A restaurant owner has many tasks when opening own restaurant but there is a key part of any restaurant business plan. And this is an estimate of your future restaurant sales. To realize this plan you need to have a base number of how much money you think you will bring in on a daily, monthly and yearly basis. Count up the number of seats in your dining room as estimating your sales can be based on that. Check averages or seasonal highs and lows. Restaurant sales between food and liquor sales can be divided.
Estimate how many seats in your restaurant can be turned over during a shift. Having a fine dining restaurant, you may only get one seating during a dinner shift. However, such casual establishments as a café or diner may get three or four seatings during dinner.
When having estimated number of guests at your restaurant at any given shift, you need to estimate the check average. In this case you have to remember that breakfast is usually the cheapest meal of the day, lunch is usually mid-priced and dinner is the most expensive. But people are more apt to have a beer, wine or cocktail at dinner, helping to boost check averages further at dinner time. Usually people have more time at dinner and so they may sit at the table longer, resulting in a smaller turnover rate.
Try to plan your estimated restaurant sales by month, to include in your restaurant business plan. Be sure, this will help you with financing. Moreover, it will give you a good idea of goals that you need to reach once you're open, to make a benefit and stay in business.
Establish your sales and then begin to establish your restaurant costs.