The proportion of labor costs in restaurants will be affected by many factors, including region, scale, service type and business model. Generally speaking, the proportion of labor costs in restaurants should be reasonably controlled between 21% and 35%.

In the catering industry, labor cost is usually one of the biggest operating costs. The reasonable range of labor cost proportion can be adjusted according to the specific situation, but the following factors need to be considered:

1. Region: The labor cost in different regions is quite different, so the labor cost proportion will be different. For example, the labor costs in prosperous cities may be higher, while those in areas with slow economic development or remote geographical locations are relatively lower.

2. Scale: Larger restaurants usually have more employees, so the proportion of labor costs may be slightly higher. Small restaurants or fast food restaurants may have a limited number of employees, so the proportion of labor costs may be low.

3. service type and business model: high-end restaurants or restaurants offering special dishes may need more service personnel and chefs, so the proportion of labor costs may be higher. Fast food restaurants or cafeterias may adopt more automated equipment and processes, which can reduce the proportion of labor costs.

It should be noted that although the proportion of labor cost is an important business indicator, it is not the only criterion. Restaurants also need to comprehensively consider other operating costs, sales, profit margins and other factors for comprehensive evaluation and decision-making. When determining the reasonable proportion of labor costs, factors such as operating efficiency, employees' wages, service quality and sustainable development should be considered.