{"product_id":"dim-sum-restaurant-running-expenses","title":"How Much Does It Cost To Run A Dim Sum Restaurant Each Month?","description":"\u003cdiv class=\"container_new_design\"\u003e\n\u003cdiv class=\"text-section text-1_new_design\"\u003e\n\u003cdiv class=\"line_top\"\u003e\u003c\/div\u003e\n\u003ch2\u003eDim Sum Restaurant Running Costs\u003c\/h2\u003e\n\u003cp\u003eRunning a Dim Sum Restaurant in 2026 requires careful management of high fixed and variable costs Based on initial projections, expect total monthly running costs to range from \u003cstrong\u003e$55,000 to $65,000\u003c\/strong\u003e in the first year This range includes $11,700 in fixed overhead (like rent and utilities) and approximately $29,200 for payroll The model shows the business hitting break-even by March 2026, just three months after launch, assuming average daily covers reach 1110 per week\n\n\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"image-section image-1_new_design\" id=\"main_article_image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\n\u003ch2\u003e\n\u003cspan style=\"color: #6067F2;\"\u003e7 Operational Expenses to Run \u003c\/span\u003eDim Sum Restaurant\u003c\/h2\u003e\u003cbr\u003e\n\u003ctable id=\"dwnld_tbl_id\"\u003e\n\u003ctr\u003e\n\u003cth\u003e#\u003c\/th\u003e\n\u003cth\u003eOperating Expense\u003c\/th\u003e\n\u003cth\u003eExpense Category\u003c\/th\u003e\n\u003cth\u003eDescription\u003c\/th\u003e\n\u003cth\u003eMin Monthly Amount\u003c\/th\u003e\n\u003cth\u003eMax Monthly Amount\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e1\u003c\/td\u003e\n\u003ctd\u003eFacility Rent\u003c\/td\u003e\n\u003ctd\u003eFixed Cost\u003c\/td\u003e\n\u003ctd\u003eThe fixed monthly rent expense is $7,500, requiring you to confirm lease terms.\u003c\/td\u003e\n\u003ctd\u003e$7,500\u003c\/td\u003e\n\u003ctd\u003e$7,500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e2\u003c\/td\u003e\n\u003ctd\u003eStaff Wages\u003c\/td\u003e\n\u003ctd\u003eLabor\u003c\/td\u003e\n\u003ctd\u003ePayroll for 80 FTEs totals approximately $29,167 per month in 2026.\u003c\/td\u003e\n\u003ctd\u003e$29,167\u003c\/td\u003e\n\u003ctd\u003e$29,167\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e3\u003c\/td\u003e\n\u003ctd\u003eInventory Costs\u003c\/td\u003e\n\u003ctd\u003eVariable Cost (COGS)\u003c\/td\u003e\n\u003ctd\u003eFood and Beverage Costs of Goods Sold (COGS) are projected to start at 100% of sales in 2026.\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e4\u003c\/td\u003e\n\u003ctd\u003eUtilities \u0026amp; Energy\u003c\/td\u003e\n\u003ctd\u003eFixed Cost\u003c\/td\u003e\n\u003ctd\u003eMonthly utilities are fixed at $1,500, covering electricity, gas, and water for the kitchen.\u003c\/td\u003e\n\u003ctd\u003e$1,500\u003c\/td\u003e\n\u003ctd\u003e$1,500\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e5\u003c\/td\u003e\n\u003ctd\u003eMarketing \u0026amp; Promotions\u003c\/td\u003e\n\u003ctd\u003eVariable Cost\u003c\/td\u003e\n\u003ctd\u003eMarketing and promotions are a variable cost starting at 30% of revenue to drive initial covers.\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e6\u003c\/td\u003e\n\u003ctd\u003eDelivery Fees \u0026amp; Packaging\u003c\/td\u003e\n\u003ctd\u003eVariable Cost\u003c\/td\u003e\n\u003ctd\u003eOnline platform fees (15% of revenue) and packaging supplies (25% of revenue) are tied to delivery sales.\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003ctd\u003e$0\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e7\u003c\/td\u003e\n\u003ctd\u003eFixed Overhead\u003c\/td\u003e\n\u003ctd\u003eFixed Cost\u003c\/td\u003e\n\u003ctd\u003eOther fixed overhead totals $2,700 monthly, including insurance, property tax, and cleaning services.\u003c\/td\u003e\n\u003ctd\u003e$2,700\u003c\/td\u003e\n\u003ctd\u003e$2,700\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003eTotal\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003eAll Operating Expenses\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003e$40,867\u003c\/b\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cb\u003e$40,867\u003c\/b\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdiv class=\"dwnld_btn_div\"\u003e\u003cbutton id=\"dwnld_btn_id\" class=\"dwnld_btn_clss\"\u003eDownload Table in XLSX\u003c\/button\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e \u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eWhat is the total minimum monthly running budget required for the first six months?\n\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe minimum required operating budget to cover fixed costs and initial staffing for the first six months before significant revenue hits is \u003cstrong\u003e$245,202\u003c\/strong\u003e; understanding this pre-revenue burn rate is critical when planning your runway, especially if you're mapping out initial capital needs, like those detailed in \u003ca href=\"\/blogs\/startup-costs\/dim-sum-restaurant\"\u003eHow Much Does It Cost To Open, Start, Launch Your Dim Sum Restaurant?