1) A Trading Profit and Loss graph. 2) A row of edit buttons (one for each month). Clicking on this shows a dialog box to enter/change the monthly figures. 3) Below this is a simplified Profit/Loss graph (showing losses in red).
This TP&L sheet has two modes of opeartion. Demo and Actual.
Demo: This is the default start mode, and allows you to modify both the Revenue and Receipt values by month. Click the radio button for the month you want to modify. Enter the new total value for that moth.
Actual: In this mode the chart will display the actual system business revenue (non editable) and any receipt figures from the system totalled by month. Because you may find a receipt at any time of the year, when you enter the value and date for this new receipt it will be include in the actual receipts for that month.
As a guide, for a full-service restaurant, operators can expect the business to make anywhere between 0 and 15% profit. As an example devide the profit by the revenue (e.g. profit of 100 euros devided by a 1000 euro turnover means a 10% profit figure. Average restaurant profit margin figures are around 5% – 10%, depending on your type of establishment.
According to the National Restaurant Association, the estimated failure rate in the restaurant industry is about 30%, with around 17% closing down in their first year. Moving on, about 30% of restaurants close within three years, and approximately 50% shut down within five years
Running a restaurant can be challenging and demanding and without the right analytical tools and the willingness to take advice, can be a recipe for failure.
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