Profitability Planning

How Profitability Planning Works

 

Step One: Initial Consultation

My process begins with a deep-dive consultation to gain a thorough understanding of the critical economic factors that will influence your restaurant’s success. I will evaluate elements such as:

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• Guest volume segmented by dayparts

• Average guest spending patterns

• Seating capacity based on restaurant size

• Sales allocations by category (food, beverage, etc.)

• Cost of Goods Sold (COGS) projections

• Labor models and scheduling needs

• Monthly sales forecasts

• Rent and tax estimations

• Operating cost assumptions

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This comprehensive assessment becomes the foundation of your restaurant profitability study, tailored to the unique dynamics of your concept. My goal is to ensure that every vital factor is accounted for before moving forward.

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Step Two: Financial Model

Building on the insights gathered during the consultation, I will construct a customized financial model designed specifically for your business. This model projects revenue, COGS, labor costs, and operating expenses, providing a realistic picture of potential profitability.

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In addition to financial performance, I consider the broader guest experience—helping you refine details such as ambiance and design elements to ensure alignment with your target market.

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Your personalized financial model becomes the centerpiece of our next collaborative session. Together, we will:

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• Review projections in detail

• Explore best- and worst-case scenarios

• Test sensitivities to key assumptions

• Define a clear financial roadmap

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The result is a practical and actionable plan that prepares you for success in any market—whether your project is based in Seattle, Portland, Chicago, or beyond.