Restaurant sales mix report India

Sales mix benchmarks for Indian restaurants

A healthy restaurant sales mix has a blended food cost % of 28–35% across all items, with no single category contributing more than 40% of revenue unless it has a food cost below 30%. Indian restaurants typically see beverages (including chai, lassi, and soft drinks) with food cost below 20%, while rich curries and protein-heavy dishes carry food cost of 35–45%.

• Blended food cost target. 28–33% for casual dining, 25–30% for QSR (lower because of high standardisation and bulk purchasing), 28–35% for fine dining (higher-cost ingredients offset by premium pricing). A blended FC above 38% indicates either menu pricing is too low or ingredient costs are not being controlled.
• Revenue concentration risk. If the top 3 items account for more than 50% of revenue, the restaurant is exposed to supply chain risk and demand volatility. A more distributed sales mix is more resilient. However, a highly concentrated menu can also indicate strong brand identity — Moti Mahal Biryani or Tunday Kebab derive value from narrowness. Context matters.
• Beverage attach rate. Beverages should contribute 15–25% of total revenue in casual dining. In a restaurant where beverages are below 10% of revenue, the team is almost certainly under-suggesting beverages. Each incremental beverage sale at 15–20% food cost significantly improves the blended FC%.
• Menu rationalisation trigger. Any item with less than 0.5% revenue share and more than 35% food cost should be reviewed quarterly. Items below 1% revenue share that also have above-average food cost have no redeeming financial characteristic — they are complexity without contribution.

Where this fits

• Menu engineering matrix — classify items as Stars, Plowhorses, Puzzles, or Dogs using sales mix data
• Food cost calculator — calculate total period food cost % to validate against blended FC in this report
• Recipe cost card — build accurate food cost per dish to feed into the sales mix food cost column
• P&L statement — revenue from this report cross-checks against the P&L revenue line
• Prime cost calculator — blended FC% from this report feeds into prime cost calculation
• P6 — Unit economics pillar — complete guide to P&L analysis, menu economics, and financial management for Indian restaurants