generally, it accounts for about 21%-41%. \ x1d \ After the implementation of the new labor contract law in 2118, the labor cost of enterprises has increased compared with the past, and labor costs account for a larger proportion in the cost of catering industry. The competition for excellent employees may mean that it will be more difficult for catering managers to recruit, train and retain key employees. In the catering service industry, good employees mean good service and ultimately bring high profits. All these require the restaurant manager to better grasp the labor cost of the restaurant in order to determine the employee's stay and more accurate treatment orientation. \x1d\\x1d\ When it comes to labor costs, perhaps the first thing that comes to mind is employees' salaries. Salary refers to the labor remuneration that employees get by exchanging their labor, which is generally divided into fixed salary and variable salary. Some restaurant managers don't know much about the difference between fixed salary and variable salary. Fixed salary refers to a certain amount of salary paid to employees on a monthly or annual basis, which is fixed from one payday to the next. Variable salary refers to the employee's remuneration paid by the hour. In general, when you expect sales to increase in the short term, you will hire hourly workers. On the contrary, you usually reduce the hourly work. Similarly, when sales growth is maintained for a long time, you should increase regular employees. An important difference between regular employees and temporary employees is that you can hardly control the fixed labor costs; And you can completely control the variable labor costs that exceed the minimum establishment. \ x1d \ x1d \ The labor costs of catering enterprises include not only the salaries of employees, but also those related to labor. Generally, it includes: social insurance and provident fund, labor compensation, staff meals, staff training expenses, staff transportation expenses, staff uniforms, staff accommodation and other benefits, vacation and sick leave, bonuses, etc. Not every catering unit will incur these expenses, and some of them are not just mentioned. But what is certain is that no matter what kind of restaurant you run, there must be other labor-related expenses besides salary. The key is that you must be able to answer the question "How much salary and labor costs should I pay my employees to provide products and services that I think are suitable for customers". It is very important to fully understand the composition of wages and labor costs to answer this question. \ x1d \ x1d \ labor costs refer to all expenses incurred to maintain your existing catering staff. Catering managers must remember that the total labor costs will definitely exceed the total wages, and there is no necessary connection between them. For example, if employee benefits or insurance costs rise, labor costs will rise even if wages remain unchanged. Catering operators can control most of their salary expenses, which are "controllable" labor costs. However, there are still some uncontrollable labor costs, such as the increase of wages and taxes stipulated by the state, the increase of statutory insurance premiums and provident fund. \x1d\\x1d\ To determine the labor cost, restaurant operators should first determine how many employees they need. If there are too few employees on duty on a certain day, it will lead to low service quality, customer loss and reduced sales; If there are too many employees on duty, the wages and other labor costs will be too high that day, resulting in a decline in profits. The solution is to determine the number of employees needed according to the predicted number of customers. In order to determine the required number of employees, you must know the productivity of each employee. Productivity is very simple, that is, the amount of work an employee can do in a fixed time. \ x1d \ x1d \ There are many ways to measure labor productivity. Generally speaking, it can be measured by productivity: that is, productivity = output/input, while for the catering industry, it can be measured by the ratio of the number of customers to the number of employees. For example, a restaurant employs 5 employees and serves 111 guests. Using the formula of productivity, output is the number of customers served, input is the number of employees, and there are: 111 customers /5 employees = 21 guests/employees. The productivity is 1 employees serving 21 customers. \x1d\\x1d\ According to the above calculation method, restaurant operators determine the labor productivity of their own units, and then determine the number of customers they receive daily in combination with the historical sales of catering units and the prediction of long-term changing trends, so as to determine the number of fixed employees they need to hire. According to the change of the surrounding environment and the forecast of weekends and holidays, the number of employees to be hired can be determined on the basis of fixed employees. So as to finally determine the fixed labor cost and the variable labor cost amount, and finally grasp the total labor cost of this unit.