Restaurant Margin Calculator
Calculate gross and net margins, multiplier coefficient and restaurant profitability
Calculateur de marge restaurant
Temps de préparation × coût horaire
Loyer, électricité, eau...
Analyse de rentabilité
Prix HT
Coût total
Marge brute
Marge nette
Coefficient
Recommandations restauration
- Coût matières : 25-35% du prix de vente
- Marge brute : Minimum 65-70%
- Coefficient multiplicateur : Entre 3 et 4
Frequently asked questions
Recommended gross margin in restaurants is 65-70% minimum. This means raw material costs should not exceed 30-35% of selling price....
Recommended gross margin in restaurants is 65-70% minimum. This means raw material costs should not exceed 30-35% of selling price.
The multiplier coefficient is the ratio between selling price excluding tax and raw material cost. In restaurants, it's typically between 3 and 4 (×3 to ×4)....
The multiplier coefficient is the ratio between selling price excluding tax and raw material cost. In restaurants, it's typically between 3 and 4 (×3 to ×4).
Negotiate with suppliers, buy in bulk, limit waste, adjust portions and favor cheaper seasonal products....
Negotiate with suppliers, buy in bulk, limit waste, adjust portions and favor cheaper seasonal products.
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