Comparing restaurant KPIs with industry benchmarks helps you see where you stand versus other businesses. Many entrepreneurs don't know if their numbers are good or bad because they lack a reference point. In this article, you'll learn which KPIs matter most and how to compare them with what's standard in hospitality.
The most important restaurant KPIs to compare
Not all numbers are equally important. Focus on these 5 core metrics that best represent your position:
- Food cost percentage: How much of your revenue goes to ingredients
- Labor cost percentage: How much of your revenue goes to staff
- Average check value: How much a guest spends on average
- Revenue per square meter: How efficiently you use your space
- EBITDA percentage: Your profit before interest, depreciation, and taxes
💡 Example food cost calculation:
Restaurant with €50,000 monthly revenue:
- Ingredient costs: €16,000
- Food cost: €16,000 / €50,000 = 32%
Compare with industry benchmark: 28-35%
Where to find reliable industry data
You'll find good comparison data from these sources:
- KHN (Royal Hospitality Netherlands): Publishes annual industry report with averages
- CBS (Central Bureau of Statistics): Official figures on hospitality revenue and margins
- Trade publications: Misset Horeca, Horecava Magazine regularly publish benchmarks
- Accounting firms: Many firms share anonymous industry figures
⚠️ Note:
Always compare with the same type of business. A fine dining restaurant has different figures than a pizzeria or café.
Common benchmarks by restaurant type
These figures provide guidance for different types of businesses:
Casual dining restaurants:
- Food cost: 28-35%
- Labor cost: 25-35%
- Average check: €25-45
- EBITDA: 8-15%
Fine dining:
- Food cost: 28-32%
- Labor cost: 30-40%
- Average check: €60-120
- EBITDA: 10-18%
Fast casual / bistro:
- Food cost: 25-32%
- Labor cost: 20-30%
- Average check: €15-30
- EBITDA: 12-20%
💡 Example comparison:
Your bistro figures vs. industry benchmark:
- Your food cost: 36% vs. benchmark 25-32%
- Your labor cost: 28% vs. benchmark 20-30%
- Your average check: €22 vs. benchmark €15-30
Conclusion: Food cost too high, rest within normal range
How to interpret the comparison
If your figures deviate from the average, there can be various causes:
Food cost higher than average:
- Overly generous portions or expensive ingredients
- Lots of waste or poor inventory management
- Prices not adjusted after cost increases
- No control over recipe costs
Labor cost higher than average:
- Inefficient scheduling or too much staff
- High wage costs due to experienced workers
- Lots of overtime or administrative tasks
Average check lower than average:
- Menu engineering could be better (not promoting profitable dishes)
- No upselling of sides or beverages
- Prices set too conservatively
Take action based on the comparison
Use the comparison to set priorities. Start with the biggest deviation:
💡 Example action plan:
If your food cost is 5 percentage points higher than average:
- At €300,000 annual revenue = €15,000 in excess costs
- First check your 5 best-selling dishes
- Calculate exact cost price including garnish
- Adjust portions or prices where needed
With a system like KitchenNmbrs you see your KPIs directly and can compare them with your own history and targets. This way you stay in control of your numbers without having to calculate manually.
How do you compare your KPIs with industry benchmarks? (step by step)
Calculate your own KPIs over the last 3 months
Gather your revenue figures, ingredient costs, wage costs, and other fixed costs. Calculate food cost %, labor cost %, and average check value. Use at least 3 months of data for a reliable picture.
Find relevant industry benchmarks for your type of business
Use KHN reports, CBS data, or trade publications to find figures that match your concept. Make sure you're comparing with the same type of restaurant (casual dining, fine dining, fast casual).
Analyze the biggest deviations and set priorities
Look at where you deviate most from the industry average. Start with the KPI that has the biggest financial impact. A food cost that's 5% too high costs more than an average check that's €2 too low.
✨ Pro tip
Focus on the KPI that creates the biggest financial gap. A food cost that's 3% too high at €400,000 revenue costs you €12,000 per year - more than most other deviations.
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
How often should I compare my KPIs with industry figures?
Check this quarterly. Industry figures don't change quickly, but yours do. This way you'll spot trends and can adjust in time if you're deviating too much.
What if my figures are much better than the average?
That can be correct if you work efficiently, but check whether you're not underinvesting in quality, staff, or marketing. Sometimes 'too good' figures mean you're missing opportunities.
Should I worry if one KPI is worse than average?
Not necessarily. Look at the big picture. A higher food cost can be okay if it allows you to charge higher prices and drive more revenue per square meter.
Where can I find reliable figures for my specific type of restaurant?
KHN publishes detailed annual figures by segment. Accounting firms that work with many hospitality clients also often share anonymous benchmarks with their clients.
How do I know if my revenue per square meter is good?
Standard for restaurants is €3,000-6,000 per m² per year, depending on location and concept. Fine dining is often lower due to longer dwell time, fast casual higher due to quick turnover.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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.
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