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Restaurant FL Ratio Calculator

Enter sales, food cost (F), and labor cost (L) to instantly calculate the FL ratio, a key restaurant management metric. See your F ratio, L ratio, and total FL cost at a glance, and check whether you stay within the typical 60% benchmark.

Input

$
$
$

Result

FL ratio

58.0%

Within the 60% benchmark

F ratio (food cost)

30.0 %

L ratio (labor cost)

28.0 %

Total FL cost

$580,000.00

How it works

  • The FL ratio is calculated as (food cost F + labor cost L) ÷ sales × 100. It shows the share of sales taken up by food and labor and is a core cost metric in restaurant management.
  • The F ratio is food cost ÷ sales and the L ratio is labor cost ÷ sales. The FL ratio equals the sum of these two, letting you see which cost weighs more heavily.
  • An FL ratio of 60% or less is generally considered a healthy benchmark, and this tool uses that threshold for its assessment. The remaining roughly 40% covers rent, utilities, and other overhead while securing profit.
  • For a more realistic ratio, enter the cost of purchased food and drinks for food cost, and salaries, hourly wages, and social insurance for labor cost.
  • Enter sales, costs, and labor for the same period (monthly, daily, etc.). Mismatched periods will produce an incorrect ratio.
  • This tool provides a quick estimate only. Base actual profit-and-loss decisions and cost management on your store's real figures and advice from professionals such as a tax accountant.