Quick Model
A free viability check — covers, spend, costs and target GP%. Indicative only. Figures in EUR.
Revenue
How busy is a typical trading day, and what do guests spend?
Covers or paying guests on a typical open day.
Average ticket excluding VAT.
Fixed costs
Rent and any finance repayments that show up every month.
Base rent for the site.
Optional. Leave blank if none.
Staffing & food
Monthly staff cost and the gross profit % you expect to hold on food.
Payroll for the month (ex employer extras if you prefer).
Typical hospitality food GP is often in the mid-60s to mid-70s. Higher means leaner ingredient cost relative to sales.
Ingredients ≈ 30% of sales at this GP.
Snapshot
A quick view of how this stacks up.
Fill the basics, then show the snapshot when you are ready.
Enter clients per day and spend per head to unlock the snapshot.
Assumptions
- Six trading days per week
- Even demand through the month
- VAT excluded from spend and prices
- Ingredient cost implied by your target GP%
Indicative only — not a forecast or financial advice.
Ready for the full picture?
Lock an operating model, cost the menu, and bring sales in — then weekly Signals show whether reality still matches the plan.
Public Quick Model figures are indicative. They do not replace professional advice or your own due diligence.