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Most F&B failures are cash-flow failures, not “food” failures. Funding is about matching:
1) Fit-out + equipment
2) Pre-opening costs (training, marketing, licences)
3) Working capital buffer (rent, payroll, inventory)
Practical rule: plan 3–6 months of fixed costs as buffer.
Grants often reimburse after delivery/implementation. Plan for:
These are designed to export cleanly as a PDF worksheet.
Members get deeper finance tools (dashboards, break-even, prime cost) inside Templates & Tools.