UK restaurants, cafés, pubs and takeaways

The Restaurant Profit Check

Start with four figures and get a reading in under a minute. When you are ready, build a fuller picture using the frequencies you actually pay your costs at — daily, weekly, monthly, quarterly or annual — and add any cost line your business carries. Nothing is stored unless you ask for a written breakdown.

Quick check

Four figures, roughly right is fine. This gives you an immediate reading with no email required.

Build a fuller picture optional · cost lines at your own frequencies
Enter any lines you know. Each line can use its own frequency, so an annual insurance premium and a weekly supplier bill can sit side by side. Anything you complete here replaces the three summary cost figures in the quick check.

Your own cost lines

Add anything specific to your business — a franchise fee, a music licence, an equipment lease, a second site charge.

Planning scenarios optional · test a supplier, labour or energy change
These are your own planning assumptions, not forecasts from us. Enter the change you expect over the next twelve months. Labour starts at the April 2026 National Living Wage increase of 4.1% for workers aged 21 and over; adjust it for your own staffing mix.
The next step

The 48-Hour Profit Triage

This check works from what you typed. The written Triage works from what your business actually did.

  • Checks your figures against supplier invoices, payroll records, till reports and other evidence you hold
  • Establishes why each pressure exists, rather than only where it sits
  • Separates what you can control from what is fixed for now
  • Ranks the first three actions by likely monthly value
  • Arrives as a written, decision-ready report within 48 hours of your figures
  • Is credited in full against the £395 + VAT Menu & Margin Diagnostic within 30 days
£95 + VATdelivered within 48 hours of receiving your figures

See a worked example of the report before you commission it.

Commission the 48-Hour Triage — £95 + VAT

Prefer to ask something first? Message the desk or email godfred@thefoodeconomist.co.uk.