Revenue and Costs
Strong revenue doesn't mean profit. Break down food, labour, and rent so you can see where margin comes from — and where it leaks.
Fewer Guests Since You Raised Prices? Start by Splitting Your Revenue in Two
Revenue holding steady after a price increase doesn't mean you kept your guests. Split revenue into guest count and average spend, then see whether eating out got pricier for everyone or you raised prices more than others.
16 minRecord Revenue, Still No Profit? The Key to Restaurant Margin Is Every Single Table
Taiwan's restaurant revenue keeps hitting records, but plenty of independent owners still aren't profitable. It's not demand disappearing — it's margin getting squeezed from both ends. Here's how to win it back, one table at a time.
9 minHow to Control Restaurant Food Costs: From Calculation to Savings
Food costs at 30-40% of revenue is normal, but poor control eats all your profit. Learn how to calculate and reduce food costs step by step.
6 minSmall Restaurant Operating Costs Breakdown: Food, Labor, and Rent
How much does it cost to run a small restaurant? How should you allocate monthly operating costs? This article breaks it down with real numbers.
7 minHow to Calculate Restaurant Profit: From Gross to Net
Many restaurant owners know they're "making money" but can't say how much. This guide teaches you the correct formulas for calculating restaurant profit.
7 minFrequently Asked Questions
▸What does a healthy restaurant cost structure look like?
A common benchmark is ~30% food, ~30% labour, ~10% rent, with the rest operating costs and profit — it varies a lot by format, so run your own numbers.
▸What food cost percentage is reasonable?
Most restaurants land at 28–35%. Above 35% usually points to pricing, portioning, or waste — start with a menu-profit analysis to find the dishes eating your margin.
Don't just read — run your own numbers
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