Why is a small menu smarter financially when opening?
Most new restaurant owners think a huge menu impresses customers, but that's a costly myth. Fewer dishes actually means fewer ingredients, less waste and tighte...
How many dishes should be on my first menu?
A 28-seat bistro owner recently asked me why her food costs hit 40% despite decent prices - turns out she was running 35 dishes with a two-person kitchen team....
How do I calculate if my opening menu is financially viable?
Nearly 60% of new restaurants close within their first three years, often due to poor menu pricing decisions. Most new restaurant owners calculate their food co...
What is a healthy food cost for a starting restaurant?
New restaurant owners consistently underestimate their food costs, burning through capital before they can establish themselves. A healthy food cost for startin...
How do I set menu prices at opening so I have a healthy margin right away?
Setting menu prices is like building a house – you need a solid foundation or everything crumbles. Many new restaurant owners guess their prices or only copy co...
How do I calculate the cost price of each dish on my first menu?
Your dish costs determine if you'll make money or watch it disappear with every order. Too many new restaurant owners guess at these numbers and end up losing c...
How do I choose suppliers when starting a new restaurant?
Picture this: your grand opening is in two weeks, but your main supplier just increased prices by 15% with no warning. This nightmare scenario hits new restaura...
How do I calculate the value of my opening inventory?
How much cash do you actually need tied up in ingredients before opening night? Most new restaurant owners wing this calculation, then wonder why their first mo...
How do I calculate the opening inventory I need?
Opening inventory is like packing for a two-week camping trip where you can't run to the store. Pack too little and you'll scramble for supplies. Pack too much...
How do I create my first shopping list based on my menu?
Most restaurant owners think creating a shopping list means simply writing down what they need. This approach leads to overbuying, waste, and inflated food cost...
What are the average food costs for a restaurant in the first month?
While established restaurants maintain steady food costs of 30-35%, new restaurants face dramatically different financial realities. You're building inventory f...
How do I calculate the labor costs of a casual worker in hospitality?
Here's what I wish someone had told me when I started my first restaurant: casual worker costs will shock you. Most hospitality owners calculate just the hourly...
What is the minimum wage in hospitality in the Netherlands in 2025?
Running a restaurant without knowing exact wage costs is like cooking without measuring ingredients - you're bound to mess up the recipe. The minimum wage in ho...
What are employer social contributions on wages in hospitality in the Netherlands?
Employer social contributions in hospitality amount to approximately 25-30% on top of gross wages. Picture hiring a chef at €2,500 gross monthly - you're actual...
How do I calculate labor costs for my opening including social contributions?
Labor costs typically consume 25-35% of restaurant revenue, yet 70% of new restaurant owners underestimate their true staffing expenses. Most entrepreneurs calc...
What are average staff costs in the first year of a restaurant?
By month three, most restaurant owners realize their labor costs have spiraled beyond anything they budgeted. Staff expenses typically eat up 35-45% of total re...
How do I calculate the minimum equity I need when opening?
Restaurant failures spike 23% higher for owners who underestimate their equity needs. Most entrepreneurs focus only on equipment costs, ignoring the cash cushio...
What is a subordinated loan and when is it relevant for a starter?
Picture this: you've got a killer restaurant concept but your savings account isn't quite there yet. A subordinated loan might be your bridge to funding - it's...
What is the SME Guarantee Loan (BMKB) and how does it work for hospitality?
Here's what most restaurant owners don't realize: the government will back 80% of your business loan through the BMKB scheme. Banks typically avoid hospitality...
What are the financing options for starting a restaurant in the Netherlands?
Restaurant failures spike 40% higher for entrepreneurs who underestimate their initial capital needs. Starting a restaurant costs between €150,000 and €400,000...
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