Revenue
Let's start with what comes in.
On an average day, how many customers do you expect?
Roughly how much does one customer spend?
Fixed costs
These are costs you pay whether it's busy or quiet.
Include rent, rates, and fixed property costs.
If none, leave as zero.
Variable costs
These rise and fall with how busy you are.
Total wages before tax and on-costs.
Typical hospitality targets are 65–75%.
This means ingredients cost about 30% of sales.
Snapshot
Compare monthly revenue to costs to see how tight the gap is — a practical lens before you model full break-even timing.
Enter your revenue basics and costs, then load the snapshot when you're ready — nothing updates until you click.
Add clients per day and average spend per head to continue.
Assumptions used
- Open 6 days per week.
- Even trading across the year.
- VAT excluded.
These can be adjusted in the full model.
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Indicative only. Not financial advice.