el pase.
1Your numbers 2Analysis 3Three immediate actions

Is your restaurant profitable?

Not sure where your margin is slipping away? Give us two minutes: you’ll see how your business is really doing and the three points where you can act now.

Your numbers never leave your computer. This is a simulator: the analysis runs in your own browser and we don’t store or use your data. We only receive data if you send us a request with your details.

Your numbers for one month

Example: replace with your data
Step 1 of 2 · 30 seconds

Monthly amounts excluding VAT. If you don’t have the exact figure, enter an honest estimate.

Step 1 · The essentials
€ / month
€ / month
Supplier invoices for food and drink this month
€ / month
Wages, social security and extras
€ / month
Step 2 · Fine-tune your analysisOptional. Anything left blank is estimated with typical industry values.
€ / cover
seats
services
Lunch and dinner = 2
days
€ / month
Electricity, gas, water
€ / month
Accountant, insurance, card terminal, delivery…

Indicative benchmark ranges for restaurants in Spain. They are no substitute for a review with your accountant.

Press “See my result” to view your analysis.
Menu engineering

Is your menu giving you all the profit it could?

Analyse your menu with the BCG matrix. Enter your dishes with their sales, costs and prices, and in five minutes you’ll know which dishes make you money, which cost you money and where to act.

Quick analysis of my menuFull analysis · €9.99

What it does

  1. Cross-checks sales and margin for every dish in one view.
  2. Sorts your menu into stars, puzzles, plowhorses and dogs.
  3. Measures how much each dish adds to total margin for the period.
  4. Spots high-cost dishes that eat into your margin.
  5. Checks your prices by category with Omnes’ principles.

Why use it

  1. Selling a lot is not earning a lot: a popular dish can leave little margin.
  2. Gut feeling misleads: the chef’s favourite dish is not always the one paying the bills.
  3. Supplier prices change and the menu falls behind without anyone noticing.
  4. Every dish takes up space on the menu, in the cold room and in kitchen time.
  5. Deciding with data avoids arguments and blind changes.

What you get

  1. More margin from the same sales, by adjusting price and portion.
  2. A shorter, more profitable menu with less waste.
  3. Better placement for the dishes you most want to sell.
  4. An aligned floor team: everyone knows what to recommend at each table.
  5. Simpler purchasing and less idle stock in the cold room.

Where do you start?

Two minutes for your restaurant, five for your menu.

Who we are and what we doRestaurant executives who analyse your business with no beating about the bush

We are restaurant executives: operations and food and beverage directors who have run dining rooms, bars, teams and accounts in luxury hotels and restaurant groups. We have turned what we do at every opening and every turnaround into fast, clear tools.

Because in an industry that is always in a hurry, finding out where your restaurant loses money shouldn’t take weeks of meetings. First we give you an answer in minutes. And when it’s needed, we come into your restaurant.

Read more
Document library

Need documents for your restaurant?

Templates and procedures tested on the restaurant floor and behind the bar, ready to adapt and use. Click any document to see a preview.

€75.78 · all 22 documents · save €20.79

Service

Operating SOPs

Control and costs

Marketing

How it works · C-06

Your restaurant’s P&L, without fighting Excel

  1. You enter the real figures each month.
  2. The P&L calculates itself, actual vs budget.
  3. It tells you how much you need to sell to avoid losing money, and what to fix.
  4. You see your whole year on one dashboard.

While you decide, here are a few mantras for your business and to better understand what makes a restaurant profitable.

F&B management

Decision centre

What a profitable restaurant measures and controls. Hover over or tap each item to see what it means.

Areas of responsibility

Performance formulas

People · Processes · Profitability

COSTCONTROL REVENUEGROWTH GUESTSATISFACTION PLATFORMFOR SUCCESS

Key success factors

Enjoy your business without the numbers and margins keeping you up at night.Lead · Optimise · Create value