Documented Excel workbooks
Explore the financial model cases with verified descriptions of their inputs and outputs.
Full-Service Restaurant
Operates its own preparation facilities and a seated customer area, selling prepared meals and beverages. The operator controls preparation and guest service; seating is an actual capacity constraint in this format.
Explore workbook →Counter-Service Takeout Restaurant
Prepares or assembles prepared meals and beverages for pickup at a counter. Customers order and collect without full table service; the operating footprint and labor model center on preparation and handover.
Explore workbook →Delivery-Only Kitchen
Produces prepared meals and beverages in a physical kitchen for customer delivery rather than on-premise dining. The operator remains the food supplier; delivery may use its own team or a contracted carrier.
Explore workbook →Off-Site Catering Operation
Prepares and serves prepared meals and beverages at customer events. It operates a production base and dispatches staff and service equipment to booked venues.
Explore workbook →Client-Site Contract Cafeteria
Operates a physical cafeteria or kitchen at a client organization, providing prepared meals and beverages. The contract defines ownership of facilities, who buys meals and who bears food and staffing costs.
Explore workbook →Quick-Service Restaurant
Operates a standardized quick-service menu with customer ordering at a counter or kiosk and rapid handover. Dine-in and takeaway can share one production line; full table service is not assumed.
Explore workbook →Fast-Casual Restaurant
Customers order and pay at a counter or kiosk for made-to-order meals, then use the dining area or take their meals away. Assembly and handover replace full waiter-led table service.
Explore workbook →All-You-Can-Eat Buffet Restaurant
Charges a fixed admission or meal price per eligible guest for unlimited included food during a defined visit. Guests may return to the buffet repeatedly without creating additional food sales.
Explore workbook →Pay-by-Weight Self-Service Restaurant
Prepares ready-to-eat food for customers to select and weigh at checkout. The operator sells net food weight, with takeaway or a dining area according to the actual site.
Explore workbook →Fixed-Menu Session Restaurant
Offers a defined multi-course or tasting menu through scheduled sittings. Reservations allocate seats, while the kitchen delivers a coordinated course sequence.
Explore workbook →Food-Court Restaurant Concession
Operates a restaurant counter and preparation area inside a host food court, selling its own prepared meals. Customer circulation and some dining facilities are shared with other operators.
Explore workbook →Pop-Up Restaurant and Guest-Chef Residency
Runs a temporary dining concept or a guest-chef residency for specified dates at an equipped host venue or temporary restaurant site. The contract determines which party sells meals and bears operating obligations.
Explore workbook →Dinner-Show Restaurant
Sells scheduled dining and entertainment packages at an operated venue. The ticket includes a defined meal and performance; optional drinks or upgrades can be separately priced.
Explore workbook →Chef-at-Table Teppanyaki Restaurant
A chef prepares and presents the meal at an equipped dining table. Parties may share a table, and cooking, presentation and cleaning occupy a table cycle.
Explore workbook →Guest-Cooked Korean BBQ Restaurant
Guests cook supplied ingredients on tabletop grills while the operator portions ingredients, replenishes orders and maintains the dining equipment. The model focuses on Korean BBQ-style self-cooking.
Explore workbook →Conveyor-Belt Restaurant
Prepared dishes circulate on a conveyor for guests to select, with direct ordering where operated. The restaurant charges for consumed billable plates and separately priced items.
Explore workbook →Subscription Restaurant
Offers a recurring paid restaurant plan with explicitly defined included meals, visits or other dining entitlements. Non-included purchases remain separately priced.
Explore workbook →Seated Coffee Shop
Operates its own preparation facilities and a seated customer area, selling coffee and specialty beverages. The operator controls preparation and guest service; seating is an actual capacity constraint in this format.
Explore workbook →Takeaway Coffee Kiosk
Prepares or assembles coffee and specialty beverages for pickup at a counter. Customers order and collect without full table service; the operating footprint and labor model center on preparation and handover.
Explore workbook →Drive-Through Coffee Shop
Operates a vehicle-accessible food or beverage point selling coffee and specialty beverages. The format requires queue space, vehicle access and synchronized ordering, preparation and handover.
Explore workbook →Mobile Coffee Truck
Prepares and sells coffee and specialty beverages from an equipped mobile unit. The business serves approved pitches or events and carries its own compact production equipment.
Explore workbook →Event Coffee Bar
Prepares and serves coffee and specialty beverages at customer events. It operates a production base and dispatches staff and service equipment to booked venues.
Explore workbook →Employer-Paid Workplace Coffee Service
Supplies and physically replenishes coffee and specialty beverages at workplaces where the employer pays for the provision. It is not a consumer-paid retail outlet.
Explore workbook →Coworking Coffee Shop
Operates a coffee shop with explicitly paid workspace access through memberships and time-limited passes. Workspace users and ordinary cafe customers share defined seating and preparation capacity. Included drinks are fulfilled without a second retail sale.
Explore workbook →Subscription Coffee Shop
Sells recurring access to specified prepared coffee and beverage benefits at an operated coffee shop, alongside separately paid food or excluded drinks. This is an in-store beverage membership, not a shipped coffee-bean subscription.
Explore workbook →Bakery Cafe
Operates its own preparation facilities and a seated customer area, selling bread and baked goods. The operator controls preparation and guest service; seating is an actual capacity constraint in this format.
Explore workbook →Wholesale Production Bakery
Manufactures bread and baked goods using inputs it purchases and sells the finished goods to external customers. Production, inventory and customer shipments are separate steps.
Explore workbook →Private-Label Bakery
Manufactures physical bread and baked goods for another business brand or specification. In this configuration the manufacturer buys the main inputs and sells accepted finished batches; the customer owns the brand, not necessarily the materials.
Explore workbook →Delivery-Focused Bakery
Produces bread and baked goods in a physical kitchen for customer delivery rather than on-premise dining. The operator remains the food supplier; delivery may use its own team or a contracted carrier.
Explore workbook →Drive-Through Burger Restaurant
Operates a vehicle-accessible food or beverage point selling burgers and side dishes. The format requires queue space, vehicle access and synchronized ordering, preparation and handover.
Explore workbook →Full-Service Own-Venue Events
Provides event venue use and hospitality through an exclusive group booking at an operator or reserved physical venue. The operator commits a defined time block, staff and included services to one party.
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