Restaurant Profit Loss Spreadsheet

The restaurant profit loss spreadsheet is a monthly (P and L).

What is a restaurant profit and loss spreadsheet?

A profit and loss statement (P and L) is a financial statement that summarizes the revenues, costs and expenses incurred during a specific period of time, usually monthly, fiscal quarter or year.

Why weekly numbers?

Let’s talk about food cost, it is recommended to do food inventory weekly opposed to monthly. By doing food inventory weekly, you will be able to pinpoint areas of opportunities (missing food) and you will be able to react or correct the loss before it becomes a bigger problem. The longer you wait (monthly) the more money you lose.

At a glance you will be able to find out where your money is going and how much you are gaining or losing.

How do the restaurant profit and loss spreadsheet work?

Colored shaded cells are protected: These cells contain formulas for various areas in this spreadsheet. By protecting these colored cells will elevate the chance of overwriting the formulas.

White, shaded cells is unprotected: for inputting information only. Overall you will know how much you are making versus how much money you are losing.

Basically, this is your restaurant report card. By analyzing the information you will be able to pinpoint the issues, then correcting the problems quickly.

What is prime cost?
Cost of sales (food & beverages) plus all payroll, including gross payroll of all management and hourly personnel and payroll taxes, benefits, worker’s compensation and so on.

Prime cost normally runs 60% to 65% of total sales in a full service restaurant and 55% to 60% of sales in a quick service restaurant. Monitoring you restaurants prime cost is vital to your survival.

The two biggest slices of the restaurant financial pie are food and labor cost, both should add up to 60% to 65% full service and 55% to 60% for fast food restaurants.