Enter monthly revenue, food cost, labor, and overhead — see your net margin, prime cost, and the revenue you need just to break even.
Break-even is about $53,125 in monthly revenue. Healthy full-service restaurants keep prime cost under 60–65% and net margin in the 3–9% range.
Net profit marginis what's left after every cost — food, labor, rent, utilities, fees, repairs — divided by revenue. The industry average sits around 3–9% for full-service restaurants and can reach 6–12% for quick service. On a $1M-a-year restaurant, the difference between 4% and 8% is $40,000.
Prime cost= food & beverage cost + total labor (including payroll taxes and benefits). It's the number operators can actually move week to week, and the healthiest restaurants keep it under 60–65% of sales. If prime cost is at 70%, no amount of rent negotiation saves the P&L — fix costing (start with the food cost calculator) and scheduling first.
Break-even revenue is fixed costs divided by your contribution margin — the share of each sales dollar left after variable costs. Knowing it turns a slow Tuesday from vague anxiety into a concrete number.
The fastest structural margin win for most independents: shift orders from 20–30% commission marketplaces to a commission-free direct channel, then keep guests coming back with automated win-back marketing. Same order volume, several points of margin back.
Get the operator margin playbook — food cost targets, pricing moves, and win-back flows that pay for themselves. One or two emails a month, no spam.
Cost a recipe ingredient by ingredient, get cost per serving and food cost percentage.
PricingTurn plate cost and a target food-cost % into a menu price, with margin and markup.
StaffSplit a tip pool fairly by hours worked or by points — per shift or per week.
Talk to our team — we'll map your POS, design your storefront, and ship it in two weeks.