While many restaurateurs pitch their dreams with passion and stories, banks and investors care about one thing: cold, hard numbers. They don't want to hear about your grandmother's secret recipe or your vision for the neighborhood. Show them you control your costs, and you'll get their attention.
Why numbers carry more weight than words
Banks don't finance dreams—they finance proven business models. You can talk all day about your amazing concept, but they want proof you understand margins. An owner who rattles off their food cost percentage and break-even point without hesitation? That's someone they trust with money.
💡 Example:
Restaurant with €500,000 annual revenue:
- Food cost: 30% = €150,000
- Labor costs: 35% = €175,000
- Rent + utilities: 15% = €75,000
- Other costs: 10% = €50,000
Profit before tax: €50,000 (10%)
The five numbers that unlock funding
Skip the fluff and focus on what every financier needs to see:
- Food cost percentage: Your ingredient spend as a percentage of sales
- Average check: Revenue per guest, calculated monthly
- Cover count: Daily, weekly, and monthly guest traffic
- Break-even point: Exact revenue needed to cover all costs
- Seasonal variations: How your numbers shift throughout the year
Food cost proves you're not bleeding money
Your food cost percentage tells a story about control. Banks see a tight 28-32% and think "this person watches every euro." They see 45% and think "amateur." From years of working in professional kitchens, I've watched too many operators guess at their costs—and banks can smell that uncertainty instantly.
💡 Example calculation:
Popular pasta on your menu:
- Selling price: €18.50 incl. VAT = €16.97 excl. VAT
- Ingredient costs: €5.10
- Food cost: (€5.10 ÷ €16.97) × 100 = 30.1%
This lands right in the sweet spot of 28-35% for restaurants.
⚠️ Note:
Always work with prices excluding VAT. Bankers think this way, and using the wrong figures makes you look like you don't understand basic business math.
Break-even math that gets respect
Nothing impresses a banker like knowing your exact break-even point. It shows you've done the homework and set achievable targets.
Formula: Fixed costs ÷ (Average check excl. VAT - Variable costs per guest)
💡 Example break-even:
- Fixed costs per month: €25,000 (rent, staff, insurance)
- Average check: €32.00 incl. VAT = €29.36 excl. VAT
- Variable costs per guest: €12.00 (food + beverage purchases)
- Margin per guest: €29.36 - €12.00 = €17.36
Break-even: €25,000 ÷ €17.36 = 1,441 guests per month
Seasonal swings show you plan ahead
Smart operators know their business rhythms. Banks love entrepreneurs who prepare for the January slump instead of panicking about it.
- January-February: expect 20-30% revenue drops
- Summer performance: varies wildly by location and concept
- December boost: holiday parties typically drive 15-25% increases
Digital tracking signals modern management
Banks notice when you pull up real-time data instead of scribbled napkin notes. Professional tracking tools like food cost calculators demonstrate you're running a business, not a hobby.
⚠️ Note:
Never walk in with ballpark estimates. Bankers can spot unprepared operators immediately. Know your numbers cold and practice delivering them confidently.
Setting up for success
Build a clean, visual presentation of your key metrics. Charts and tables work better than paragraphs of text. Bankers want to scan your numbers and see health at a glance—make it easy for them.
How do you prepare financial figures? (step by step)
Gather your key figures
Write down your average monthly revenue, number of covers and average check from the last 12 months. These figures form the basis of every conversation with financiers.
Calculate your food cost and break-even
Work out what your most popular dishes actually cost and determine at what revenue you break even. This shows control over your cost structure.
Create a clear presentation
Put your figures in a simple table or chart. Show seasonal trends and explain how you deal with fluctuations. Bankers appreciate preparation.
✨ Pro tip
Present 18 months of detailed cost breakdowns by category—this timeline shows both stability and recent trends that banks need for risk assessment. Practice explaining any unusual spikes or dips before they ask.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
What numbers do banks always ask for?
Annual revenue, monthly revenue, number of covers, average check and your cost structure breakdown. They'll also want your exact break-even point and how you calculated it.
Do I need food costs for every single menu item?
Focus on your top 8-10 sellers—these drive most of your revenue anyway. Having precise costs for your biggest movers shows you understand what matters most to your bottom line.
How should I present seasonal fluctuations?
Be upfront about slow periods but show your preparation strategy. Explain cost adjustments for January-February and how you build cash reserves during peak months. Banks respect operators who plan for cycles.
What if my profit margins look thin?
Honesty beats spin every time. Acknowledge tight margins but present your specific improvement plan with timelines and targets. Banks prefer realistic operators over overly optimistic dreamers.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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