Legal costs aren't a daily expense, but they are an important line item on your P&L. Many hospitality entrepreneurs aren't sure where to book legal fees and how this affects their numbers. Here's how to correctly process legal services and what it means for your profitability.
Where do legal costs belong on your P&L?
Legal costs are general business expenses, not directly tied to your daily operations. They belong under "General costs" or "Other business expenses" on your profit and loss statement.
? Example P&L breakdown:
- Revenue: €50,000
- Food cost: €15,000
- Personnel costs: €18,000
- General costs: €8,000 (including legal costs)
- Profit before tax: €9,000
Different types of legal costs
Not all legal costs are identical. The type can influence how you categorize it:
- Employment law advice: General business costs
- Contract negotiations: General business costs
- Legal proceedings: General business costs
- Preventive legal advice: General business costs
⚠️ Note:
Legal costs for purchasing your business (due diligence) aren't business expenses but part of your investment costs.
VAT on legal services
Lawyers and legal advisors charge 21% VAT on their services. As a business owner, you can typically reclaim this VAT, provided you're VAT-registered.
? Example calculation:
Legal invoice: €2,420 incl. VAT
- Net amount: €2,000
- VAT 21%: €420
- Costs on P&L: €2,000
- VAT refund from tax authority: €420
Actual cost to your business: €2,000
Impact on your profit margin
Legal costs are one-time but can be substantial. One of the most common blind spots in kitchen management is mixing these irregular expenses with operational costs. Don't include them in your structural profit margin, but do account for them in your liquidity planning.
- Small legal matters: €500 - €1,500
- Employment law procedures: €2,000 - €5,000
- Complex contract matters: €3,000 - €10,000+
⚠️ Note:
A legal procedure can take months. Budget not just for the lawyer, but also for your own time spent on it.
Setting aside a reserve for legal costs
It's wise to set aside a small amount each month for unexpected legal costs. This way, you prevent a single procedure from completely disrupting your cash flow.
? Example reserve:
Restaurant with €40,000 monthly revenue
- Monthly reserve: €150
- Available annually: €1,800
- After 3 years: €5,400 buffer
Enough for most legal matters without stress.
How to process legal costs? (step by step)
Book the costs under general business expenses
Don't place legal costs with food, personnel, or rent, but under 'General costs' or 'Other business expenses' on your P&L. This gives an accurate picture of your operational costs.
Process the VAT correctly
Lawyers charge 21% VAT. Book the net amount as costs and claim the VAT back from the tax authority. This way you only pay the actual legal costs.
Set aside a reserve for future costs
Put aside €100-200 each month for unexpected legal costs. This way you have a buffer and don't have to tap into your cash flow immediately when legal procedures arise.
✨ Pro tip
Review your legal expense reserves every 6 months and adjust based on your restaurant's growth. A €50k revenue restaurant needs roughly €200 monthly reserves compared to €100 for smaller operations.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Calculate it yourself?
Our free food cost calculator does it in seconds.
Was this article helpful?
Frequently asked questions
Can I deduct legal costs from my taxes?
What if the legal costs end up being higher than expected?
Should I include legal costs in my break-even calculation?
Can I spread legal costs over multiple months?
Are there alternatives to expensive legal costs?
How do I handle legal costs for franchise disputes?
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
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
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.
More in this category
Related questions
Explore more topics
Calculate your break-even point in seconds
Food cost is just one part of the story. KitchenNmbrs also helps you structure labor costs and other expenses for a complete break-even overview. Start free.
Start free trial →