Temporary workers can save your restaurant during staff shortages, but only if you calculate their true cost correctly. Most restaurant owners focus solely on the quoted hourly rate and miss the hidden expenses. Understanding these real costs helps you make smarter staffing decisions that protect your profit margins.
The hidden costs of temporary workers
That hourly rate from the temp agency? It's just the beginning. Several additional expenses pile on top:
- Temp agency markup: 30-50% on top of the net hourly wage
- Training time: The first few days someone is less productive
- Supervision time: Your own staff needs to provide guidance
- Quality loss: Inexperienced workers make more mistakes
⚠️ Note:
Never calculate based on net hourly wage alone. Real costs are often 40-60% higher due to all the surcharges.
What does a temporary worker really cost?
The formula for total costs per hour:
Total costs = (Net hourly wage × Markup factor) + Training and supervision costs
💡 Example:
You need a kitchen assistant for €14/hour net:
- Net hourly wage: €14.00
- Temp agency markup (40%): €5.60
- Gross hourly rate: €19.60
- Training time (2 hours × €19.60): €39.20
- Supervision by chef (1 hour × €25): €25.00
First day costs: €19.60 × 8 hours + €39.20 + €25.00 = €221.00
Compare with your own staff
To decide if a temporary worker makes sense, compare with the costs of your existing team:
- Own staff: Hourly wage + 30% employer contributions + holiday pay + sick days
- Temporary worker: Only the hours worked
- Overtime own team: 150% of normal hourly wage
💡 Example comparison:
You need 16 extra hours this week:
- Temporary worker: 16 × €19.60 = €313.60
- Overtime own team: 16 × €18 × 1.5 = €432.00
- Difference: €118.40 advantage to temporary worker
Determining if temporary workers are worth it
Temporary workers usually make financial sense for:
- Short periods: Less than 2 weeks
- Peak times: Busy evenings, weekends, events
- Sick leave coverage: Unexpected absence
- Seasonal work: Summer, Christmas, other busy periods
But they're not cost-effective for:
- Structural understaffing (longer than 1 month)
- Specialized tasks requiring extensive knowledge
- Positions where customer contact is important
⚠️ Note:
For structural staff shortages, it's cheaper to hire permanent staff. Temporary workers are an emergency solution, not a structural one.
Impact on your food cost
Higher labor costs mean your food cost percentage appears to improve, but your total costs rise. Based on real restaurant P&L data, this creates a misleading picture of profitability:
💡 Example impact:
Normal evening vs. evening with temporary worker:
- Revenue: €2,500 (both evenings)
- Food cost: €750 (both evenings)
- Normal labor costs: €400
- With temporary worker: €520
Food cost stays at 30%, but profit drops by €120.
Alternative solutions
Before hiring a temporary worker, consider these options:
- Adjust menu: Simpler dishes that require fewer staff
- Limit reservations: Fewer covers, more breathing room in the kitchen
- Flexible contracts: On-call workers who know your operation
- Cross-training: Train your team to perform multiple functions
How do you calculate the costs of a temporary worker?
Ask for the total hourly rate including all surcharges
Temp agencies often only mention the net hourly wage. Explicitly ask for the rate you'll pay, including all markups and surcharges. This is usually 30-50% higher than the net wage.
Calculate training and supervision costs
Add up how much time your own staff spends on explanation and guidance. Convert this to money: hours × hourly wage of your own employee. These are one-time costs for the first day.
Compare with alternatives
Set the total costs against overtime for your own staff (150% of normal wage) or hiring a flexible worker. Choose the cheapest option for your situation.
✨ Pro tip
Track your temp worker costs for 3 months to identify patterns. Most restaurants find they're spending 15-20% more than expected due to training and supervision time they didn't account for initially.
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
What's the average markup temp agencies charge?
Most temp agencies charge 30-50% markup on top of the net hourly wage. For specialized positions like chefs, this can jump to 60-70%. Always ask for the breakdown upfront.
Can I use temporary workers for more than 6 months?
Yes, but after 6 months they often have the right to a permanent contract under employment law. For long-term needs, hiring permanent staff directly is usually cheaper.
What happens if the temporary worker doesn't work out?
You can usually request a replacement within 4 hours. However, you'll still pay for the first day, even if someone leaves early. Some agencies offer partial refunds for early departures.
📚 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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