✳️ How to Build Your Restaurant on Numbers, Not Assumptions
Success in the restaurant world doesn’t come from luck — it comes from solid numbers, a clear financial plan, and realistic foundations.
📌 1. The most important step before opening? Do the math right.
Any decision without solid numbers can lead to big losses. Guesswork doesn’t work in business.
💰 2. Start by defining your real capital
Does your capital cover setup costs + 6 months of operation? Or will you struggle from day one?
📋 3. Create a detailed financial plan for your project
What’s your setup cost? Expected revenue? How many months until you break even? Your financial plan is your roadmap.
📉 4. Don’t start without a clear financial feasibility study
Feasibility helps you decide whether the investment is worth it — before you spend a single dollar.
🍽️ 5. Every item on the menu must be precisely calculated
Real profits come from calculated plate costs — not assumptions or guesswork.
📆 6. Track daily expenses… to see where your money goes
Without daily tracking, money slips away and you won’t even notice. That’s how losses begin.
🧾 7. Log every bill — even the small ones
The money you don’t count is the money you lose. Every small purchase matters.
📊 8. Categorize your expenses clearly
Wages – Ingredients – Rent – Marketing – Other… clear categories help you identify where your money goes.
💻 9. Use accounting software — not just a notebook and cashier
Digital tools reveal financial gaps and save time. You stay in control with less effort.
🤝 10. With Food Guide, we build your financial foundation from step one
From cost analysis, to menu pricing, to profit management — we help you start right and stay strong.
