Finance

Complete Restaurant Analysis

Enter covers, average check, raw materials, staff and rent to get revenue, break-even, prime cost, operating margin and a risk traffic-light — with your action priorities.

Updated: June 2026

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Venue revenue

Average covers per dayAverage net check ($)Average spend per cover, VAT excluded.Opening days per month

Venue costs

Raw materials food+beverage share (%)How much food cost and drink cost together weigh on revenue (typically 28-38%).Monthly staff cost, fully loaded ($)Monthly rent ($)Other monthly fixed costs ($)Utilities, insurance, accountant, software, fixed marketing.

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How the venue health is calculated

The analysis combines the standard HoReCa formulas into one picture:

monthly revenue = covers/day × average check × opening days
raw materials   = revenue × materials %
prime cost %    = (materials + staff) / revenue
break-even covers = fixed costs / (check − variable cost per cover)
operating margin  = revenue − materials − staff − rent − other fixed
rent incidence %  = rent / revenue

Healthy ranges: prime cost under 60% (acceptable to 65%), rent within 10% of revenue, operating margin from 8% up.

Example: a 50-cover trattoria

50 covers × €28 × 26 days = €36,400/month. With raw materials at 32% (€11,648), staff €11,000, rent €3,000 and other fixed €3,500, the operating margin is about €7,250/month (20%). Prime cost at 62% turns the light yellow: it is the first lever to act on.

Risposte rapide

Direct answers

What numbers do I need for the complete restaurant analysis?: Seven inputs: average covers per day, average net check, opening days, raw-materials share (food+beverage) as a %, monthly staff cost, rent and other fixed costs. Realistic estimates are enough.
What is the operating margin shown here?: Revenue minus raw materials, staff, rent and other fixed costs — essentially management EBITDA. It is NOT net profit: it excludes taxes, depreciation and financing. For those, ask your accountant.
Why is staff treated as a fixed cost?: For the break-even calculation, structured staff (contracts, stable shifts) behaves as a fixed cost. If you rely heavily on on-call extras, lower the fixed staff cost accordingly and treat them as variable.
When does the traffic-light turn red?: Red when you are below break-even or the operating margin is negative, or when prime cost exceeds 65%. Yellow for prime cost 60-65%, rent above 10% of revenue, or a thin margin. Green when every lever is in a healthy range.

Quick answers

Frequently Asked Questions

What numbers do I need for the complete restaurant analysis?

Seven inputs: average covers per day, average net check, opening days, raw-materials share (food+beverage) as a %, monthly staff cost, rent and other fixed costs. Realistic estimates are enough.

What is the operating margin shown here?

Revenue minus raw materials, staff, rent and other fixed costs — essentially management EBITDA. It is NOT net profit: it excludes taxes, depreciation and financing. For those, ask your accountant.

Why is staff treated as a fixed cost?

For the break-even calculation, structured staff (contracts, stable shifts) behaves as a fixed cost. If you rely heavily on on-call extras, lower the fixed staff cost accordingly and treat them as variable.

When does the traffic-light turn red?

Red when you are below break-even or the operating margin is negative, or when prime cost exceeds 65%. Yellow for prime cost 60-65%, rent above 10% of revenue, or a thin margin. Green when every lever is in a healthy range.

Italian version: Calcola analisi completa locale