depends on volume of course, but also depends on sales mix-the higher ratio of pre-pack packaged items to hard-labor fresh items (sold) the lower the payroll%, conversely, the higher ratio of high labor, fresh meat items, to package meat sales, the higher the payroll %

Independents usually have a higher ratio payroll % because they sell more high labor fresh items (to packaged items)

also, other factors, a low payroll can reflect low experience= low margin
it's all connected

A high margin meat dept, can afford a higher labor percent- if you pay your cutters very well, they can make some money for you-

the effort to keep lowering the meat dept payroll % is the major reason chain stores have lost thier meat image thru the years.

if chains desire a low payroll percent and low average hourly rate- they can do it-but they have to be careful, because the store across town can steal the quality meat image for the area

just my two cents


payroll % are all over the board-depending on volume, full service/self-service, pay scales, specialty items, case ready items, unions, how man weeks vaca in a dept,

many chain stores doing 50,000-80,000 have a 5-8% payroll

many independents doing less may be 10-12% payroll, but the meat dept needs to shine in an independent to compete with chain stores-

just my 2 cents

Our company operates on just a little over 6% .