Restaurant Cash Flow Calculator
Calculate cash flow for your restaurant business using industry-specific benchmarks and defaults.
Monthly Cash Flow
$1,500
Net cash in or out each month
Monthly Burn Rate
$0
Cash spent beyond revenue (if negative)
Cash Runway
—
Months your reserves will last
Annual Cash Flow
$18,000
Projected 12-month net cash flow
How to Use This Cash Flow Calculator
Enter your monthly revenue — the cash actually collected each month, not just invoiced. For restaurant businesses, revenue comes from Dine-in sales, Takeout & delivery, Catering. Use an average month or run the calculation for both peak and slow months.
Enter your total monthly expenses — everything that leaves your bank account. Include Food costs (COGS), Labor, Rent & occupancy, Utilities, plus loan payments and any other recurring costs.
Need more than a calculator for your restaurant finances?
Our Restaurant Cash Flow Template gives you a complete, ready-to-use Excel spreadsheet with industry-specific categories, formulas, and dashboards. Skip the setup — start analyzing in minutes.
Cash Flow Calculator for Restaurant Businesses
Cash flow management is the difference between a restaurant business that survives and one that thrives. Even profitable businesses fail when they run out of cash — a common scenario when revenue is seasonal, customers pay late, or a large expense hits unexpectedly. This calculator gives you a clear picture of your monthly cash position and how long your reserves will last.
Higher revenue in summer and holiday seasons; January-February typically slowest months. Understanding these patterns is critical for restaurant businesses. Build cash reserves during peak months to cover fixed costs during slower periods. Key costs like Food costs (COGS), Labor, Rent & occupancy don't stop during slow months, so your cash reserves need to bridge the gap.
Restaurant Industry at a Glance
Financial templates built for restaurants — from fast-casual to fine dining. Pre-loaded with food cost categories, labor splits, and industry-standard KPIs.
Revenue Drivers
- Dine-in sales
- Takeout & delivery
- Catering
- Alcohol sales
Key Cost Categories
- Food costs (COGS)
- Labor
- Rent & occupancy
- Utilities
- Marketing
- Equipment & maintenance
Typical Margins
Gross: 60-70% · Net: 3-9%
Seasonality
Higher revenue in summer and holiday seasons; January-February typically slowest months.
Key Performance Indicators
Frequently Asked Questions
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