✳️ 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.