View Case StudyDelivery Channel Rebuild
Concept study — not client work
Finance & Profitability
Profitability Analysis
Understanding which dishes, dayparts and channels actually make money.
The business problem
Revenue is the number everyone watches and the one that explains least. Contribution by item, daypart and channel is what tells you which parts of the business are funding the others.
What we analyze
- Branch and channel P&L
- Prime cost and fixed overheads
- Cash flow and working capital
- Break-even assumptions and sensitivity
01What We Do
Contribution analysis by item, daypart and channel, plus a break-even read that shows what the restaurant needs to cover its fixed costs.
02Our Approach
Rebuild the contribution model from POS and cost data, then test scenarios against it.
Services
What You Get
- 01Contribution read by item, daypart and channel
- 02Delivery economics separated from dine-in
- 03Fixed and variable cost behaviour made explicit
- 04A short list of the changes that matter most
Our Approach
Our Approach
- 01
Assemble
Sales, costs and channel data brought into one model.
- 02
Segment
Contribution calculated across each dimension.
- 03
Interpret
What is funding what, written plainly.
- 04
Act
A ranked set of changes with expected direction.
Work
Selected Work
View Case Study2024
Frequently Asked Questions
Is this the same as reading our P&L?
No. A P&L tells you the result. This tells you which parts of the operation produced it.
What if our data is incomplete?
We work with what exists, label every assumption, and tell you which conclusions the gaps make weaker.
Services
Related
SolutionOperational AuditA review of how the operation actually runs, including field visits where appropriate.- ResourceRestaurant Audit ScorecardAn editable restaurant workbook for restaurant audit scorecard, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGEFrameworks
Restaurant Audit Scorecard
Restaurant & Café Consulting - ResourceRestaurant KPI DashboardAn editable restaurant workbook for restaurant kpi dashboard, with structured inputs, working calculations and an action-ready summary.NORIVA / KNOWLEDGETemplates
Restaurant KPI Dashboard
Restaurant & Café Consulting - ToolPrime Cost CalculatorCost of sales and labour read together, because they trade against each other.
- ToolLabour Cost CalculatorLabour percentage alongside sales per labour hour — the measure a rota can actually be managed by.
- 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.
More NORIVA services
All Services →- Cost ReductionReducing cost without cutting the things customers actually pay for.
- Financial Planning & BudgetAnnual budget, break-even analysis and the numbers a decision should be made against.
- Brand Strategy & IdentityWe define the strategy, positioning and identity that make an F&B brand distinctive, coherent and ready to grow.
- Social Media ManagementAlways-on channel management that keeps your restaurant in the feed and in the conversation.
- Content StrategyA content plan built around what the restaurant needs to sell, not around what is trending.
- Digital Product & WebWebsites and product interfaces designed and built to be fast, accessible and genuinely maintainable.
Profitability Analysis
Profitability Analysis request
Tell us about the business and what you need, and we will come back to you.
Start a Project
Where the money is actually made and lost across items, categories, channels and branches.