Are your occupancy costs killing your margins? Watch the replay
Prime cost targets, monthly seasonality, fully loaded labor and a cash forecast. Tanya walks through how to build next year’s budget around how your restaurant really runs.
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Most restaurant budgets start with a revenue goal and force every cost to fit. Then real food cost and labor show up, and the budget is useless by March. This session builds it the other way around.
The five layers of a restaurant budget, from gross revenue to net sales to prime cost, overhead and profit.
Why the budget should start with what your prime cost actually runs, not with a revenue goal.
How to budget labor fully loaded: wages plus payroll taxes, workers’ comp and benefits.
Workers’ comp is only one piece of your insurance picture. If you’re not sure what to plan for, see what CFOs budget for insurance before you set that line.
How to build the budget month by month, so your slow months and your busy months each get a realistic number.
What the P&L budget misses: a 13-week cash forecast, a reserve for slow seasons and money set aside for equipment.
Live Q&A at the end. Bring your budget questions.
Want a head start? Read How To Create Your Restaurant Budget Breakdown and Common Restaurant Budgeting Mistakes Owners Make.
This is for restaurant operators, not bookkeepers. You’ll get the most out of it if any of these sound familiar:
Last year’s budget was a spreadsheet nobody opened after January.
Your food cost and labor targets are goals, not what the numbers actually run.
You run more than one location or concept and each one budgets differently, or not at all.
You’re profitable on paper, but cash is still tight in the slow months.
Your host
CEO, VAST
Tanya has over 20 years of CPA firm experience. She leads a restaurant-only team of accountants and fractional CFOs serving multi-unit and full-service operators nationwide.
She also co-owns eight restaurants. The budgets in this session use the same structure VAST builds with its clients every day.
Learn more about VAST’s restaurant annual budgeting service.
Yes. No card, no catch.
No. If you have last year’s P&L handy, you can follow along with your own numbers.
Live on Zoom. We’ll email the link after you confirm, and again before the session.
Yes. Each person confirms their own seat so they get their own Zoom link.
Register and we’ll send the replay after the session.
