| Food Ingredients |
Variable |
Use 12.0% of first-year revenue; each bowl sold adds fruit, bases, and toppings. |
Treating spoilage as fixed instead of tying waste control to sales volume. |
| Beverage Ingredients |
Variable |
Use 4.0% of first-year revenue; drinks rise with order count and sales mix. |
Using one blended food margin and hiding beverage-specific usage. |
| Credit Card Processing Fees |
Variable |
Use 2.5% of first-year revenue; card fees scale directly with paid transactions. |
Forgetting that higher weekend sales also raise payment fees. |
| Disposable Supplies |
Variable |
Use 1.5% of first-year revenue; bowls, cups, lids, napkins, and utensils move with orders. |
Ignoring cups and lids when estimating contribution margin. |
| Restaurant Rent |
Fixed |
Include $10,000 per month before calculating the sales needed to cover overhead. |
Spreading rent per bowl too early instead of testing monthly coverage first. |
| Utilities |
Fixed |
Use the source model amount of $2,000 per month within the planning range. |
Spreading usage evenly across slow and busy days without checking actual demand. |
| Repairs & Maintenance |
Semi-variable |
Start with $600 per month, then expect more wear as service volume rises. |
Keeping repairs flat when equipment runs harder on peak days. |
| Staff wages |
Semi-fixed |
Model payroll in staffing steps because full-time equivalent counts rise by year. |
Counting all labor as fully variable when schedules change in blocks. |