All case studies

RESTAURANTS & FOOD SERVICE / ILLUSTRATIVE PROJECT

From restaurant concept to an opening plan

A fictional entrepreneur is preparing a neighborhood restaurant with dine-in and takeaway service. The concept is established; the remaining questions concern opening investment, staffing and the first year of trading.

Fictional business scenarioFinancial model + Business plan + Pitch deck

THE DECISION

Start with what
needs to be understood.

Understand how a slower opening and sales ramp would change the initial funding requirement.

BUSINESS LOGICOperating logic

START WITH THE DRIVERS

01Seats & capacity
02Daily turns
03Average guest check
04Trading days

Connected assumptions. A clear view of your business.

THE PROPOSED APPROACH

Connect the drivers
to the decision.

This example describes how the scope could be shaped for the fictional brief.

01

Capacity & demand

Connect seats, table turns, opening hours and guest spend. Separate dine-in, takeaway, delivery and events when they have different economics.

02

Costs & team

Reflect menu costs, waste, staffing by shift, rent, utilities and platform fees. Link variable costs to the activity that drives them.

03

Opening & growth

Bring together fit-out, equipment, pre-opening costs, the sales ramp and working capital. Model the timing of additional locations.

THE DELIVERABLES

A connected set
of business materials.

The opening date, seating, menu assumptions and team schedule would stay consistent across the plan and model.

WHAT WOULD INFORM THE WORK

  • Concept, location, seats and opening hours
  • Menu pricing and expected sales mix
  • Food costs, staffing and lease estimates
  • Fit-out, equipment and opening schedule
  • Historical sales and costs where available

EXPLORE RELATED DECISIONS

Explore restaurants & food service

CUSTOM PROJECTS START AT $2,500 USD

Need a financial model?
Or the complete business package?

The final fee reflects the agreed scope, complexity and deliverables. Combined packages are quoted individually.