Cost of Goods Sold iAll food, beverage, and inventory costs. Typically the largest variable expense for restaurants.
$0
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Wages & Payroll iTotal labor costs including hourly wages, salaries, payroll taxes, and benefits.
$0
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Operating Expenses iNon-food, non-labor costs: rent, utilities, insurance, supplies, maintenance, marketing, etc.
$0
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Total Expenses iSum of COGS, wages, and operating expenses. Compare to revenue to assess profitability.
$0
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Total Revenue iTotal gross revenue for the selected period, used as the base for all expense percentages.
$0
Selected period
COGS % iCost of Goods Sold as a percentage of revenue. Restaurant industry benchmark is typically 28-35%.
0%
Benchmark: 30%
Wages % iLabor costs as a percentage of revenue. Restaurant industry benchmark is typically 25-35%.
0%
Benchmark: 30%
Operating % iOperating expenses as a percentage of revenue. Restaurant industry benchmark is typically 20-25%.
0%
Benchmark: 25%
Total Expense % iAll expenses combined as a percentage of revenue. Target under 85-90% to maintain profitability.
0%
Target: <85%