Restaurant Monthly Delivery Capacity
Capacity = staff × hours × utilization / hours per sale
Gather recipe sheets, supplier invoices and stock counts. Include ingredients, service labour, and facility overhead. The starting figures are examples. Replace them with your own records.
Formula and worked example
Capacity = staff × hours × utilization / hours per sale
| Input | Example |
|---|---|
| Delivery staff | 4 |
| Available hours per staff member | 160 |
| Billable utilization | 65 % |
| Hours per cover | 8 |
| Calculated result | 52 sales per month |
Choose reliable inputs
Track purchased quantities, usable yield, labour and waste before deciding on a selling price. For this restaurant calculation, use recipe sheets, supplier invoices and stock counts and a consistent definition of one cover.
- Ingredients: include the portion belonging to this cover or reporting period, and record where the value came from.
- Service labour: include the portion belonging to this cover or reporting period, and record where the value came from.
- Facility overhead: include the portion belonging to this cover or reporting period, and record where the value came from.
Use the same currency for every money input. Do not mix weekly costs with monthly revenue, or count the same expense in both an itemised cost and allocated overhead.
Why is headcount alone not enough to predict capacity?
Availability, nonbillable time, and hours required per sale determine the delivery throughput.
Assumes interchangeable skills and a stable average job duration.
What if this input changes?
If delivery staff rises by 10%, this example changes by 5.2 sales per month. This shows the effect of one change; it does not predict what will happen.
Open the calculator, save your baseline, then change the input supported by the least reliable estimate in your records. Compare both scenarios before committing to a price or capacity promise.