Numbers check-up
- Review of the income statement, sales and purchases
- Report with the 5 priorities, in euros
- A one-hour review session
ACRA Academy / Restaurant owners
Restaurant check-up: where a restaurant loses margin, in euros
An analysis of a restaurant's numbers: income statement, sales, purchases and labor. The result is a list of priorities for action, quantified in euros.
20 yearsin food retail and the food industry
+200locations opened
30 minutesof free intro call
The two options
Full check-up
- Everything in the numbers check-up
- Video interview
- Food cost, labor, rent and break-even point
- Report in 7–10 days
- Review call
For a restaurant with €600,000 in revenue, one point of food cost is worth €6,000 a year.
Free first step
A 30-minute intro call, with no obligation, to work out which option fits. Book the free call →
Who it is for
For restaurant owners whose venue is busy, yet who see little cash left at the end of the month.
For owners whose revenue holds up while the margin falls.
For owners deciding on a second restaurant, a new lease or a loan.
How it works
- 1RequestThrough the form at the bottom of the page.
- 2DocumentsThey are sent to AC Retail Advisory and kept confidential.
- 3ReportThe priorities for action, quantified in euros.
Frequently asked questions
Why is a restaurant not getting enough customers?
A slow restaurant can have few customers, or a thin margin with a full dining room. Sales, covers and average check by day of the week show which of the two applies.
How to turn around a struggling restaurant?
The starting point is the two or three items that cost the most euros, and the cash available in the following months. The check-up ranks them.
How to increase restaurant revenue?
Revenue = customers × average check. The levers are the weakest services and the average check, through menu and prices. First, it needs to be verified that each extra euro leaves margin.
How much does a restaurant earn each month?
Revenue net of VAT (IVA) minus ingredients, labor, rent and other costs. In the example used in the guides: €6,000 per month on €600,000 of annual revenue.
How much does labor cost weigh in a restaurant?
Total employer cost of staff divided by net revenue. In the example used in the guides: 32%. The useful figure is read by day and time slot.
Related guides
Guide · LaborRestaurant labor cost percentage: how to calculate it
Guide · Income statementHow much does a restaurant earn? How to read margin and the income statement
Guide · Income statementWhy a restaurant is not making money: the checks to run on the numbers
Guide · RentWhat share of revenue should rent be for a restaurant?
ACRA Academy
Request the check-up or the free call
Intro call: free.
More from ACRA Academy
Food cost and menu analysisThe cost of every dish and the right menu prices.Restaurant business planCustom-built, with a 5-year financial plan.Store manager trainingFive modules: numbers, shifts, food cost, team and leadership. Coming soon.ACRA Food Cost ProThe Excel file for food and beverage cost. €49 incl. VAT.
