Restaurant Profit and Loss Statements (Restaurant P&L)


What Is a Restaurant P&L?

A restaurant’s P&L statement summarizes the company’s financial performance over a given period of time. This document can reveal how much money a restaurant has made and lost, as well as show how profitable or unprofitable the business has been. It can be prepared according to USAR using Finoko web app.

Understanding and creating restaurant P&L statement can be a complex task, but with the right planning and execution, it can provide valuable insight into your performance. Here are a few tips to help you get started:

  1. Chart your business’s overall performance over time. One key way to keep track of your performance is to create a chart or plot. This will help you visualize patterns in your sales and expenses, and make it easier to see how your business is performing over time.
  2. Track your costs and revenues. In order to create a accurate P&L statement, you need to track your costs and revenues. This includes tracking your expenses for food, labor, and other supplies, as well as your sales of food and drinks.
  3. Adjust your expenses as necessary. While it’s important to track costs and revenues, you’ll also need to make adjustments to your expenses as necessary. This includes making sure that your costs are appropriate for your  size and type, and that your revenues reflect your actual income.
  4. Calculate your net.

How to Read a Profit and Loss Statement

This document displays the company’s overall income and expenses for the past year, and can provide valuable insights into how the business is doing. One important factor to consider when analyzing finances is food costs. This includes everything from ingredients used in dishes to wages paid to employees who prepare and serve them. By tracking food costs and understanding how they relate to other aspects of the business, restaurateurs can determine where they need to make cuts in order to maintain profitability. Finally, managers should keep a close eye on sales trends. This information can help them make decisions about which dishes to serve, how much marketing to invest in, and more. Knowing what’s working and what’s not can help restaurateurs keep their businesses thriving.

How to Create a Restaurant P&L Statement

To create a partial or complete p&l statement, begin by recording all income and expenses during the fiscal period. Enter the totals in a column on the left-hand side of the worksheet, and list the items on the right-hand side in chronological order. To calculate the net loss or profit, subtract the income from the expenses. A positive number indicates a profit, while a negative number indicates a loss. To calculate a profit value simply subtract the expenses from the revenue. To complete your p&l statement, you will need to compare the figures to see if you made any P&L.


Revenue comes form sales. The businesses often have sales goals in mind, in order to increase revenue and grow the company. Restaurant businesses can vary in size and complexity, but the common elements are execution of menus and food preparation. There are a number of factors that go into making a successful restaurant.

Restaurant Operating Expenses

Restaurant operating expenses include costs like wages, rent, utilities, and supplies. Typical restaurant operating expenses are composed of the following:

  • Wages and salaries of employees
  • Food costs
  • Equipment and utilities
  • Marketing and advertising expenses
  • Depreciation and amortization
Example of restaurant P&L in finoko
Example of restaurant P&L in Finoko

Cost of Goods Sold COGS

Cost of goods sold represents the cost of the goods and services used in the production of the restaurant’s food. It includes items such as food costs, labor costs, and the costs of utilities used in the restaurant and sold to clients.

COGS can be broken down into two categories: food and labor. Labor is the most expensive component of COGS, and it includes salaries for the employees who work in the restaurant. Food is the second most expensive component of COGS, and it includes the cost of ingredients that are used to make the dishes that are served in the restaurant.

Comparing COGS to Sales Ratios

Sales ratios can be used to measure how successful a business is at selling their products. A sales ratio is simply a number that helps to compare the sales of different businesses. For the restaurant a good sales ratio would be between one and two. This would mean that for every two sales, one is a successful sales ratio. If a business is able to sell three items for every two that are sold, then they would be considered to have a good sales ratio. There are a number of factors that can affect a sales ratio. Some of these include the competition that the business is facing, the level of customer satisfaction, and the price that the company is charging for their products.

Cost of Revenue vs COGS

The cost of revenue for a restaurant is made up of the cost of food and beverage. The cost of food is the most expensive component of the cost of revenue, followed by beverage costing.

Restaurant Labor Costs

The wages and salaries of employees in the restaurant industry can be quite high. These employees may be working in the kitchen, waiting tables, or in front of the customers. Restaurant management may be responsible for these costs, as well as the purchase of food. Sales may also play a part in these costs in P&L.

How to Efficiently Manage Labor Costs for Your Restaurant

It is important to ensure you are managing your expenses correctly so you can improve your bottom line. One way to do this is to manage labor costs. Here are a few tips to help you do just that.

  1. Understand your wage structure.   
  2. Utilize payroll software. One of the best methods to manage labor costs is to utilize payroll software. This software will allow you to keep track of your payroll, remuneration, tax, and hours worked.

How to calculate restaurant labor costs?

Labor costs can be calculated in a number of ways, depending on the specific restaurant and its operations. In some cases, labor costs can be based on the amount of labor an employee performs in an hour. Other methods may focus on the number of employees required to operate a restaurant, or the amount of time spent working in the restaurant. This information can help managers determine where to allocate resources to maintain or improve their business.

Operating Expenses vs COGS

A business’s operating expenses are the costs associated with production, such as labor, materials, and supplies. The cogs restaurant, for example, spends a lot of money on food costs, since it needs to serve consistent quality meals to its customers. Conversely, food sales are what drive a business’s profits. A business that can sell more food than it spends on operating expenses can be very successful.

Cost of goods sold (COGS) is a cost associated with selling goods and services. Operating expenses (OEXP) are the costs associated with running a restaurant, including salaries, rent, utilities, and other expenses such as advertising. COGS and OEXP are both important elements. Sales are the key indicator of a successful restaurant.

Occupancy costs

Occupancy costs can include salaries for employees, utilities, and other operating costs. Sales will be the main source of income for your business and will need to be high enough to cover these costs and make a profit. By tracking occupancy costs (food and drink costs, wages, etc.), restaurateurs can ensure that they are making the most efficient use of scarce resources.

Occupancy and Rent

The occupancy rate for restaurant businesses is quite high. This is likely due to the variety of foods that are available and the availability of people who need to eat out.

Insurance Cost

Restaurant insurance cost is a big part of operations. A good restaurant insurance policy can cover everything from property damage to medical expenses. Managing these risks is a key part of running a successful restaurant, and it’s important to have an insurance carrier on your side to help cover the expenses.

Controllable Expenses

When starting out in business, one of the most important things to consider is your expenses. Controllable expenses are those that you can adjust or reduce without significantly affecting your company. Restaurant is a high-cost industry, so it’s important to be able to control your expenses so that you can keep your profits high. Sales are also a key expense for any business, so it’s important to be able to generate sales at a high rate without spending too much money. By measuring and controlling your expenses, you can keep your restaurant thriving.

Prime Cost

The prime cost restaurant has been in existence for many years and is known for its high quality food, excellent service, and low cost of operation. The prime cost offers a variety of food products and services, including food handling and preparation, marketing and advertising, and ordering and receiving. The prime cost for a restaurant is the cost of the food items that are purchased in bulk. This includes for example:

  • Food
  • Piping and tubing
  • Cookware
  • Can openers
  • Chefs knives
  • Pots and pans
  • Storage containers
  • Aprons

In order to effectively manage a restaurant, it is essential to track prime cost. By understanding the importance of this statistic, restaurateurs can make better decisions about where to allocate their resources and keep their businesses running efficiently.

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