Restaurant Revenue Simulator
Calculate your expected weekly revenue, annual turnover and profit margin based on your restaurant. No registration needed.
Your restaurant
Total number of seats in your restaurant
How many days per week are you open?
1 = dinner only · 2 = lunch + dinner · 3 = all day
Revenue & occupancy
Average amount a guest spends per visit
Percentage of filled seats on average over the week (benchmark: 60-75%)
How many reservations per week don't show up?
Costs
Percentage of revenue going to ingredients (benchmark: 28-35%)
Percentage of revenue for wages + social charges (benchmark BE/NL: 30-40%)
Rent, energy, software, insurance and other fixed costs
Your results
Revenue per month
€ 63.375
325 covers/week
Reduce no-shows and increase your occupancy
With automatic confirmation emails and reminders, we help prevent no-shows. Optional prepayments strengthen that even further.
Try 14 days freeThis calculator is based on average benchmarks for Belgian and Dutch hospitality. Results are indicative and do not constitute financial advice. Amounts are displayed including VAT.
Frequently asked questions about restaurant revenue
The basic formula is: Revenue = Number of covers × Average spend per guest. You calculate covers by multiplying your seats by your occupancy rate, services per day, and opening days per week. A restaurant with 50 seats, 65% occupancy, 2 services per day and 5 days per week has 50 × 0.65 × 2 × 5 = 325 covers per week.
An average occupancy rate of 65-75% is considered healthy for most restaurants. During peak times (Friday and Saturday evenings) this can reach 90-100%, while quiet times are lower. Ensure your weekly average is at least 55% to be profitable. With online reservations and an active no-show policy you can significantly increase your effective occupancy rate.
The average food & beverage cost in hospitality is between 28% and 35% of revenue. Fine dining restaurants are often lower (25-30%) due to higher margins on wine. Fast casual restaurants are higher (32-38%). Your prime cost (food + staff together) should ideally not exceed 65% of revenue to leave a healthy net margin.
For an average restaurant with 5 no-shows per week, an average table size of 2.5 persons and a spend of €45 per guest, the annual no-show loss exceeds €13,000. With automatic reminders via RestoManager this drops by an average of 60-80%. Optional prepayments bring the loss to nearly zero.
There are 4 concrete levers: (1) Increase average spend through upselling, menu optimization and wine recommendations. (2) Increase occupancy through online visibility and online reservations. (3) Reduce food cost through better purchasing negotiations and less food waste. (4) Reduce no-shows through confirmation and reminder emails – this alone can deliver 1-3% extra net margin.