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Weekly Financial Projection

1. Revenue Estimation

Review previous week's sales data

Analyze trends and seasonality

Estimate expected foot traffic and customer counts

Consider special events or promotions planned for the week

Adjust estimates based on any known factors (e.g., weather, holidays)

2. Cost of Goods Sold (COGS)

Review inventory levels and stock on hand

Forecast food and beverage purchases for the week

Calculate COGS based on menu items and expected sales

Factor in any spoilage or waste estimates

3. Labor Costs

Review employee schedules for the week

Estimate hours for front-of-house and back-of-house staff

Calculate labor costs based on hourly wages and overtime

Consider any anticipated changes in staffing (e.g., new hires, terminations)

4. Operating Expenses

List fixed costs (e.g., rent, utilities, insurance)

Estimate variable costs (e.g., marketing, supplies, maintenance)

Include any anticipated additional expenses (e.g., repairs, equipment purchases)

5. Profit and Loss Projection

Compile total estimated revenue

Subtract estimated COGS to determine gross profit

Deduct total operating expenses to calculate net profit

Analyze the projected profit margin percentage

6. Cash Flow Forecast

Review beginning cash balance for the week

Add projected cash inflows (sales, loans, etc.)

Subtract projected cash outflows (expenses, repayments, etc.)

Determine ending cash balance for the week

7. Review and Adjustments

Compare projections with historical data for accuracy

Make adjustments based on feedback from management or staff

Document any assumptions made during the projection process

Prepare for potential variances and establish a plan to address them

8. Reporting and Communication

Prepare a summary report of the financial projections

Share projections with key stakeholders (e.g., management, investors)

Schedule a meeting to discuss projections and gather feedback

Set up a follow-up plan to review actual performance against projections

This checklist serves as a comprehensive guide for restaurant organizations to effectively project their financials on a weekly basis.

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