Caricamento...
Caricamento...
The complete path to see whether your bar or restaurant actually makes money: from food cost to waste, via staff, margins and inventory.
You already run a venue and want to know if the numbers add up. Follow these steps in order: each calculation feeds the next, from dish cost to the cash left at month end.
Start: Complete restaurant analysisAt a glance: revenue, break-even, prime cost, rent and margin, with the priorities to act on before drilling into detail.
Open Complete restaurant analysisSee how much raw materials weigh on each dish and which recipes pay off.
Open Food costSame analysis on beverage, where the best margin often hides.
Open Cocktail costVerify staff cost stays in the sustainable band on revenue.
Open Restaurant labour costWaste is a hidden cost: find out what it's worth and how much you can recover.
Open Food wasteLess cash tied up in stock, more liquidity for the venue.
Open Inventory turnoverFollow the steps in order: each calculation feeds the next. Save the results in your private area to find and compare them, and export the PDF to share with partners, your bank or accountant. Results are operational estimates: for tax, legal or technical decisions always consult a qualified professional.