\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eMonthly Fixed Commitment\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eFixed overhead totals \u003cstrong\u003e$11,700\u003c\/strong\u003e monthly.\u003c\/li\u003e\n\u003cli\u003eStaffing requires \u003cstrong\u003e$29,167\u003c\/strong\u003e minimum per month.\u003c\/li\u003e\n\u003cli\u003eThe total monthly cash burn before sales is \u003cstrong\u003e$40,867\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eThis figure excludes inventory and marketing spend.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eSix-Month Runway Need\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eSix months of operation costs \u003cstrong\u003e$245,202\u003c\/strong\u003e total.\u003c\/li\u003e\n\u003cli\u003eThis covers \u003cstrong\u003e$11,700\u003c\/strong\u003e in overhead and staffing.\u003c\/li\u003e\n\u003cli\u003eYou need this capital ready to deploy, defintely.\u003c\/li\u003e\n\u003cli\u003eThis runway assumes zero revenue for 180 days.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eWhich two expense categories will consume the largest share of gross revenue?\n\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eThe two largest expense categories for the Dim Sum Restaurant will be Food \u0026amp; Beverage Cost of Goods Sold (COGS) and Payroll, based on current operational assumptions. If the COGS assumption holds at \u003cstrong\u003e100% of revenue\u003c\/strong\u003e, that category consumes every dollar earned before accounting for the \u003cstrong\u003e80 full-time employees (FTEs)\u003c\/strong\u003e. Have You Considered The Best Location To Open Your Dim Sum Restaurant? This 100% COGS figure suggests you are operating with zero gross margin, which means payroll and overhead must be covered by something else, or the input data needs immediate review.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCOGS Takes 100 Percent\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eF\u0026amp;B COGS is currently projected to consume \u003cstrong\u003e100% of gross revenue\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eThis means your gross profit margin is effectively \u003cstrong\u003e0%\u003c\/strong\u003e before labor costs hit.\u003c\/li\u003e\n\u003cli\u003eIf this number is accurate, the business cannot defintely sustain \u003cstrong\u003e80 FTEs\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eYou must verify ingredient costs against menu pricing immediately to find margin.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eLabor Costs at Scale\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eStaffing \u003cstrong\u003e80 FTEs\u003c\/strong\u003e represents a massive fixed operating expense.\u003c\/li\u003e\n\u003cli\u003eIf average loaded cost per FTE is $5,000 monthly, payroll alone is \u003cstrong\u003e$400,000\/month\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eThis high fixed cost demands substantial daily sales volume just to cover labor.\u003c\/li\u003e\n\u003cli\u003eThe primary lever here is optimizing scheduling efficiency to reduce necessary FTE count.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eHow many months of cash buffer are needed to cover operating expenses before break-even?\n\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eYou must secure enough working capital to cover the \u003cstrong\u003e$59,000+ monthly burn rate\u003c\/strong\u003e for every month between now and your projected break-even date of \u003cstrong\u003eMarch 2026\u003c\/strong\u003e. This runway calculation dictates your immediate financing target.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCalculating Required Runway Cash\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eThe baseline monthly operating deficit is \u003cstrong\u003e$59,000\u003c\/strong\u003e or more.\u003c\/li\u003e\n\u003cli\u003eThe target break-even month is \u003cstrong\u003eMarch 2026\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eCalculate total required buffer: Monthly Burn Rate times Runway Months.\u003c\/li\u003e\n\u003cli\u003eThis cash must be in the bank before operational expenses deplete reserves.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eManaging the Cash Gap\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eIf you estimate 18 months until March 2026, you need over \u003cstrong\u003e$1.06 million\u003c\/strong\u003e in liquid assets.\u003c\/li\u003e\n\u003cli\u003eEvery week you delay revenue generation adds to this required capital stack.\u003c\/li\u003e\n\u003cli\u003eYou should also map out initial setup costs, which you can explore in \u003ca href=\"\/blogs\/startup-costs\/dim-sum-restaurant\"\u003eHow Much Does It Cost To Open, Start, Launch Your Dim Sum Restaurant?