Restaurant Staffing Calculator
Enter your covers and service type to instantly find out how many dishwashers, line cooks, and prep cooks you need per shift — plus your estimated annual labor cost.
Your Restaurant
Staff needed per shift
- Dishwashers2
- Line cooks3
- Prep cooks2
Based on 8-hour shifts for this kitchen type.
Staffing breakdown per shift
Hover a bar (or focus with keyboard) to see the exact count for each role. When you compare a scenario, both bars appear side by side per role.
Scenario comparison
Save your current inputs as Scenario A, then pick a preset to see how staffing compares.
Weekly & annual outlook
Estimated annual labor cost
Based on $16–$21/hr national benchmark. Rates vary by city — actual costs depend on your market.
How this was calculated
- Dishwashers
- ceil(80 ÷ 50) = 2
- 1 dishwasher per 50 covers for full-service restaurant.
- Line cooks
- ceil(80 ÷ 30) = 3
- 1 line cook per 30 covers.
- Prep cooks
- ceil(3 × 0.5) = 2
- Prep is staffed at 50% of your line cook count.
- Weekly hours
- 7 staff × 8h × 2 svc × 6 days = 672 hrs
- Total BOH × shift length × services per day × days open.
Staffing ratios based on National Restaurant Association and Cornell Center for Hospitality Research industry benchmarks. Results are estimates — actual needs vary by cuisine complexity, kitchen layout, and service pace.
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Restaurant Staffing FAQ
How many dishwashers does a restaurant need per shift?
A full-service restaurant needs approximately 1 dishwasher per 50 covers per service. A fast-casual or QSR operation needs 1 per 75 covers. Always staff a minimum of 1 dishwasher regardless of size. For high-volume services over 150 covers, add a second dishwasher.
What is the standard ratio of line cooks to covers?
Full-service restaurants typically need 1 line cook per 30 covers. Fast-casual operations need 1 per 50 covers, and QSR operations need 1 per 80 covers. Add an additional cook if your average check exceeds $50, as higher check averages indicate greater plating complexity.
How many prep cooks does a restaurant need?
As a rule of thumb, staff prep cooks at 50% of your line cook count for full-service restaurants, and 25% for fast-casual and QSR. Always maintain at least 1 prep cook whenever line cooks are present.
How do I calculate weekly BOH labor hours for my restaurant?
Multiply your total BOH headcount (dishwashers + line cooks + prep cooks) by your average shift length (8 hours for full-service, 6 hours for QSR), then multiply by your daily services and days open per week. This gives your total weekly BOH labor hours.
What does restaurant BOH staffing cost per year?
Annual BOH staffing costs depend heavily on your local market wage rates. Using a range of $16–$21 per hour as a national benchmark, a typical full-service restaurant running 2 services daily, 6 days a week with 100 covers per service should budget $120,000–$160,000 per year in BOH labor — before payroll taxes and benefits.
Related tools and guides: Staffing Cost Calculator · Restaurant Staffing Agency · Back-of-House Staffing · Restaurant Industry Staffing