Estimate what it costs to bring a new employee up to full productivity.
Training cost = training hours × new hire cost + trainer hours × trainer cost.
Lost productivity = ramp-up weeks × hours per week × new hire cost × (1 − productivity %).
Total = training + lost productivity + equipment and admin.
A call center trains a new agent for 24 paid hours at $18, with a coach spending 12 hours at $26. For 4 weeks at 35 hours, the agent works at about 60% productivity, a cost of $1,008. With $250 for headset and setup, onboarding costs about $2,002.
Use it to see the value of keeping staff longer, to compare onboarding plans, or to budget for seasonal hiring.
The ramp-up figure is an estimate: how much less a new person produces in the first weeks compared with an experienced colleague.
A restaurant hires a line cook at $17 an hour with 40 paid training hours, while a senior cook spends 20 hours coaching at $24. Training time costs $1,160. Over 6 ramp-up weeks of 32 hours, the new cook averages 70% productivity, which costs $979.20 in lost output. With $140 for knives, uniforms and a food handler card, onboarding costs $2,279.20.
Lost productivity values the share of ramp-up time that does not yet produce full output at the new hire’s wage, so it rests on your productivity guess. Moving from 60% to 80% average productivity halves that line, so test a few values. The total leaves out job ads and interview time, so add them before comparing onboarding with the cost of keeping an experienced employee.
Compare output with experienced staff, such as calls, orders or rooms cleaned per hour.
They are separate. Use the cost per hire calculator.
Clear SOPs, a buddy system and a fixed first-week plan.
Required training is generally work time.
Most of the cost is spent in the first weeks, so a hire who leaves in week three still used up most of the training and trainer time. Multiply the result by the number of early leavers to see what those quits cost in a year.
Trainer hours already count the trainer’s wage. If the trainer is a line cook or agent who would otherwise be producing, slower service during those shifts is an extra cost this calculator does not include.
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