View Case StudyRestaurant Opening Programme
Concept study — not client work

Finance & Profitability
An annual budget and operating plan for the business: revenue model, cost structure, cash flow, break-even and the reporting that keeps the plan alive.
Most F&B businesses fail on cash timing rather than on profitability. A monthly cash view shows the difficult month while there is still time to act on it.
We build the annual plan as a working model rather than a document. Revenue by daypart and channel, cost of sales by category, labour modelled against the demand curve, fixed overheads, seasonality, and a monthly cash flow that shows the tight months before they arrive.
The plan is completed with a short reporting pack — the measures to review monthly, the thresholds that require a decision, and the format that keeps the review to an hour rather than a morning.
A budget nobody reviews is a forecast that was wrong once. We build the review cadence into the plan, and we model the range rather than presenting a single line.
Historic performance and current cost structure.
Revenue, cost, labour and cash built as one model.
Scenarios run against the assumptions that matter.
Reporting pack, thresholds and review cadence.
Yes, from whatever exists, with every gap filled by a labelled assumption rather than a silent one.
No. Accounting records what happened; this plans what should happen and gives the accountant a baseline to report against.
SolutionOperational AuditA review of how the operation actually runs, including field visits where appropriate.Restaurant Audit Scorecard
Restaurant KPI Dashboard
ArticleThe cost that leaks before the kitchenPurchasing, receiving and storage decide a large part of food cost before a chef touches anything — and they are the least supervised part of most operations.Tell us about the business and what you need, and we will come back to you.

Annual budget, break-even analysis and the numbers a decision should be made against.