Sample result
Profitability Plan Builder for Restaurants
The owner asked this:«I want to go from 8% to 14% operating margin in 12 months without raising menu prices. Where do I start?»
① Leak map
| Front | Leak detected | Estimated monthly cost | Supporting arithmetic | Confidence |
|---|---|---|---|---|
| Purchasing | Meat and poultry with no fixed-price agreement | 6,400,000 | 214 M × 34% food cost × 8.8% observed protein variation | Medium |
| Portion | 34 active dishes with no written gram weights | 4,300,000 | 2 food cost points on the 3 highest-volume references | Medium |
| Channel | Delivery platform commission on dining-room price | 5,100,000 | ~18% commission on the 13% of sales going through the platform | High |
| Labour | Location 2 shift outside lunch | 7,900,000 | 28% labour cost applied to low-occupancy hours | High |
| Price | Menu unreviewed for 11 months | 3,200,000 | Cost drift not passed on, over the 6 best-selling references | Low |
Estimated monthly leak: 26,900,000 COP, equal to 12.6 margin points on 214 M in sales. Figures estimated from the data provided; low-confidence ones get confirmed before acting.
② 60-day plan
| Fortnight | Front | Action | Cash target | Owner | How it is measured |
|---|---|---|---|---|---|
| 1 | Labour | Shrink location 2 to lunch and delivery | 7,900,000/mo | You | Hours paid outside lunch |
| 1 | Purchasing | 90-day fixed-price agreement on protein | 3,800,000/mo | Admin | Price per kilo on the invoice |
| 2 | Portion | Written gram weights and scale on the top 6 | 4,300,000/mo | Chef | Food cost of those 6 references |
| 3 | Channel | Differentiated platform pricing (+12%) | 2,600,000/mo | You | Margin per platform order |
| 4 | Price | Menu review on real costs, leaving the 6 anchor dishes untouched | 3,200,000/mo | You + chef | Weighted menu margin |
③ Conservative projection
By day 60, with the high- and medium-confidence actions executed, operating margin should read between 11.5% and 12.4%, not 14%. Reaching 14% requires the full 12 months and two menu reviews.
By then food cost should sit between 31% and 32% (34% today) and labour cost between 25% and 26% (28% today). If at day 60 food cost has not dropped below 33%, the problem is not purchasing: it is portioning, and written gram weights are non-negotiable there.
The full example has 1 more part(s): you see them inside the library, with your account.