Chefs- I'm trying to write an article which specifies a general range of productivity for restaurants (FOH & BOH) as well as for just BOH. The purpose of the article is to give chefs (and managers) an idea of acceptable, normal, realistic ranges for this often either over-looked or overemphasized calculation. I think that the starting point of implementing a labor budget needs to be to determine the desired level of service expected of the venue, and then budget a productivity number around that. So far I have found the following general productivity numbers based upon total covers divided by total labor hours (including OT). The numbers exclude salaried positions. Covers per labor hour (FOH & BOH) ?? High-end Restaurants .8 - 1.1 Mid to High-end Restaurants (guest check +$35pp) 1.8 - 2.2 Family Style Restaurants 2.5 - 3.5 Buffets ?? Fast Food Covers per labor hour (BOH) ?? High-end Restaurants 1.4 - 2 Mid to High-end Restaurants (guest check +$35pp) 3 - 5 Family Style Restaurants 4.5 - 6.5 Buffets ?? Fast Food Would greatly appreciate any feedback with how these numbers relate to the types of venues you run/have run. Also, if your budget is based up a labor % of dollars (labor $ divided by gross food $) that would also be helpful.