Revenue contribution for lunch

Quick answer

Picture this: your restaurant serves 80 lunch guests at €18 each and 60 dinner guests at €32 each. Dinner brings in more total revenue, but which daypart actually puts more money in your pocket?

Picture this: your restaurant serves 80 lunch guests at €18 each and 60 dinner guests at €32 each. Dinner brings in more total revenue, but which daypart actually puts more money in your pocket? Calculating revenue contribution by daypart reveals where your real profit comes from.

What is revenue contribution per daypart?

Revenue contribution shows what remains after you subtract variable costs like food, beverages, and service labor. The gap between lunch and dinner performance comes from several key factors:

Average check: Dinner typically runs higher than lunch
Food cost percentage: Lunch dishes tend to be simpler
Staff allocation: Dinner demands more intensive service
Table turnover: Lunch moves faster, more covers hourly

? Example lunch vs dinner:

Lunch (12:00-15:00):

80 covers × €18 average check = €1,440 revenue
Food cost 28% = €403
Staff 3 hours × 2 people × €15 = €90
Revenue contribution: €1,440 - €403 - €90 = €947

Dinner (18:00-22:00):

60 covers × €32 average check = €1,920 revenue
Food cost 32% = €614
Staff 4 hours × 3 people × €15 = €180
Revenue contribution: €1,920 - €614 - €180 = €1,126

Dinner generates €179 more, despite fewer guests.

Calculating revenue contribution per daypart

For an accurate comparison, you'll want to calculate per hour and per square meter. This reveals which daypart uses your resources most effectively.

Formula for revenue contribution per hour:
Revenue contribution daypart ÷ Number of operating hours = Revenue contribution per hour

? Example per hour calculation:

Using the figures above:

Lunch: €947 ÷ 3 hours = €316 per hour
Dinner: €1,126 ÷ 4 hours = €281 per hour

Lunch is more profitable per hour!

Factors that determine the difference

Food cost percentage: Lunch dishes are typically simpler with lower food costs. Salads, pastas, and soups usually run 25-30% food cost compared to 30-35% for dinner entrees.

Labor costs: Dinner service requires more staff attention, longer table times, and detailed guest interaction. Lunch operates on speed and efficiency. From years of working in professional kitchens, I've seen how lunch rushes demand streamlined systems while dinner service focuses on experience.

⚠️ Note:

Factor in fixed costs for your final calculation. Rent, utilities, and equipment depreciation continue regardless of guest count. Lunch service helps absorb these overhead expenses.

Optimization per daypart

Optimize lunch:

Target fast turnover: maximum 75 minutes per table
Simple dishes with controlled food costs
Streamlined service: fewer staff, strategic self-service options
Lunch specials and combo deals to boost average check

Optimize dinner:

Drive higher average check through appetizers and desserts
Push beverage sales (much higher margins than food)
Premium ingredients that justify elevated prices
Embrace longer table times for increased per-guest spending

? Optimization example:

Restaurant increases lunch average check from €18 to €22 by:

2-course lunch menu for €19.50
Upgrade options (add-ons for €3-4)
Coffee + pastry combo for €6.50

Result: 80 covers × €4 extra = €320 more revenue per lunch

Reporting and monitoring

Track both dayparts weekly using consistent KPIs:

Revenue per hour - for efficiency comparison
Revenue contribution per square meter - for space utilization
Average check - for pricing strategy
Food cost percentage - for profit optimization

Restaurant management systems can automatically track these metrics by daypart, giving you quick visibility into which periods perform strongest and where adjustments might help.

How do you calculate revenue contribution per daypart?

Gather revenue data per daypart

Split your cash register data into lunch (for example 12:00-15:00) and dinner (18:00-22:00). Record the number of covers and total revenue excl. VAT per daypart over a representative week.

Calculate variable costs per daypart

Add up: food cost (ingredients), beverage purchases, and direct labor costs (service, kitchen) specifically allocated to that daypart. Use your average food cost percentage times the revenue.

Calculate revenue contribution and compare per hour

Subtract variable costs from revenue to get revenue contribution. Divide by the number of hours you're open to get revenue contribution per hour. This gives you the fairest comparison between lunch and dinner.

✨ Pro tip

Track your revenue contribution per hour for each daypart weekly, not just monthly. You might discover lunch generates €45 more per hour than dinner, even though dinner brings higher total revenue.

Calculate this yourself?

In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.

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Frequently asked questions

Should I include fixed costs like rent in this calculation?

Not for comparing dayparts directly, since fixed costs continue regardless of operating hours. But you need both dayparts together to generate enough revenue contribution to cover those fixed expenses.

What if lunch seems unprofitable but dinner is profitable?

Look at your total revenue contribution across the week. Lunch helps cover fixed costs and often brings customers who return for dinner. Only eliminate lunch if your overall weekly revenue contribution actually drops.

How can I make my lunch more profitable?

Focus on faster turnover to get more covers per hour, boost average check through combo deals and lunch menus, and reduce labor costs with more efficient service systems. Quick execution is your biggest advantage at lunch.

ℹ️ This article was prepared based on official sources and professional expertise. While we strive for current and accurate information, the content may differ from the most recent regulations. Always consult the official authorities for binding standards.

Sources consulted

EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
NVWA — Hygiënecode voor de horeca (2024) — Official source
NVWA — Allergenen in voedsel (2024) — Official source
Codex Alimentarius — International Food Standards (2024) — Official source
FSA — Safer food, better business (HACCP) (2024) — Official source
BVL — Lebensmittelhygiene (HACCP) (2024) — Official source

Food Standards Agency (FSA) — https://www.food.gov.uk

The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.

Written by

Jeffrey Smit

Founder & CEO of KitchenNmbrs

Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.

8 years kitchen manager at 1NUL8 Group Rotterdam

Expertise: food cost management HACCP kitchen management restaurant operations food safety compliance

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