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November 2026 editionESDEENPTRSS

Restaurante Lleno, The taste of success and growth
Starting out

Illustrative case: opening with $131,700 without running out of cash

An illustrative case with composite figures: a $131,700 opening, four months of cash, and a $13,235 break-even point. What went right and what was missing.

By Jordi Eserski Published on October 28, 2026 5 min read

Restaurant table with dishes to share
Foto: Pexels
In this article
  1. The idea
  2. The real budget
  3. The break-even point
  4. The first four months
  5. What was done right
  6. What was missing
  7. What I would do differently
  8. How to calculate your case
  9. Frequently asked questions

Note: this is an illustrative case with composite figures. It does not describe a real client and is not an investment recommendation. Use it to understand the method, not to copy the budget.

The idea

An independent 60-seat restaurant in a mid-size city in Latin America. A local cuisine concept, a $25 average ticket, lunch and dinner service, and no delivery at the start.

The restaurant owner had $100,000 available. The first budget said the opening would cost $87,000. “That was enough.” The problem was that it did not include the money to operate while the restaurant reached its break-even point.

The real budget

Item Amount
Build-out and remodeling $40,000
Equipment $30,000
Deposits $5,000
Licenses and permits $3,000
Opening inventory $6,000
Opening marketing $3,000
Initial investment $87,000
Contingencies (10%) $8,700
Working capital (4 months × $9,000) $36,000
Cash needed $131,700

The difference between $87,000 and $131,700 was not a luxury: it was the difference between opening and surviving the first months.

The break-even point

With fixed costs of $9,000 a month and a variable cost of 32%, the contribution margin was 68%.

9,000 ÷ 0.68 = $13,235 a month

With a $25 ticket and 30 days:

13,235 ÷ 25 ÷ 30 = 17.6 covers a day

That was the floor. Not the goal, the floor.

The first four months

The restaurant did not reach break-even in the first month. The ramp was:

Month Sales vs. break-even Cash
Month 1 $8,000 −5,235 32,440
Month 2 $11,000 −2,235 30,920
Month 3 $14,000 +765 31,440
Month 4 $17,000 +3,765 34,000

With four months of cash, the restaurant covered the ramp and reached break-even in month 3. If it had set aside only two months, it would have had to inject money or cut back before sales stabilized.

What was done right

  1. Separating investment from working capital. The restaurant owner did not confuse “opening” with “operating”.
  2. Setting aside contingencies. The build-out cost $4,500 more than budgeted; the cushion absorbed it.
  3. Negotiating the rent. A month of grace and a step-up in the second year were secured.
  4. Opening with controlled inventory. Nothing extra was bought to “fill the walk-in”.
  5. Measuring break-even from month 1. Pricing and shift decisions were made with numbers.

What was missing

  • Six months of cash, not four. The ramp was slower in the second half of month 1.
  • A marketing plan with a realistic budget. The $3,000 fell short for the first six weeks.
  • A cushion for hiring. The team grew sooner than expected and fixed costs went up.

What I would do differently

  1. Set aside six months of fixed costs, not four.
  2. Do not spend the entire build-out budget before having a 20% contingency.
  3. Open with a shorter menu and grow later.
  4. Track sales by day and by shift from the first week.
  5. Set a spending limit for the first 90 days.

How to calculate your case

The opening budget calculator helps you add up investment, contingencies, and working capital. Then use the break-even point to find out how much you need to sell to sustain it.

Frequently asked questions

How many months of cash should I set aside?

It depends on the concept and the city. For an independent opening, 3–6 months of fixed costs is a starting point; if the build-out or the permit is delayed, more.

Does the budget include the owner’s salary?

If the owner works in the operation, yes. If not, include the cost of the person who performs that role. Working capital must cover the real operation.

Is this case real?

No. It is an illustrative case with composite figures to explain the method. We do not use client data without permission.

Can I open with less?

Yes, with a smaller format, less build-out, or an existing space. What is not advisable is opening without working capital and with the investment budget maxed out.

One number, one decision

One usable idea for your restaurant: costs, sales, team or operations. No filler, no promise of endless growth.

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