\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eIf onboarding kitchen staff takes 14+ days, churn risk rises defintely.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eIf average covers are 20% below forecast, what costs can be immediately reduced?\n\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eWhen covers fall \u003cstrong\u003e20%\u003c\/strong\u003e short of plan, your immediate action must be cutting variable expenses that scale with traffic, such as marketing and packaging, since fixed costs like the \u003cstrong\u003e$7,500\u003c\/strong\u003e rent payment are unavoidable for the Dim Sum Restaurant. Understanding volume drivers is key; read \u003ca href=\"\/blogs\/kpi-metrics\/dim-sum-restaurant\"\u003eWhat Is The Most Critical Metric To Measure The Success Of Dim Sum Restaurant?\u003c\/a\u003e to see why covers matter so much.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eTarget Variable Spending\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eMarketing spend at \u003cstrong\u003e30%\u003c\/strong\u003e of revenue should drop immediately.\u003c\/li\u003e\n\u003cli\u003ePackaging costs, at \u003cstrong\u003e25%\u003c\/strong\u003e of revenue, are also direct transaction costs.\u003c\/li\u003e\n\u003cli\u003eIf you sell 20% less, you should spend 20% less on these inputs, defintely.\u003c\/li\u003e\n\u003cli\u003eHold off on any new customer acquisition spending until volume recovers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eFixed Cost Trap\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eThe \u003cstrong\u003e$7,500\u003c\/strong\u003e monthly rent is a fixed obligation you must cover.\u003c\/li\u003e\n\u003cli\u003eFixed costs do not shrink when volume drops; they just consume a larger share of revenue.\u003c\/li\u003e\n\u003cli\u003eLabor scheduling needs immediate review to match staffing to the lower cover count.\u003c\/li\u003e\n\u003cli\u003eFocus on increasing average spend per cover (AOV) to offset the volume gap.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e \u003cdiv class=\"card_smpl\"\u003e\n\n\u003cdiv class=\"double_border\"\u003e\n\n\u003cdiv class=\"card_smpl_header\"\u003e\n\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-plus-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\n\n\u003ch3\u003eKey Takeaways\u003c\/h3\u003e\n\n\u003c\/div\u003e\n\n\u003cul class=\"lst_crct_blog\"\u003e\n\n\u003cli\u003eThe total minimum monthly running budget required for the Dim Sum restaurant is projected to range between $55,000 and $65,000 in the initial operating period.\u003c\/li\u003e\n\n\u003cli\u003ePayroll is the most significant expense, consuming approximately $29,200 monthly to cover the staffing requirement of 80 Full-Time Equivalents (FTEs).\u003c\/li\u003e\n\n\u003cli\u003eFixed overhead costs are substantial, totaling $11,700 per month, primarily driven by $7,500 in facility rent and $1,500 in essential utilities.\u003c\/li\u003e\n\n\u003cli\u003eRapid profitability depends on quickly surpassing the forecast of 1110 weekly covers to mitigate the risk associated with Cost of Goods Sold starting at 100% of sales.\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 1\n: \u003cspan style=\"color: #126CFF;\"\u003eFacility Rent\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eFacility Rent Baseline\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eYour facility rent is a fixed commitment of \u003cstrong\u003e$7,500 per month\u003c\/strong\u003e, which immediately impacts your break-even point. You must review the lease agreement now to lock down the exact duration and understand any annual rent escalation clauses that will increase this fixed cost over time.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eInputs Needed for Rent\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis \u003cstrong\u003e$7,500\u003c\/strong\u003e covers the physical space for your all-day artisanal Dim Sum concept. To budget accurately, you need the signed lease document detailing the term length and the scheduled yearly percentage increase. This number sits alongside other fixed overhead like utilities ($1,500) and general overhead ($2,700).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eManaging Lease Risk\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eRent is hard to cut once signed, but negotiation matters before signing. Look for tenant improvement allowances or rent abatement periods in the first few months. Defintely avoid signing a lease longer than your initial 5-year projection unless the escalation is capped below 3% annually.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eEscalation Impact\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eConfirming the lease escalation is crucial because a \u003cstrong\u003e3% annual bump\u003c\/strong\u003e on $7,500 means your rent rises by $270 in year two, eating into contribution margin before you even serve the first customer that month. This fixed cost must be covered regardless of your 1110 weekly covers target.