Check My ROI
AU Business Analysis

Restaurant ROI & Business Analysis Calculator

Check restaurant economics against Australian industry data.

Full-service restaurants are wage-heavy and margin-thin. A 12% net margin is exceptional — most operate on 6–10%. Use this tool to model whether the asking price stacks up.

Wages % of revenue
32–45%
Typical range
Rent % of revenue
8–10%
Typical range
COGS % of revenue
28–40%
Typical range
Net margin %
6–12%
Healthy band

Sources: ATO Small Business Benchmarks — Restaurants · IBISWorld — Restaurants in Australia

Auto-fill from financials

Upload a P&L, BAS, tax return, Xero/MYOB export or broker IM — AI extracts the numbers and tells you what's missing.

PDF · Excel · CSV · DOCX · JPG/PNG · up to 5 files · 10 MB each

Upload P&L + BAS + tax return together for the most complete fill. Files are processed in memory for extraction only — not stored.

1

Business Details

2

Revenue

3

Annual Expenses

4

Purchase & Loan

5

Owner Details

Owner salary already in expenses?
Toggle off to deduct a replacement wage.
6

Scenario Testing

Sales Drop0%
Rent Increase0%
Wage Increase0%
Interest Rate Rise0pp
Live Analysis

Restaurant

Restaurant · benchmarks: Australian industry data

HealthyLow Risk
Net Profit
$99,900
Margin 8.1%
EBITDA
$174,900
Before owner & loans
ROI
26.3%
Payback 3.8 yrs
DSCR
3.83
Debt cover ratio
Monthly Repayment
$3,801
$45,609 p.a.
Cashflow After Loan
$54,291
Break-even Revenue
$1,112,846
$21,401/week
Owner Earnings
$174,900
Profit + replacement salary

Investment Risk Score

100/100
Low Risk

Higher score = safer investment

Revenue Breakdown

  • COGS34.1%
  • Wages39.0%
  • Rent8.9%
  • Other9.8%
  • Net Profit8.1%

Industry Benchmarks · Restaurant

vs Australian averages
Wage RatioHealthy
39.0%
Benchmark: 32%–45%
Rent RatioHealthy
8.9%
Benchmark: 8%–10%
COGS RatioHealthy
34.1%
Benchmark: 28%–40%
Net MarginHealthy
8.1%
Benchmark: 6%–12%

Loan Repayment Projection

Outstanding balance over loan term

Insights

Strengths
  • • Net margin 8.1% is within healthy range for Restaurant.
  • • Strong ROI of 26.3% relative to asking price.
  • • DSCR of 3.83 indicates comfortable loan serviceability.
Weaknesses
  • No major weaknesses detected.
Red Flags
  • No red flags.
Buyer Questions
  • • Can you provide 3 years of tax returns and BAS statements?
  • • What is the remaining lease term and rent review schedule?
  • • Are there any key staff dependencies or pending resignations?
  • • How transferable are supplier and franchise agreements?
  • • Why is the current owner selling?
Want to save this analysis?

Open the full analyse tool to save, export and share with your accountant.

General information only. This calculator provides general information only and does not take into account your personal circumstances, financial situation, objectives, taxation position, or business needs. Please seek independent professional advice before making financial or business decisions.

What makes a healthy Restaurant business?

Australian restaurants typically run wages at 32–45% and COGS at 28–40%. Combined prime cost (wages + COGS) above 65% is the danger zone — there's not enough left for rent, utilities and a real owner wage.

Liquor licence value, kitchen fit-out depreciation and BYO vs licensed status all materially change valuation. Walk through with a hospitality accountant before paying a deposit.

Restaurants typically sell for 1.5–2.5× SDE. Established fine-dining with strong reviews and a head chef tied in can fetch 3×.

Typical asking-price multiple

1.5× – 2.5× SDE (Seller's Discretionary Earnings). Higher multiples require a transferable liquor licence and chef retention.

Red flags
  • • Prime cost (wages + COGS) above 65%
  • • Reliance on one head chef with no contract
  • • Liquor licence not yet transferred or under review
  • • Kitchen equipment leased rather than owned
  • • Heavy reliance on delivery platforms (Uber Eats/Menulog > 25%)
Green flags
  • • Liquor licence in place and transferable
  • • Diversified revenue: dine-in, takeaway, functions, catering
  • • Average spend per head trending up year-on-year
  • • Booking data shows repeat customers
Key due-diligence questions
  • 1. What's the liquor licence type and transfer process?
  • 2. Can I see weekly wage reports for the last 12 months?
  • 3. What percentage of revenue comes from delivery platforms?
  • 4. Is the head chef staying? On what terms?
  • 5. What's the food-cost percentage on the top 10 menu items?

Frequently asked questions