| Restaurant Lease |
Fixed |
Include $20,000 per month in overhead from Month 1 through Month 60. |
Spreading lease as a percent of sales instead of a hard monthly hurdle. |
| Payroll |
Semi-fixed |
Model first-year wages at about $53,750 per month, then step up as staffing rises. |
Treating labor as fully variable when managers, chefs, and core staff are scheduled before demand is proven. |
| Utilities |
Semi-variable |
Start with the $3,000 monthly base, then watch power and cooling as usage grows. |
Leaving utilities flat even when more gaming stations, kitchen load, or longer hours lift usage. |
| Maintenance & Repairs |
Semi-variable |
Use the $1,000 monthly base and add pressure when equipment use increases. |
Assuming repairs only happen when sales happen, rather than budgeting a recurring floor. |
| Cleaning Services |
Semi-fixed |
Include $1,400 per month, with step-ups when traffic or operating hours require more service. |
Modeling cleaning as a tiny variable expense instead of a scheduled operating need. |
| POS System & Software Subscriptions |
Fixed |
Include $400 per month in fixed overhead during the full operating period. |
Forgetting small subscriptions because they don’t look material one by one. |
| Food Ingredients |
Variable |
Apply 12.0% of revenue in the first year, improving to 11.0% by the fifth year. |
Using one flat gross margin and missing the ingredient percentage built into the model. |
| Credit Card Processing Fees |
Variable |
Apply 2.5% of revenue in the first year, declining to 2.1% by the fifth year. |
Leaving card fees out of contribution margin because the charge feels small per order. |