Product Description
With bills (rent, gas and ingredients more) erratically going up. As a restaurant owner, you’ll either:
Open work for longer hours.
Raise your prices.
Neither wrong, but each with its own challenges. For example, opening longer hours may increase the probability of a sale, but costs rise equally at the same time.
I built this calculator to help you (the restaurant owner) simulate bills against the change of hours / price increase / introduction of a new product. My goal is to help you mitigate costly experiments and avoid only finding out after it’s too late.
This template is founder-friendly. No need for any complicated Excel formulas.
All there is to key in are some basic costs. Your rent, staff cost, gas, ingredients, and how much things have gone up recently. It’s deliberately easy.
The calculator then simulates three scenarios side by side and tells you in plain language which move actually improves your margin and which one quietly eats into it.
What's inside:
A baseline input sheet for your current costs and revenue
A cost pressure section where you enter exactly how much prices have risen
Three scenarios calculated side by side: more hours, higher prices, new product
Plain-English labels on every single input field
A verdict row in plain language, telling you which option works best for your numbers
Who’s this for:
F&B founders in Malaysia and Singapore who are feeling the squeeze from rising costs and want to make a confident decision without having to burn through months of trial and error to find the answer.
Works in Microsoft Excel and Google Sheets. Download instantly after payment.
Product Description
With bills (rent, gas and ingredients more) erratically going up. As a restaurant owner, you’ll either:
Open work for longer hours.
Raise your prices.
Neither wrong, but each with its own challenges. For example, opening longer hours may increase the probability of a sale, but costs rise equally at the same time.
I built this calculator to help you (the restaurant owner) simulate bills against the change of hours / price increase / introduction of a new product. My goal is to help you mitigate costly experiments and avoid only finding out after it’s too late.
This template is founder-friendly. No need for any complicated Excel formulas.
All there is to key in are some basic costs. Your rent, staff cost, gas, ingredients, and how much things have gone up recently. It’s deliberately easy.
The calculator then simulates three scenarios side by side and tells you in plain language which move actually improves your margin and which one quietly eats into it.
What's inside:
A baseline input sheet for your current costs and revenue
A cost pressure section where you enter exactly how much prices have risen
Three scenarios calculated side by side: more hours, higher prices, new product
Plain-English labels on every single input field
A verdict row in plain language, telling you which option works best for your numbers
Who’s this for:
F&B founders in Malaysia and Singapore who are feeling the squeeze from rising costs and want to make a confident decision without having to burn through months of trial and error to find the answer.
Works in Microsoft Excel and Google Sheets. Download instantly after payment.
