BC rules
BC scheduling rules for restaurants and cafés, in plain words A plain-language summary of BC Employment Standards scheduling basics for restaurants and cafés: overtime, split shifts, meal breaks, minimum daily pay, rest between shifts, stat holidays. With links to the official gov.bc.ca pages.BC minimum wage and overtime for restaurant staff (2026) BC minimum wage is $18.25 an hour since June 1, 2026, with no separate liquor server wage. How daily and weekly overtime work for restaurant and café staff, with worked examples and official gov.bc.ca sources.BC stat holiday pay for restaurants and cafés Who qualifies for statutory holiday pay in BC, how to calculate an average day's pay, what to pay staff who work the holiday, and the 11 BC stat holidays in 2026 and 2027. With official sources.Tip pooling rules in BC: what restaurant owners can and can't do What the BC Employment Standards Act says about tips: no withholding or deductions, tip pools are allowed, and when an owner or manager can share in the pool. Plain words, with the sections of the Act.
Costs
How to calculate food cost percentage (with examples) The food cost percentage formula for a whole period and for a single dish, worked examples, how to set a menu price from a target food cost, and the mistakes that make the number wrong.Labour cost percentage for restaurants and cafés: how to calculate it and keep it in range How to calculate labour cost percentage, what to include, how to use it while building the schedule against forecast sales, and prime cost. With worked café examples.How to catch supplier price increases before they eat your margin A practical routine for small restaurants and cafés to spot supplier price rises line by line, work out what each one costs a month and per serve, and decide whether to change the menu price.
Operations
The guides are summaries for planning, not legal, tax or payroll advice. Rules change; each BC guide links to its official source.