Restaurant Calculators — Tech n Payments

For restaurants

The manager's math, in seconds.

The calculators a restaurant manager runs every week. Everything happens in your browser — we don't save or send a thing.

28–32% FOOD COST 28–33% LABOR COST <60% PRIME COST 25–35% OPERATING COST 3–9% AVG NET MARGIN

RECIPE COST

Ingredient cost ($) Menu price ($)

Food cost %: —

Gross profit: —

Target: 28–32% food cost

MENU ENGINEERING

Item price ($) Item cost ($) Sold per week Menu average

Margin per item: —

Class: —

Popular + profitable = Star

PRIME COST

Week's COGS ($) Week's labor ($) Week's sales ($)

Prime cost: —

Healthy: under 60%

OPERATING COST

Operating expenses/mo ($) Month's sales ($)

Operating %: —

Reference: 25–35% (rent, utilities, insurance, software)

RESTAURANT P&L

Month's sales ($) COGS ($) Labor ($) Operating ($)

Prime cost: —

Net profit: —

Net margin: —

Industry net range: 3–9%

VENDOR WATCHDOG

Old price ($) New price ($) Units per month

Change: —

Yearly impact: —

Repeat hikes over 5% deserve a vendor call

DOWNTIME

Customers per rush hour Average ticket ($) Minutes down

Sales at risk: $180

This is why "someone who answers" exists

Industry reference ranges — every operation is different. Want to walk through your numbers with someone? The check-up is free.