Restaurant Profit Calculator
Enter revenue, food cost, staff, rent, and utilities — get net profit, margin %, prime cost, a health score, and India format benchmarks. Daily, weekly, or monthly.
Revenue
Total sales for the period you know best — everything else follows this.
Average restaurants in India earn ~₹2.8L/month
Cost of goods
What you spend to put food and drink on the table.
Typically 28–35% of revenue
People and premises
The two fixed costs that decide whether a bad month hurts.
Usually 25–35% of revenue (lower for cloud kitchens)
Ideally below 10% of revenue
Running costs
Everything else that leaves the bank each period.
Electricity, water, gas, internet — usually 3–6%
Marketing, packaging, maintenance, licences, EMI
Your data stays private — nothing is saved and no signup is needed.
Your profit
LiveHow you compare to India
Your ratios vs typical industry averages for Indian restaurants.
- Monthly profit
- ₹2,50,000
- Annual profit
- ₹30,00,000
- Daily profit
- ₹8,333
- Food cost
- 30%
- Labor cost
- 28%
- Prime cost
- 58%
Share a link with your partner or accountant — no login required.
What is restaurant profit?
Restaurant profit is what remains after every operating expense is subtracted from revenue. Busy covers do not equal profit — food cost, labour, rent, and aggregator commissions can erase a packed Friday. This restaurant profit calculator focuses on net profit: revenue minus food, staff, rent, utilities, and other costs.
Gross profit = Revenue − food/COGS (kitchen efficiency). Net profit margin % = Net profit ÷ Revenue × 100 (true take-home health). Prime cost = Food + Labour (target under 60% of revenue).
How to calculate restaurant profit (formula + example)
Net Profit = Total Revenue − Total Expenses. Profit Margin % = (Net Profit ÷ Total Revenue) × 100.
Example — mid-size casual dining at ₹10,00,000 monthly revenue: food ₹3,00,000 (30%), staff ₹2,80,000 (28%), rent ₹80,000 (8%), utilities ₹40,000 (4%), miscellaneous ₹50,000 (5%) → net profit ₹2,50,000 at a 25% margin — strong versus the India average near 15%. Below 8% needs immediate cost work. Enter your own numbers above.
Average restaurant profit margin in India by format
| Business type | Avg net margin | Food cost % | Labor cost % |
|---|---|---|---|
| Fine dining | 10–20% | 28–32% | 30–35% |
| Casual dining | 10–15% | 28–35% | 28–33% |
| QSR / fast food | 8–14% | 30–35% | 25–30% |
| Cloud kitchen | 15–25% | 28–33% | 15–20% |
| Café / coffee | 12–18% | 25–30% | 25–30% |
| Dhaba / budget | 8–12% | 32–38% | 20–28% |
Cloud kitchens often post the highest net margins because they drop front-of-house labour and dining-area rent — unless aggregator ads and refunds eat the gain. Compare your lines to these bands above.
Average restaurant profit per month in India
At a 10–15% net margin: small restaurants (₹3–8L revenue) often keep ₹24k–₹96k/month; mid-size casual (₹10–25L) ₹1–3.75L; fine dining (₹20–60L) ₹2–12L; cloud kitchens (₹4–12L) ₹60k–₹3L. Your actual number depends on food cost control and rent-to-revenue more than top-line size.
Ways to increase restaurant profit margin
- Optimise food cost — standardise portions, FIFO, supplier rates. Even 2–3 points go straight to net. Use the food cost calculator and mandi menu pricing.
- Raise average ticket — upsells and combos lift revenue without raising rent.
- Know your break-even — daily break-even tells you the floor; this tool tells you what you keep above it.
- Price from data — plow-horse dishes and underpriced stars leak margin silently.
- Track weekly, not monthly — a bad week already costs ₹30–50k before a monthly P&L catches it. Forkcast's in-product P&L pulls from POS.
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After profit: food cost %, break-even, revenue projection, ROI / payback.
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Related reading
- financeRestaurant profit margin in India (2026): benchmarks & 30/30/30What is a good restaurant profit margin in India? Here are 2026 benchmarks by format, the 30/30/30 rule, and the free calculator to check your own P&L.
- financePrime cost explained: food + labour ceiling by formatPrime cost is the single number that tells you whether your restaurant can survive. Most owners track food cost and labour cost separately; few add them and compare to the format ceiling. Here is the formula, the benchmarks by format, and the levers when you breach.
- financeRestaurant weekly P&L: what to track vs monthlyMonthly P&L is an autopsy. Weekly P&L is a pulse check. The restaurants that catch a food cost spike in week 2 instead of week 5 save ₹40,000-80,000 per incident. Here are the six lines to track every Monday and why monthly alone fails.
- financeTrue profit per Zomato order: commission and refunds (2026)The headline commission on your contract is not what you keep. On a ₹300 aggregator order, commission, packaging, gateway fees, and refunds can erase half the gross margin before food cost. Here is the true per-order P&L stack for Indian restaurants in 2026.
Common questions
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