Restaurant Financial Plan Kit Pro: Restaurant P&L Template & Financial Projections for Excel

Start with revenue by line (dine-in, bar, delivery, events), excluding sales tax. Subtract food cost and beverage cost, then labor (wages plus employer payroll taxes), delivery platform fees, rent, utilities and the rest of your operating costs to get EBITDA. Do it every month and compare it with your budget. The Restaurant P&L Template: Monthly Budget vs Actual comes set up that way, with one tab per month (actual, budget, variance and a traffic light) and an annual summary that adds up the 12 months. The Lender & Investor Summary carries the P&L on to depreciation, interest, income tax and net profit over 5 years.

Yes. A P&L (profit and loss statement, or income statement) is revenue minus costs over a period, and to run a restaurant a monthly spreadsheet is enough. What makes it useful is consistency: the same lines every month, revenue excluding sales tax, and a budget to compare against. For your tax return or year-end financial statements, work with your accountant: a management P&L doesn't replace them.

Revenue (excluding sales tax) minus food and beverage cost gives you gross profit. Gross profit minus labor and operating expenses gives you EBITDA. EBITDA minus depreciation and interest gives you profit before tax (EBT), and EBT minus income tax gives you net profit. Divide each line by revenue to get the percentages you compare month to month: food cost %, labor cost %, prime cost % and EBITDA margin. The templates do every one of these calculations as soon as you enter your numbers.

It's a rule of thumb, not a standard: roughly 30% of sales goes to food and beverage costs, 30% to labor and 30% to operating expenses, leaving about 10% as profit. It works as a quick sanity check, but the right numbers depend on your concept. The Restaurant Financial Ratios & KPI Dashboard measures your own food cost, labor cost and prime cost against an editable Benchmarks table: by default, food cost is fine up to 28% and an alert above 32%, labor up to 30% and above 35%, and prime cost (food + beverage + labor) up to 60% and above 65%. Those defaults are kit estimates for US full-service restaurants: change them to fit your concept.

It depends on the concept, the location and whether you own or lease the space, so be wary of any single number. As a planning reference, the kit's Benchmarks table treats an EBITDA margin of 15% or more as healthy and under 10% as an alert for a full-service restaurant; they are kit estimates you can edit, not an industry statistic. Net profit comes in lower than EBITDA once depreciation, interest and income tax are paid. The kit's example restaurant (60 seats, an average check of 22, 55 covers a day, 26 days a month) comes out at about 17.3% EBITDA.

Yes. The monthly P&L budget vs actual, the KPI dashboard and the cash flow forecast are especially useful for restaurants that are already trading. The financial projections and the Lender & Investor Summary are more for openings or expansions.

No. The templates are built for restaurant operators, not accountants. You enter your numbers (sales, costs, investments) and the formulas calculate everything else: ratios, charts and scenarios.

It gives you the structure lenders and investors usually ask for: an executive summary, 5-year projections, IRR, NPV, payback, solvency ratios with the DSCR, and the collateral you can offer. The example loan follows the shape of an SBA 7(a) loan (10 years, with an optional interest-only period). The DSCR is calculated on the full loan payment and checked against 1.25×, the usual lender target; the SBA floor depends on the transaction and the current SOP. SBA lenders usually expect an owner equity injection (often around 10% for start-ups): check the current SOP with your lender. Approval always depends on your project, your credit and the lender. It's a planning tool, not financial or tax advice: review the final numbers with your accountant before you apply.

They're consistent with each other: the same revenue and expense lines, the same ratios and the same base excluding sales tax in 9 of the 10 (the cash flow forecast includes the sales tax you collect because it's cash, and says so on its Instructions tab). Inside each workbook the formulas are chained (month, annual total, summary); between workbooks they aren't, so you can move or open each template on its own without breaking a reference.

One purchase covers one business, with all of its locations, which makes it a good fit for restaurant groups and multi-unit operators. If you are a consultant or an investor, you can use the templates with the projects you advise, but you can't hand them copies: each business buys its own.

Yes. Tax rates are editable cells, so you enter the UK figures once: 20% VAT on sales (eat-in and hot food; most cold takeaway food is zero-rated), the VAT you can reclaim on purchases and on your capex, and your corporation tax rate (19% to 25%) in the Lender & Investor Summary. The notes in the templates point out where the UK differs, such as VAT returns due 1 month and 7 days after the quarter and PAYE paid on the 22nd.

The price is $49 USD, a one-time payment. At checkout, Stripe can show the amount in your local currency (for example GBP, EUR, CAD or AUD) and converts it for you. The templates themselves have no currency symbol: you type amounts in your own currency.

No subscription: you pay once and get lifetime access to the online dashboard. When we add new templates or improvements, you get them at no extra cost — just download the files again.

Yes. A full 30-day guarantee. If you're not happy, we'll refund 100% with no questions asked.