Hospitality is a wage-and-waste business before it is a food business
This is Ember & Oak Dining — Full-service dining with a bar programme, modelled on a 30% wage ratio ceiling and strong weekend covers. It was solved backwards from the target profit below, with Australia statutory tax, GST and payroll on-costs already applied.
14 staff$2.71M annual revenue7% net margin
The plan, solved backwards
Target net profit
$190,000
Revenue required
$1,560,000
Operating costs
$624,000
Payroll base
$812,000
Funding solved
$780,000
Net margin
7.0%
What your sector's numbers say
• Venues run tighter gross margins than retail, so rostering discipline is the single biggest lever on take-home profit.
• Weekly cash cycles matter more than annual ones — Auziplan shows your statements by week, not just by year.
• Fit-out and pre-opening spend must be funded before trading day one; the plan solves the funding gap for you.
Labour and COGS each swing hard — 30% wage ratio is the ceiling.
Food & Hospitality benchmarks applied
Sector gross margin
65%
Labour benchmark
30%
Occupancy of revenue
9%
Debtor days
2 days
Creditor days
30 days
Stock turns
26x per year
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