The founder came to Grow Spark with a clear vision: open his own restaurant. He was preparing for the traditional restaurant model — a physical location, significant rent, interiors, kitchen equipment, staff, inventory and ongoing operating expenses.
The vision was exciting. But before he committed a significant portion of his capital, we asked a more important question:
What would the economics look like after the excitement of the opening day?
Because the investment would begin working against the business before the business had fully proven demand.
Rent would arrive.
Staff costs would arrive.
Utilities would arrive.
Inventory and operating costs would arrive.
The restaurant would need to generate enough contribution every month just to carry the weight of its fixed-cost structure.
So we slowed the decision down. And started with an audit.

