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Your restaurant is losing money every month and you may have no idea where.

A bar chart falling month after month, ending in a crater

Use your last complete calendar month.

All amounts WITHOUT VAT / sales tax.

Costs go in as percentages of your sales. Don't know the exact number? Estimate. An approximate diagnosis beats no diagnosis.

Question 1

What kind of restaurant do you run?

This sets the right benchmarks for your format. A pizzeria and a fine dining room have different healthy numbers.

Question 2

Which currency do you count in?

Display only. Every calculation here is a percentage of your sales.

Question 3

Net sales last month

Total revenue, without VAT / sales tax. From your POS monthly report. This is the only big number you need. Everything after it goes in as a percentage.

Press Enter to continue

Question 4

How many transactions last month?

Number of receipts / orders. Same report.

receipts

Press Enter to continue

Question 5

Food cost

All food and beverage costs for last month. Include ingredients, drinks and everything consumed or wasted. Also known as COGS — Cost of Goods Sold.

Enter as

% of sales

Question 6

Paper cost

Packaging, boxes, cups, napkins. I track paper separately across my network. Most owners don't, and it hides inside the food invoice.

Enter as

% of sales

Question 7 · Optional

Food waste

Spoilage, over-portioning, mistakes, expired stock, untracked staff meals and food thrown away. Already included in your food cost. We won't count it twice.

Enter as

% of sales

Question 8

Labor cost

Gross payroll + employer taxes. Everything the business pays for people, including your own salary if you take one. If this restaurant is only profitable because you work for free, it is not profitable.

Enter as

% of sales

Question 9

How many people does this restaurant employ in total?

Count everyone whose work supports this restaurant, not only the people physically working inside it. Include kitchen, front of house, managers, administration, delivery staff, part-time employees and yourself if you work in the business. If this restaurant pays for their work, count them. For shared staff across multiple locations, include only the portion allocated to this restaurant.

employees

Question 10

Occupancy cost

Rent + utilities (electricity, gas, water, internet). What the building takes.

Enter as

% of sales

Question 11

Delivery platform commissions

Uber Eats, Glovo, DoorDash, Bolt Food. What the platforms take out of your sales. If you don't deliver, put 0.

Enter as

% of sales

Question 12

Marketing cost

Paid advertising, promotions, influencers, content production, flyers and other direct marketing expenses.

Enter as

% of sales

Question 13

Other operating costs (OPEX)

All the other costs of running your restaurant that you haven't entered yet. Don't repeat any costs you've already entered.

Examples: card processing fees, accounting, software subscriptions, cleaning, repairs, maintenance, insurance, security, licenses, trash collection, bank fees, office supplies and other day-to-day operating expenses.

Do not include: food, beverages, paper and packaging, labor, rent and utilities, delivery commissions or marketing. You already entered those separately.

If you already entered a cost in a previous question, don't enter it again here.

Enter as

% of sales

Question 14

Year to date, how do your sales compare to the same period last year?

Not the month. The year so far, against the same stretch of last year. Direction matters as much as position: the same food cost means one thing on growth and something else entirely on decline. Use a minus for a drop.

Enter as

% vs. last year

Question 15

How many business partners do you have?

Co-owners with a stake in the company. It changes how fast a hard decision can actually be made.

Question 16 · Optional

How old is your restaurant?

A young restaurant is a fraction in motion. It changes how I read your labor number.

Last step

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Your leak

Here is what last month cost you.

Total estimated annual leak

That's what walked out the door last year while you were open.

For every indicator above the healthy line for your format: the difference, translated into money, then multiplied by twelve. Greyed lines are shown but not added to the total — waste is already inside your food cost, and profit is the result of the lines above rather than a cost of its own.

Restaurant Profit Score

0/100

The verdict

Where to look, in order.

Want help fixing these numbers? See if your restaurant qualifies

Your scorecard

Your numbers against my network.

Benchmarks reflect what I demand across my own network, adjusted for your format. Your market may differ. The direction of the leak stays true.

Marketing

This one isn't a leak. It's a pulse.

Want to work on these numbers with us?

See if your restaurant qualifies for the first edition of the Restaurant Profit Accelerator.

See if my restaurant qualifies

7 weeks LIVE with Ștefan Mandachi, his team and his specialists, plus 30 days of results tracking.

Ștefan Mandachi 82 restaurants opened. 17 closed. Every number below is one that cost me money to learn.

What I would check first

If this were my restaurant.

Your biggest red number tells you where to start. Don't try to fix everything. Find the one leak.

Want us on these numbers with you? See if your restaurant qualifies for the first edition of the Restaurant Profit Accelerator.

Do this week

Five checks. No theory.

Weigh 10 portions of your best-selling dish. Compare with the recipe. Portion creep is the most common silent leak.
Take a full inventory of your 3 most expensive ingredients. Repeat in 7 days. The difference sales can't explain = waste or theft.
Print last month's supplier invoices for your top 5 products. Call one competitor supplier for a price. You'll be surprised.
For one full day, count every item thrown away at closing. Multiply by 30. That's your annual waste, roughly.
Check what % of your sales comes through delivery platforms, then look at what they charge you. Some restaurants are working for the apps.

Your commitment

Your 3 numbers to change.

These are the numbers furthest from where they should be. Write the number you are going to hit.

They go into your file. We'll ask you about them.

Every story ends in a number.

You just gave me your numbers. Together, they tell a story. The question is no longer whether they are good or bad. The question is what you are going to change.

Take something with you

Three books. Start with the first one.

From Ștefan's own shelf, and chosen by what your report just said rather than handed out the same to everybody. Read one properly before you buy the next. The other two will still be there next month.

Your next step

You’ve seen the numbers. Now decide what to do with them.

Your diagnosis was Step 1.

See → Decide → Change → Measure

Restaurant Profit Accelerator is a 7-week LIVE transformation program where you work directly with Ștefan Mandachi, his team and his specialists on your actual restaurant — followed by 30 days of results tracking.

We’ll work on your numbers, your decisions, your people, your product, your marketing and the problems behind your results. This is not just content to watch. We work on your business.

For the first edition, I’m personally selecting a small group of restaurant owners. The first step is not a purchase. It’s a conversation. My team will look at your diagnosis, understand your restaurant and see whether the program makes sense for both sides.

See if my restaurant qualifies

Short application · Private conversation · No obligation

Write your three targets first, then download.