France monthly non-wage hourly labour cost: catering
France monthly non-wage hourly labour cost: catering stood at 100 in Jun 2026, according to INSEE – Institut national de la statistique et des études économiques (BDM). It is one of the indicators in the Minimum wage and hourly labour cost table (Value · Monthly), with a complete series running from Dec 2008 to Jun 2026. The complete series with an interactive chart, free to download.
This indicator in the Minimum wage and hourly labour cost table
| Indicator | 06-2026 | 05-2026 | 04-2026 | 03-2026 | 02-2026 | 01-2026 | 12-2025 | 11-2025 | 10-2025 | 09-2025 | |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Monthly hourly labour cost | |||||||||||
| Labour costs other than wages and salaries - Accommodation and catering (NAF rev. 2, item I) | 100 | 100 | 100 | 100 | 100 | 100 | 100.2 | 100.2 | 100.2 | 100 | |
| Labour costs other than wages and salaries - Information, communication (NAF rev. 2, item J) | 99.4 | 99.4 | 99.4 | 99.4 | 99.4 | 99.4 | 99.3 | 99.3 | 99.3 | 99.2 |
Understanding france monthly non-wage hourly labour cost: catering
Non-wage hourly expenses incurred by employers within the hospitality and food service industry quantify statutory contributions, benefits, and taxes that accumulate independently of direct take-home pay. This metric isolates supplementary outlays such as social security taxes, health insurance premiums, vocational training levies, and sector-specific apprenticeship funds per hour actually worked by personnel. Unlike the broader national aggregates or sibling indices tracking office-based industries, this series reflects the unique scheduling patterns, shift allowances, and high employee turnover costs prevalent in hospitality. Direct wage disbursements, overtime bonuses paid directly to staff, and severance payments are strictly omitted, ensuring the indicator measures exclusively auxiliary fiscal obligations borne by enterprises.
Interpreting this series requires accounting for seasonal adjustments that frequently mask underlying shifts in auxiliary employer liabilities, as staffing volumes fluctuate heavily across holiday periods. Early estimates routinely undergo minor revisions as definitive annual tax returns and payroll reconciliations replace provisional social security declarations. Comparing annual averages provides a more reliable picture than month-on-month changes, which can be distorted by one-off administrative adjustments to social contribution thresholds. Analysts must avoid comparing these auxiliary cost indices directly with gross wage series, because tax exemptions targeted at lower wage brackets can cause non-wage expenses to diverge sharply from standard salary trajectories.
Frequently asked questions
- What exact expenses are captured within this non-wage hospitality metric?
- It tracks employer-paid social contributions, payroll taxes, statutory insurance premiums, and training levies calculated per hour worked in hotels, restaurants, and catering.
- How does this series differ from standard hourly wage data for the same establishments?
- It excludes all direct compensation paid to employees, focusing exclusively on supplementary fiscal burdens and mandatory employer contributions.
- Why might month-on-month figures fluctuate unpredictably in this sector?
- Seasonal hiring spikes alter the composition of the workforce, while retroactive adjustments to employer contribution exemptions frequently hit payroll records in specific months.