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Restaurant Monthly Profit And Loss Statement Excel
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A cafe’s profit and loss statement makes it easy for owners to track their sales, expenses and profits. If there is enough space to fill in weekly data for five weeks, it is convenient to record the P&L for one month. With your actual sales compared to your budget and last year, it’s easy to see if your business is growing as expected.
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Free Profit And Loss Template
But what about profit and loss? What is included in the profit and loss for the restaurant? How to analyze profit and loss for a restaurant?
Whether you’re preparing financial projections for a restaurant business plan or just want to understand your restaurant’s financial situation, this article will tell you what you need to know about the income statement. Come on!
The Profit and Loss (P&L), also known as the “income statement,” is one of the 3 financial statements that a company must prepare and update on a regular basis. 3 financial statements:
Income and loss is undoubtedly the most important of all financial statements because it shows the company’s income and expenses over a period of time (a month, a quarter, or a year).
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That’s why we use the P&L to assess a company’s ability to make a profit and, more generally, its financial health. For example, we can increase a restaurant’s profits by increasing revenue or reducing costs.
A restaurant P&L, like any other business, includes all revenues and expenses for a given period. To construct a P&L, we first add up all revenues (gross revenues) and subtract all expenses (COGS, labor costs, rent, etc.) for net income.
This section will include all of your restaurant’s sales. Therefore, you need to include all of the client’s billing payments and any other income you may have earned during that period.
We recommend breaking down sales into different categories to gain more visibility into your restaurant’s top revenue streams. For example, you can segment sales by product (food and beverages). If you’re running a single restaurant, you can differentiate between dining and sales.
What Is A Restaurant Profit And Loss Statement?
The total of variable costs you incur to prepare the food and beverages you serve to customers. For restaurants, this includes food, beverages (bottles, beer, soda, etc.) from restaurant suppliers.
COGS also includes variable costs such as card payment fees (the 2-3% charged by Visa, Mastercard, Amex, etc.) when your customers pay by card.
This includes all of your restaurant staff’s expenses: wages, taxes and benefits (social security), as well as any bonuses. Labor costs can be differentiated between different groups (eg, servers, kitchen, management).
Operating expenses for a restaurant include all the expenses you incur to run your restaurant’s day-to-day operations. This includes marketing, rent, lease expenses, accounting, insurance, waste removal, etc. can access
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There is no right or wrong structure here: choose the presentation that makes the most sense to analyze your restaurant’s financial health. Examples include: operations (waste removal, janitorial services, etc.), marketing, rent (mortgage and utility bills), and others (insurance, accounting, etc.).
Non-operating expenses are expenses that are not part of your daily business. Non-operating expenses for a restaurant primarily include: depreciation and amortization expense, debt interest expense, and corporate taxes.
A restaurant’s P&L statement can take many forms. For example, your accountant can prepare a simplified statement of your income and loss to submit to the IRS as part of your annual tax return obligations.
In addition to filing the mandatory annual tax return for any business, you should prepare and update a more detailed income and loss statement for your restaurant to assess the financial health and profitability of your business.
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The most important financial metrics and ratios to understand when analyzing your restaurant’s profit and loss (see the full list here):
Also known as EBIT (earnings before interest and taxes), operating income is the sum of all variable, labor, operating expenses, depreciation, and amortization expenses.
It is the sum of all sales minus non-operating expenses. OK, your restaurant is profitable. Instead, if it’s negative (your restaurant) it’s called a net loss
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