OPEN WITH THE NUMBERS ON YOUR SIDE
Site, lease, menu, equipment, finance and launch, worked through step by step with people who've done it. From $350 a month plus GST, with half of it back when you buy or rent your equipment through Whisk.
THE QUESTIONS EVERY NEW OWNER ASKS
Will the numbers work?
You have a sales figure in mind. Have you tested it against rent, wages and food costs?
How much cash do I really need?
Fitout, bond, rent, the slow first months, and your own living costs.
Is this the right site?
The lease, what's already there, and who else is nearby.
What equipment do I need?
One choice changes the others. The wrong oven can cost you for years.
Can I get finance?
With no trading history, most lenders say no or charge more.
How do I price the menu?
And will enough people come through the door?
FROM IDEA TO OPEN DOORS
Free call.
30 minutes on your idea, where you're at, and whether we're the right fit.
Your plan.
We send a proposal showing which stages you need and what each one delivers.
Check it stacks up.
The first stage tests your numbers and your site. If it doesn't work, you can stop there, and you'll have saved yourself from a bad lease.
Work through the stages.
Fortnightly calls, the deliverables for each stage, and help by phone and email in between.
SIX STAGES TO OPENING AND BEYOND
Is it viable?
Your numbers in a basic forecast, and a review of the site and lease.
What will it take?
Suppliers, staffing, detailed financials, your equipment list and a first quote.
Design and test.
Kitchen layout and fitout, product testing, a go to market plan, and the systems you'll run on.
Lock it in.
Final equipment and finance quotes, and your marketing pack and campaign with our partners.
Open.
Your soft opening, then your grand opening.
After opening.
Three months of launch support: weekly numbers against the plan, and adjusting the roster and menu as real trade comes in.
Stages, not months. Most owners take about six months to open. You can pause for up to two months if things stall with a landlord.
WILL YOUR MONEY LAST?
Most new venues take a few months to make a profit. If your money runs out before then, things get hard fast:
- You need loans you didn't plan for, often at a higher rate
- You're stretched thin, covering rent and wages out of your own pocket
- You make compromises on equipment, staff or the menu
- You rush the opening just to get money coming in
We give your money a plan. Getting it right means balancing three things: how long the project takes, what it costs, and finding ways to make your money work for you. We work through all three with you before you sign a lease.
$350 A MONTH, HALF OF IT BACK
$350 a month plus GST
Three month minimum, then month to month with 30 days' notice.
Fortnightly calls
Plus phone and email help. One site visit in Melbourne and Brisbane.
Half back as credit
On Whisk equipment you buy or rent, for 12 months after your last payment.
Pause for up to two months
If your site or lease stalls.
Three months of launch support
After you open, at the same $350.
Optional ongoing plan
After that, with a monthly numbers review.
Three months to opening
- Three months at $350
- $1,050
- Half back on your equipment
- −$525
- What it really costs you
- $525
Plus GST. You don't have to buy through Whisk. The credit is there if you do.
WE'VE SEEN IT FROM EVERY SIDE
We've run venues.
We know what a Saturday rush feels like, and what a quiet Tuesday costs.
We've seen the numbers.
At Silver Chef we saw hundreds of hospitality businesses from the finance side. We know what the ones that fail have in common.
Equipment and finance under one roof.
Through Whisk and Finco we can price your equipment and your finance in the same conversation.
This is for you if:
- you're opening your first cafe, bakery, bar or restaurant
- you have money to put in, or a realistic way to raise it
- you want to make the big decisions yourself, with someone checking the numbers
This isn't for you if:
- you're looking for a builder or project manager to run the fitout
- you're already operating and need help making it work
WE'VE BEEN ON BOTH SIDES OF THE COUNTER
We're Dallas and George. We've both run hospitality businesses, and we've seen hundreds more from the finance side, so we know what the ones that fail have in common. Through Whisk and Finco we also supply the equipment and finance, so we see what it really costs to open.
What happens on the free call?
We ask about your idea, where you're at and your timeline, and explain how the stages work. If we're not the right fit, we'll tell you.
Do I have to buy my equipment from Whisk?
No. We'll show you the costs of buying, renting and financing, including options outside Whisk and Finco. If you do buy or rent through us, half your fees come back as credit.
What if the numbers don't stack up?
Then we tell you, and you can stop after the first stage. Finding out before you sign a lease is the cheapest time to find out.
I've already found a site. Can I still start?
Yes. We'll start with a review of the site and lease before you sign.
What does the monthly fee cover?
Fortnightly calls, the work for each stage, and help by phone and email in between. In Melbourne and Brisbane it includes one site visit. Any more are extra.
Where do you work?
In person in Melbourne and Brisbane, and remotely everywhere else in Australia.
Can you help with branding and marketing?
We plan your launch in house and work with trusted partners for branding, photos and campaigns.
LET'S TALK ABOUT YOUR VENUE
Tell us a bit about your plans and we'll be in touch within two working days to book a time.