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
Compare monthly revenue to costs to see how tight the gap is — a practical lens before you model full break-even timing.
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.