Doc Ref: CS-FIN-2026-Q2Status: Internal Review
Brunch · Weekend Projection
Saffron Lounge Brunch Operations
Sat & Sun · 11 AM – 4 PM · Forty Concepts Management
Weekly Net (Sat + Sun)
$0
10 service hours / week
Projected Monthly Net
$0
4.33 weeks
Monthly Operating Costs
$0
variable + lead
Projected Monthly Net Profit
$0
28.5% margin
Service
Weekend Brunch
DayWindowNet Sales$ / Hour
Saturday11 AM – 4 PM$3,500$700
Sunday11 AM – 4 PM$4,000$800
Weekly Total10 service hours$7,500$750
Mix
Projected Sales Mix
Food$25,980 80%
Bar (Mimosas / Bloody Marys / Wine)$6,495 20%
P&L
Projected Brunch P&L
Line ItemMonthlyAnnual
Net Sales$32,475$390,000
Food COGS (30% of food sales)−$7,794−$93,528
Liquor COGS (18% of bar sales)−$1,169−$14,028
Blended COGS (27.6%)−$8,963−$107,556
Gross Profit$23,512$282,144
Labor (26% of sales)−$8,444−$101,328
Card Processing (2.8%)−$909−$10,908
Supplies (2.0%)−$650−$7,800
Marketing (2.0%)−$650−$7,800
Utilities (1.5%)−$487−$5,844
Other Variable (1.0%)−$325−$3,900
Brunch Lead / Sous Chef−$2,800−$33,600
Net Operating Profit$9,247$110,964
Assumptions
Model Inputs
Sat sales
$3,500 · 11 AM – 4 PM
Sun sales
$4,000 · 11 AM – 4 PM
Food cost
30% of food sales
Liquor cost
18% of bar sales
Labor
26% of net sales (variable)
Brunch lead
$2,800 / month fixed