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Why don't you work it the other way around? How much would you need to break even?
(*) All provided numbers are an estimate to give a general idea and may change a lot depending on location, experience and your skillset.
1) You would need minimum 20 dishes before opening (which you mentioned as high quality)
a) You cook yourself without extra: 500$ x 20 = 10000$
b) You don't cook yourself or pay extras: 1000$ x 20 = 20000$
2) New dishes (you mentioned always exclusive and high quality) (monthly)
a) You cook yourself without extra: 500$ x 4 = 2000$
b) You don't cook yourself or pay extras: 1000$ x 4 = 4000$
3) Location (monthly)
a) unmanaged: 50$
b) semi-managed: 150$
c) managed: 450$
4) Dish update (cook, produce and serve) (monthly)
a) Yourself: Free
b) Cook/Produce or Serve by someone else: 400$/800$
c) All done by someone else: 800$/1600$
5) Menu design and general design (monthly)
a) Yourself: Free
b) Mid-range: 400$
c) Mid-range: 800$
6) Billing (monthly) (the choice will have an effect on your final profit %)
a) Third-party with Visa/MC: 100$
b) Your own billing account: Free
7) Other partnerships (dish trade, advertising, partnership, etc.) (monthly)
a) None or trades without expenses: Free
b) Some: 200$
c) A lot: 500$
8) Other general expenses (lawyer, themes, tools, etc.) (monthly)
a) Minimal: 50$
b) Some: 100$
c) A lot: 250$+
9) Advertising (monthly)
a) In-house + affiliates: Free
b) Some bought: 100$
c) A lot bought: 500$+
Answer these, calculate your monthly expenses, calculate your # of required member to break even then ask your question again. At the moment there are way to many unknowns. Adjust all numbers to your closest expectations and you'll have a good overview.
Then answer these:
10) Will it be part of an existing restaurant chain
a) Yes: More sales
b) No: Less sales
11) What ratio do you expect
a) 1:500
b) 1:1000
c) 1:2500
d) Other (specify)
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