About the Restaurant Profit Calculator
This restaurant profit calculator builds a simple monthly profit and loss statement from the numbers owners actually know: covers (guests) per day, average check per guest and days open. Add food and beverage cost and labor as percentages of sales, other variable costs such as card fees, supplies and delivery commissions, and fixed monthly costs — rent, utilities and everything else from insurance to software. You get monthly revenue, each cost line, net profit, profit margin, prime cost and the covers per day needed to break even.
It suits anyone planning a new restaurant, café or bar, writing a business plan, or checking how a price increase or a slow season affects the bottom line. Change one input at a time to see which lever — traffic, check average, food cost or labor — moves profit most.
Profit here is operating profit before income tax, loan interest, depreciation and owner draws. Many full-service restaurants operate on thin net margins, often in the low-to-mid single digits, so small changes in food and labor percentages make a large difference.
With the default inputs, the monthly net operating profit is $13,300.00. Change any value above to recalculate instantly.
How to use the restaurant profit calculator
- 1Enter average covers per day, average check per guest and days open per month.
- 2Enter food and beverage cost and labor as percentages of sales.
- 3Add other variable costs such as card fees, supplies and delivery commissions.
- 4Enter monthly rent, utilities and other fixed costs.
- 5Review profit, margin and break-even covers, then test changes to price, traffic and costs.
Formula and method
Monthly revenue is the number of guests served per day multiplied by the average spend per guest and the number of days open. Food and beverage cost, labor and other variable costs are modelled as percentages of sales, which is how most restaurant P&Ls are benchmarked. Rent, utilities and other fixed costs are monthly amounts that do not change with sales.
Net operating profit is revenue minus all of these costs; margin is profit divided by revenue. Each guest contributes the average check minus its variable cost share, so the break-even point is fixed costs divided by that contribution per cover and by the days open. Labor is treated as variable for simplicity; in reality part of it is fixed, so break-even at very low volumes is optimistic.
- Covers
- Guests served per day
- Check
- Average food and beverage spend per guest
- Variable %
- Food + labor + other variable costs as a share of sales
- Fixed costs
- Rent, utilities and other monthly fixed costs
Worked examples
Neighborhood bistro
140 covers × $30 × 30 days is $126,000 of revenue. Food (30%), labor (32%) and other variable costs (8%) take $88,200, and fixed costs are $24,500, leaving $13,300 profit — a 10.56% margin. Each cover contributes $9, so break-even is $24,500 ÷ ($9 × 30) ≈ 90.7 covers a day.
Café with higher labor
220 guests × $14 × 26 days is $80,080. Variable costs take 70% ($56,056) and fixed costs $11,800, leaving $12,224 a month. Each guest contributes $4.20, so it takes about 108 guests a day to break even.
Slow month at a fine-dining room
60 covers × $95 × 26 days is $148,200. With 73% variable costs ($108,186) and $37,000 fixed, profit is just $3,014 — a 2.03% margin — and break-even is about 55.5 covers a day.
Frequently asked questions
What is a typical restaurant profit margin?+
Net profit margins for full-service restaurants are often in the low-to-mid single digits, while quick-service and well-run bars can be higher. Margins depend heavily on rent, labor costs and how tightly food cost is controlled.
How do I calculate restaurant profit?+
Start with revenue (covers × average check × days open), subtract food and beverage cost, labor, other variable costs like card fees and supplies, then subtract fixed costs such as rent, utilities and insurance. What remains is operating profit.
How many customers does a restaurant need to break even?+
Divide monthly fixed costs by the profit each guest contributes after variable costs, then by days open. With a $30 check and 70% variable costs each guest contributes $9, so $24,500 of fixed costs needs about 91 covers a day over 30 days.
What percentage of sales should rent be for a restaurant?+
A common rule of thumb is to keep rent and occupancy costs at roughly 6% to 10% of sales. Higher rent can work in prime locations only if it brings proportionally higher sales.
Does this include taxes and loan payments?+
No. The result is operating profit before income tax, interest, depreciation and owner draws. Subtract loan payments and an allowance for equipment replacement to estimate cash left for the owner.
Results are estimates for educational purposes and are not financial advice. Rates, fees and terms vary — confirm with your lender or a licensed advisor before making decisions.