🍽️ Restaurant Tools
Menu Profit Margin Calculator
See the true profit per menu item after food cost, labor, and overhead.
Menu item details
Fill in the details and click calculate to see your result.
Frequently Asked Questions
What is the difference between margin and food cost percentage?
They are mirror images: 30% food cost equals 70% gross margin. Margin looks at what you keep; food cost looks at what you spend. Both ignore labor and overhead, which come out later.
Which matters more — margin percentage or profit dollars?
Dollars pay the bills. A dish at 65% margin earning $9 gross profit beats one at 75% margin earning $5. Use percentage to spot pricing problems, dollars to decide what to promote.
What menu margin should a profitable restaurant average?
A blended gross margin of 65–72% across the menu typically leaves room for the 25–35% labor and 20–25% overhead that follow, landing at a 5–10% net margin.
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