Ember & Rye Investor Presentation
Restaurant pitch deck that shows the weekly P&L before the concept photos
Ember & Rye is a 60 seat wood fired restaurant taking a lease on a suburban high street and raising $420,000 from six private investors. The deck runs on a weekly profit and loss because that is the unit a restaurant lives or dies on, and it puts the fit-out budget next to the return so nobody has to ask.
Every slide, in order
The whole deck as it renders, one slide after another. Read it the way the audience would.
The structure
What each slide is doing, so you can reuse the order even with different content.
- Slide 1cover
- A two tone cover that states the seats, the fire and the promise of a P&L that works.
- Slide 2intro
- The concept in one paragraph and three shapes: one fire, 18 dishes, 60 seats.
- Slide 3pillars
- The site in four columns: tenancy, lease, street and timing, each with three facts.
- Slide 4metrics
- The whole business in six lines: the weekly P&L at 70% occupancy.
- Slide 5metrics
- The same P&L stress tested: weekly EBITDA at three occupancy levels.
- Slide 6pricing
- The fit-out line sheet that totals exactly to the ask, so nobody has to reconcile it.
- Slide 7comparison
- Menu engineering on two dishes: the signature fills tables, the margherita out-earns it.
- Slide 8timeline
- Five dated milestones from lease signing to full opening on 26 February.
- Slide 9investment
- The two circles investors actually compare: money in, and the yield that comes back.
- Slide 10closing
- One next step: the investor tasting, because a restaurant pitch ends with food.
How to adapt this deck
A cafe shrinks the model to covers and average spend per daypart, and the two sittings logic becomes a morning peak story. A bar swaps food cost for pour cost near 20% and adds a licensing line to the timeline. A food truck cuts the site slides entirely and replaces them with a pitch calendar of locations and events. For the landlord version, remove the equity split slide and close on the scenarios rather than the tasting; the rest of the deck already answers a leasing committee. Whichever version you build, keep the site slides and the scenario table together, because a leasing committee and an investor are buying the same two things: a location they believe in and a downside they can live with. The tasting is the only genuinely optional slide, and it is the one most operators cut last.
What makes this deck work
The weekly P&L is the whole business in six lines
Slide four shows a week at 70% occupancy: $41,600 of revenue, 30% food cost, 32% labour, $2,900 rent and $9,164 of EBITDA at a 22% margin. The scenario bars on the next slide reuse the same model at 50% and 85%, so an investor can see the downside case without building it.
The budget totals exactly to the ask
The five line fit-out sheet, $223k kitchen and oven, $96k front of house, $14k tech, $60k working capital and $27k contingency, sums to $420,000, the number on the raise slide. A budget that reconciles to the ask on its face removes the first and most common private investor objection.
Two dishes carry the menu economics
The menu engineering slide compares the $46 lamb shoulder at 70% margin with the $24 margherita at 78%, and the weekly profit line shows the cheap dish out-earning the signature, $3,948 to $3,864. It is the food cost line from the P&L, proven at plate level.
Questions people ask
What goes in a restaurant pitch deck?
Concept, site and lease, a weekly P&L, occupancy scenarios, the fit-out budget, menu economics, a timeline and the investor terms. This example does it in ten slides, and notably holds the food photography to a minimum: private investors are buying the numbers, not the plating.
How do I show restaurant financials to investors?
Start from one honest week at a stated occupancy, with the industry ratio lines visible: food cost near 30%, labour near a third, rent under 10%. Then stress it. This deck shows weekly EBITDA of $1,900, $9,164 and $14,600 at 50%, 70% and 85% occupancy, with breakeven named at 46%.
Weekly or monthly profit and loss?
Weekly. Restaurants buy, roster and take money by the week, and a weekly view surfaces trouble a month blurs. Investors used to other industries may ask for the annualised figure; multiply by trading weeks in the conversation, but keep the deck on the unit the business actually runs on.
How much equity should the raise offer?
This example offers 40% for $420,000, with a projected 24% cash yield in year two and capital returned by month 30. Hospitality raises price on yield and payback rather than exit multiples, so the return slide shows both circles, money in and the yield, on the same slide.
Should the full menu go in the deck?
No. Two dishes with real plate costings say more than eighteen listed items. The deck states the menu is 18 dishes, then proves the economics on the best seller and the margin engine. The full menu belongs at the tasting, which is also the close of this deck.
What does a landlord want to see versus an investor?
The same deck minus the equity slide. A landlord reads the concept, the covers model and the operator experience to judge whether the rent survives; they do not need the return economics. There is no duplicate deck action, so export the investor PDF first, then drop the fund split slide and lead with the trading scenarios.
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