What does the Restaurant Profit Dashboard calculate?

It totals your revenue streams, subtracts discounts, groups variable and fixed costs, and shows gross profit, net profit, profit margin, food cost percentage, labor cost percentage, and whether you are in profit, loss, or break-even for the period you selected.

Is my financial data sent to a server?

No. Version 1 runs entirely in your browser. Numbers you enter are stored in localStorage on your device so they persist after refresh, unless you clear them.

How should I use the daily, weekly, and monthly period selector?

Choose the period that matches the numbers you are entering. The math is the same; the label helps you interpret totals consistently, for example weekly revenue against weekly rent and labor.

What is gross profit versus net profit in this tool?

Gross profit is total revenue minus variable costs (food, packaging, and delivery fees). Net profit is total revenue minus all expenses, including labor, rent, utilities, marketing, and miscellaneous costs.

Why is my profit margin zero when revenue is zero?

Margin divides net profit by revenue. If revenue is zero, the tool shows zero percent margin instead of dividing by zero, which keeps the dashboard readable and mathematically safe.

Restaurant Profit Dashboard | Revenue, Expenses & Margin Calculator

How to use

Select daily, weekly, or monthly to match how you are thinking about the numbers.
Enter every revenue line you use in your operation, then enter discounts and refunds as a positive total (they reduce revenue).
Enter variable costs (food, packaging, delivery fees) and fixed-style costs (labor, rent, utilities, marketing, miscellaneous).
Watch the result cards update as you type. Your entries auto-save in this browser unless you clear them.

Formulas used

Total revenue = food + beverage + delivery + other sales − discounts/refunds
Total variable costs = food cost + packaging + delivery fees
Total fixed costs = labor + rent + utilities + marketing + miscellaneous
Total expenses = variable costs + fixed costs
Gross profit = total revenue − total variable costs
Net profit = total revenue − total expenses
Profit margin = net profit ÷ total revenue (0% if revenue is 0)
Food cost % = food cost ÷ total revenue (0% if revenue is 0)
Labor cost % = labor cost ÷ total revenue (0% if revenue is 0)
Break-even revenue target = total expenses (revenue needed for net profit ≈ 0 with the same cost structure)
Status: profit if net > 0, loss if net < 0, break-even if net = 0

Example

Tap Load example data to fill the form with a realistic small restaurant month: solid food and beverage sales, delivery channel, typical discounts, ingredient and packaging spend, third-party delivery fees, payroll, occupancy, utilities, light marketing, and a miscellaneous buffer. Use it to see how the dashboard reads before replacing values with your own books.

Frequently asked questions

Does this replace my accountant or POS reports?: No. It is a quick planning and teaching view. Always reconcile with your point of sale, bank feeds, and professional advice.
Why do percentages show 0% when revenue is 0?: Percentages divide by revenue. The tool avoids division by zero and shows 0% so you never see NaN or Infinity on screen.
Can I use this for a food truck or café?: Yes. The line items are generic enough for most small food operations; rename categories mentally if your chart of accounts differs.
Where is data stored?: In your browser’s localStorage for this site origin. Clearing site data or using another device starts fresh.

Restaurant Profit Dashboard

Time period

Revenue

Expenses

Actions