Restaurant GP by Cuisine Calculator 2025/26
Calculate gross profit margin by cuisine type using UK restaurant food cost percentage benchmarks. Enter your cuisine type, weekly covers and average spend per head to model weekly food GP, labour cost and overall contribution margin.
Key Inputs
- Cuisine type (Italian, Indian, Chinese, Japanese/sushi, burger/fast casual, fine dining)
- Average food cost % for the cuisine type
- Weekly covers (number of meals served)
- Average spend per head (food only) (£)
- Weekly labour cost (kitchen and front of house)
- Weekly fixed overheads allocated (rent, rates, utilities, insurance)
What You'll Get
- Weekly food gross profit (£ and %)
- Weekly labour cost as % of revenue
- Weekly contribution margin
- Break-even weekly covers
- Annual revenue and GP projection
Important Notes — 2025/26 Rates & Caveats
UK restaurant food cost % benchmarks 2025 by cuisine: Italian/pizza 28–32%; Indian 22–26% (typically lower due to spice-heavy dishes); Chinese 25–30%; Japanese/sushi 30–38% (high due to fresh fish); burger/fast casual 25–30%; fine dining 30–40% (higher plate cost, smaller portions); café/brunch 28–34%. Total prime cost (food + beverage + kitchen labour) should ideally be 55–65% of revenue for a sustainable restaurant. Deliveroo/Uber Eats commission (25–35%) severely impacts delivery channel margins.
Frequently Asked Questions
What is a good food cost percentage for a UK restaurant?
A good food cost % for a UK restaurant is typically 28–35% of food revenue, depending on cuisine type. Indian and some Asian cuisines run lower food costs (22–26%) due to the relatively low cost of spices, pulses and grains. Premium cuisines (Japanese/sushi, fine dining) often run 32–40% food cost but compensate with higher average spend per head. The key metric is gross margin £, not just food cost %.
What is the average spend per head in a UK restaurant in 2025?
Average spend per head (food + soft drinks, excluding alcohol) in 2025: fast casual/burger £12–20; casual dining (Pizza Express, Wagamama tier) £20–35; independent mid-market restaurant £30–55; fine dining £80–200+. Adding alcohol significantly increases per-head spend and GP — drinks typically carry 65–75% GP for restaurants. Evening dining generates higher average spend than lunch.
How does delivery platform commission affect restaurant margins?
Significantly — Deliveroo, Uber Eats and Just Eat charge 25–35% commission on food order value. If a restaurant has a 35% food cost and pays 30% delivery commission, the gross margin on a delivery order is only 35% (100% − 35% food − 30% commission), compared to 65% for a dine-in cover. Packaging costs and delivery-specific labour further reduce margins. Many restaurants charge higher prices on delivery platforms to compensate.
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