Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

tracking spending

By sugarseattle
November 29, 2007 in Restaurant Life

https://forums.egullet.org/topic/110336-tracking-spending/

Followers 0

Recommended Posts

sugarseattle

Posted November 29, 2007

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?

Stephanie Crocker

Sugar Bakery + Cafe