Operations02/15/2026
Common Mistakes
80% of closures trace back to these errors
Underestimating costs
Forgetting: Social Insurance, spoilage, depreciation, monthly marketing, delivery app fees, VAT on lease. Actual costs typically run 20-30% above projections.
Overestimating revenue
Don't use your best day as the average. Month 1 only reaches 40-60% of capacity. Project based on weekdays, not weekends.
Overpaying for rent
Prime location but rent exceeds 20% of revenue = guaranteed loss. "High foot traffic" does not equal "customers walking in."
Insufficient cash reserves
You need at least 3-6 months of operating costs in reserve. Many businesses close at month 3-4 because they ran out of cash, not customers.
Not tracking financials
Not knowing actual food cost, no monthly P&L, not measuring customer acquisition cost. "Gut feeling" is not a substitute for data.
No SOPs from the start
No standardized processes = inconsistent quality = lost customers. Write SOPs for everything: preparation, service, opening/closing.
No defined target customer
Trying to serve everyone = serving no one well. Define clearly: who, age range, income level, reason for visiting.
Neglecting online marketing
In today's digital age, 70%+ of customers find businesses through Google Maps, TikTok, or Facebook. No online presence = you don't exist.
Skipping concept validation
Opening based on "intuition" without real-world testing. You should: sell online/popup for 1-2 months, survey 50+ people, research competitors.
Unclear partnership agreements
Capital contributions, profit sharing, and decision-making authority must be documented from day one. Many businesses collapse because partners disagree.
Owner wearing too many hats
Cooking, serving, marketing, and accounting simultaneously → burnout in 3-6 months. Prioritize hiring or outsourcing tasks outside your strengths.
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