Cash flow, break-even, KPIs and strategic decisions backed by numbers.
A regular customer asks if she can open your place in her city. Run the 7 numbers before you say yes: entry fee, royalties, setup costs and the legal cooling-off period.
Read articleWho actually takes over your restaurant? 7 concrete questions on succession, plus a live score that shows how ready you really are — and what's still missing.
Read articleA delivery-only second brand out of your own kitchen sounds like free revenue. Run the commission, the food cost and your idle hours through the numbers and you'll know if it actually is.
Read articleYou know your pour cost to the cent. What a regular guest is worth over the years, usually not. Work out the real lifetime value of a loyal guest, with a free calculator.
Read articleYour bank balance says €14,000, but a big chunk of it already belongs to someone else — the tax office, your gift cards, your suppliers. Work out what's actually yours.
Read articleA full, happy terrace can already trip the evening limit before a single note of music plays — and the number that governs you isn't measured where you're listening. Seven numbers on decibels, fines and the sound limiter that stops the guessing.
Read articleA card payment that gets reversed weeks later. How long a guest has to dispute it, how long you have to respond, and what one chargeback actually costs you — work it out with your own numbers.
Read article"Can we get separate checks?" costs more than a shrug. Work out what split requests really cost your section in table time and card fees, at your own numbers.
Read articleYour card rate isn't one number — it's four layers, and only one of them is negotiable. Work out what card payments and cash really cost you, with a free calculator.
Read articleFree rounds and discounts never disappear from your books — they were never in them. Work out what your comp leak really costs, with the right formula and a free calculator.
Read articleThe allergen chart is already on the wall. The question nobody asks: what does it cost the one time someone doesn't check it? Seven numbers on fines, compensation and what prevention costs next to that.
Read articleThe extraction hood gets cleaned
Read articleYour sous chef quits and opens two streets over — with your dishes. 7 hard numbers on what a non-compete clause is actually worth, plus a free calculator.
Read articleThe name on your door might not legally be yours. This guide settles trademark protection with 7 hard numbers — filing cost, the opposition window, the rebrand bill — plus a calculator for your own situation.
Read articleNew combi oven, walk-in or dishwasher on the way? This guide settles leasing vs. buying with 7 hard numbers — implicit rate, VAT timing, lifespan — plus a calculator that finds your own breakeven year.
Read articleA dozen spoons, a couple of wine glasses, sometimes a menu — gone every week, and nothing ever broke. 7 numbers behind the shrinkage nobody budgets for.
Read articleTheFork charges commission on every guest, even the tenth visit. OpenTable stacks a per-cover fee on top of a subscription. And Quandoo, one of Europe's biggest booking platforms, shut down in 2026. What renting a booking platform really costs, with a free calculator.
Read articleHow often guests actually walk out without paying, why it's almost never what you assume, who's legally allowed to cover the loss — and what prevention costs versus what it saves.
Read article75% of restaurant shrinkage is attributed to internal theft, and most cash-register patterns aren't caught for well over a year — if they're caught at all. What a small daily variance really costs, with a free calculator.
Read articleEnergy relief, a digitalization voucher, a hiring premium, an investment grant: each one makes sense on its own, and each one is quietly filling the same EU ceiling that nobody ever adds up.
Read articleYou know your energy bill by heart. You don't know your water bill — and the sewage surcharge on top of it even less. Work out what your dishwasher, ice machine and kitchen actually use, and the line item nobody tracks separately.
Read articleHow long does your walk-in survive a power cut? 7 numbers on food safety, insurance and generator costs — plus a calculator for your own kitchen.
Read articlePest control isn't an optional line on the HACCP checklist — it's a mandatory prerequisite under EU law, and yet most venues treat it as a flat quarterly visit instead of something sized to their own risk. Seven numbers to work it out, before an inspector does it for you.
Read articleThe grease trap under the pot-wash sink gets emptied
Read article9 in 10 major construction projects run over. Restaurant renovations average 34% over budget. It isn't carelessness — it's a named cognitive bias. Run your own numbers before you sign.
Read articleA €60 chair looks cheaper than a €190 one — until you divide it by the years it lasts. Run your furniture cost per seat per year and see why your chair choice also steers your table turnover.
Read articleWalk-in down mid-service? Plus the free tool that turns it into a print-ready opening and closing round straight away.
