Financial Planning

If you are unaware of the numbers you can’t play with them.

 

  You need Estandardz restaurant and kitchen consulting for Restaurant Financial Planning, if

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• You are a start up and have no idea what it takes for your concept to make numbers.

• You are investor in a franchise or partnership and want a reality check on the proposal given to you.

• You have one restaurant and need to open another and want to review if your numbers add up.

• You have trouble creating budgets for your restaurants.

• You have no framework to compare multiple restaurants and multiple brands.

• You have not factored inflation in your projection.

• Your idea to assume a food or beverage cost is a percentage of revenue.

• Your idea of labor cost is a percentage of revenue.

• You have trouble reconciling ROI, NPV, IRR and payback.

 

   Depending on the restaurant concept and chosen format, we create the CAPEX & the OPEX sheets based on prudent assumptions. This enables the promoter to understand the budget, stage-wise requirement of funds and funds flow for a swift and smooth evolution of the project till launch date, and also for unencumbered operations for the first six months to a year. A P&L sheet for 3 years is prepared based on sales assumptions with ROI indications. Working out these numbers in a practical way is perhaps the most important factor before getting into the restaurant business.

 

  Restaurant Financial planning of a venture is required to see that what will it take to start a venture and what will it’s Return of Investment and how fast you can cover up the investment and can start generating pure shot profit. This is a very important aspect as same like as designs and conceptualization, because these analysis give out the fair idea of the same.