Prime cost and labour targets
Targets for food, beverage and labour set for your concept, and tracked every period against what actually happened.
Restaurant CFO services, with an operator's lens.
Clean books are the start. Then come the decisions: whether the menu and the schedule are working, what you can safely spend this month, and whether the next location will pay for itself. That's the CFO part.
The numbers an owner actually uses
Prime costvs. target
Labourvs. sales
Food costactual vs. theoretical
Cashweeks ahead
Next locationbreak-even
Reviewed with you, not just sent to you.
What a restaurant CFO does.
Most independent restaurants and small groups don't need a full-time CFO. They need someone who reads the numbers every period, knows what good looks like in a restaurant, and tells them what to change while it still matters.
Reporting you can read
P&Ls by location, by period and against last year, with the three numbers that moved called out.
Cash flow you can see coming
What is owed, what is coming in, and what you can safely spend this week, with payroll, rent and tax dates on the calendar.
Expansion planning
Pro formas, opening costs and break-even worked out before you sign the lease, not after.
What's included.
Built on top of clean restaurant books. If the books aren't there yet, that's where we start.
- Monthly financial review
- Prime cost tracking
- Labour targets by location
- Actual vs. theoretical food cost
- Budgets and forecasts
- Cash flow forecast
- Reporting by location and period
- New location pro formas
- Break-even analysis
- Opening cost planning
How it works.
Get the books right
Reconciled sales, a restaurant chart of accounts and a regular close. CFO advice on unreliable numbers is guesswork.
Set targets for your concept
Prime cost, labour and food cost targets that fit your menu, service style and price point.
Review every period
A short review of what moved, why, and what to change, location by location.
Plan the big decisions
A new location, an expansion or a big purchase, worked out before you commit.
Restaurant finance questions
What is restaurant prime cost?
Cost of goods sold plus total labour, and why it matters more than either one alone.
Read the answer →Why is my restaurant profitable on paper but short on cash?
Profit is an opinion about a period. Cash is a schedule.
Read the answer →What is a good food cost percentage for a restaurant?
It depends on your concept. What matters is measuring it the same way every period.
Read the answer →Multi-location accounting
A P&L for every location before you open the next one.
See the service →
Know where your money is going.
Seven quick questions, and a Savoury restaurant accounting specialist will come back with where your numbers stand.