Who this is for
Restaurants often lose margin through small leaks rather than one obvious mistake. Food cost moves with supplier pricing, labor changes by shift, delivery platforms take a percentage before cash reaches the bank, and waste can turn a popular menu item into a weak contributor.
Use this calculator as a first-pass restaurant margin model. Enter revenue, direct food or beverage cost, and operating expenses, then read the result against the realities of prime cost, rent, delivery mix, and seasonal demand before changing prices.