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8 Restaurant KPIs Every Owner Should Track Weekly

June 9, 2026 · Wizzora

8 Restaurant KPIs Every Owner Should Track Weekly

Total sales feels like the number that matters. It isn't. Two restaurants with identical revenue can have wildly different profits. These eight KPIs tell you which one you're running.

1. Food cost %

(Ingredient cost ÷ revenue) × 100. Aim for 28–35% depending on concept. The single most important kitchen number.

2. Prime cost

Food cost + labor cost, as a share of revenue. Keep it under 60–65%. This is the number serious operators live by.

3. Contribution margin per dish

Price − ingredient cost. Tells you which dishes actually pay the bills — not just which have a pretty percentage.

4. Average check

Total revenue ÷ number of covers. Rising average check is the cheapest growth there is.

5. Labor cost %

Total wages ÷ revenue. Track it weekly — it's the cost that creeps fastest.

6. Table turnover / covers per shift

How many guests you serve per seat. Small service improvements compound here.

7. Inventory variance

What you should have used (from sales) vs what you actually used. The gap is waste and theft.

8. Menu mix

The share each category and item contributes to sales and profit. This is where menu engineering lives.

Make it a habit

Pick a day, pull these eight numbers, and write them down. Trends matter more than any single week. Wizzora calculates food cost, contribution margin, inventory variance, and menu mix for you automatically.

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