Business Modeler Lite
Does this business idea work?
Answer a few quick questions and we'll give you a realistic financial snapshot. This takes under a minute.
Revenue
Let's start with what comes in.
On an average day, how many customers do you expect?
Roughly how much does one customer spend?
Fixed costs
These are costs you pay whether it's busy or quiet.
Include rent, rates, and fixed property costs.
If none, leave as zero.
Variable costs
These rise and fall with how busy you are.
Total wages before tax and on-costs.
Typical hospitality targets are 65–75%.
This means ingredients cost about 30% of sales.
Snapshot
A quick view of how this stacks up.
Start with your expected daily customers and average spend per head. We'll show you how the picture looks each month.
Assumptions used
- Open 6 days per week.
- Even trading across the year.
- VAT excluded.
These can be adjusted in the full model.
Want a full business plan?
Unlock a detailed model including staffing breakdowns, seasonality, cashflow, menu pricing, and margin insights.
Indicative only. Not financial advice.