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Risposte dirette
- What numbers do I need for the complete restaurant analysis?
- Seven inputs: average covers per day, average net check, opening days, raw-materials share (food+beverage) as a %, monthly staff cost, rent and other fixed costs. Realistic estimates are enough.
- What is the operating margin shown here?
- Revenue minus raw materials, staff, rent and other fixed costs — essentially management EBITDA. It is NOT net profit: it excludes taxes, depreciation and financing. For those, ask your accountant.
- Why is staff treated as a fixed cost?
- For the break-even calculation, structured staff (contracts, stable shifts) behaves as a fixed cost. If you rely heavily on on-call extras, lower the fixed staff cost accordingly and treat them as variable.
- When does the traffic-light turn red?
- Red when you are below break-even or the operating margin is negative, or when prime cost exceeds 65%. Yellow for prime cost 60-65%, rent above 10% of revenue, or a thin margin. Green when every lever is in a healthy range.
Quick answers
Frequently Asked Questions
What numbers do I need for the complete restaurant analysis?
Seven inputs: average covers per day, average net check, opening days, raw-materials share (food+beverage) as a %, monthly staff cost, rent and other fixed costs. Realistic estimates are enough.
What is the operating margin shown here?
Revenue minus raw materials, staff, rent and other fixed costs — essentially management EBITDA. It is NOT net profit: it excludes taxes, depreciation and financing. For those, ask your accountant.
Why is staff treated as a fixed cost?
For the break-even calculation, structured staff (contracts, stable shifts) behaves as a fixed cost. If you rely heavily on on-call extras, lower the fixed staff cost accordingly and treat them as variable.
When does the traffic-light turn red?
Red when you are below break-even or the operating margin is negative, or when prime cost exceeds 65%. Yellow for prime cost 60-65%, rent above 10% of revenue, or a thin margin. Green when every lever is in a healthy range.