Restaurant profit margin calculator
See dish-level gross margin from menu price and plate cost, then model a simple monthly P&L with food, labor, and operating buckets—in seconds.
Dish economics (gross margin)
Enter what the guest pays and your full plate cost (ingredients + direct consumables for that serving). This ignores VAT and service charges—you can layer those in your own bookkeeping.
Monthly operating snapshot
Rough % of sales for a quick sanity check. Many independent restaurants land around 28–38% food, 28–38% labor, with the rest covering rent, utilities, marketing, fees, and profit.
“Other” rolls up rent, utilities, smallwares, marketing, insurance, processing, and everything that isn’t food or labor. Tune the sliders to match how your P&L actually reads.
How to use it
Price a plate
Enter menu price and what that portion costs you in ingredients and direct consumables.
Read gross margin
See food cost percentage, gross margin, and euros left after the plate leaves the kitchen.
Stress-test the month
Plug in sales and % buckets to preview how much might reach the bottom line after operating costs.
Restaurant margin habits that matter
Small improvements compound—especially when you protect both guest value and contribution margin.
Track recipe costs honestly
Update plate costs when suppliers move—your best sellers should never drift on autopilot.
Separate promos and comps
Happy-hour and delivery discounts eat margin fast; model them explicitly, not as “mystery shrink.”
Watch prime cost weekly
Food plus labor as a share of sales is the heartbeat metric for most operators—catch drift early.
Pair with direct ordering
First-party orders usually recover margin vs. high-commission marketplaces—use them to fund better guest experience.
Frequently asked questions
What is a good food cost percentage? ▼
It varies by concept: many full-service restaurants target roughly 28–35% food cost, while quick service may run lower or higher depending on check average and menu. Benchmark peers with similar cuisine and service style—not generic “industry averages.”
Does this include VAT? ▼
No. Enter menu price and costs the way you analyze margin internally (often net of VAT). If you need gross prices, convert first so comparisons stay consistent.
How is “estimated net margin” calculated? ▼
We subtract your three percentage buckets (food, labor, other) from 100% of sales, then multiply by monthly sales. It is a simplified snapshot, not a full accrual P&L.
Can labor really be a percent of sales? ▼
Yes—many operators track labor as a percent of net sales to compare weeks and locations. It’s imperfect but fast for spotting scheduling drift.
Is this calculator free? ▼
Yes. No sign-up required.