Free assessment

Get a read on your restaurant’s financial health — in two minutes.

Answer what you know, skip what you don’t. You’ll get an instant diagnostic — what’s healthy, what needs watching, what’s critical — and the engagement tier that fits where your business is today.

About you

Your name *

Business name *

Email *

Phone

The numbers

What is your average monthly revenue (last 3 months)?

Gross sales including tax-exempt items. Use POS reports.

Food cost as % of revenue?

COGS ÷ revenue × 100. Target: 28–32% full-service, 30–35% QSR.

Labor cost as % of revenue (incl. payroll tax + benefits)?

Fully-loaded labor ÷ revenue × 100. Target: 28–33% full-service, 25–30% QSR.

Monthly rent / occupancy cost ($)?

Base rent + CAM + property tax pass-through. Target: <8% of revenue.

Estimated net margin % (last quarter)?

Net income ÷ revenue × 100. Restaurant industry median: 3–6%.

Cash position

Current cash on hand ($)?

Operating account balance + readily available reserves.

Estimated weekly cash burn / cash needs ($)?

Cash leaving the business per week (rent, payroll, food, OpEx, debt service).

AP / vendor status?

How vendors are being paid today.

Books & systems

Bookkeeping cadence?

How often the books are closed and reconciled.

Accounting software?

What system holds the books today.

Where you stand

Decision timeline?

When the owner expects to make a vendor decision.

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