National Restaurant Association industry data consistently shows the average US restaurant net profit margin at 3-9% with top-quartile operators above 10%, with food cost below 32% and prime cost below 60% as the operational baseline. Score your operating restaurant profitability across food cost, labor cost, menu engineering and pricing, waste and inventory, and operating discipline to surface the biggest margin leaks and the highest-leverage fixes.
Answer 10 questions and get your personalized score with category breakdown.
Takes about 2 minutes. No signup required.