Restaurant Budget Template
Last updated: July 25, 2026 · Reviewed by the MenuPricer Team
A restaurant without a monthly budget is flying blind. Here is the P&L template, target cost percentages, and weekly review process.
Monthly Budget Template
| Line Item | Budget | % Rev | Notes |
|---|---|---|---|
| REVENUE | |||
| Food Sales | $35,000 | 85% | Primary revenue |
| Beverage Sales | $3,500 | 8% | |
| Alcohol / Bar Sales | $2,800 | 7% | |
| TOTAL REVENUE | $41,300 | 100% | |
| COST OF GOODS SOLD | |||
| Food Cost | $12,250 | 35% | % of food sales |
| Beverage Cost | $840 | 24% | |
| Liquor/Bar Cost | $504 | 18% | |
| TOTAL COGS | $13,594 | 32.9% | |
| LABOR | |||
| Kitchen Labor | $7,500 | 18.2% | |
| FOH Labor | $5,000 | 12.1% | |
| Management Salary | $3,500 | 8.5% | |
| Payroll Taxes and Benefits | $1,900 | 4.6% | |
| TOTAL LABOR | $17,900 | 43.3% | HIGH — target 35-38% |
| OPERATING EXPENSES | |||
| Rent / Base Lease | $5,500 | 13.3% | Fixed |
| Utilities | $1,800 | 4.4% | |
| Insurance | $600 | 1.5% | |
| Supplies and Smallwares | $400 | 1.0% | |
| Marketing | $600 | 1.5% | |
| Credit card processing | $660 | 1.6% | |
| Accounting and software | $350 | 0.8% | |
| TOTAL OPERATING EXP. | $9,910 | 24.0% | |
| NET PROFIT | |||
| NET PROFIT | -$104 | -0.3% | Near break-even — fix labor to get to 6-9% |
Target Cost Percentages
| Category | Target | Warning |
|---|---|---|
| Food Cost | 28-35% | >38% |
| Total Labor | 28-35% | >40% |
| Rent | 5-8% | >10% |
| Prime Cost | 55-65% | >70% |
| Net Profit | 6-9% | <3% |
Weekly Actual vs. Budget Review
Pull last week sales from POS. Record actual revenue vs. budget.
Complete inventory count. Calculate actual food cost percent.
Run payroll summary. Calculate labor cost percent.
Compare actual vs. budget. Flag any category more than 2 points off.
Take corrective action: reprice a dish, adjust schedule, investigate variance.
Keep Your Food Cost on Budget
A budget sets your food cost target. MenuPricer prices your menu to hit it.
Try MenuPricer FreeFrequently Asked Questions
How do you create a restaurant budget?
Start with revenue projection (covers x average check), then set food cost target at 28-35 percent of revenue, labor at 25-35 percent, and add fixed and variable overhead. Compare actual vs budget weekly.
What should be in a restaurant monthly budget?
Revenue (food, beverage, bar), COGS (food cost, beverage cost), Labor (kitchen, FOH, management, payroll taxes), Occupancy (rent, utilities), Marketing, Supplies, Insurance, Technology, and a Contingency reserve.
How much should a restaurant spend on food each month?
Budget 28-35 percent of food revenue for food cost. On $40,000 in food sales that is $11,200 to $14,000. Budget as a percentage, not a flat dollar amount, so it scales with sales volume.
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Calculate the food cost input for your budget accurately.