Restaurant Budget & Profit Plan
Enter your monthly sales, food cost ratio, labor cost ratio, rent, and other expenses to instantly calculate a restaurant's operating profit. It also shows FL cost, FL ratio, and operating margin, with a full breakdown by percentage of sales.
Input
$
%
%
$
$
Result
Monthly operating profit
$560,000.00
FL cost
$1,740,000.00
FL ratio
58.0 %
Operating margin
18.7 %
Profit & loss breakdown
| Item | Amount | % of sales |
|---|---|---|
| Monthly sales | $3,000,000.00 | 100.0 % |
| Food cost | $900,000.00 | 30.0 % |
| Labor cost | $840,000.00 | 28.0 % |
| Rent | $400,000.00 | 13.3 % |
| Other expenses | $300,000.00 | 10.0 % |
| Operating profit | $560,000.00 | 18.7 % |
How it works
- Food cost is calculated as monthly sales multiplied by the food cost ratio, and labor cost as monthly sales multiplied by the labor cost ratio.
- FL cost is the sum of food and labor cost, and FL ratio is the food cost ratio plus the labor cost ratio. For restaurants, keeping the FL ratio within 60% is generally considered a healthy benchmark.
- Operating profit is calculated as monthly sales minus (food cost + labor cost + rent + other expenses), and operating margin is operating profit divided by monthly sales.
- Enter utilities, marketing, supplies, communications, and any other fixed or variable costs outside of food, labor, and rent under "other expenses."
- Results are estimates based on the ratios and amounts you enter and do not include depreciation, interest, or taxes, so they may differ from actual figures.
- This tool is a guide to help review a business plan. For an official P&L or profitability assessment, consult a tax accountant or other professional.
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Restaurant Budget & Profit Plan