Total sales
Add sales
Wet and food forecast together.
Free hospitality planning tool
Pub labour cost calculator
Put in the wet sales, food sales and labour split from the rota you are about to publish. The tool shows where pub labour cost looks worth reviewing before the week goes live.
ForecastPlan labourCheck wage %Review before publish
ForecastPlan labourCheck wage %Review before publish
Pub planning inputs
Use forecast wet and food sales, then split planned cover between bar/floor, kitchen/prep and manager labour.
Pub labour check
Wet and food trade can pull the rota in different directions. Check the split before publishing.
Planned pub labour cost
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Bar/floor, kitchen/prep and manager labour.
Wage percentage
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Planned labour against forecast pub sales.
Target labour budget
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Budget implied by target wage %.
Over/under target
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Cost pressure to review.
Wet/food sales split
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Where the sales pressure comes from.
Bar/floor labour split
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Share of planned pub labour.
Kitchen/prep labour split
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Share of planned pub labour.
Status
Needs forecastWorth checking before publish.
What to check next
Add the pub week assumptions.
Formula explanation
- Total sales = wet sales plus food sales.
- Base labour = bar/floor labour plus kitchen/prep labour plus manager labour plus other planned labour.
- Total labour = base labour plus any employer on-cost planning assumption.
- Labour percentage = total labour divided by total sales, multiplied by 100.
- Variance = total labour minus the labour budget implied by the target labour percentage.
Pub week check
Wet and food trade can pull the rota in different directions. Check bar/floor cover, kitchen/prep cover and close-down before publishing.
How to use this result
- For a wet-led pub, check bar speed, late cover and close-down.
- For a food-led pub, check kitchen prep, service and clean-down.
- For a mixed pub, check whether bar/floor and kitchen/prep labour match the sales split.
How RotaSmart handles this
Start with expected trade before shifts are placed.
See labour cost while the rota can still change.
Spot risk before the week goes live.
RotaSmart keeps wet sales, food sales, rota cost and wage percentage connected while the rota is still being built. Managers can adjust bar/floor, kitchen/prep and close-down cover before publishing.
Explore hospitality rota software or see labour cost control.
Planning note
This result suggests where to review the rota. It is not a guarantee of savings and it should not replace manager judgement.
Review this pub week with RotaSmart
Bring one pub rota week and use the walkthrough to check forecast sales, labour cost, wage percentage and cover by area.
Related resources
Keep the same planning context connected across product pages, guides and tools.
Questions operators ask
Short answers for using the tool without treating the result as a fixed operational rule.
Should wet-led and food-led pubs use the same labour split?
Not automatically. Wet sales, food service, prep, close-down and event trade can create different staffing pressure.
Does this give a fixed pub labour benchmark?
No. It shows whether this rota draft is above or below your own target so a manager can review the week in context.
What should I check if the result is above target?
You may want to review forecast quality, quiet-period overlap, late cover, open shifts and whether food demand justifies the kitchen plan.
Review this pub week with RotaSmart
Bring one pub rota week and use the walkthrough to check forecast sales, labour cost, wage percentage and cover by area.