Free tool · Restaurants
Restaurant P&L template with a 13-week cash flow forecast
Type your sales, food and drink margin, operating costs, cash and how seasonal your year is. Get a 12-month restaurant P&L with your slow and busy months, a balance sheet, a cash-flow statement, a 13-week cash flow forecast and an Excel file with formulas. No signup, no email.
Computed by this tool for Marisol Coastal Group, our example restaurant group. Type your numbers below to get yours.
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Build your report
1Your industry: Hospitality Change
2Your numbers
Prefilled with the figures of Marisol Coastal Group, the example restaurant group in our sample report. Replace each number with yours. Reset to the example
How it is calculated
- Twelve months, starting on the 1st of next month, from the cash you have today. Sales run at the pace of the last 12 months; for SaaS they grow by your monthly rate, for hospitality they follow your seasonal swing with the peak in July.
- Profit and loss. Cost of sales = revenue × (100% − gross margin). Operating costs stay at the monthly figure you typed. Operating profit = gross profit − operating costs.
- Balance sheet. Receivables = a month’s sales × days customers take to pay ÷ 30. Supplier payables = a month’s cost of sales × days you take to pay ÷ 30. Stock = a month’s cost of sales × stock days ÷ 30. Retainage = the share held back on the last six months of bills. Equity grows by each month’s operating profit.
- Cash-flow statement. Operating profit, less the increase in receivables, retainage and stock, plus the increase in supplier payables. Cash at the end of each month is the balance-sheet cash.
- 13-week forecast. The first three months of the cash-flow statement, spread over weekdays: customer receipts and supplier payments evenly, operating costs 40% on the first weekday of the month and 30% each on the 15th and the last weekday (payroll). Week 13 ends on the last day of month three, on the same balance.
- Not in your inputs, so not in the report: loans, equipment purchases, depreciation, income tax and owner draws. Add them in the Excel file.
Every figure is whole dollars, rounded once, and every total adds up the rounded lines — so the balance sheet balances to the dollar, the cash flow ends on the balance-sheet cash and week 13 ends on month three’s cash. The page checks all three under the report.
What a restaurant P&L shows
Sales and the cost of food and drink. The gross margin in this template is what is left of sales after the food and drink used to make them. Type it as a percentage of sales; the profit and loss turns it into a cost of sales for every month.
Operating costs. Staff, rent, utilities, marketing and the rest of the running costs go in operating costs a month. Many operators also track prime cost — food, drink and labor together, the costs a manager can change week to week. To see it, split labor out of operating costs on its own row in the Excel file.
The seasons. Type how far your busiest month sits above an average one. Sales follow a smooth curve that peaks in July and bottoms out six months later; the year still adds up to the sales you typed. Because operating costs stay the same every month, the slow months show how thin the margin gets — the report names your slowest and busiest months and the profit in each.
Cash flow in a seasonal restaurant
Guests pay by card and the money arrives within days, so a restaurant’s receivables are small. Its cash sits in the walk-in — the days of food and drink stock on hand — and is funded by the time it takes to pay suppliers. The 13-week forecast shows what that means for the next quarter, week by week: payroll on the 15th and at the month end, supplier payments spread over the weekdays, and the week the balance is lowest.
For the monthly report a restaurant owner reads — prime cost, covers and average check — see the monthly management report for a restaurant, or open the sample report for a hospitality business.
Questions
How does the seasonal swing work?
Type how far your busiest month sits above an average one. Sales follow a smooth curve that peaks in July and bottoms out six months later, and the 12 months still add up to the sales you typed. Operating costs stay the same every month, so the slow months show the squeeze.
Where do food, drink and labor costs go?
Food and drink are the cost of sales behind the gross margin. Staff, rent and the rest of the running costs go in operating costs a month. To see prime cost, split labor out of operating costs in the Excel file.
Why are a restaurant's receivables so small?
Guests pay by card, and card payments reach the bank within days, so days customers take to pay is short. The cash a restaurant ties up is in food and drink stock and is funded by the time it takes to pay suppliers.
Is this my company's real financial report?
No. It is an estimate built from the numbers you type, with the rules listed under How it is calculated. Your real statements come from your books: connect your accounting system and Ataski's Financial Analyst builds them from your ledger every month.
Do you save the numbers I type?
No. There is no signup and no email field. The numbers are sent to our server only to build the page and the Excel file; they are not written to a database or a log, and they never appear in a web address. We count that a report was built and for which industry, never the figures.