Beyond rent, food and wages, the costs that most often squeeze restaurant margins are waste, equipment repairs, card and delivery app fees, breakages, licences and staff turnover. Knowing them up front helps you price your menu properly and keep cash in hand for surprises.
Costs that add up quietly
- Food waste. Spoilage, over-portioning, and dishes that don't sell take a real bite out of your food cost.
- Repairs and maintenance. Fridges, extraction and ovens work hard and break down at the worst times.
- Transaction and platform fees. Card fees and delivery app commissions come off every sale.
- Breakages and small wares. Glasses, plates and cutlery need replacing all year.
- Licences and compliance. Liquor licence renewals, health certificates and pest control.
- Staff turnover. Recruiting and training new staff costs time and money.
How to keep them in check
Review your food cost every month and cost every dish on your menu, including garnish and packaging. Service key equipment before peak season, and set aside a small amount every week for repairs so a breakdown doesn't become a crisis.
When surprises hit
Even well-run restaurants have months when costs outrun takings. A GoTyme Business Advance can cover repairs, replacements, or stock top-ups, with unsecured funding of up to R5 million, subject to assessment. You pay one fixed fee agreed up front, with no interest and flexible payments linked to your turnover, meaning you pay less on quieter days.
See how a GoTyme Business Advance helps you plan ahead for the costs you cannot always see coming.