10 formulas for margin, pricing, and average check

1. Gross margin per dish = selling price - dish variable cost.
2. Food cost % = food cost / food sales x 100.
3. Contribution margin = selling price - total variable cost.
4. Minimum markup = selling price / plate cost.
5. Target price = plate cost / target food cost.
6. Average check = total sales / number of checks.
7. Revenue per seat = sales / seat count.
8. Revenue per service hour = shift sales / shift hours.
9. Ideal mix = item units sold / total category units.
10. Defense price = current cost x minimum multiplier.

Use these formulas together. A dish that sells well but carries weak contribution margin can quietly choke cash generation.