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Level

The L0–L10 maturity ladder for your restaurant. Work through the current level’s checklist to advance.

Idea & Founder Readiness
First Outlet Launch
Stabilisation & Unit Economics
Process & Consistency
Profit Optimisation
Replication-Ready Brand
Multi-City Expansion
Leadership & Management
Enterprise Systems
International Expansion
MNC Brand & Asset Building

L2Stabilisation & Unit Economics

The outlet has enough operating history to know its real numbers — food cost %, commission drag, and whether it is actually making money.

Level progress17%

Finance

  • Know your food cost %

    Auto

    Food cost stays under 35% of gross revenue.

    46.7% — target: under 35.0%

    Tip

    The Menu tab shows margin per dish — sort by lowest margin there first. A couple of underpriced or over-portioned dishes often drag the whole average down by themselves.

  • Control platform commission drag

    Auto

    Platform commission stays under 25% of gross revenue.

    17.2% — target: under 25.0% ✓

    Tip

    Check the Platforms tab to see which platform is driving the number up — the Insights tab's leakage scan also flags it if any platform's actual commission is running above its own listed rate.

  • Turn net-margin positive

    Auto

    Net profit margin (after known costs) is positive.

    -78.9% — target: at least 0.0%

    Tip

    The Financials tab's revenue-to-net-profit waterfall shows exactly which cost is eating your margin — food, labour, or commission — so you know what to fix first instead of guessing.

  • Calculate your break-even point

    A monthly P&L and break-even point are calculated and reviewed, not just felt.

    Tip

    Log your fixed monthly costs (rent, salaries, minimum utilities) as expense entries on the Manual entry tab, then compare against the Financials tab's gross revenue to find the number you actually need to clear every month.

Procurement

  • Lock backup vendor pricing

    A vendor price list is locked with at least 2 backup suppliers per key ingredient.

    Tip

    Log at least 2 vendors per key ingredient on the Manual entry tab's ingredient purchase form — having their pricing on record makes it easy to compare and switch fast if one vendor's costs spike.

Kitchen

  • Start tracking kitchen waste

    A basic process for logging inventory waste (what and why) is in place, ahead of the L3 waste target.

    Tip

    Use the Manual entry tab's inventory waste log — even rough estimates now build the history you'll need to hit the stricter L3 waste target, and they feed the Inventory tab's reconciliation view.