Pick your time period
Week, month, quarter, or year. Doesn't matter—metrics work for all.
Enter your numbers
Revenue, costs, guests, staff. Left side has all the fields.
See your results instantly
Right side shows 15 KPIs calculated automatically. Green/Amber/Red.
Take action
Green = keep going. Amber = small changes. Red = urgent fix needed.
On Track
Keep doing what you're doing
Needs Attention
Small changes needed. Start this period.
Critical
Urgent action needed in next 2 weeks
Enter your restaurant's numbers for any time period (day, week, month, quarter, year). We'll instantly calculate your key metrics and compare them to industry benchmarks.
Enter data for your chosen time period. All metrics will adjust automatically.
Your expenses for the same period as above
Retention, satisfaction, and team health
✓ On Track
6
metrics hitting targets
⚠ Needs Attention
0
metrics slightly off target
🚨 Critical
9
metrics need immediate action
Each metric shows your current performance, target range, and status. Green = healthy, Amber = needs work, Red = urgent action needed.
💡 Tip: These metrics work for any time period. Use the same period you entered above (e.g., if you entered last week's data, compare to weekly trends; if monthly, use monthly benchmarks). The trends matter more than absolute numbers.
These metrics show if your restaurant is profitable and managing costs well for your chosen time period.
Food cost %
0.0%
Target: 28–35%
On trackHow much of every dollar of revenue goes to ingredients. The most-watched metric in restaurant finance.
💡 How to improve: Reduce by: renegotiating supplier contracts, tightening portion sizes, reducing waste, and repricing low-margin menu items.
⚠️ Watch out for: A 1% increase in food cost on $45,000/month revenue = $450 less profit. Track weekly, not monthly.
🔍 Food cost %: What percentage of your revenue goes to food. Target: 28-35% regardless of period. If above 35%, you're spending too much on ingredients for what you're selling.
Labour cost %
0.0%
Target: 25–35%
On trackTotal labour cost as a share of revenue. Typically your largest controllable expense.
💡 How to improve: Reduce by: aligning schedules to peak hours, cross-training staff, reducing overtime, and using scheduling software.
⚠️ Watch out for: Spikes during slow weeks when revenue drops but shifts are already scheduled. Review schedule vs. sales forecast weekly.
🔍 Labour cost %: What percentage goes to staff salaries. Your biggest controllable cost. Target: 25-35%. Same target works whether you're measuring a week or a month.
Prime cost %
0.0%
Target: Below 60%
On trackCOGS + Labour combined. Covers 60–70% of all costs for most restaurants. If prime cost is controlled, the business is almost always profitable.
💡 How to improve: Tackle food cost and labour cost separately — they have different drivers. Improving both by 2% each can move prime cost from 65% to 61%.
⚠️ Watch out for: Above 65% leaves very little to cover rent, utilities, and marketing. Above 70% almost guarantees a loss.
🔍 Prime cost %: Food + Labour combined. Target: <60%. If above 65%, you're losing money no matter the time period—that's a structural problem.
Gross profit margin
0.0%
Target: 65–75%
CriticalRevenue remaining after food and beverage costs. This is the pool available to pay labour, rent, and everything else.
💡 How to improve: Increase by: raising menu prices on high-demand items, removing low-margin items, improving inventory management to reduce waste.
⚠️ Watch out for: Declining gross margin despite stable revenue usually means COGS are rising — check supplier invoices and waste logs first.
🔍 Gross profit margin: What remains after food costs. This pays rent, utilities, staff, everything. Target: 65-75%. The math stays the same for any time period.
Net profit margin
0.0%
Target: 3–9%
CriticalWhat the restaurant actually keeps after every cost is paid. The true measure of profitability.
💡 How to improve: Improve by reducing prime cost and operating expenses simultaneously. A 2% improvement in food cost and a 1% reduction in labour often doubles net margin.
⚠️ Watch out for: Below 3% means one bad week erases the month's profit. Below 0% consistently = structural problem, not a bad month.
🔍 Net profit margin: Bottom line—what you actually keep after ALL costs. Target: 3-9%. Below 3% means one slow week destroys your margin.
Operating expense ratio
0.0%
Target: 15–25%
On trackRent, utilities, marketing, and other overhead as % of revenue. Fixed costs that don't move with sales volume.
💡 How to improve: Reduce by: renegotiating rent at renewal, switching to energy-efficient equipment, and reviewing subscriptions and service contracts annually.
⚠️ Watch out for: Operating expenses are mostly fixed — if revenue drops, this ratio spikes. Build a 3-month reserve to cover fixed costs during slow seasons.
🔍 Operating expense ratio: Rent + utilities + marketing as % of revenue. Target: 15-25%. Note: rent is usually fixed, so this varies more with volume. High-volume periods = lower ratio.
These show if your pricing is right and if customers spend enough per visit, regardless of your measuring period.
Average check size
$0.00
Target: $30–$80
CriticalAverage revenue per table or bill. A key indicator of upselling effectiveness and menu pricing.
💡 How to improve: Increase by: training staff on natural upselling (starters, desserts, premium drinks), adding high-margin items to the menu, and using suggestive selling scripts.
⚠️ Watch out for: If average check drops during promotions, the discount may be costing more than the volume gained. Compare revenue, not just covers.
