Restaurant KPI tracker India
Track 12 key performance indicators across cost control (food cost %, labour cost %, prime cost %, occupancy cost %), revenue (APC, RevPASH, table turnover), operations (wastage %, ticket time, cash variance), and guest experience (satisfaction score, repeat guest %). Enter actuals to see benchmark ratings. Print or export CSV. No signup.
Cost of food sold as % of food revenue. Includes yield loss, wastage, and staff meals.
Total staff cost (wages, PF, ESI, bonuses) as % of total revenue.
Food cost + labour cost as % of revenue. The single most important P&L metric.
Rent + utilities + property tax + insurance as % of revenue.
Average spend per guest across all meal periods. Also called average per cover (APC).
Revenue per available seat hour. Measures how efficiently seating capacity is monetised.
Average number of times each table is occupied per service period.
Value of food wasted (spoilage + plate waste + prep waste) as % of food purchases.
Average time from order to table during lunch service. Includes kitchen and service.
Average absolute cash variance at shift close as % of daily revenue. Target near zero.
Average overall rating across all feedback channels (in-house forms, Google, Zomato).
Percentage of covers served who are returning guests. Measures loyalty and retention.
Restaurant KPI Report
Printed: 22/5/2026
| KPI | Category | Target | Actual | Rating | Formula |
|---|---|---|---|---|---|
| Food cost % | Cost control | 32.0% | — | unset | (Food cost ÷ Food revenue) × 100 |
| Labour cost % | Cost control | 28.0% | — | unset | (Total labour cost ÷ Total revenue) × 100 |
| Prime cost % | Cost control | 60.0% | — | unset | (Food cost + Labour cost) ÷ Revenue × 100 |
| Occupancy cost % | Cost control | 12.0% | — | unset | (Rent + Utilities + Property costs) ÷ Revenue × 100 |
| Revenue per cover (APC) | Revenue | ₹450 | — | unset | Total revenue ÷ Total covers served |
| Revenue per seat (RevPASH) | Revenue | ₹80 | — | unset | Total revenue ÷ (Seats × Operating hours) |
| Table turnover rate | Revenue | 2.5x | — | unset | Covers served ÷ Number of tables |
| Food wastage % | Operations | 5.0% | — | unset | (Wastage value ÷ Total purchases) × 100 |
| Average ticket time (lunch) | Operations | 18 min | — | unset | Σ(Order-to-serve time) ÷ Number of orders |
| Daily cash variance % | Operations | 0.5% | — | unset | (Avg |Cash variance| ÷ Daily revenue) × 100 |
| Guest satisfaction score | Guest | 4.2/5 | — | unset | Average rating across all feedback channels (out of 5) |
| Repeat guest % | Guest | 35.0% | — | unset | (Repeat guest covers ÷ Total covers) × 100 |
Reviewed by: ________________________ Date: ____________
Benchmark ranges for Indian restaurant KPIs by segment
Restaurant benchmarks vary significantly by format. A quick-service restaurant operates with a fundamentally different cost structure than a fine dining restaurant — comparing their food cost percentages directly is meaningless. The benchmarks in this tracker are calibrated for casual dining restaurants in Tier 1 and Tier 2 Indian cities, which represent the largest segment of the Indian restaurant market. Adjust the targets in the tracker to match your specific format.
KPI benchmarks by restaurant segment
- QSR (Quick service, e.g. biryani chain, burger, pizza). Food cost %: 28–32%. Labour cost %: 18–24%. Prime cost %: 46–56%. Table turnover: 4–8x per service. APC: ₹150–400. RevPASH: ₹120–200. QSR formats achieve the lowest prime cost through high volume, standardised menus, and part-time / contract staffing.
- Casual dining (e.g. multi-cuisine, family restaurant). Food cost %: 28–35%. Labour cost %: 25–32%. Prime cost %: 53–67%. Table turnover: 2–4x per service. APC: ₹350–800. RevPASH: ₹60–120. The largest segment in India. Prime cost control is the primary lever — restaurants above 70% prime cost consistently lose money at typical Indian casual dining revenue levels.
- Fine dining. Food cost %: 25–32%. Labour cost %: 28–35%. Prime cost %: 53–67%. Table turnover: 1–2x per service. APC: ₹1,200–4,000+. RevPASH: ₹80–200. High APC compensates for lower turnover. Labour cost % tends to be higher due to skilled front-of-house staffing. Occupancy cost is typically lower as a percentage because revenue per sq ft is high.
- Cloud kitchen. Food cost %: 30–38%. Labour cost %: 15–22%. Prime cost %: 45–60%. Aggregator commission adds 18–28% of revenue as an additional variable cost. Net margin is tight — cloud kitchen operators with prime cost above 55% and aggregator dependence above 60% of revenue typically cannot achieve profitability at Indian aggregator commission levels without high APC or own-channel ordering.
- Dhaba / regional cuisine. Food cost %: 32–40%. Labour cost %: 20–28%. Prime cost %: 52–68%. Higher raw ingredient cost and lower sell prices than urban casual dining. APC: ₹150–350. High volume is essential. Dhabas on national highways achieve high RevPASH through 18–22 hour operating periods and rapid table turnover.
Where this fits
- P&L statement — source of monthly actuals for cost and revenue KPIs
- Prime cost calculator — calculate the single most important KPI in restaurant unit economics
- Food cost calculator — detailed food cost % calculation by category
- Labour cost calculator — calculate total labour cost % including PF, ESI, and benefits
- Cash flow forecast — track cash position alongside KPI trends for a complete financial picture
- Expense budget tracker — monthly actual vs budget data feeds KPI calculations
- P6 — Unit economics pillar — complete guide to P&L analysis, KPIs, and financial management for Indian restaurants