Reviewed by Eric Estevez
Fact checked by Vikki Velasquez
A restaurant can measure success through customer return visits and reviews from local media. Seven key ratios can help measure financial profits and ongoing costs and revenues. Keeping track of them allows owners to make adjustments to maintain the level of profitability the business needs to thrive.
Key Takeaways
- Financial ratios help measure how efficiently a restaurant is operating.
- Food costs, inventory control, and floor space can be evaluated.
- Restaurant owners and investors use financial data to identify where changes are needed.
Prime Costs to Total Costs
In the restaurant industry, prime costs include food, beverages, management, hourly staff, and benefits expenses. A rule of thumb is that the prime costs of a restaurant should equal 60% or less of the restaurant’s total sales figures.
The ratio is higher for a company that owns the structure in which it operates and does not have rent or mortgage payments to pay. Prime costs higher than these percentages may indicate that some costs can be trimmed.
Specific Food Cost to Total Cost
Food cost to total cost is used to measure the real expenses of specific products on the menu. This metric is especially useful if changes to the menu are planned. The food cost that is tracked can be for a specific menu item or a group of items. This metric is useful in determining if specific menu items should be discontinued.
For example, a restaurant may find that it is spending 20% of its total food costs on buying the ingredients for hamburgers, even though only 5% of its sales are of hamburgers. Or, 40% of food costs may be spent on seafood, even though fish is not the menu item the restaurant is known for.
Inventory Turnover
Restaurants depend on perishable goods, making it especially important that their managers maintain appropriate inventory. The inventory turnover ratio is calculated by dividing net sales by the average cost of inventory.
A metric materially higher than industry averages may suggest that inventory purchases are insufficient, that quantity discounts are not being exploited, or that the business is risking shortages of supplies. A calculation substantially lower than average might mean that too much food is being purchased, that business has slowed, or that food quality is declining due to a lack of fresh products.
Important
The U.S. Department of Agriculture estimates that 30% of the food supply is lost or wasted at the retail and consumer levels.
Sales Per Square Foot
Restaurants determine how efficiently floor space is being used by analyzing the sales per square foot ratio. This financial metric divides the total sales for a period by the total square footage of the restaurant location.
This number may lead to improvements in the layout of the restaurant and the use of the available space. It may help identify ways to expand seating or the need to replace bulky or underused equipment.
Revenue Per Seat
To calculate revenue per seat, the total dollar amount of revenue earned on a given night is divided by the total number of available seats in the restaurant.
This metric is most useful to management when it plans to reduce or expand the number of available seats. It also can be used to analyze the real benefits of renovation costs that would be incurred.
Food/Beverage Expenses to Sales
The food/beverage expense-to-sales ratio gauges how well the company is profiting on each item served. It can be broken down to a specific menu item, such as salmon, a food group, such as seafood, or as an aggregate, such as all food served.
By using this metric for a menu item, management and investors can understand the profit margin per item and whether changes are necessary for pricing or the menu.
Restaurants can use the Food & Drug Administrationâs (FDA) Food Traceability Rule to quickly identify, and remove potentially contaminated foods from distribution.
Current Ratio
The current ratio is calculated by dividing assets on hand by liabilities incurred. This metric measures the liquidity of an organization.
A current ratio greater than one indicates that a company can pay its short-term debts using only short-term assets if liquidation is necessary. It is an indication of the companyâs ability to pay for items in the short term, including food, beverages, and staff wages.
How Do Restaurants Measure Inventory?
While many restaurants may rely on traditional counts or tally sheets, most restaurants use cloud-based software programs for inventory management. They give owners real-time tracking integrated into the point-of-sale system and can break down the costs of individual recipes by ingredients. They also allow for ordering and purchasing links.
How Do Food Manufacturers Determine Food Quality Dates?
Restaurants and retail stores rely on quality dates to determine the shelf life of food products. Dates depend on factors such as the length of time and the temperature at which a food is held during distribution and offered for sale, and the type of food and its packaging.
What Do Sales Reports Tell Restaurant Owners?
Food and beverage sales reports can be generated daily, weekly, or monthly. They can detail sales by menu item and per employee.
The Bottom Line
Financial data helps restaurant owners zero in on details that affect profitability. Analyzing sales, inventory, and cost information allows restauranteurs to address low-profit areas quickly and plan for future investment.