Hospitality Profit Calculator
How much is left at the end of the month? Calculate the margin, break-even and daily profit of your business.
Your figures
Result
Operating result per month
Hervorragende MargeRohertrag/Monat
Net margin
Break-even/Monat
Profit per opening day
You need at least 557 € Umsatz pro Öffnungstag, um Ihre Kosten zu decken (aktuell: 1.154 €).
Comparison with industry benchmarks
Tips for a better margin
Calculate cost of goods
Cost each dish individually and check supplier prices regularly. Even 2-3 percentage points less cost of goods directly affect profit.
Plan staff by demand
Adapt shift plans to busy and quiet days instead of staffing every week the same.
Increase visibility
More guests without extra costs: a well-maintained profile on Die Besten der Stadt and good reviews fill empty tables.
How the Hospitality Profit Calculator works
From monthly revenue, cost of goods, staff costs, rent and other fixed costs, the calculator determines your operating result, your net margin and your break-even revenue — i.e. the revenue from which your business covers its costs. The break-even calculation follows contribution margin accounting: Break-even = fixed costs / contribution margin ratio.
Typical benchmarks in German hospitality
Rules of thumb: cost of goods 25–35% of revenue, staff costs 30–35%, rent share maximum 10%. A net margin of 5–15% is considered healthy. These values vary by concept — a fine-dining restaurant calculates differently from a snack bar or café.
Note
This simplified model calculation is for initial orientation and does not replace business advice. Taxes, depreciation, financing costs and owner's salary are not taken into account.
Frequently asked questions
What profit margin is normal in hospitality?
A net margin of 5 to 15% is considered healthy in German hospitality. Below 5% the business is tightly calculated, above 15% it is excellently positioned. The calculator classifies your result automatically.
How is break-even revenue calculated?
Using contribution margin accounting: break-even = fixed costs divided by contribution margin ratio. The ratio is 100% minus the cost of goods and staff cost shares. From this revenue onwards, your business covers its costs.
What is a good cost of goods ratio in a restaurant?
25 to 35% of revenue is considered the usual target range, depending on the concept. The calculator also shows the benchmarks for staff costs (30–35%) and rent share (maximum 10% of revenue) in direct comparison.
Is the Hospitality Profit Calculator free?
Yes. It is a simplified model calculation for initial orientation — taxes, depreciation and owner's salary are not taken into account.
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