Sharkey AI™ · Free Analysis

Restaurant Analysis
by Sharkey AI™

Enter your numbers. Get a professional financial analysis with dollar-specific findings, benchmarked against industry standards — the same methodology used by senior restaurant analysts.

Concept & Sales
Used to benchmark against the right industry standards
Average weekly sales volume
All hourly + salaried labor
Base rent only
Utilities, supplies, misc
Total dining room capacity
Food Cost — What You Think vs What It Actually Is
Most operators report their food cost from their POS or a rough estimate. The actual food cost — calculated from inventory counts — is often 3-6 points higher. We calculate both and show you the variance.
From your POS, spreadsheet, or estimate
Inventory Count Data — For True Food Cost Calculation
True food cost = (Beginning Inventory + Purchases) − Ending Inventory, divided by Sales. If you don't have these numbers, check the box below — that tells us something important too.
Value of inventory at start of period
All food & beverage invoices paid
Value of inventory at end of period
Contact Info — Required to Generate Report

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