Most restaurants track total daily revenue but completely ignore how each kitchen role contributes to that number. Your head chef crafts complex entrees while your prep cook handles garnishes, yet both hours get treated equally. Understanding revenue per function transforms how you schedule, pay, and optimize your team.
Why measure revenue per hour?
Each role in your kitchen drives revenue differently. Your grill cook handles the star protein, your commis plates the sides, your dishwasher keeps service flowing. Measuring hourly revenue by function reveals where your team delivers the most value.
This data supports:
- Backing wage discussions with hard numbers
- Placing top performers during peak service
- Building schedules around expected volume
- Creating accurate dish costing
The core calculation
The math looks straightforward, but execution gets tricky:
Revenue per hour = (Assigned revenue / Worked hours)
"Assigned revenue" is where it gets complex. That €32 steak generates revenue, but how much belongs to the grill cook versus the garde manger who plates it?
💡 Example:
Steak menu €32 (excl. VAT €29.36):
- Grill cook (protein): 60% = €17.62
- Garde manger (sides): 25% = €7.34
- Saucier (sauce): 15% = €4.40
Selling 40 steaks means the grill cook drives €704.80 in revenue
Method 1: Time-based distribution
Track how long each function spends per dish. Your grill cook needs 8 minutes for the steak, garde manger takes 3 minutes, saucier requires 2 minutes. That's 13 total minutes.
Revenue splits:
- Grill cook: 8/13 = 62% of dish revenue
- Garde manger: 3/13 = 23% of dish revenue
- Saucier: 2/13 = 15% of dish revenue
⚠️ Note:
This assumes all minutes are worth the same. But complex technique usually creates more value than simple tasks.
Method 2: Wage-weighted distribution
Split revenue based on hourly wages for each function. Your head chef earns €18/hour, commis makes €13/hour. If both work 2 hours on dishes, the chef gets 18/(18+13) = 58% of revenue generated.
This approach accounts for skill level and responsibility differences.
💡 Example calculation:
Service with €2,400 revenue, 3 functions:
- Head chef: 6 hours × €18 = €108 (46% of total wages)
- Commis: 6 hours × €13 = €78 (33% of total wages)
- Dishwasher: 4 hours × €12 = €48 (21% of total wages)
Total wages: €234
Head chef revenue: €2,400 × 46% = €1,104 → €184/hour
Realistic benchmarks by role
Revenue per hour varies dramatically by function and restaurant style:
- Head chef/sous chef: €150-300/hour
- Grill cook/saucier: €100-200/hour
- Commis/prep cook: €60-120/hour
- Dishwasher: €40-80/hour (support role)
Fine dining hits higher numbers due to premium pricing. Fast-casual makes up for lower prices with volume.
⚠️ Note:
Only compare within your own operation. €80/hour for a commis might be excellent if your average check is €15.
Putting these numbers to work
Revenue per hour data drives better decisions:
- Scheduling: Put your highest earners on busy shifts
- Development: Focus training on high-revenue functions
- Compensation: Back raise requests with production data
- Workflow: Spot bottlenecks where revenue per hour drops
One of the most common blind spots in kitchen management is treating all labor hours equally, but these calculations reveal which roles actually drive your profits.
💡 Practical example:
Two grill cooks with different performance:
- Cook A: €180/hour average
- Cook B: €140/hour average
Smart move: Put A on weekend rushes, B on slower weekday shifts.
Software automation
Manual tracking eats up serious time. Tools like KitchenNmbrs connect recipes to specific functions and automatically calculate revenue attribution.
You'll see real-time data on which team members generate the most revenue without manual spreadsheet work.
How do you calculate revenue per hour per function?
Determine your functions and hourly rates
Make a list of all kitchen functions: head chef, sous chef, grill cook, commis, dishwasher. Note the hourly rate of each function. You'll need this for revenue distribution.
Measure time per dish per function
Track for a week how much time each function spends on your 5 most popular dishes. A steak takes the grill cook 8 minutes, the garnish chef 3 minutes, etc. This becomes your distribution key.
Calculate revenue allocation per dish
Divide the selling price of each dish across functions based on time or hourly rate. A €32 steak where the grill cook spends 60% of the time generates €19.20 in revenue for that function.
Add up daily revenue per function
Multiply the revenue per dish by the number of portions sold. 40 steaks × €19.20 = €768 revenue for the grill cook. Add up all dishes for total daily revenue per function.
Divide by worked hours
Divide the assigned revenue by the number of worked hours. €768 revenue ÷ 6 hours = €128 per hour for the grill cook. Compare this with other functions and other days.
✨ Pro tip
Track one busy Friday night focusing only on your 3 bestselling dishes - this gives you actionable insights within 2 weeks without getting lost in complex calculations. You'll quickly spot which functions drive the most revenue per hour.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Should I calculate this for every menu item?
Focus on your top 5-10 sellers first since they usually represent 70-80% of total revenue. Once you nail those numbers, you'll have a solid picture of each function's productivity without drowning in calculations.
How do I handle functions that mainly do prep work?
Prep gets tricky since it doesn't directly generate sales. Distribute prep time across all dishes that use it - if someone spends 2 hours prepping vegetables for 80 portions, that's 1.5 minutes per plate. Track it consistently and prep revenue becomes clearer.
What if multiple functions work on the same dish simultaneously?
Split based on complexity and time investment. For pasta carbonara, maybe 60% goes to the chef making sauce, 40% to the commis cooking pasta and plating. The key is staying consistent with your splits across similar dishes.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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