Share anonymized P&Ls & levers that moved your cafe to breakeven/profit

Coffee shop operators: please share concrete, anonymized numbers so other owners can benchmark and learn. For each submission, include: 1) location (city/region) and size (sq ft / seats), 2) timeframe (monthly or annual), 3) top-line: typical daily covers and average ticket, 4) anonymized P&L line items (rent, total labor, COGS broken into beans/milk/pastries, utilities, equipment finance/maintenance, licensing/insurance, marketing), with amounts and/or % of sales, 5) any other revenue lines (retail bagged beans, wholesale, catering, subscriptions), 6) one concrete change that reduced costs or increased revenue and the measured impact (e.g., reduced labor % by X points, increased avg ticket by $Y), and 7) any templates or a breakeven calculator (attach if you’re comfortable). Helpful extras: seasonality notes, average transaction mix (drink vs food), and POS or inventory tools used. Please anonymize location-specific identifiers (no store names). If you want, say whether you consent to having your anonymized submission aggregated into a community benchmark spreadsheet and a simple breakeven calculator to share back. First-hand numbers and clear, reproducible tactics are most useful—thanks for contributing.