See how Food Cost, Labor, Prime Cost, Break-Even and Pricing all work together in real-time
Food Cost
30.0%
Labor Cost
30.4%
Prime Cost
60.5%
Overhead
17.2%
Break-Even
$8,714
In-House
22.3%
Delivery
DoorDash: 38%
Website: 19%
IndyEats: 22%
Blended
23.7%
w/ best 3P
Profit/wk
$5,220
w/ best 3P
Average spend per person
Weekly Covers
800
Quick Mode: Enter your known food cost percentage and we will calculate the plate cost in dollars.
Industry target: 28-32%
Calculated Plate Cost
$4.50
30% of $15
Plate Cost
$4.50
Food Cost %
30.0%
Price @ 30%
$15.00
Price @ 28%
$16.07
20% = $4,000/week
Total Labor Cost (Weekly)
$6,090
Food Cost
30.0%
Labor Cost
30.4%
Prime Cost
60.5%
Target: under 60% | You are 0.5% over target
= $2,392/mo in CC fees
Third party apps want you to believe their fees replace your labor costs. They don't. Someone still preps, cooks, bags, and hands off every order. Select your labor reality below and see the truth.
DoorDash/UberEats typically 15-30%
How much you mark up delivery prices
BOGO, $5 off, free delivery costs
Adjust the slider, then click one of the three scenarios below to see it reflected in the comparison table.
Click a scenario to update DoorDash/UberEats numbers:
On a $25 order, customer pays:
WEEKLY TOTALS on $2,000/week:
๐ฆ Still a fairy tale. At 15% labor, you're assuming delivery orders almost run themselves. Be honest with yourself โ move that slider up.
On a $25 order, customer pays:
WEEKLY TOTALS on $2,000/week:
On a $25 order, customer pays:
WEEKLY TOTALS on $2,000/week:
โ ๏ธ Warning: You're viewing an optimistic scenario
At 15% labor impact, these DoorDash numbers assume delivery orders barely touch your kitchen costs. Most operators find this isn't reality. Move the labor slider above 50% to see more realistic numbers.
๐ก Here's a better question to ask yourself:
You're marking up DoorDash prices by 20%. What if you added that same 20% markup to your own website and Indy Eats orders?
Try it โ type 20 in the markup fields on the Website and Indy Eats cards above and watch what happens to your margins.
How it works: Enter values below and watch the top dashboard update in real-time with your projected numbers.
Current weekly food spend: $6,000 (30.0% of $20,000)
Lower your food cost as a % of sales through better recipes, portions, and pricing
Example: 30% โ 28% = enter 2
Reduce actual spend through better vendor deals, less waste, tighter pars
Example: Vendor promises 10% savings = enter 10
โ ๏ธ Know the difference: When vendors promise "10% savings" they mean Method B (10% off your $6,000/week spend = $600/week). That's NOT the same as dropping your food cost % by 10 points, which would save $2,000/week. Big difference!
Current weekly labor cost: $6,090 (30.4% of $20,000)
Lower your labor cost as a % of sales through smarter scheduling, cross-training, and cutting dead hours
Example: 30% โ 28% = enter 2
Get more output from same hours through better training, performance pay, and reducing mistakes
Example: Staff works 10% more efficiently = enter 10
โ ๏ธ Know the difference: Cutting hours (Method A) directly reduces your labor %. But training and performance pay (Method B) can achieve the same savings WITHOUT cutting service quality - your team does more in the same time. Both methods can stack!
๐ Coming in OwnerClone: Smart Scheduling analyzes your sales patterns to eliminate overstaffing. Training Modules and Performance Pay help your team hit targets and earn bonuses - which actually SAVES you money through better productivity.
Menu price increase across the board
Upselling: sodas, apps, desserts, premium liquor
More butts in seats via marketing
OwnerClone connects to your POS and calculates all of this automatically - food cost, labor, prime cost, and profit - updated in real-time.