Excel (.xlsx) · 6 KB · Free
Monthly P&L Worksheet
Rooms and F&B judged separately, all the way down to gross operating profit — with working formulas.
What’s inside
- Rooms and F&B revenue, cost of sales, payroll and expenses, side by side
- Departmental profit and F&B cost-of-sales % calculated automatically
- Undistributed costs and gross operating profit, with the margin
- Pre-filled with a realistic example — overwrite the yellow cells with your own numbers
- Legend cells in yellow throughout, so it is obvious what to edit and what to leave alone
Why this exists
Revenue lives in a booking sheet, costs live in a stack of receipts, and the two have never been in the same document, department by department. A month can look like a record month on the booking sheet and still be a poor one once payroll and expenses actually get subtracted — and without this worksheet, most small properties never find that out until much later, if at all. By the time a bank balance finally reflects it, the month that actually caused it is long past fixing.
In MangoHost, this statement builds itself every month from the bookings, stock ledger and payroll already in the system — no re-typing receipts, and F&B cost of sales comes from what actually left the stockroom rather than what was purchased.
Questions, answered
- I don't have a restaurant — do I still need the F&B column?
- No. Leave the F&B column at zero, or delete it, and the Rooms column and the Total column will read the same. The worksheet is built for a property with both, but a rooms-only property loses nothing by ignoring the second column.
- Where does 'cost of sales' actually come from for F&B?
- What was actually served that month, not what you bought — the two are different the moment you buy in bulk. If you don't track stock movements yet, a reasonable estimate is your food and beverage purchases for the month, adjusted for any large one-off stock-up that will last beyond it.
- Is this a replacement for what my accountant does?
- No — this is an operating P&L for your own decisions during the month, not the statutory bookkeeping your accountant files. The two use the same underlying numbers but serve different purposes; keep both.
- Why does undistributed costs sit below the departments rather than inside them?
- Because admin salaries, utilities, marketing and insurance serve the whole property rather than one department, and splitting them by guesswork would make the departmental profit lines less honest, not more precise. Keeping them separate is what lets rooms and F&B be judged on what they actually control.