Investment Calculator | The Irish Pub Concept

This calculator will enable you to estimate how much it might cost to develop your pub, and how much income you might earn from it. It is also a useful tool for understanding how the various cost and revenue components work in a pub or restaurant business.

If you need any additional help, please email us at info@irishpubconcept.com.

Pub Size & Configuration Hide

Total Space Available
Sq Ft
Back Of House Areas
Sq Ft

To include any of the following on the main floor:
Kitchen, storage, walk-in refrigeration, office, washrooms and back bar
Total Non-Revenue Space
2,700 sq ft
Total Revenue-Producing Space
4,400 sq ft
Percentage Of Revenue-Producing Space
61.97 %

Construction & Development Cost Hide

Base-Build
The per square foot cost will be between $25 and $75 depending on the extent of the renovation. The cost is for items such as mechanical, plumbing, electrical, non-structural walls, flooring, ceiling and base-coat painting. It includes anything that needs to be done before the design/build installation commences.

/ Sq Ft
Bar/Kitchen Equipment
All bar and kitchen equipment, including refrigerated walk-ins, beer dispense system, any beverage control systems, smallwares, plateware, glassware, flatware. If you are looking at a property that does not have an existing commercial kitchen, the cost will also include installation of a hood, ducting and suitable HVAC. When building a new kitchen, you should allow for between $150,000 and $200,000. If you are taking on an existing kitchen, simply assess what pieces of equipment you might need to change or replace.
Design/Build
The per square foot cost will be between $100 and $175 depending on the extent of the renovation. The cost includes all millwork, shopfront, decorative lighting, bric a brac, shipping and installation. Generally, it will not include any flooring, ceramic tile, ceiling or base-coat painting.

/ Sq Ft
POS/AV/CCTV
Includes point-of-sale system, TV's, sound system, closed circuit security cameras and any other operational systems. Estimate how much you might spend in each of these categories.
Other Expenses
Pre-opening payroll, inventory, marketing, legal, architect, permits, project management, uniforms, menus, plateware, flatware, kitchen smallwares, glassware and any other items you may need to purchase. Estimate what you might have to spend in these categories.
Bar/Liquor License
Depending on your state or province, the licensing requirements will significantly differ as will the types of license on offer. In some instances, you may just have fees associated with the application. In other instances, you may need to pay anywhere from $50,000 to $400,000 for your license. Please check with your state or province on these requirements.

Project Funding Hide

Total Project Cost
$ 1,250,000
Loan Term
Number of months over which loan is to be repaid (10 years = 120 months).
Total Equity Available
What unrestricted money you have available to put into the project or what money has been made available to you by others at no cost.

$
Loan Interest Rate
Total Borrowing Required
$ 375,000
Annual RePayment
What the repayment of interest and principal would be in the first year of operation.

$ 0

Operational Revenues And Expenses Hide

Rent Per Square Foot
The amount per square foot that you pay to the landlord, including any property taxes.

/ Sq Ft
Labor Cost
Depending on a number of different factors, this number, including management salaries, may range between 22% and 32% of your total revenues including management salaries and payroll taxes.
Cam Per Square Foot
The per square foot amount that your landlord charges for landscape maintenance, snow clearance, garbage removal, etc. This is Common Area Maintenance.

/ Sq Ft
Food Cost
Typically, food cost will be between 28% and 35% of total food revenues.
Revenue Yield Per Square Foot
The $ amount that you expect to yield from every square foot of useable front of house space. Typically but not always, pubs operate in a range from $300 per square foot to anywhere up to $1,000 per square foot, although they can go lower and higher depending on the size, configuration and layout of the property. We strongly recommend a conservative estimate is chosen.

/ Sq Ft
Beverage Cost
Typically, beverage cost will be between 22% and 27% of total beverage revenues.
Food & Beverage Ratios
Typically, pubs will operate in the range from 40% food/ 60% beverage to 60% food/ 40% beverage. Choosing a 50%/50% ratio would not be a bad place to start from for the purposes of this exercise.
Variable Cost
Variable costs include everything that is not food, beverage, labor and occupancy costs. Utilities, marketing, entertainment, legal fees, accounting fees, printing, operating consumables (replacement of glassware, plateware, flatware), uniforms, maintenance etc. You should allow between 6% and 12% for these items.

Summary Hide

Total Project Cost
$ 0
Total Food Revenues
$ 0
Total Equity
$ 0
Total Bev Revenues
$ 0
Total Borrowing
$ 0
Total Annual Revenues
$ 0

	Annual Cost	Cost as a percentage of annual revenue
Total Occupancy Cost Total Rent, Common Area Maintenance Charges and Property Taxes.	$ 0	0 %
Total Labor Cost	$ 0	0 %
Total Food Cost	$ 0	0 %
Total Beverage Cost	$ 0	0 %
Total Variable Cost	$ 0	0 %

Estimated EBITDA
Earnings Before Interest, Taxes, Debt Repayment and Amortization - this is your estimated income from the operation of your business without deductions for debt or income taxes. It is not your net profit.

$ 0 %
Estimated Pre-Tax Profit
This is the income from the operation of your business after all debt has been repaid but before any income taxes. Consult your accountant or regional tax authority for corporate tax rates.

$ 0 %

Resources

Owner Insights

Here at our pub we have a wide range of demographics. As a restaurant we experience everything from families with children, teenagers, couples of all ages, groups of friends of all ages, and elderly.

Irish Pub Operator | MINNESOTAView Owner Insights

Pub Facts

Most restaurant businesses have a food to beverage ratio of 75% to 25%. In Irish Pubs the ratio is usually closer to 50%/50%, making them significantly more profitable as a result of lower labor and product costs.