Hospitality Labor Burden Calculator

Thin benefits keep the percentage low, but tips, turnover, and mandated sick leave still add over $4 an hour to an $18 cook.

Pre-filled with hospitality estimates: workers comp 2.0%, benefits 4.0%, 7 PTO days, overhead 4.0%. Edit any field below.

Social Security + Medicare (7.65%)

Federal unemployment (effective 0.6%)

Health, retirement, etc.

$37.10/hr

Fully burdened rate

23.6%

Burden added

$77,158

Annual cost

Burden breakdown

Employer FICA (Social Security + Medicare)7.7% · $2.30/hr
Federal Unemployment (FUTA)0.6% · $0.18/hr
State Unemployment (SUI)2.7% · $0.81/hr
Workers' Compensation2.0% · $0.60/hr
Benefits (health, retirement)4.0% · $1.20/hr
Overhead (PTO, equipment, admin)6.7% · $2.01/hr
Total burden23.6% · $7.10/hr

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Estimates only, using editable 2025 US defaults. Tax and insurance rates vary by employer, classification, and locality. Verify with a licensed accountant before relying on these figures.

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A line cook on $18 an hour costs a restaurant about $22.25 an hour at the defaults on this page. Hospitality carries the lowest labor burden percentage of the industries on this site, yet operators still get it wrong, because tips, tip credits, and turnover change how the percentages apply. This hospitality labor burden calculator starts from restaurant and hotel defaults so a labor budget matches the P&L.

Why labor burden is different in hospitality

Hospitality burden is different because of tips. Employer FICA is owed on reported tips as well as cash wages, so the 7.65% applies to more than the base wage on a tipped role. Restaurants can recover part of that through the FICA tip credit on their federal return, but the cash still goes out each payroll. For servers and bartenders, enter the base wage plus expected reported tips as the pay rate, then treat the credit as a year-end offset rather than a lower burden.

Benefits are thin but no longer optional. Employers with 50 or more full-time-equivalent staff must offer ACA-compliant coverage, and hourly hospitality workers who qualify often decline it, which is why the 4% default is low. Paid sick leave is the faster-growing cost: a long list of states and cities require accrual, usually one hour per 30 worked, and it applies to part-time staff. The 7-day PTO default covers statutory sick leave plus a few holidays.

Turnover is the hidden burden line. Annual turnover in restaurants and hotels routinely exceeds that of any other industry, and every replacement costs onboarding, training, uniforms, and the productivity of the first weeks. The 4% overhead default is an estimate for that churn; operators who calculate their own cost per hire often find it higher.

Worked example with hospitality defaults

Take a line cook at $18.00 an hour. Add employer FICA at 7.65%, FUTA at 0.6%, state unemployment at the 2.7% US default, workers comp at 2.0%, benefits at 4.0%, and 6.7% for overhead plus 7 PTO days. Total burden is 23.6%, so the fully burdened rate is $22.26 an hour, or $46,295 a year on 2,080 hours against $37,440 of base wages.

Role (pay estimate)Pay rateBurdenFully burdenedAnnual cost
Line cook$18.00/hr23.6%$22.26/hr$46,295
Front desk agent$17.00/hr23.6%$21.02/hr$43,723
Server (base wage, before tips)$16.00/hr23.6%$19.78/hr$41,151

Pay rates are rounded estimates near national medians, and the SUI line uses the US default. Open a state page from the labor burden by state list to swap in a local SUI estimate, then enter your own class rate for workers comp.

What drives the range

Tipped versus non-tipped roles

Tipped roles carry FICA on reported tips. Non-tipped roles like cooks and housekeepers do not. Run the two groups separately, with the tipped group using base wage plus reported tips as the pay rate.

Hotel versus restaurant class codes

Hotels carry a different workers comp class than restaurants, and housekeeping has higher injury rates than front desk work. Use the class rate from your policy rather than the 2% midpoint estimate.

Local sick leave and minimum wage rules

Cities such as Seattle, San Francisco, and New York add sick leave accrual and higher minimum wages on top of state rules. Both raise burden: the accrual through PTO, the wage floor through the base rate.

Seasonal staffing and unemployment claims

Seasonal resorts and event venues lay off staff each year, and each layoff can become an unemployment claim that raises the SUI experience rate. Enter your assigned rate from the state notice, not the new-employer default.

Hospitality burden defaults

InputDefaultTypical spread (estimate)
Workers comp (% of payroll)2.0%1.5% to 4.0% by class code
Benefits (% of wages)4.0%Health and retirement only
Paid time off7 days2.7% of a 2,080-hour year
Overhead (% of wages)4.0%Entered as 6.7% with PTO
Typical total burden23.6%14% to 24%

Sources: benefits share from the BLS Employer Costs for Employee Compensation release; workers comp variation from NCCI class codes and state rating bureaus; pay estimates near BLS OEWS medians. PTO, overhead, and the burden range are estimates, not published figures.

More labor burden calculators

Labor burden calculator with the generic US defaults, and labor burden by state for local SUI estimates in all 50 states and DC.

Other industries: Construction, Staffing Agency, Healthcare, Field Service, Manufacturing.

Hospitality Labor Burden FAQ

What is a typical labor burden rate in hospitality?
Estimates commonly fall between 14% and 24% of wages. Quick-service restaurants with minimal benefits sit at the bottom; full-service hotels with health plans and a housekeeping workforce sit at the top. These are ranges, not published averages. Enter your own benefits take-up and class rates.
How do tips change labor burden?
The employer owes 7.65% FICA on reported tips, which raises the dollar burden without changing the percentage. A server on a $16 base who reports $14 an hour in tips carries FICA on $30. The FICA tip credit returns part of that at tax time for food and beverage employers.
Does labor burden include the cost of turnover?
It should. Recruiting, onboarding, training, and uniforms are costs attached to keeping a position filled. Estimate your annual cost per hire, multiply by hires per position per year, and divide by annual wages for the position to get a percentage for the overhead field.
How does hospitality burden vary by state?
State unemployment wage bases and rates differ, state and city sick leave mandates differ, and a few states do not allow a tip credit against minimum wage at all, which raises the base rate. Choose a state from the list below to pre-fill the SUI estimate.