Feasibility Analysis
Understand your break-even point, plan realistic sales targets, and evaluate investment viability through a financial feasibility analysis.
(Click the button below to watch)
The Bistodio Approach
- Analyze using your own menu
No generic averages — because every restaurant has different real costs. - Clearly categorize expenses
Rent, labor, equipment, marketing, taxes. - Calculate daily sales targets
How many dishes must you sell to reach the break-even point? - Extend into marketing planning
Design effective upsell and cross-sell strategies. - Control unnecessary expenses
Identify where costs can be reduced to improve profitability.
- Evaluate investment viability
If the numbers don’t work but you still want to proceed, determine what must be adjusted for the business to survive.
Note: All examples shown use hypothetical data for demonstration purposes only.
What Is a Feasibility Study?
A Feasibility Study is a business analysis that evaluates
“How likely is your restaurant to succeed?”
It focuses on identifying the break-even point, planning sales targets, and assessing whether the investment is financially worthwhile.
You don’t need advanced accounting or finance knowledge to conduct a feasibility study.
As long as you understand what needs to be calculated, you can plan your business with confidence.
Why Restaurants Should Do a Feasibility Analysis Now
In today’s challenging business environment, knowing in advance:
– how many dishes you need to sell per day
– how many staff you should hire
– how to plan for expenses such as electricity, equipment, marketing, and taxes
allows you to plan more effectively and significantly reduce the risk of losses.
Key Insights Restaurants Shouldn’t Ignore
- Design your restaurant to match the location and demand
- Hidden costs such as signage tax, design fees, and accounting systems must always be included
- Strong sales do not guarantee profit if costs are not properly controlled
Conclusion
A Feasibility Study isn’t only for new businesses.
It’s a powerful tool for existing restaurants to review performance, reassess direction, and plan for the future, ensuring sustainable growth and long-term success.
Start with a cost calculation template that helps you analyze costs, run feasibility studies, and build standard recipes and SOPs—all in one system.
Formula for Retrieving the Selling Price
For Thai Version
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,8,false),0)*F17:F71)
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,13,false)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,18,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,23,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,28,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'Index สารบัญเมนู'!B:AH,33,FALSE)*F17:F71,0))
For English Version
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,8,false),0)*F17:F71)
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,13,false)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,18,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,23,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,28,FALSE)*F17:F71,0))
=SUMPRODUCT(IFERROR(VLOOKUP(C17:C71,'List Index'!B:AH,33,FALSE)*F17:F71,0))