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 2\n: \u003cspan style=\"color: #126CFF;\"\u003eStaff Wages\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003e2026 Payroll Snapshot\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003ePayroll for \u003cstrong\u003e80 FTEs\u003c\/strong\u003e in 2026 is budgeted at \u003cstrong\u003e$29,167 per month\u003c\/strong\u003e. This covers all operational staff, including the General Manager and Head Chef salaries, representing a major fixed operating commitment.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eStaff Cost Drivers\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis \u003cstrong\u003e$29,167 monthly\u003c\/strong\u003e payroll estimate is based on \u003cstrong\u003e80 FTEs\u003c\/strong\u003e operating in 2026. It explicitly includes the \u003cstrong\u003e$70,000 annual\u003c\/strong\u003e salary for the General Manager and the \u003cstrong\u003e$65,000 annual\u003c\/strong\u003e for the Head Chef. You need finalized headcount plans and benefit\/tax load percentages to defintely refine this number.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eHeadcount: \u003cstrong\u003e80 FTEs\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eGM Salary: \u003cstrong\u003e$70k\u003c\/strong\u003e annually.\u003c\/li\u003e\n\u003cli\u003eChef Salary: \u003cstrong\u003e$65k\u003c\/strong\u003e annually.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eWage Management Tactics\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince wages are largely fixed, managing this cost means controlling hiring velocity and scheduling efficiency. Avoid overstaffing during slow periods, especially lunch dips, to protect margins. Remember, high turnover forces you to re-incur hiring costs.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eTie staffing to projected \u003cstrong\u003e1110 weekly covers\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eAudit overtime usage monthly.\u003c\/li\u003e\n\u003cli\u003eUse salaried roles strategically.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eFixed Cost Impact\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eAt \u003cstrong\u003e$29,167 monthly\u003c\/strong\u003e, staff wages are your largest predictable fixed expense outside of rent ($7,500). This number dictates your minimum required daily revenue just to cover personnel before food costs (100% of sales in 2026) or utilities hit.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 3\n: \u003cspan style=\"color: #126CFF;\"\u003eInventory Costs\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eInventory Cost Reality\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eStarting Food and Beverage Costs of Goods Sold (COGS) at \u003cstrong\u003e100% of sales in 2026\u003c\/strong\u003e means you have zero gross margin to cover overhead initially. You must aggressively cut this ratio down to \u003cstrong\u003e80% by 2030\u003c\/strong\u003e just to build a viable profitability structure.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eDefining Ingredient Spend\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eFood and Beverage COGS covers all raw ingredients used to create the artisanal Dim Sum and drinks you sell. Estimating this requires tracking ingredient purchase costs against menu pricing and accounting for spoilage or waste. Starting at \u003cstrong\u003e100%\u003c\/strong\u003e means your initial revenue exactly equals your ingredient cost; there’s no margin left for payroll or rent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCutting Initial COGS\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eYou defintely cannot start at 100% COGS and survive the initial months; this is an immediate operational crisis. Focus on optimizing ingredient sourcing and minimizing waste right away. Negotiate better bulk pricing for core items like specialty teas or dumpling wrappers.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eLock in \u003cstrong\u003efixed-price vendor contracts\u003c\/strong\u003e immediately.\u003c\/li\u003e\n\u003cli\u003eStandardize recipes for \u003cstrong\u003ezero cost variance\u003c\/strong\u003e.\u003c\/li\u003e\n\u003cli\u003eImplement strict \u003cstrong\u003einventory tracking\u003c\/strong\u003e protocols.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eThe Margin Gap\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eWith fixed costs around \u003cstrong\u003e$39,367 monthly\u003c\/strong\u003e (Rent, Wages, Overhead), hitting 100% COGS means you need 100% of sales just to buy the food. You need immediate, aggressive sales targets just to cover ingredients before contributing one cent toward your payroll or facility rent.