Step 1: Patrons

Front-of-house & Dining spaces



Add Dining Area       Add Outdoor Area
  20pax 50pax 100pax
Total 0 0 0

Step 2: Revenue

Enter details about your revenue split, sittings, and revenue target per customer.

Dine-In

Spend per Customer

Sittings

Food Split

Beverage Split

  20pax 50pax 100pax
Food $0 $0 $0
Beverage $0 $0 $0
Total $0 $0 $0

Step 3: COGS

Enter the cost of your food and beverage as a percentage of revenue.

Food Cost

Beverage Cost

  20pax 50pax 100pax
Food $0 $0 $0
Beverage $0 $0 $0
Total $0 $0 $0
Net $0 $0 $0

Step 4: Wages

Enter the wage cost as a percentage of revenue.

Wage Cost

  20pax 50pax 100pax
Wages $0 $0 $0
Net $0 $0 $0

Step 5: Rent & Overheads

Enter your rent and overheads.

Monthly Rent

Fixed Overheads per month
(Utilities, Services, Misc.)

  20pax 50pax 100pax
Rent $0 $0 $0
Overheads $0 $0 $0
Total $0 $0 $0
Net $0 $0 $0

Step 6: Summary

Days open per week
 

Working employees on Job Keeper
*Exclude employees not working any hours

Weekly 20pax 50pax 100pax
Total Revenue $0 $0 $0
Total Expenses $0 $0 $0
Net Profit $0 (0%) $0 (0%) $0 (0%)
Monthly 100pax
Total Revenue $0
Total Expenses $0
Net Profit $0 (0%)
Yearly 100pax
Total Revenue $0
Total Expenses $0
Net Profit $0 (0%)