LESSON 1
Concept
Describe the guest, visit occasion, time slots and expected check. Evening demand matters especially for bars; morning traffic and takeaway matter for cafés.
LESSON 2
Model
Calculate capacity, schedule, potential guest count, variable and fixed costs. Consider conservative, base and strong scenarios. Plan equipment, staffing and working capital separately.
LESSON 3
Start recording data
Before opening, agree POS catalogues, recipes and data rules. Check documents and requirements for the format with a specialist. Analyse the first weeks separately from steady operations.
Practical exercise
Fixed costs are ₴120,000 and the contribution ratio 60%. What revenue covers them?
Check the answer
120,000 ÷ 0.60 = ₴200,000 for the same period.