Restaurant Profit Calculator Europe 2026
This restaurant profit calculator estimates monthly profit, food cost ratio, labour cost ratio and prime cost for an independent restaurant in Switzerland, Germany, France or Italy in 2026. Enter seats, average ticket, covers per day, days open, food cost ratio, labour cost and fixed monthly costs (rent, utilities, marketing). Example: 40 seats, EUR 35 average ticket, 60 covers/day, 26 days/month, 30% food cost, EUR 22,000 labour and EUR 18,000 fixed costs produces EUR 54,600 monthly revenue and roughly 6% net margin — in line with the European industry benchmark of 3–6%. The tool flags ratios that are above the danger thresholds: food > 32%, labour > 35%, prime > 65%. Last updated June 2026.
How to use this calculator
- 01Enter the number of seats and average ticket price.
- 02Enter average covers per day and days open per month.
- 03Set your food cost percentage (typical 28–34%).
- 04Add monthly labour cost and fixed monthly costs.
- 05Read profit, food/labour ratios and prime cost.
- •Healthy food cost: 28–32% of revenue.
- •Healthy labour cost: 28–35% depending on service style.
- •Prime cost (food + labour) should stay under 65%.
- •Industry net margin benchmark: 3–6% for table service.
- •Each 1pp drop in food cost adds 1pp to net margin directly.
Frequently asked questions
What is a healthy food cost percentage?
28–32% for casual table service, 22–28% for fast-casual and 32–38% for fine dining. Above 35% and your menu pricing or supplier deal needs review.
What is prime cost in a restaurant?
Prime cost = food cost + labour cost. Industry rule: keep it under 65% of revenue. Above 70% your restaurant cannot survive a slow month.
Why is my restaurant unprofitable despite full tables?
Usually one of three things: food cost above 35%, labour above 38%, or fixed costs (rent + utilities) above 15% of revenue. Run all three ratios monthly.
How do I improve net margin?
1) Re-engineer the menu around high-margin dishes; 2) tighten portion control; 3) staff to demand using forecasted covers; 4) raise prices on signature dishes by 5–8%.
Does this include VAT?
No — enter revenue net of VAT (CHF 8.1%, DE 7/19%, FR 10/20%, IT 10%). The food and labour ratios are calculated against net revenue.
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