Muto Wines — Venue Financial Model
Shed by Muto
Restaurant cellar door & wine bar — 6-partner structure — revenue & partner income model
Venue
Max capacity50
205075100150

Tristan's advice: keep under 50 — compliance cliff above 50.

Turns per Day
Monday0×
Closed0.51.01.52.5
Tuesday0×
Closed0.51.01.52.5
Wednesday1.0×
00.51.01.52.5
Thursday1.25×
00.51.01.52.5
Friday1.75×
01.02.02.53.0
Saturday2.0×
01.02.02.53.0
Sunday1.25×
00.51.01.52.5
Wine — Venue Sale Price
Glass price$12
$8$12$16$20$22
2nd glass65%
20%45%65%80%90%
3rd glass35%
10%25%40%55%70%
Bottle takeaway$25
$18$25$32$38$45
Bottle conversion25%
5%15%25%35%50%
Wine Cost (CoGS)

Cost of wine supplied to the venue per glass and per bottle.

Transfer / glass$4.00
Cost$3$6$9Retail
Transfer / bottle$16.00
Cost$8$16$20Retail
Food
Avg food spend/patron$18
$0$9$18$26$35

Mains $20, snacks/starters from $8. Default $18 = realistic mixed spend.

Food CoGS28%
15%25%32%38%45%
Fixed Costs
Weekly rent$742
$400$1k$1.5k$2k$3k

Uncle Joe's: $742/wk ex-GST ≈ $38,600 pa.

Utilities$200
$100$500$1k$1.5k
Insurance & ops$150
$100$300$600$1k
Marketing$200
$0$200$400$600$800
Wages
Staff on shift2
1234
Hourly rate$34
$25$34$45$60
Mon hrs0
0481012
Tue hrs0
0481012
Wed hrs6
0481012
Thu hrs7
0481012
Fri hrs8
0481214
Sat hrs9
0481214
Sun hrs7
0481012
Volume
Pour size150 ml
100130150175200ml
Wastage3%
1%4%7%10%12%
6 Partners — Equity & Roles

Work = wages + hours. Muto = supply margin share. Equity must total 100%.

Total equity:100.0%
⚠ Capacity above 50 — review assumptions
Weekly patrons
—
unique visits
Wine revenue/wk
—
glass + bottle
Food revenue/wk
—
food sales
Total revenue/wk
—
all streams
Avg spend/head
—
wine + food
Bottles/week
—
takeaway
Annual net profit
—
venue, before tax
Net margin
—
% of gross

Revenue Mix — Wine vs Food

Wine
Food
Wine: — Food: —

Daily Revenue

DayTurnsPatronsWineFoodTotalAvg/Head

Weekly Costs

Wine CoGS (venue)
—
—
Food CoGS
—
—
Director wages
—
—
Rent
—
—
Utilities
—
power & supplies
Insurance & ops
—
licence, liability
Marketing
—
social, events
Total costs/wk
—
—
Net profit/wk
—
—

Profit Summary

Weekly gross
—
all revenue
Weekly costs
—
all in
Weekly net
—
before tax
Annual net profit
—
52 weeks

Break-Even

With wages
—
patrons/week
Owner-operated (no wages)
—
fixed costs only

Partner Income Breakdown

Wine Volume

Glasses/week
—
all pours
Litres/week
—
incl. wastage
Bottles/week
—
takeaway
Annual litres
—
52 weeks

Shed by Muto — Menu

Snacks
Fries$8
Olives$5
Oysters (2 pc)$8
Starters & Sharing
Charred flatbread, labne, za'atar$10
Tomato salad$10
Charcuterie board$18
Cheese plate$16
Roasted seasonal veg$12
Mains
Pizza (12")$15
Steak frites, café de Paris$20
Slow-cooked chicken$20
Fish of the day$20
Dessert
Burnt Basque cheesecake$8
The Logic
Couple:
Flatbread $10 + Pizza $15 + 2 glasses $24 = $49
Mains at $20 — still exceptional value. Steak frites at $20 is a talking point that drives word of mouth.