Weekly Labor Estimate
2 Adults | 5 Restaurant-Style Dinners per Week
For five distinct restaurant-style dinners with individual sauces, garnishes, vegetables, starches, and refined preparation, a practical working average is 10-12 labor hours per week.
Average Time on Task
| Task | Typical Time |
|---|---|
| Menu planning and recipe coordination | 1-1.25 hrs |
| Grocery list and production planning | 0.5-0.75 hr |
| Provisioning / grocery shopping | 1.5-2 hrs |
| Receiving, organizing and kitchen setup | 0.5 hr |
| Detailed mise en place | 2-2.5 hrs |
| Cooking proteins, sauces and components | 3.5-4 hrs |
| Portioning, packaging and labeling | 0.5-0.75 hr |
| Cleanup and kitchen reset | 0.75-1 hr |
| Total Working Range | 10-12 hrs |
Recommended Budgeting Target: 11 Hours per Week
11 hours x $85/hour = $935 weekly labor
Groceries billed separately at cost.
11 hours x $85/hour = $935 weekly labor
Groceries billed separately at cost.
Labor Cost Reference
| Labor Hours | Weekly Labor |
|---|---|
| 10 hours | $850 |
| 11 hours - recommended baseline | $935 |
| 12 hours | $1,020 |
| 14 hours - highly elaborate menus | $1,190 |
When to Allow More Time
- Five different proteins prepared with separate cooking methods
- Multiple reductions, cream sauces, beurre blancs, jus or compound sauces
- Several vegetable and starch preparations
- Restaurant-style garnishes and finishing components
- Menus requiring extensive butchery, marinating, braising or advance preparation
Planning guideline: Use 10-12 hours for a typical upscale weekly program. Use 12-14 hours for especially elaborate menus with numerous independent components and restaurant-level finishing.