Where's your money actually going? Find out in 60 seconds.

Free, and no signup needed to see your result.

If you don't know these numbers, don't worry, most restaurant owners don't. But it means you need a way to track these things ASAP, and we're here to help.
1

Wages

What you take vs what you pay your team.

£
£

Or give us staff count + average hours + average hourly rate, we'll work it out.

36%Above range

You're spending about 36% of revenue on wages. Healthy independents run roughly 28–35%, so you're above range.

2

Wastage

What you buy vs what actually gets used.

£
%

Not sure? Pick how often you over-order: rarely · sometimes · most weeks.

~£280/week · ~£1,210/month · ~£14,500/year

At ~8% binned, you're throwing away around £280 a week, that's roughly £14,500 a year straight in the bin.

Here's roughly where your money's leaking
~£16,800/year

Your wages are running high and there's waste in the bin too. Together that's roughly £16,800 a year leaking.

This is an estimate. Want to see how it works, and a tool that watches this for you every week?

Book a free 20-min demo

How to read these numbers

Two numbers tell you most of what you need to know about a week.

Labour cost is your wage bill as a share of revenue, it's the big one, because it's usually your largest controllable cost.

Wastage is quieter but it adds up fast: a little over-ordering every week becomes thousands a year, and you rarely feel it because it leaves in a bin bag, not on a payslip.

Neither number is about cutting corners. It's about seeing them, because you can't manage what you can't see.

What's a healthy labour cost %?

For most independents, roughly 28–35% of revenue. Below that you may be understaffed; well above it and wages are eating your margin.

How much waste is normal?

A few percent of stock spend is hard to avoid. Once you're regularly over 5–8%, it's usually over-ordering, not bad luck.

Is this exact?

No, it's a quick estimate from rough inputs. Once you're set up, it works out your real figures for you, week by week.