Restaurant Cost Sheet
Restaurant Cost Sheet
I. Introduction
The following Restaurant Cost Sheet has been created for financial planning purposes to ensure a comprehensive understanding of the restaurant's expenses and potential profitability. Prepared by [YOUR NAME], this document provides an in-depth analysis of key cost areas including food, labor, and overheads. The detailed cost breakdown will assist in making informed decisions for future growth, cost control, and resource allocation to enhance the financial stability of the restaurant.
II. Food Costs
Managing food costs is essential for controlling the overall profitability of the restaurant. The table below outlines key ingredients, their unit prices, and estimated monthly usage.
|
Ingredient |
Unit Price |
Monthly Usage |
Total Cost |
Cost % |
|---|---|---|---|---|
|
Chicken (lbs) |
$5.00 |
500 |
$2,500 |
25% |
|
Vegetables (lbs) |
$3.00 |
400 |
$1,200 |
12% |
|
Fish (lbs) |
$8.00 |
300 |
$2,400 |
24% |
|
Dairy Products |
$4.50 |
350 |
$1,575 |
16% |
|
Condiments |
$2.00 |
200 |
$400 |
4% |
|
Grains (lbs) |
$1.50 |
250 |
$375 |
3% |
|
Sauces |
$3.50 |
150 |
$525 |
5% |
|
Beverages |
$6.00 |
100 |
$600 |
6% |
|
Other Ingredients |
$4.00 |
200 |
$800 |
8% |
III. Labor Costs
The labor cost structure is one of the most significant expenses in running a restaurant. This section includes wages, benefits, and additional staffing-related expenses.
|
Role |
Number of Employees |
Hourly Rate |
Monthly Hours (per employee) |
Total Cost |
|---|---|---|---|---|
|
Head Chef |
1 |
$35.00 |
160 |
$5,600 |
|
Sous Chef |
2 |
$25.00 |
160 |
$8,000 |
|
Line Cooks |
4 |
$18.00 |
160 |
$11,520 |
|
Waitstaff |
5 |
$12.00 |
160 |
$9,600 |
|
Bartender |
1 |
$15.00 |
160 |
$2,400 |
|
Dishwasher |
2 |
$10.00 |
160 |
$3,200 |
|
Host/Hostess |
1 |
$11.00 |
160 |
$1,760 |
|
Manager |
1 |
$30.00 |
160 |
$4,800 |
|
Cleaning Staff |
2 |
$9.00 |
160 |
$2,880 |
IV. Overhead Costs
The overhead costs include the fixed and variable expenses required to keep the restaurant operational. Below is a breakdown of the primary overhead costs expected for the upcoming year.
|
Expense |
Monthly Cost |
Annual Cost |
|---|---|---|
|
Rent |
$8,000 |
$96,000 |
|
Utilities |
$1,500 |
$18,000 |
|
Insurance |
$700 |
$8,400 |
|
Marketing |
$1,200 |
$14,400 |
|
Equipment Maintenance |
$500 |
$6,000 |
|
Cleaning Supplies |
$300 |
$3,600 |
|
Licenses and Permits |
$400 |
$4,800 |
|
Miscellaneous Supplies |
$350 |
$4,200 |
|
Technology (POS, etc.) |
$600 |
$7,200 |
V. Total Costs and Profitability Analysis
By combining the food, labor, and overhead costs, we can assess the restaurant's total monthly and annual expenses. This data allows for a clear picture of whether current pricing and revenue strategies are sufficient to maintain profitability, or if adjustments are needed.
VI. Conclusion
This Restaurant Cost Sheet provides a clear roadmap for financial planning and the sustainable growth of the business. By carefully analyzing and optimizing costs in each area, the restaurant can ensure long-term profitability. This document, prepared by [YOUR NAME] on March 15, 2051, will serve as a foundation for future strategic decisions, helping to manage financial risks while maximizing opportunities for success.
For any further information or clarification, please feel free to reach out to [YOUR EMAIL].
