Net profit
Shows what remains after food cost, labour cost and other operating costs are deducted from sales.
Hospitality Operations Toolkit
Restaurant KPI Calculator
This Restaurant KPI Calculator helps restaurants, cafés, bars and food & beverage teams calculate key performance metrics including labour cost percentage, food cost percentage, prime cost, net profit, average spend and sales per labour hour.
Use this KPI calculator in any currency. Enter your own sales, costs, covers, labour hours and operating assumptions for the same period — daily, weekly or monthly.
Enter Your Numbers
Use daily, weekly or monthly figures. Just keep the same period across all fields.
Tip: for the cleanest results, enter all values for the same period, for example one week or one month. You can use £, $, €, AED or any other currency symbol.
Your KPI Results
Results update automatically as you type.
Net Profit
£0.00
Net Profit %
0.0%
Food Cost %
0.0%
Labour Cost %
0.0%
Prime Cost %
0.0%
Gross Profit
£0.00
Average Spend Per Customer
£0.00
Sales Per Labour Hour
£0.00
Daily Sales Average
£0.00
Sales Per Seat
£0.00
Enter your restaurant figures to see your KPI performance summary.
What does the Restaurant KPI Calculator measure?
This Restaurant KPI Calculator helps restaurant operators review the core numbers that affect profitability and day-to-day performance. It combines sales, food cost, labour cost, other operating costs, covers, labour hours, trading days and seating capacity into practical hospitality KPIs.
The goal is not just to produce numbers. The goal is to help managers understand whether the business is operating efficiently, whether labour and food cost are under control and whether the venue is generating enough profit after key operating costs.
Labour + food
Shows how much revenue is consumed by the two biggest controllable costs in hospitality.
Sales per hour
Shows how efficiently scheduled labour hours are turning into revenue.
How to use the calculator
Enter values for the same trading period. For example, use one week of sales with the same week of food cost, labour cost, covers and labour hours. Mixing weekly sales with monthly labour cost will create misleading results.
- Currency symbol: choose the symbol you want results to display, such as £, $, €, AED or another local currency.
- Total Sales: total revenue for the period.
- Food Cost: ingredient and product cost for the same period.
- Labour Cost: wages, salaries and employer-related staff costs. US teams may call this labor cost.
- Other Operating Costs: costs outside food and labour that affect profit.
- Covers / Customers: number of guests, covers or transactions.
- Total Labour Hours: staff hours worked during the period.
For a deeper explanation of the metrics, read the Restaurant KPI Guide.
Key formulas used by the tool
Food Cost Percentage: Food Cost ÷ Total Sales × 100
Labour Cost Percentage: Labour Cost ÷ Total Sales × 100
Prime Cost Percentage: (Food Cost + Labour Cost) ÷ Total Sales × 100
Net Profit: Total Sales − Food Cost − Labour Cost − Other Operating Costs
Average Spend Per Customer: Total Sales ÷ Covers
Sales Per Labour Hour: Total Sales ÷ Total Labour Hours
These numbers should be reviewed together. A strong sales week can still produce weak profitability if prime cost is too high or operating costs are not controlled.
What results should restaurants aim for?
KPI targets vary by concept, pricing, location and service model, but broad ranges can help managers understand whether the numbers need attention.
- Food Cost %: many restaurants operate around 25%–35%.
- Labour Cost %: many restaurants operate around 25%–35%.
- Prime Cost %: many restaurants aim for roughly 55%–65%.
- Net Profit %: margins vary widely, but consistent positive profit is the goal.
To understand these targets in more detail, read the Prime Cost Guide, Labour Cost Guide and Food Cost Guide.
Restaurant KPI Calculator FAQs
What KPIs does this Restaurant KPI Calculator track?
It tracks net profit, net profit percentage, food cost percentage, labour cost percentage, prime cost percentage, gross profit, average spend, sales per labour hour, daily sales average and sales per seat.
Should I use weekly or monthly figures?
You can use either. The important rule is to keep every input from the same period, such as one week or one month.
What is prime cost in this calculator?
Prime cost is food cost plus labour cost. The calculator shows prime cost as a percentage of total sales.
Can this calculator replace accounting reports?
No. It is an operational planning tool designed to help managers understand performance quickly. Formal accounting reports should still be used for financial reporting.
Related hospitality tools and guides
Use the Restaurant KPI Calculator alongside focused tools for labour, food cost, break-even planning and cash margin analysis.
To understand how much cash is left after key operating costs, read Cash Margin in Hospitality.