italy?
- The gross wage (RAL, retribuzione annua lorda) is what appears on the employee's payslip. The company cost (costo azienda) is higher because the employer also pays INPS (social security) contributions of approximately 29–33% on top of gross, plus INAIL (workplace accident insurance) at 1–3%, and any contractual extras (meal allowance, night supplements). For shift cost calculations, always use the full company cost per hour, which is typically 1.3–1.4× the gross hourly wage.
Quick answers
Frequently Asked Questions
How do I calculate the total cost of a restaurant shift?
Multiply each employee's hourly company cost (costo orario azienda) by the hours worked during the shift. Sum across all staff members. In Italy, the hourly company cost includes gross wage plus INPS contributions (approximately 30–33% on top of gross) and INAIL insurance (approximately 1–3%). Use the employer's total cost — not the employee's net take-home pay — in your shift analysis.
What are the CCNL Pubblici Esercizi overtime rates in Italy?
Under the CCNL Turismo Pubblici Esercizi (national collective bargaining agreement for bars and restaurants), overtime hours worked beyond the standard 40-hour week attract supplements: 20% extra for ordinary overtime on weekdays, 30% for night work (between 22:00 and 06:00), 35% for Sunday and public holiday work, and 50% for night work on Sundays and holidays. These percentages apply to the contractual hourly rate before social contributions.
What should the labour cost percentage be per service in a restaurant?
Italian restaurants typically target a total labour cost (costo del personale) of 28–35% of revenue. For a single service this translates to: if a dinner service generates €3,000 in covers at €30 average, the labour budget should be €840–1,050. Fast-casual formats target 25–28%; fine dining may reach 38–42% due to specialised staff.
How do I calculate cost per cover for a service?
Divide the total shift labour cost by the number of covers served: cost per cover = total shift cost / covers served. If a Friday dinner shift costs €620 in labour and you serve 80 covers, labour cost per cover is €7.75. Compare this to your average ticket to check labour cost percentage: €7.75 / €35 average ticket = 22.1% labour cost.
Should I include kitchen staff in the shift cost?
Yes — total shift cost must include all staff on the floor and in the kitchen for that service: head chef, sous-chef, pizza maker, kitchen hands, waitstaff, bartender, and manager. Splitting into kitchen and front-of-house totals is useful for analysis. Kitchen labour is often the larger portion, particularly in full-service restaurants with à la carte menus.
What is the difference between hourly gross wage and hourly company cost in Italy?
The gross wage (RAL, retribuzione annua lorda) is what appears on the employee's payslip. The company cost (costo azienda) is higher because the employer also pays INPS (social security) contributions of approximately 29–33% on top of gross, plus INAIL (workplace accident insurance) at 1–3%, and any contractual extras (meal allowance, night supplements). For shift cost calculations, always use the full company cost per hour, which is typically 1.3–1.4× the gross hourly wage.
How can I reduce labour cost without cutting staff?
Key strategies for Italian HoReCa operators: stagger shift start/end times to match actual demand curves (avoid full staffing during slow pre-service periods); train cross-functional staff who can cover multiple roles; use part-time and chiamata (on-call) contracts for peak services; track covers per labour hour (productivity) each service and compare week-on-week. Even saving 30 minutes of unnecessary opening per staff member per day saves €3–5 per person in labour costs.