Free tools
Restaurant profitability calculators
The same benchmarks we use inside engagements, free to run on your own numbers. Nothing is saved and nothing is required of you.
Restaurant labor cost calculator
Enter sales and payroll to see your labor cost percentage against healthy ranges for your format, plus the levers that move it.
Open the toolFree margin health check
Three numbers from a recent week or month give you your prime cost against where healthy establishments sit — and what is most likely leaking.
Open the toolWhat numbers should I be aiming for?
Prime cost is food, beverage and labor cost added together and divided by total sales. Most independent restaurants, bars and cafés we work with aim for prime cost under 60% of sales. Above 65%, there is usually very little money left for rent, repairs and profit. These are common industry rules of thumb, not guarantees, and the right target depends on your format, menu and location.
How should I use these tools?
- Use a full week or month. One busy Saturday will make your numbers look better than they are.
- Include all labor. Add payroll taxes, benefits and salaried managers, not just hourly wages.
- Count what you bought. Use food and drink invoices from the same period, adjusted for opening and closing inventory if you can.
- Check it again next month. The trend tells you more than one result.
Want the numbers read by a person?
Book a 20-minute margin review