🔍 Average check size: How much per customer. Target: $30-$80. Whether week or month, the average per table shouldn't change much—if it does, something changed (prices, menu, customers).
Revenue per guest
$0.00
Target: $20–$50
CriticalAverage spend per individual customer. Useful for tracking the effect of menu changes and pricing adjustments.
💡 How to improve: Increase by: offering add-ons at order (e.g. extra sauce, premium sides), training staff to recommend beverages, and ensuring menu prices reflect current ingredient costs.
⚠️ Watch out for: Declining revenue per guest while covers stay flat = customers are ordering less. Check if menu prices are too high for your market.
🔍 Revenue per guest: Average spend per person. Target: $20-$50. Should be consistent period-to-period. If it drops, guests are ordering less.
Revenue per staff
$0.00
Target: $3,000–$5,000
CriticalHow much revenue each full-time equivalent staff member generates. A proxy for operational efficiency.
💡 How to improve: Increase by: improving scheduling efficiency, cross-training staff to cover multiple roles, and ensuring front-of-house staff maximise table turns during peak.
⚠️ Watch out for: Compare across shifts and days. A staff member generating $2,000 on weekdays vs $6,000 on weekends signals a scheduling optimisation opportunity.
🔍 Revenue per staff: How much revenue each employee generates. Target: $3,000-$5,000 per period. Use the same benchmark regardless of period.
RevPASH
$0.00
Target: $8–$20/hr
CriticalRevenue per Available Seat Hour — the most precise measure of how well you monetise physical capacity.
💡 How to improve: Increase by: filling slow hours with targeted promotions (early bird, happy hour), improving reservation management, and reducing average meal duration during peak service.
⚠️ Watch out for: Low RevPASH during peak hours = table management problem. Low RevPASH during off-peak = normal. Analyse by time slot, not day average.
🔍 RevPASH: Revenue per available seat per hour. Target: $8-$20/hr. The most complete metric—works for any period. Shows how efficiently you use space and time.
These metrics show how well you're using your physical space and adjust naturally to your time period.
Table turnover rate
0.00x/day
Target: 1.5–3x/day
CriticalHow many times each seat generates a paying customer per day. Directly determines revenue capacity.
💡 How to improve: Increase by: streamlining service flow, reducing ticket times, not double-booking, and gently moving guests along after meals during peak hours.
⚠️ Watch out for: High turnover during busy periods is good. Rushing guests during slow periods doesn't help — focus turnover efforts on Friday/Saturday peak hours.
🔍 Table turnover rate: How many times each table is used in your period. If 1.2 for a week, that's 1.2 seatings per table per week. Still tells you if tables are used well.
Cost per guest
$0.00
Target: Below $25
On trackTotal variable cost (ingredients + labour) to serve each individual customer. The floor below which you can't price profitably.
💡 How to improve: Reduce by: improving labour scheduling efficiency, reducing food waste per cover, and optimising portion sizes without reducing perceived value.
⚠️ Watch out for: Compare to revenue per guest. If cost per guest is $28 and revenue per guest is $30, you only have $2 to cover rent, utilities, and marketing.
🔍 Cost per guest: What it costs to serve one person (food + labour). This is your pricing floor. Target: <$25. Never charge less. Works for any period.
These show if customers like you and return—trends that work regardless of your measurement period.
Customer retention
0.0%
Target: Above 30%
CriticalPercentage of customers who have visited before. Retained customers spend 20–30% more and cost nothing to acquire. Enter this as a percentage (e.g. 70 = 70% of customers are returning).
💡 How to improve: Increase by: loyalty programmes, personalised follow-up emails, consistent food quality, and training staff to remember regulars.
⚠️ Watch out for: Declining retention despite positive reviews usually means consistency problems — customers enjoyed once but had a different experience the second time.
🔍 Customer retention: % of customers who come back. Target: >30%. If under 30%, you're constantly acquiring new guests instead of growing existing relationships.
Online review rating
0.0 / 5.0
Target: Above 4.2
CriticalAverage rating across Google, Yelp, and TripAdvisor. Directly affects how many new customers choose you from search results.
💡 How to improve: Improve by: asking satisfied customers to leave a review (QR code on receipt), responding to every review within 24 hours, and fixing the specific issues mentioned in 3-star reviews.
⚠️ Watch out for: A drop from 4.4 to 4.1 can reduce new customer walk-ins by 10–15%. Monitor weekly, not just when something goes wrong.
🔍 Online review rating: Your reputation (Google, Yelp, etc.). Target: >4.2. Changes slowly, so check monthly not weekly—but the target never changes.
Staff turnover is slower to show, so measure monthly or quarterly. But when it's high, it kills everything else.
Staff turnover rate
0.0%
Target: Below 5%/period
On trackPercentage of staff who left during the period. High turnover destroys consistency and increases costs.
💡 How to improve: Reduce by: competitive pay, clear progression paths, consistent scheduling, recognising performance, and improving onboarding so new staff succeed early.
⚠️ Watch out for: Replacing one line cook costs $5,000–$8,000 in recruiting, training, and lost productivity. Track turnover reason — compensation and scheduling are most common.
🔍 Staff turnover rate: % of staff who left in your period. Target: <5%. Best measured monthly or quarterly. Each departure costs thousands in training and knowledge loss.
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