Kitchen Profitability Per Cover
| Ingredient | Qty / portion | Unit | Price / unit (€) | Cost (€) |
|---|---|---|---|---|
| Average Cover Revenue | pcs | — | ||
| Food Cost Per Cover | pcs | — | ||
| Labour Per Cover | pcs | — | ||
| Overhead Per Cover (rent, utilities) | pcs | — |
Cost per Portion
€0.00
Total Batch Cost
€0.00
Professional Tips for Accurate Costing
- Restaurant net margin benchmarks: 8–12% (casual), 12–18% (fine dining), 15–22% (high-volume cafés).
- Track prime cost (food + labour) weekly — keep under 65% of revenue.
- Rent and overhead should be under 25% of revenue for sustainable profit.
- Monthly P&L reviews are non-negotiable — drift kills profitability slowly.
Frequently Asked Questions
8–12% net for casual dining, 12–18% for fine dining, 15–22% for high-volume cafés. Anything under 6% is unsustainable.
Food cost + labour cost. Industry target: under 65% of revenue. Above 70% and the business is in trouble.
Reduce food waste, tighten portion control, optimise staff scheduling, renegotiate top 10 supplier contracts annually, raise prices 3–5% per year to offset inflation.