Read articleRestaurant VAT rate, VAT on alcohol, the registration threshold: 7 numbers that decide how much of every sale you actually keep. Includes a calculator for your own revenue.
Read articleOpening your own restaurant? Follow the complete step-by-step plan: from concept and business plan to permits, staffing and opening day — with budgets and timing.
Read articleThe dish you invented, the website you built, the renovation you did yourself: you rate them higher — not because they're better, but because you made them. The IKEA effect, explained, and what it's costing you.
Read articleYour supplier, your insurance, your POS system, your opening hours: all decided on day one and never reopened since. Status quo bias explains why — and what it quietly costs you.
Read articleLoss aversion explains why you never raise menu prices, never charge the no-show fee, and over-order 'just in case': a loss weighs psychologically heavier than an equal gain. 7 decisions, plus a calculator.
Read articleWhy a menu item nobody orders, a location that loses money, or an employee who isn't working out stays in place — and a calculator that shows what holding on to sunk money is actually costing you.
Read articleWhoever names the first number in a negotiation shapes everything that follows. Seven negotiations every independent restaurant runs, and a calculator that shows what that costs you.
Read articleYour restaurant feels worth more than it is — and that's costing you a sale. Seven biases that inflate your asking price, plus a calculator that checks your own numbers against reality.
Read articleBuying an existing restaurant? In 7 steps, learn how to review the numbers, set a fair price and avoid hidden risks. Includes a quick valuation estimator.
Read articleReady for a second restaurant? Build your skills matrix free: who can do what, and what falls over when they call in sick.
Read articleFrom legally required to situational: a practical, three-tier way to build a restaurant insurance package that protects you without overpaying.
Read articleRestaurant business plan in 9 building blocks: financial plan, break-even and startup capital from €150,000, plus the mistakes that sink new owners.
Read articleBuild an annual budget you actually use daily: from revenue forecast and food cost to labour ratio and a buffer for setbacks. With concrete hospitality percentages.
Read articleHow to calculate restaurant ROI and payback in 4 steps: a worked example, the hidden costs owners forget and how to prioritise investments.
Read articleMaster your restaurant cash flow with proven strategies. From the January slump to supplier terms — the complete hospitality finance guide.
Read articleCocoa +310%, coffee more than doubled, olive oil +52% in a single year. Your menu hasn't kept pace. 7 numbers, plus a calculator that works out how much YOUR dish actually loses — and when it's time to reprice.
Read articleLearn when and how to negotiate with suppliers in hospitality. Plus the free tool: enter who delivers when and print your week.
Read articleMost partners split 50/50 because negotiating with a friend feels awkward. Work out what capital, sweat equity and risk are actually worth — and see in points and money where that split runs off track.
Read articleClose for the off-season, or stay open with fewer covers than you'd like? Seven numbers behind what an off-season week really earns, what closing costs once, and which choice wins this year.
Read articlePlaying music in your restaurant feels like one licence. It's two separate fees, in every EU country — and most owners have only ever heard of one. Seven numbers that make the difference.
Read articleFrom 2027 you must let guests fill their own container; from 2030 single-use is banned on-site. 7 numbers behind the EU's new packaging law, plus the free calculator.
Read articleA contractor prices the build. Almost nobody prices the other half: the contingency, the revenue lost while you're closed, and the reopening ramp afterwards. Plus the free calculator.
Read articleA rent figure feels okay or it doesn't, but a feeling isn't an answer. Seven numbers — from occupancy cost to indexation — that decide whether the rent you sign today is still affordable in nine years.
Read articleEvery restaurant sends linen to a laundry service or washes it in-house — almost none has ever run the comparison. 7 numbers, a real break-even calculator, and the stain tax nobody budgets for.
Read articleEvery restaurant breaks plates, glasses and forks — almost none prices it. 7 numbers behind tableware breakage, the two hidden multipliers, and a free calculator.
Read articleYour food cost is 31%. Good or bad? Without a band you cannot tell. Compare 9 restaurant benchmarks against the range for your segment and your country — and see what every gap costs you per year.
Read article“90% of restaurants fail in year one” has no source — the real number is closer to 17–26%. Here's what the research actually found kills restaurants, and a self-check against the 5 real warning signs.
Read articleUse break-even analysis as a daily operational tool — not a one-time financial exercise. With UK figures and practical formulas.
Read articleRevPASH (revenue per available seat hour): the formula, benchmarks by restaurant type and 5 levers to lift it, with worked examples. 2026 guide.
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