tracking spending

[sugarseattle]

Now that we're getting closer to our opening date, I just redid our cash flow worksheet, and did a little labor calculation worksheet, based on bare minimum of staff and bare minimum of daily sales projections. Our budget got a little blown with permit delays so we're cutting it a little close to the wire for the next few months, so I have to be extra careful to stay on track budget wise.

I scheduled labor based on a percentage of sales, figuring about 40% initially with a goal of 20% down the road. How do other restaurant/food business owners make sure they're on track during the uncertain first few months? How often do you check your budget, especially labor? Should I hire extra and keep people on call?