How we run it / Restaurant break-even: did yesterday make money?
Restaurant break-even: did yesterday make money?
How I see every morning whether the restaurant covered its costs.
The problem
I had no daily view of whether the shop covered its costs.
The setup
1. Every morning, sales are pulled automatically from the restaurant's ordering system.
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2. They're compared against a set daily break-even number.
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3. Weekly vendor price checks run.
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4. Menu items with high food cost get flagged.
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5. Each morning I see the result.
- Break-even is a set daily number, so the check is a simple yes or no.
- Food cost is a specialist's one job.
The result
Every morning I see whether yesterday made money and which menu items cost too much.
What I'd tell another owner
- Pick one daily break-even number and check against it every day.
- Let a routine do the pull so you don't have to remember to.
- Watch vendor prices weekly, because food cost moves.
Written from how we actually run our own businesses. No customer names or private numbers. Questions? [email protected]
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