How to Use the RestaurantOwner.com Financial Planning Template

A key element of a restaurant’s Business Plan is the financials: how much revenue you think you might bring in, how much profit you expect to see, and how much you think it will cost to build out your restaurant. This course gives you the tools you need to think through and prepare your proposed restaurant’s financial plans using the Restaurantowner.com financial planning template.

How to Use the RestaurantOwner.com Financial Planning Template

About This Course

Category:

Financial

Recommended For:

Owner, General Manager, Accountant

Learning Time:

97 minutes 57 seconds

What You Will Learn

A key element of a restaurant’s Business Plan is the financials: how much revenue you think you might bring in, how much profit you expect to see, and how much you think it will cost to build out your restaurant.

For most entrepreneurs, preparing the financial statements for a prospective restaurant business is the most challenging part of the business plan.

This course gives you the tools you need to think through and prepare your proposed restaurant’s financial plans using the Restaurantowner.com financial planning template.

  • Finding and using the Financial Planning Template spreadsheet
  • Preparing your capital budget
  • Calculating your average check
  • Projecting weekly sales
  • Estimating operating costs and working capital needs
  • Incorporating seasonal variation into your sales and expense estimates
  • Determining investment outcomes such as payback period and return on investment
  • Stress-testing your financial projections
  • Comparing your estimates to restaurant industry rules of thumb

Instructor: Stephani Robson


Stephani Robson

Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more.

Stephani holds three degrees from Cornell University and is recognized as an expert in hospitality design psychology. Her academic research focuses on how restaurant design can influence patron behavior, attitudes and perceptions. Her work has been featured in media outlets worldwide, including the New York Times, the Washington Post, the Wall Street Journal, the BBC, the CBC, and on the NPR podcast Planet Money.

Stephani's specialty is consulting with multi-unit restaurant companies who want to increase profitability through effective design in the front and back of the house.

Section 1
Overview
  • 1.
    Course Introduction
    2:50
Section 2
Downloading and Setup
  • 2.
    How to Find and Use the Financial Planning Template
    4:45
  • 3.
    Setting Up Your Company Information
    11:57
  • 4.
    Downloading and Setup Quiz
    2:00
Section 3
Entering Your Sales and Expenses
  • 5.
    Estimating Your Capital Budget
    11:01
  • 6.
    Calculating Your Average Check
    5:23
  • 7.
    Estimating Your Sales
    7:03
  • 8.
    Projecting Your Hourly Labor Costs
    8:47
  • 9.
    Estimating Your Operating Expenses
    16:10
  • 10.
    Inputting Your Information Quiz
    1:00
Section 4
P&Ls and Looking to the Future
  • 11.
    Adjusting Your Estimates for Seasonality
    5:44
  • 12.
    Getting to the Profit and Loss Statement
    5:53
  • 13.
    Looking Ahead and Investment Outcomes
    6:57
  • 14.
    Playing “What If?” with the Template
    6:09
  • 15.
    P&Ls and Looking to the Future Quiz
    1:00
Section 5
Conclusion
  • 16.
    Moving Ahead
    2:18

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