Are your occupancy costs killing your margins? Free, live, Wed Sept 17, 1:00 PM PT. Save your spot
Rent, CAM, property taxes, insurance and percentage rent. Tanya walks through what your lease is really costing you and what the numbers should look like at your revenue level.
Hosted by Tanya McCaffery, CPA · 20+ years of CPA firm experience · co-owner of eight restaurants
We’ll email your confirmation now and the Zoom link the day before the session.
No spam, ever. You’ll get the session details and the occasional restaurant finance note from VAST.
Most operators know their food cost and labor percentage by heart. Occupancy is the line that sits between prime cost and the bottom line and quietly eats whatever profit you built.
How to calculate your true occupancy burden: base rent, CAM charges, property taxes, insurance and any percentage rent clauses.
What occupancy should look like at your revenue level, and how to read it against the rest of your P&L.
Where operators most often leave money on the table in their lease terms.
How occupancy interacts with prime cost when you’re weighing a second location, because a lease that works at one sales volume can break the model at a lower one.
Live Q&A at the end. Bring your lease questions.
This is for restaurant operators, not bookkeepers. You’ll get the most out of it if any of these sound familiar:
You’re running on a lease you negotiated years ago and haven’t re-checked what it costs as a share of today’s sales.
You run more than one location or concept and can’t easily compare occupancy across them.
Your first location is profitable and you’re looking at a second site, a new lease, or a landlord who wants percentage rent.
Revenue looks solid but the margin isn’t there, and you can’t say exactly where it went.
Want a head start? Read Lease Accounting Basics for Restaurants, which covers what to track in rent, CAM and tenant improvement allowances.
Your host
Tanya McCaffery, CPA is the founder and CEO of VAST. With over 20 years of CPA firm experience, Tanya leads a team of restaurant-specific accountants and fractional CFOs serving multi-unit and full-service restaurant operators nationwide.
She also co-owns eight restaurants, so the occupancy numbers in this session come from leases she has signed, renegotiated and lived with, not just ones she has reviewed for clients.
Learn more about VAST’s restaurant CFO services or meet the team.
Yes. No card, no catch.
No. If you have your lease or a recent P&L handy, you’ll be able to follow along with your own numbers.
Live on Zoom. We’ll email the link the day before, and you can add the session to your calendar as soon as you register.
