The Easy Calculation
Enter your annual gross revenue to instantly see the profit increase FobeSoft will mean for your business.
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Where Is Your Restaurant Losing Money?
Answer 4 questions about your operation. We'll show you exactly where the gaps are and why they're costing you.
Your Numbers
Monthly Revenue per Location
$250,000
Average monthly sales per restaurant location
Current Food Cost %
32%
Percentage of revenue spent on food and ingredients
Current Labor Cost %
35%
Percentage of revenue spent on labor and payroll
Number of Locations
3
Total restaurant locations in your operation
Here's Where the Money Is Going
Based on Your Numbers, You're Losing
$12,750
per month across all locations — here's why:
Menu & Pricing Gaps
$4,800
Why this happens: At 32% food cost, small shifts in portion sizes, vendor price increases, and recipe inconsistencies add up fast. Without daily tracking, these variances compound for weeks before anyone notices. That's money leaving your kitchen every shift.
Labor & Scheduling Gaps
$5,250
Why this happens: At 35% labor cost, you're likely overstaffed during slow dayparts and understaffed when it counts. Without real-time labor-to-revenue visibility, managers schedule by habit instead of by demand — and overtime, early clock-ins, and idle hours eat your margins.
Inventory & Waste
$1,500
Why this happens: Spoilage, over-ordering, unrecorded waste, and walkout theft are invisible without daily accountability. Most operators don't realize how much product walks out the door because they only reconcile inventory at month-end — weeks after the damage is done.
Operational Blind Spots
$1,200
Why this happens: When you don't see yesterday's P&L until next month, you can't fix problems while they're still fixable. A bad food cost week turns into a bad food cost month. A labor spike on Tuesday repeats every Tuesday. By the time your accountant flags it, you've already lost the money.
If Nothing Changes, You'll Lose This Much This Year
$153,000
These Gaps Don't Fix Themselves
FobeSoft gives you a daily P&L in just 5 minutes — so you see the gaps while they're still fixable, not weeks later when the money is already gone. Most restaurants close 70–80% of these gaps within the first 90 days.
These numbers are based on industry benchmarks and 30+ years of restaurant management data. Your actual results will vary based on your specific operations, current systems, and implementation.
