Restaurant Calculators

Which Restaurant Numbers Actually Matter?

You don’t need to track everything — just the few numbers that decide whether you keep the lights on:

• Prime cost — COGS plus labor, as a percentage of sales. Watch one number, watch this. Most full-service restaurants aim to keep it at or below 60–65%.
• Food cost % — what you spend on ingredients versus what you charge. Typical target is 28–35%. It creeps up quietly when portions, prices, or waste drift.
• Labor cost % — total payroll, including taxes and benefits, against revenue. Usually 25–35%. Overtime and over-scheduling are the usual culprits when it climbs.
• Break-even covers — how many guests you need through the door each day just to cover costs. Know it and every staffing and pricing decision gets easier.

How to use these calculators

Each tool runs in your browser — nothing to install, no signup, no data leaving your screen. Enter your real numbers and compare against the built-in benchmarks for your restaurant type. The point isn’t a one-time answer; it’s spotting the direction a number is trending before it becomes a problem.