| Rent & Utilities |
Fixed |
Use $5,000 monthly in the fixed overhead base from Month 1 through Month 60. |
Treating lease pressure like a sales-driven expense. |
| Food Ingredients |
Variable |
Apply 12.0% of first-year sales as food cost of goods sold, then update by year. |
Ignoring waste, portion control, and menu mix. |
| Beverage Ingredients |
Variable |
Apply 3.0% of first-year sales as beverage cost of goods sold, then update by year. |
Assuming all drink sales carry the same margin. |
| Delivery Platform Fees |
Variable |
Apply 2.0% of first-year sales only to the volume that uses delivery platforms. |
Applying delivery fees to dine-in volume. |
| Credit Card Processing |
Variable |
Apply 1.5% of sales inside contribution margin, not below the break-even line. |
Leaving card fees out of contribution margin. |
| General Manager and Head Chef |
Semi-fixed |
Use $130,000 annual combined payroll as core management coverage that does not flex with daily covers. |
Cutting leadership too late after sales miss plan. |
| Cooks, Servers, Baristas, Dishwashers |
Semi-variable |
Use $225,000 first-year annual payroll, then flex shifts as covers rise from weekdays to game nights. |
Scheduling peak game nights like weekdays. |
| Licenses & Permits |
Semi-fixed |
Use $150 monthly in overhead and track renewal timing as a required operating item. |
Treating renewal timing as optional. |