Restaurant Operating Cost Calculator
Work out your true monthly cost of running an F&B outlet — food, labour, rent, utilities and commissions — and see what’s actually left as profit.
- 1Sales
- 2Costs
- 3Results
Your monthly sales
One full month, so the figures are comparable. Use last month if this one is not finished.
Enter sales EXCLUDING GST. GST is collected on behalf of the government, not revenue.
Your monthly costs
Everything you paid out last month. Open each group and fill in what applies — leave the rest blank.
Typically 18–30% of delivery sales
Where your money went
Every line as a share of sales, measured against the benchmarks a healthy outlet hits.
| Line | Amount | % of sales |
|---|---|---|
| Total sales | — | — |
| Food cost Food purchases ÷ dine-in + delivery food sales | — | — |
| Beverage cost Beverage purchases ÷ beverage sales | — | — |
| Total cost of goods | — | — |
| Total labour | — | — |
| PRIME COST | — | — |
| Occupancy & utilities | — | — |
| of which rent | — | — |
| Other operating costs | — | — |
| TOTAL OPERATING COST | — | — |
| NET PROFIT | — | — |
What this means
Enter your sales and costs and we will read the numbers back to you in plain English.
Prepared with the free Restaurant Operating Cost Calculator at hti-india.com — all figures exclude GST.
Costing a single dish?
This tool measures the whole outlet. To cost one recipe — ingredient by ingredient, down to the plate — use the Food Cost Calculator.
What a healthy outlet looks like
The four ratios every operator should know by heart, and where yours should land.
Frequently asked questions
Prime cost is your cost of goods plus your total labour cost. It is the one figure that covers everything you can change week to week. Rent is fixed for years; prime cost is not. A healthy F&B outlet keeps prime cost at 60 to 65% of sales. Above that, rent and utilities leave nothing behind.
Without GST. GST is collected on behalf of the government and passed on, so it is not revenue. Including it inflates your sales and makes every cost percentage look better than it really is.
We split your costs into variable costs, which rise and fall with sales — food, beverage, packaging, aggregator commission and payment gateway charges — and fixed costs, which do not. Break-even sales equals fixed costs divided by one minus the variable cost ratio. It is the monthly sales figure at which you make neither a profit nor a loss.
Under other operating costs, as a variable cost. Enter the rupee value of commission deducted by Swiggy, Zomato and similar platforms, typically 18 to 30% of your delivery sales. Enter your delivery sales gross, before that commission is taken off.
No. There is no login and nothing leaves your browser. Your figures are saved in this browser on this device only, so you can come back to them later. We never receive them and cannot see them, and clearing your browser data will remove them.
Knowing the number is step one. Moving it is training.
HTI trains restaurant and hotel teams in costing, portion control, rostering and wastage — on your property, in your language.