Restaurant margin calculator

Calculate food cost percentage, menu pricing, and contribution margin. Includes industry benchmarks for fine dining, fast casual, and bars.

Industry preset loaded. Calculator is pre-configured with typical restaurant fees and a sample scenario. Edit any value to make it yours.
$
$
%
%

Fill in any two. The other two calculate automatically. Click a locked field to edit it instead.

Results Enter values to see results
Profit
Margin
Markup

Restaurant margin calculator benchmarks

Food cost target
28-32%
Gross margin
68-72%
Net margin
3-9%
Beverage margin
75-85%

Restaurants run on volume against thin net margins. Food cost — what you pay for ingredients — typically lands at 28-32% of menu price, giving a gross margin of 68-72%. After labor, rent, utilities, and waste, the net margin shrinks to 3-9% for most restaurants. Bars and beverage-heavy concepts do better.

Menu pricing from food cost

The standard formula: divide ingredient cost by your target food cost percentage. A burger that costs $3.20 in ingredients, targeting 25% food cost, should be priced at $3.20 ÷ 0.25 = $12.80. Bump that to $14 to round nicely and you're at 22.9% food cost — a comfortable spot.

Category benchmarks

ConceptFood costGross marginNet margin
Fine dining30-35%65-70%5-12%
Casual / family28-32%68-72%3-6%
Fast casual25-30%70-75%6-9%
Quick service26-30%70-74%6-9%
Coffee shop20-25%75-80%2-8%
Bar / pub18-24% (food), 15-20% (alcohol)76-85%5-15%
Food cost ≠ net profit
A 70% gross margin sounds amazing until you remember restaurants pay labor (~30% of revenue), occupancy (~10%), and everything else (~20-25%). What's left is 3-9% net. This is why restaurant margins look great on a single dish and terrible on the P&L.

Frequently asked

What's a good food cost percentage?

28-32% for most concepts. Below 25% may hurt portion perception or quality; above 35% is unsustainable unless balanced by very high volume.

How do I price a new menu item?

Calculate ingredient cost per portion (don't forget oil, spices, garnish, waste — add 5-10% to raw ingredient cost). Divide by your target food cost. Adjust to a clean price point.

Why are beverage margins so much higher than food?

A glass of wine costing $3 in bottle costs and sold for $14 has a 79% margin. Beverages have minimal prep labor, no spoilage when bottled, and customers expect markup. They're how most restaurants actually make money.

Compare across industries

See worked examples from retail, restaurant, construction, SaaS, and more.

View all industries →