Enter your weekly revenue, cost of sales and labour. We'll benchmark you against hospitality targets instantly — and show what closing the gap is worth per year.
Annualised value of hitting benchmark GP and labour.
GP is revenue minus cost of sales (food and drink purchases), expressed as a percentage of revenue. A restaurant typically targets 68–72% blended GP, with beverage running well above food. It's the single fastest-moving lever in your P&L.
Prime cost — cost of sales plus labour — captures the two costs you control week to week. Keep prime cost below ~60–65% of revenue and the rest of the P&L usually takes care of itself; above that, profitability erodes fast regardless of how busy you are.
They're realistic working targets drawn from hospitality operating norms, adjusted by venue type. Your specific targets depend on concept, location and lease — exactly what we calibrate during a demo consultation.
No. The GP Checker runs entirely in your browser. Nothing you enter is sent to us unless you choose to register and save a snapshot to your dashboard.