Free tool · 3 minutes
360 Diagnostic: Is your restaurant healthy?
Eight numbers to find out whether your restaurant is healthy, how much it needs to sell and which three things to fix first.
Your result
Fill in the numbers and press calculate. Your result will appear here.
What it measures and how to read it
The diagnostic uses monthly sales, food cost and labor cost to calculate prime cost. With rent and fixed costs it estimates your break-even point.
The reference ranges are a guide for independent full-service restaurants in LATAM. They do not replace your P&L or an accounting review.
The traffic light prioritizes the gaps with the biggest financial impact: food, staff, rent and your safety cushion.
The ranges are a guide for independent full-service restaurants in LATAM. They do not replace your income statement or an accounting review.
Three decisions after you see the result
1. Look at the gap
Compare the result with your target. If it is out of range, do not adjust everything at once: pick the lever with the biggest impact.
2. Put money on it
Turn the gap into dollars per month and per year. That way you know whether it deserves a meeting, a new supplier or a price increase.
3. Run one test
Set one action for the next 7 days, measure the result and come back to the tool. One decision per week.
Download the weekly P&L template Email required; includes 12 weeks and the prime cost and EBITDA columns.
Frequently asked questions
What do I need to run the diagnostic?
Monthly sales, food cost, labor cost, rent, other fixed costs, average ticket and covers per week. If you do not have the exact figure, use an estimate.
Is my data stored?
No. The calculation runs in your browser and nothing is sent to a server. You can print the result or run it again.
Is the result an accounting audit?
No. It is operational guidance to show you where to look. For tax or accounting decisions, check with your accountant.
What is prime cost?
Food cost plus labor cost, divided by sales. It is the fastest indicator of whether the business has a margin.
Reviewed by the Editorial Board · Last reviewed: October 2026 · Method and assumptions
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One number, one decision
One idea you can actually use in your restaurant: costs, sales, team or operations. No filler and no promises of endless growth.