{"id":3061,"date":"2026-03-01T04:51:51","date_gmt":"2026-03-01T10:51:51","guid":{"rendered":"https:\/\/www.zoomshift.com\/blog\/?p=3061"},"modified":"2026-04-02T02:24:10","modified_gmt":"2026-04-02T07:24:10","slug":"restaurant-payroll","status":"publish","type":"post","link":"https:\/\/www.zoomshift.com\/blog\/restaurant-payroll\/","title":{"rendered":"A Complete Guide to Restaurant Payroll With 5 Restaurant Payroll Software"},"content":{"rendered":"

The National Restaurant Association originally projected $899 billion for projected sales<\/a> in 2020, but where those figures ultimately landed remains uncertain.<\/p>\n

If those projections held true, it would have meant around $270 billion in payroll \u2014 a substantial figure, comparable to the GDP of countries like Finland or Chile.<\/p>\n

Inevitably, a large portion of those payroll costs<\/a> went to labor. It makes sense that the people responsible for keeping the restaurant operating at capacity would cost a lot, but how much is too much? And how can you get payroll costs under control in 2026?<\/p>\n

As a general rule, keeping labor costs at or below 30% of sales<\/a>\u00a0is a good benchmark\u2014anything higher can start to cut into your profit margins. From there, following best practices and leveraging the right technology can help you stay on track.
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