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 4\n: \u003cspan style=\"color: #126CFF;\"\u003eUtilities \u0026amp; Energy\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eFixed Utility Baseline\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eYour fixed utility cost for the kitchen is set at \u003cstrong\u003e$1,500 monthly\u003c\/strong\u003e. This covers essential power, gas, and water needed to support all-day, high-volume Dim Sum production. This is a non-negotiable baseline expense before accounting for sales volume.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eInputs for Utility Budget\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis \u003cstrong\u003e$1,500\u003c\/strong\u003e utility line item is a critical fixed cost for your restaurant build-out. It bundles electricity for lighting and refrigeration, gas for steaming and cooking, and water usage. It sits alongside your \u003cstrong\u003e$7,500\u003c\/strong\u003e rent and \u003cstrong\u003e$2,700\u003c\/strong\u003e overhead, forming the minimum monthly operating base.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCovers electricity, gas, and water.\u003c\/li\u003e\n\u003cli\u003eEssential for high-volume cooking.\u003c\/li\u003e\n\u003cli\u003eFixed budget component.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eManaging Energy Draw\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eWhile this cost is fixed, operational efficiency matters greatly for actual usage. Since you run an all-day service, monitor peak usage times closely. Investigate Energy Star rated equipment upfront to control long-term consumption trends. Avoid leaving high-draw appliances running unnecessarily during slow periods.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eMonitor peak energy spikes.\u003c\/li\u003e\n\u003cli\u003eUse Energy Star equipment.\u003c\/li\u003e\n\u003cli\u003eEnsure gas lines are efficient.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eReality Check on Estimates\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eHonestly, $1,500 is a reasonable starting point for a full commercial kitchen, but it’s defintely low if you plan on heavy overnight prep. Compare this figure against quotes from utility providers specific to your zip code to ensure accuracy before signing the lease.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 5\n: \u003cspan style=\"color: #126CFF;\"\u003eMarketing \u0026amp; Promotions\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eMarketing Spend Target\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eMarketing spend is budgeted at \u003cstrong\u003e30% of revenue\u003c\/strong\u003e initially in 2026 to secure the target of \u003cstrong\u003e1110 weekly covers\u003c\/strong\u003e. This high variable cost reflects the effort needed to introduce an all-day artisanal Dim Sum concept to the market.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCost Inputs\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis \u003cstrong\u003e30% variable cost\u003c\/strong\u003e covers customer acquisition needed to hit \u003cstrong\u003e1110 weekly covers\u003c\/strong\u003e. You must monitor Cost Per Acquisition (CPA) against the Average Check Value (ACV). If you estimate $50 revenue per cover, marketing budget is $15 per cover ($50  0.30).\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eTrack marketing spend against covers, not just gross sales.\u003c\/li\u003e\n\u003cli\u003eThis cost is separate from delivery fees (15% of delivery revenue).\u003c\/li\u003e\n\u003cli\u003eIt must generate volume to offset high fixed costs like $7,500 rent.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eManaging High Acquisition Cost\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eTo manage this high initial allocation, focus heavily on driving repeat visits from early adopters. Since you aim for 1110 covers, optimize for local engagement over broad digital reach. You need quality traffic fast.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003ePrioritize low-cost local influencer outreach.\u003c\/li\u003e\n\u003cli\u003eTest tiered loyalty programs immediately.\u003c\/li\u003e\n\u003cli\u003eEnsure the initial guest experience drives organic word-of-mouth.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eVolume Dependency\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eIf you fail to reach \u003cstrong\u003e1110 weekly covers\u003c\/strong\u003e, the \u003cstrong\u003e30% marketing rate\u003c\/strong\u003e immediately strains profitability, especially with high COGS at 100% in 2026. You must defintely tie every marketing dollar to a measurable cover acquisition.