LunchFlowIQ: User Guide

LunchFlowIQ calculates:

• potential lunch revenue based on predicted covers
• throughput limits based on table count and turn times
• ideal staffing levels for expected lunch volume
• expected profit after food cost and labor
• break-even point for opening lunch
• sensitivity around check averages, demand estimates, and service duration

It also includes:

• KPI cards summarizing predicted revenue
• a profit comparison chart
• a clear “Lunch Break-Even Indicator”

This makes it easy to visually understand when lunch is worth it — and when it isn’t.

Operators use LunchFlowIQ to:

1. Determine if lunch can support its own labor and overhead
2. Calculate how many covers are needed to break even
3. Model “best case,” “worst case,” and “likely case” lunch scenarios
4. Decide whether to open lunch on weekdays only, weekends only, or not at all
5. Forecast staffing and prep needs
6. Test scenarios such as:
   • raising lunch prices
   • shrinking lunch hours
   • offering a limited lunch menu
   • optimizing turns with quick-serve workflow

LunchFlowIQ helps owners avoid losing money on low-ticket, labor-heavy lunch periods.

You will need several inputs to model lunch accurately. Here’s how to gather each one:

1. Number of Tables

Count only the tables available during your lunch window.

If you close certain sections or outdoor seating at lunch, exclude them.

2. Average Guests per Table

Lunch often has:

• smaller party sizes
• fewer large groups
• more solo diners

Pull last year’s lunch numbers if available.

If not, estimate conservatively: 1.2–2.0 guests per table for most restaurants.

3. Average Lunch Check per Guest

Use your POS or historical numbers if lunch was offered before.

If you’ve never offered lunch:

• full service: $12–$18 per guest (as of 2023)
• counter service: $10–$14 (as of 2023)
• fast casual or bowls/salads: $11–$16 (as of 2023)

Your menu and concept dictate your number.

4. Hours Open for Lunch

Most lunch windows are 2 to 3 hours long.

Enter only the active seating window, not prep or cleanup time.

5. Average Table Time (Lunch)

Lunch table times are usually shorter than dinner.

Track 8–10 tables manually or use POS timestamps.

Typical ranges:

• fast casual: 25–35 minutes
• casual dining: 35–50 minutes
• full service: 45–60 minutes

A realistic number is key for accurate turn calculations.

6. Expected Customer Demand (Covers or Tables)

This is where operators usually guess too high.

Estimate based on:

• neighborhood foot traffic
• local competition
• past lunch performance
• delivery order volume during lunch hours
• corporate or office density nearby

LunchFlowIQ allows you to test multiple demand levels to see what lunch must produce to be worthwhile.

7. Food Cost Percentage

Lunch food cost is often the same or slightly higher than dinner due to:

• lower price points
• portioning differences
• combo or bundled pricing

Enter your actual food cost %, not the one you wish you had.

8. Labor Cost for Lunch Service

Include:

• servers
• cooks
• hosts
• bussers
• lunch-only cashiers
• prep cook allocation
• management if needed

Enter total labor dollars for the lunch window, not hourly rates.

LunchFlowIQ performs the following calculations behind the scenes:

1. Maximum Possible Lunch Covers
2. Potential Lunch Revenue (Based on Demand)
3. Food Cost in Dollars
4. Labor Cost (entered directly by the operator as total dollars per lunch window)
5. Profit Before Overhead
6. Break-Even Lunch Revenue
7. Lunch Viability Indicator

Compares:

• expected revenue
• vs. break-even revenue

If expected revenue < break-even → lunch loses money.

LunchFlowIQ includes a bar chart comparing:

• Projected Lunch Revenue
• Total Lunch Costs (food + labor)
• Net Profit or Loss

Graph Colors (default):

• Blue → Projected revenue
• Orange/Gold → Total cost
• Green/Red → Profit or loss

If the green/red bar is:

• above zero → lunch is profitable
• zero → break-even
• below zero → lunch loses money

This visual snapshot is especially helpful during manager meetings or when discussing staffing changes.

LunchFlowIQ has four main areas:

1. KPI Cards

Summaries include:

• potential lunch revenue
• break-even revenue target
• expected profit or loss
• maximum covers based on turns

These cards update with every calculation.

2. Input Panel

Where you enter:

• tables
• average guests
• check avg
• hours
• table time
• expected demand
• food cost %
• labor cost

Everything recalculates when you click Calculate.

3. Detailed Results Section

Shows exact values for:

• total projected covers
• projected revenue
• food & labor breakdown
• profit before overhead
• break-even threshold
• lunch viability status

Used for operational decision-making.

4. Profit Comparison Graph

A visual display of revenue vs. cost vs. net gain/loss.

You can screenshot or print this chart for meetings.

To get the most accurate predictions:

• use lunch-specific average check numbers
• estimate demand conservatively
• use real table timing data
• include all labor costs
• test multiple scenarios (low, medium, high demand)
• model lunch on weekdays separately from weekends

Lunch has very different patterns depending on:

• competition
• local work population
• seasonality
• menu design
• parking
• weather
• nearby corporate offices

Run scenarios monthly or every quarter.

LunchFlowIQ helps identify red flags such as:

• lunch revenue too low to support labor
• expected covers are below break-even
• long service times limit throughput
• average check is too small
• lunch staff erodes dinner prep capability
• labor is too expensive at midday

If the model consistently shows negative profit, lunch should likely be reduced or eliminated.

Lunch often works when:

• you have strong foot traffic
• ticket size is stable
• service is fast
• your concept aligns with lunch demand (sandwiches, bowls, salads, pizza)
• corporate offices or schools are nearby
• labor costs are efficient
• prep overlaps naturally with dinner

LunchFlowIQ quantifies the upside so you don’t rely on guesswork.

LunchFlowIQ allows:

• PDF report downloads
• printing PDF reports
• easy sharing with co-owners or managers

Nothing is stored online.

All Restaurant Profits Lab Tools are unique. They do not save identity or track usage. No account information (other than registration) is needed.

• All calculations run 100% on your device
• No data is collected, stored on a server, or sent anywhere
• No logins or accounts are required
• Clearing your browser storage will remove saved scenarios
• Keys only unlock access — they do not track usage or metrics

This tool is designed to keep operator data private and local.

While these tools are intentionally designed to be simple and intuitive, things don't always run perfectly. Here are some things to try when:

Check if labor or food cost percentages were overestimated.

Reduce expected covers — most restaurants overestimate lunch demand.

• refresh
• check browser extensions
• ensure JavaScript is enabled

Clear cache and reload.

Local storage may be disabled or full. Close your browser and restart (you'll need to re-enter your access key).

LunchFlowIQ gives owners clarity.

Instead of running a lunch service based on habit or hope, you can challenge the numbers and decide whether lunch is a revenue generator or an anchor.

Use the tool:

• once per quarter
• before menu changes
• when adjusting lunch hours
• when evaluating new staff schedules
• to justify adding or removing lunch service

LunchFlowIQ helps you treat lunch not as an obligation — but as a business unit that must earn its place.