Built by Shaun McManus, licensee of Teal Farm Pub, Washington, Tyne & Wear
Weekly Revenue
Wet sales
£
£
£
£
Dry sales
£
£
Weekly Costs
Cost of goods
£
Typically 35–45% of wet sales for a community pub
£
Target 28–35% of food revenue
Staff & fixed costs
£
Target below 28% of total turnover
£
£
£
Your results — updated live
Weekly turnover
£6,000
Total weekly revenue
Gross profit
£3,870
64.5% gross margin
Net profit
£340
5.7% net margin
Labour percentage
26.7%
of total turnover
How you compare to UK pub industry benchmarks
Gross margin
64.5%
Net margin
5.7%
Labour %
26.7%
Wet GP %
62%
Industry benchmarks: Gross margin 60–68% · Net margin 5–10% · Labour 25–28% · Wet GP 58–65%
Source: BBPA Statistical Handbook / BII industry guidance
Your pub is performing solidly
Your margins are within healthy range for a UK community pub. Labour costs are well-controlled and gross profit is strong. The main opportunity is in net margin — small improvements to overheads or footfall could significantly impact weekly profit.
Your gross margin is healthy. Protect it by reviewing wet stock costs quarterly and negotiating volume discounts with your main suppliers.
2
Labour is the biggest lever on net profit. Track hours per £1,000 revenue weekly — a 1% improvement in labour percentage on £6,000 turnover is £60 extra profit every week.
3
Food cost above 35% erodes margin fast. Portion control and weekly stock counts are the two highest-impact habits for kitchen profitability.
4
Net margin below 8% leaves little buffer for unexpected costs. Building a cash reserve equivalent to 4 weeks of fixed costs is the foundation of financial resilience.
Annual projection
Annual turnover
£312,000
Annual net profit
£17,680
Annual gross profit
£201,240
Weekly net profit
£340
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