BUDGET PANEL

BUDGET PANEL

START UP BUDGET 80000

RENOVATION SPENDING 33387
EQUIPMENT SPENDING 1920
CONSULTING 5000

TREASURY 39693

Benchmark
+/- 10 27.75
50% 33.33
minimum 1.2 5.55
Minimum 1 week Food Cost 820.5
min 1 to 1 2.46
Max 30% to 35% 29%
40 20.54
1 waiter for maximum 20 pax 10
and maximum 6 tables 3
RM11 5
RM1700 1266.66666666667
RM1150 1050
80% 0f Dish at 30 RM or below 100%
70% of Dish at 30Rm or Above 50%
31RM 25
5.9RM 5.4
84% 76%
110RM per square meter 86.6666666666667

Wish to Purchase ?
Square meter per kitchen staff
Storage % of kitchen space
Square meter per seated guest
Treasury
Monthly Sales to investment
Salary Ratio to Sales
Sales Per Square Meters

Service Staff to Customer ratio

Equipment Ratio
Average Salary for Culinary Staff
Average Salary for F&B
Average Top Seller Tuesday/Wednesday/Thursday
Top Seller Friday/Saturday Yes
Average Selling Price in the area
Average Menu food cost in the area
Average Occupancy rate per week in the area Yes
Average Spending for renovation per square meter Yes
 RESTAURANT CONFIGU
Kitchen Dimension
RESTAURANT Storage, Lockers, wc
SPACING Dining Room Dimension

DINING ROOM Seating Capacity

CAPACITY Number of Tables

Kitchen Dimension
RENOVATION
Back Area (storage etc)
Dining Room

CUTLERY
Fork
Knife
Spoon

GLASSWARE
EQUIPMENT Water Goblet
Cocktail Glass
EQUIPMENT

CROCKERY
Appetizer Plate
Dessert Plate
Dinner Plate
NT CONFIGURATION PART 1
30% 111
10% 37
60% 222
370

40
12

Price
per square meter
120 13320
50 87
90 19980
33387

Ratio Price
based on capacity per piece
1.0 8 320
0
1.5 8 480
800

1.0 8 320
0
320
1.5 8 480
0
1.0 8 320
800
 RESTAURANT CONFIGURATION PART 2
Duration of service
Time for MEP 8
8

MEP Complexity
REQUIREMENTS Dish 1 Medium
Dish 2 Simple
Dish 3 Medium
Dish 4 Medium
Dish 5 Simple

Position Number Full Time

Chef 1
Sous Chef 1
Commis 2

STAFFING :
CULINARY

Position Number Full Time

Chef 1
Sous Chef 1
Commis 2

Position Number Full Time

STAFFING : F&B Captain 1
Waiter 3
GURATION PART 2 RESTA

SELLING PRICE

Work Hours for MEP

8 2
4 1
8 2
8 2
4 1
32 1.6

FALSE
8
8
16
32

Salary Range Sub Total

1700 1700 SALES PREDICTION
1200 1200
900 1800
4700

Salary Range Sub Total

1200 1200
900 2700
3900
 RESTAURANT CONFIGURATION PART 3
Selling Price Food Cost Ratio
Dish 1 30 20%
Dish 2 20 10%
Dish 3 25 20%
Dish 4 30 40%
Dish 5 20 10%

% of Sales
Dish 1 30%
Occupancy Number Dish 2 20%
TUES Expected per shift of Pax Dish 3 20%
60% 24 Dish 4 10%
Dish 5 20%

Dish 1 20%
Occupancy Number Dish 2 20%
WED Expected per shift of Pax Dish 3 20%
60% 24 Dish 4 10%
Dish 5 30%

Dish 1 30%
Occupancy Number Dish 2 10%
THU Expected per shift of Pax Dish 3 10%
60% 24 Dish 4 20%
Dish 5 30%

Dish 1 40%
Occupancy Number Dish 2 10%
FRI Expected per shift of Pax Dish 3 20%
100% 40 Dish 4 10%
Dish 5 20%

Dish 1 40%
Occupancy Number Dish 2 20%
SAT Expected per shift of Pax Dish 3 20%
100% 40 Dish 4 10%
SAT

Dish 5 10%

100%
100%
100%
 PROJECTED
Tuesday
Dish 1 8
MONTHLY UNIT SOLD Dish 2 5
REVENUE Dish 3 5
Dish 4 3
Dish 5 5

Selling Price

100% Dish 1 30
Dish 2 20
MONTHLY REVENUE
Dish 3 25
Dish 4 30
Dish 5 20

100%

Chef 1700
100% Sous Chef 1200
STAFF COST Commis 1800
Captain 1200
Waiter 2700
8600

100%

Dish 1 2304
Dish 2 100
100% Dish 3 290
FOOD COST
Dish 4 456
100%
FOOD COST

Dish 5 132
3282

XXX
XXX
XXX
OTHER
Err:522

GRAND TOTAL 4548

ROJECTED P&L
Wednesday Thursday Friday Saturday
0 8 16 16 384
5 3 4 8 50
5 3 8 8 58
3 5 4 4 38
8 8 8 4 66

Total Revenuefor
the month
11520
1000
1450
1140
1320
16430
 REAL P&L PERIOD 1
Tuesday Wednesday Thursday
Dish 1 0 0 0
MONTHLY UNIT SOLD Dish 2 0 0 0
REVENUE Dish 3 0 0 0
Dish 4 #REF! #REF! 0
Dish 5 #REF! #REF! 0

Total Revenuefor
Selling Price
the month
Dish 1 30 11520
Dish 2 20 1000
MONTHLY REVENUE
Dish 3 25 1450
Dish 4 30 1140
Dish 5 20 1320
16430

Chef 20
Sous Chef 25
Staff Cost Commis 30
Captain 20
Waiter 0
50

Dish 1 25
Dish 2 30
Dish 3 20
FOOD COST
Dish 4 0
 FOOD COST

Dish 5 0
20

XXX 30
XXX 20
XXX 0
OTHER
XXX 0
XXX 0

GRAND TOTAL XXX

1
Friday Saturday
0 0 0
0 0 0
0 0 #REF!
0 0 #REF!
0 0 #REF!