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Paths / I already run a venue
I already run a venue

Check your venue's profitability

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 analysis
  1. 1

    Frame the venue's financial health

    At a glance: revenue, break-even, prime cost, rent and margin, with the priorities to act on before drilling into detail.

    Open Complete restaurant analysis
  2. 2

    Start from dish food cost

    See how much raw materials weigh on each dish and which recipes pay off.

    Open Food cost
  3. 3

    Check the bar's drink cost

    Same analysis on beverage, where the best margin often hides.

    Open Cocktail cost
  4. 4

    Measure labour-cost ratio

    Verify staff cost stays in the sustainable band on revenue.

    Open Restaurant labour cost
  5. 5

    Check key dish margins

    Decide which dishes to push and which to reprice or drop.

    Open Dish margin
  6. 6

    Quantify waste

    Waste is a hidden cost: find out what it's worth and how much you can recover.

    Open Food waste
  7. 7

    Check inventory turnover

    Less cash tied up in stock, more liquidity for the venue.

    Open Inventory turnover

How to use this path

Follow 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.