📍 Where to Find It
Go to Back Office > Reports
Click Employee Labor Cost
📆 What This Report Shows
This report provides a summary of key workforce and performance metrics for a selected day, including:
Sales revenue vs. labor cost
Number of employees and customers
Labor cost per hour and as a percentage of sales
Total number of voids and promotions applied
⚙️ Setup Required
Before the Employee Labor Cost report can function correctly, make sure the following are configured:
Employees must be punch in through the POS during the time period being reported.
All relevant staff must be added in the POS Employees section of the Back Office:
Go to Users > POS Employees
Open each employee profile and ensure that:
Hourly Wages is filled in (e.g., $15.60)
⚠️ If any employee is missing from the POS list or has no wage assigned, their labor cost will be excluded from the report.
📊 Employee Labor Cost – Field Breakdown
Field | Description | Details |
Sales | Gross sales revenue for the current day | Excludes promotions, taxes and tips |
Customers | Total number of customers served | Based on the POS guest count |
Employees | Number of employees who are currently punched in to the workstation and haven't punched out yet | Based on the POS punch count |
Labor Cost (per hour) | Total labor cost expressed hourly | Calculated using employee wage × hours worked |
Labor Cost (%) | Labor cost as a percentage of sales revenue |
|
Voids | Total value of voided items | Can help spot errors or misuse |
Promotions | Total value of promotional discounts applied | Includes any active promotions triggered through the POS |
🔄 About Live Data
Live data shows real-time performance based on unpaid, active tables in the restaurant.
This gives you a snapshot of labor cost vs. in-progress sales during service hours.
⚠️ Live data only includes open tables that haven't been paid yet. Once the table is closed, its sales shift to the final totals.
🧠 Best Practices
Monitor Labor Cost % daily to stay within target profitability ranges
Keep an eye on Voids and Promotions to detect irregular usage
Use this alongside the Sales & Revenue report for complete operational analysis
❓FAQ
Q: What is a healthy labor cost %?
A: It varies by business type, but most restaurants aim for 25–35%. Your company target may differ.
Q: Why do my sales not match the Sales & Revenue report?
A: This report shows gross sales only, not including taxes or tips.
Q: How is the number of employees calculated?
A: It reflects any employees who are currently punched in to the workstation and haven't punched out yet.
Q: Is the labor cost updated in real time?
A: Yes, the Live column shows up-to-date values based on current staffing and sales if accessed during open hours.