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 6\n: \u003cspan style=\"color: #126CFF;\"\u003eDelivery Fees \u0026amp; Packaging\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eDelivery Cost Drag\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eDelivery and takeout sales carry a substantial \u003cstrong\u003e40% variable cost\u003c\/strong\u003e before even considering food COGS. This combines the \u003cstrong\u003e15% platform fee\u003c\/strong\u003e and \u003cstrong\u003e25% packaging expense\u003c\/strong\u003e, directly hitting the contribution margin of every off-premise order.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eVariable Delivery Load\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThese costs apply only when you sell off-premise, unlike rent or wages. Estimate this by tracking delivery sales volume against total revenue, applying the combined \u003cstrong\u003e40% rate\u003c\/strong\u003e to that subset. If 30% of your sales are delivery, this is 40% of 30% of total revenue.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003ePlatform fees cover marketplace access.\u003c\/li\u003e\n\u003cli\u003ePackaging covers containers and bags.\u003c\/li\u003e\n\u003cli\u003eTotal variable cost is \u003cstrong\u003e40%\u003c\/strong\u003e of delivery revenue.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCut Delivery Drag\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eTo improve margins, you must shift volume toward direct ordering or in-house pickup. Every order moved off the platform saves \u003cstrong\u003e15%\u003c\/strong\u003e instantly, plus you can optimize packaging spend. Defintely negotiate bulk rates for containers.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eIncentivize direct website orders.\u003c\/li\u003e\n\u003cli\u003eAudit packaging quality vs. cost.\u003c\/li\u003e\n\u003cli\u003eTarget platform fees below \u003cstrong\u003e15%\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eMargin Impact Check\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eSince food COGS is already high at \u003cstrong\u003e100%\u003c\/strong\u003e initially, adding \u003cstrong\u003e40%\u003c\/strong\u003e for delivery overhead means off-premise orders may operate near zero contribution margin until operational efficiencies improve. Focus growth on dine-in covers first.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch2\u003eRunning Cost 7\n: \u003cspan style=\"color: #126CFF;\"\u003eFixed Overhead\n\u003c\/span\u003e\n\u003c\/h2\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eOther Fixed Costs\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eYour baseline non-rent, non-payroll fixed costs total \u003cstrong\u003e$2,700\u003c\/strong\u003e monthly. This spend covers essential compliance and maintenance items separate from core operations. You must account for this spend before factoring in the major fixed costs like facility rent.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eCost Inputs\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis \u003cstrong\u003e$2,700\u003c\/strong\u003e overhead includes Property Tax at \u003cstrong\u003e$500\u003c\/strong\u003e, Business Insurance at \u003cstrong\u003e$300\u003c\/strong\u003e, and Cleaning Services at \u003cstrong\u003e$800\u003c\/strong\u003e. To finalize this, get current insurance quotes and confirm the annual tax assessment schedule. These costs hit every month regardless of customer volume.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eProperty Tax: $500\/month\u003c\/li\u003e\n\u003cli\u003eInsurance: $300\/month\u003c\/li\u003e\n\u003cli\u003eCleaning: $800\/month\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eManaging Overhead\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eOptimize these fixed expenses by shopping insurance annually; don't auto-renew. For cleaning, negotiate service frequency based on actual usage, not a blanket contract. Honestly, $800 for cleaning seems high for a restaurant defintely unless volume is massive.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eShop insurance quotes yearly\u003c\/li\u003e\n\u003cli\u003eTie cleaning to actual traffic\u003c\/li\u003e\n\u003cli\u003eReview tax assessment annually\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-20-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eBurn Rate Context\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cp\u003eCompare this \u003cstrong\u003e$2,700\u003c\/strong\u003e against your \u003cstrong\u003e$7,500\u003c\/strong\u003e rent and \u003cstrong\u003e$29,167\u003c\/strong\u003e payroll. These three categories form your unavoidable baseline burn rate before you sell a single plate of Dim Sum.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e","brand":"FinancialModelsLab","offers":[{"title":"Default Title","offer_id":49303694278899,"sku":"dim-sum-restaurant-running-expenses","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/6191\/2762\/files\/dim-sum-restaurant-running-expenses.webp?v=1782680976","url":"https:\/\/financialmodelslab.com\/products\/dim-sum-restaurant-running-expenses","provider":"Financial Models Lab","version":"1.0","type":"link"}