Staff training at opening quickly costs €2,000-€5,000 per restaurant, but many entrepreneurs forget this in their business plan. Costs add up through training hours, external trainers and lost revenue during onboarding. Here you'll learn exactly how to calculate what training costs and how to budget for it.
What does staff training really cost?
Training involves more than just paying your new employees' wages. You've got direct costs (wages during training) and indirect costs (external trainers, lost revenue). And there's a mistake that costs the average restaurant EUR 200-400 per month: underestimating how long quality training actually takes.
💡 Example:
Restaurant with 8 employees at opening:
- 4 kitchen staff: 40 hours training × €15/hour = €2,400
- 4 service staff: 32 hours training × €12/hour = €1,536
- External HACCP trainer: €800
- Lost revenue first week: €1,500
Total: €6,236
Calculate direct training costs
These are costs you can directly attribute to training:
- Wages during training: Training hours × hourly wage × number of employees
- External trainers: HACCP, allergen training, product knowledge
- Training materials: Manuals, uniforms, name badges
- Food for practice: Ingredients for practice runs
Budget 25% extra on top of gross hourly wage for employer contributions (social premiums, pension premium).
⚠️ Note:
Don't forget employer contributions. At €12 gross hourly wage you actually pay €15 per hour including premiums.
Indirect costs: what you miss during training
During training you won't generate full revenue. Calculate this loss:
- Soft opening period: 50-70% of normal revenue
- Mistakes and rework: Incorrectly prepared dishes, long wait times
- Extra time from experienced staff: Chef training instead of cooking
💡 Example calculation lost revenue:
Expected revenue first week: €8,000
- Actual revenue due to training: €5,500
- Lost revenue: €2,500
- Margin 65% = €1,625 lost profit
Training costs per function
Different functions require different training time:
- Cook/chef: 40-60 hours (recipes, HACCP, quality)
- Kitchen assistant: 20-30 hours (basic prep, cleaning, safety)
- Service staff: 30-40 hours (menu, POS system, host/hostess)
- Bartender: 35-45 hours (cocktails, wine knowledge, responsible service)
External training: what's required?
Some training you can't provide yourself and must purchase:
- HACCP training: €150-€300 per person (mandatory for supervisors)
- Allergen training: €100-€200 per person
- Food hygiene: €80-€150 per person
- Responsible alcohol service: €75-€125 per person
⚠️ Note:
HACCP training is legally required for kitchen supervisors. Budget at least €250 per person for this.
Spread training costs over time
You don't have to spend everything at once. Spreading helps your cash flow:
- Before opening: Basic safety, POS system, menu knowledge
- First month: Refining techniques, upselling
- After 3 months: Advanced training, specializations
Budget 60% of training costs for opening, 40% for the first 6 months.
💡 Example calculation total training costs:
Restaurant 50 seats, 10 employees:
- Direct training wage costs: €4,500
- External training: €1,800
- Training materials: €600
- Food for practice: €400
- Lost profit first 2 weeks: €3,200
Total: €10,500 (€1,050 per employee)
How do you calculate training costs? (step by step)
Count your staff by function
Make a list: how many cooks, service staff, bartenders do you need? Note per function how many training hours you estimate. Kitchen usually needs more hours than service.
Calculate direct wage costs
Training hours × hourly wage × 1.25 (for employer contributions) × number of people per function. Add all functions together for total wage costs during training.
Add external training and materials
HACCP training is mandatory (€250 per supervisor), plus possibly allergen training. Don't forget training materials: uniforms, manuals, ingredients for practice.
Estimate lost revenue during onboarding
First 1-2 weeks you'll generate 50-70% of normal revenue due to mistakes and slow work. Calculate the difference and add 65% of that as lost profit.
✨ Pro tip
Budget 20% extra on your calculated training costs for the first 3 months after opening. Staff turnover during this period averages 35%, requiring unexpected replacement training.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
How many training hours do I need per employee?
Kitchen staff need 40-60 hours, service staff 30-40 hours. Experienced hospitality staff need less training than beginners. Budget an average of 35 hours per person.
Do I need to hire external trainers or can I train myself?
HACCP training must be provided by certified trainers. Menu knowledge and service training you can provide yourself. External training costs €150-€300 per person but saves you time.
Should I train all staff simultaneously or in batches?
Train in batches of 3-4 people maximum for better attention and lower initial wage costs. Stagger start dates by 1-2 weeks so experienced staff can help train newcomers.
How do I calculate lost revenue during the soft opening period?
Expect 50-70% of normal revenue during your first two weeks. Multiply your projected weekly revenue by 0.3-0.5, then by your profit margin to get actual lost profit.
Can I deduct training costs from taxes?
Yes, training costs are fully deductible as business expenses. Keep all invoices from external trainers and include wage costs during training in your administration.
What if employees leave after training?
Make training agreements: if an employee leaves within 6 months, they pay back training costs (partially). This prevents investing in people who leave quickly.
How much extra should I budget for practice ingredients during training?
Budget €40-60 per kitchen employee for practice ingredients during training. This covers multiple recipe run-throughs and inevitable mistakes during learning.
📚 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.
Start your restaurant with the right numbers
A business plan without food cost calculation is a gamble. KitchenNmbrs lets you calculate recipes before you open. Start well-prepared. Try it free.
Start free trial →