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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

ItemAmount% of sales
Monthly sales$3,000,000.00100.0 %
Food cost$900,000.0030.0 %
Labor cost$840,000.0028.0 %
Rent$400,000.0013.3 %
Other expenses$300,000.0010.0 %
Operating profit$560,000.0018.7 %

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.