▸ Margin calculator
What's left?
The margin gets eaten quietly: a commission, a dish that doesn't pay for itself. Run the numbers for your own restaurant, per channel and per dish, net of everything. See what actually stays.
Your numbers
Improvements, adjust to your ambition
Spago raised the average check ~6 % in three months.
Artilleriet cut labour cost by 4 percentage points.
The industry throws away 20–30 % of the ingredients it buys.
Potential annual effect
– kr
per year, across all restaurants
Higher average check–
Lower labour cost–
Food cost–
Cost of Guestrix (Pro)–
Net effect–
Calculating …
Run it on my real numbers
An estimate based on your assumptions and typical results among our customers. Not a guarantee. Guestrix cost calculated on Pro, 2,490 kr/restaurant/month.
These are your own numbers.
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