Street Food & Local Restaurant

🍲 Mama Put Revenue Calculator

Know your daily profit, break-even portions, and monthly projections. Built for Nigerian mama puts, Kenyan kibanda joints, Ghanaian chop bars, and street food vendors across Africa.

Your Business Location
Menu Items
Daily Operating Costs
Your Profit Summary
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Daily Revenue
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Daily Total Costs
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Daily Profit
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Profit Margin
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Monthly Profit
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Break-even Portions/Day

💡 Profit Tips

Built for African Food Entrepreneurs

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Mama Put Focused

Designed for local food vendors, chop bars, and kibanda joints — not restaurant software from the West.

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Know Your Numbers

Identifies your highest-margin dish so you know exactly which food to push for maximum daily profit.

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Monthly Projections

Enter your working days and see what you should earn monthly — great for budgeting and rent decisions.

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5 African Countries

Works in Nigeria, Kenya, Ghana, Tanzania, and Uganda with local currency symbols and your own current costs. No cost benchmark is embedded.

Food vendor workflow

Price portions against real daily costs before cooking at scale

Model dish prices, expected sales, ingredient cost, rent, labour, utilities, and working days to understand daily profit, monthly profit, margin, and break-even portions.

Local food-vendor estimate

Inputs and outputs stay in this browser unless you copy, download, print, save, or share them.

Primary task

  • Set the country/currency and working days.
  • Enter menu rows with price, portions sold, and cost per portion.
  • Add fixed daily costs, calculate profit, and review tips for margins or losses.

Result and export

  • Daily revenue, total costs, daily profit, margin, monthly profit, and break-even portions.
  • Dish-level contribution breakdown and pricing tips.
  • Copy and TXT download actions for the calculated summary.

Before you use it

  • Update ingredient prices whenever market prices move.
  • Separate owner draw from staff wages when planning cash flow.
  • Check hygiene, licensing, and tax obligations outside this calculator.

Assumptions and freshness

Food prices, rent, fuel, transport, and demand can move quickly. Recalculate with current market costs before changing menu prices.

Report tool issue

Planning utility only. It is not an official filing, legal, tax, accounting, security, finance, platform, lender, or live-data service.

Frequently Asked Questions

What is a "break-even portions per day" figure?
It is the estimated number of portions needed to cover entered ingredient and fixed daily costs at the current sales mix. A different mix of dishes changes the average contribution and the result.
How is the ingredient cost per portion different from total daily ingredient costs?
Each menu row has an "ingredient cost per portion" — this is what it costs in raw food to make one serving of that dish. The calculator multiplies this by your daily portions to get total daily ingredient spend. You still add rent, staff, and utilities separately as fixed daily costs.
My profit looks too low — what should I do?
First reconcile actual portions sold, waste, packaging, transport, labour and daily allocated rent. Then test price or sales-mix changes against customer demand instead of assuming a percentage increase will preserve volume.
Can I use this for a restaurant, not just a street stall?
Absolutely. The calculator works for any food business — street vendors, market stalls, mama puts, chop bars, local restaurants, and caterers. Just adjust the number of dishes and daily costs to match your setup.