how many customers will a new restaurant get these days?

[American Psycho]

How many customers is a realistic goal for a high quality restaurant these days?
If you were starting a new restaurant today, high quality hardcore exclusive food what would be a realistic number of customers to be at a year later?

Don't reply with 'how long is a piece of string?' I'm not talking about some outlier of a unique restaurant, the way chipolte was I'm talking about a restaurant with food that is really good, appeals to a wide audience but not 'wow i never tasted like that'.

[L-Pink]

Will customers be able to use their Zombaio cards or just Visa/MC ?

[ilnjscb]

Originally Posted by American Psycho

How many customers is a realistic goal for a high quality restaurant these days?
If you were starting a new restaurant today, high quality hardcore exclusive food what would be a realistic number of customers to be at a year later?

Don't reply with 'how long is a piece of string?' I'm not talking about some outlier of a unique restaurant, the way chipolte was I'm talking about a restaurant with food that is really good, appeals to a wide audience but not 'wow i never tasted like that'.

Enough so that their number, multiplied by average revenue per customer, results in a number significantly greater than the expense required to serve them and pay the fixed costs of the restaurant.

[NALEM]

Originally Posted by American Psycho

How many customers is a realistic goal for a high quality restaurant these days?
If you were starting a new restaurant today, high quality hardcore exclusive food what would be a realistic number of customers to be at a year later?

Don't reply with 'how long is a piece of string?' I'm not talking about some outlier of a unique restaurant, the way chipolte was I'm talking about a restaurant with food that is really good, appeals to a wide audience but not 'wow i never tasted like that'.

If this question is serious, then write me directly. There are a number of questions that you would need to find the answer to, and I would be happy to lead you in the right direction (without the attitude)

[woj]

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)

[L-Pink]

Originally Posted by NALEM

If this question is serious, then write me directly. There are a number of questions that you would need to find the answer to, and I would be happy to lead you in the right direction (without the attitude)

https://gfy.com/fucking-around-and-pr...site-days.html


.

[myleene]

Originally Posted by woj

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)

That was awesome.

[myleene]

Watch and learn:



It's actually really fun to watch.

[edgeprod]

I am fucking dying here. Comedy gold.

[myleene]

Get a swedish cook:

[The Porn Nerd]

42.

The answer is always 42.

[NALEM]

Originally Posted by L-Pink

https://gfy.com/fucking-around-and-pr...site-days.html


.

Oh well, thanks for letting me know L-Pink.

[American Psycho]

Originally Posted by L-Pink

https://gfy.com/fucking-around-and-pr...site-days.html


.

Stinky pink u r no fun

[Spunky]

how long is a piece of string?

[Rochard]

Originally Posted by The Porn Nerd

42.

The answer is always 42.

Wrong. The answer is always three.

[Rochard]

I wouldn't open up a new restaurant on my own unless I had a bottomless pit of money to throw at it. Too risky.

However, a new place opened up here in town and ironically.... It's a Hawaiian shaved ice desert thing. I thought it be would similar to a yogurt place but it's much nicer. It's packed every night.

[ErectMedia]

Restaurant would probably be at the bottom of my list of shit to start/invest in as people suck.

[The Porn Nerd]

Originally Posted by Rochard

Wrong. The answer is always three.

But does 3 go into 42? Is 3 a prime number of 42?
I'm terrible at math. I think I have like math dyslexia or something. Thank God for computers. :D

Originally Posted by ErectMedia

Restaurant would probably be at the bottom of my list of shit to start/invest in as people suck.

That, and a bookstore.

[BaldBastard]

Why own a restaurant when you could just become an affiliate of one?

Meet the pizza-preneur who made $50,000 in four months selling customised Domino’s pizzas through Facebook

All that's needed is a some smart online marketing and your in business..
Please note the affiliate did not give away one pizza ever to make his 12k a month, I guess that marketing techique is left to the business models that have " evolved "
snickers

[jimmycooper]

Originally Posted by American Psycho

How many customers is a realistic goal for a high quality restaurant these days?
If you were starting a new restaurant today, high quality hardcore exclusive food what would be a realistic number of customers to be at a year later?

Don't reply with 'how long is a piece of string?' I'm not talking about some outlier of a unique restaurant, the way chipolte was I'm talking about a restaurant with food that is really good, appeals to a wide audience but not 'wow i never tasted like that'.

You are piece of shit mental retarded.

[Markul]

21 is the right answer.

[nico-t]

the taste of the masses is shit.
Start a low quality place serving shit food, it'll be packed every night.

[CurrentlySober]

Don't forget about the mega restaurant down the road, that will steal all your produce & dishes, and give it all away for free in order to entice people interested in restaurants into their crockery and cutlery shop, to sell them plates and kitchen equipment...

[bronco67]

Originally Posted by American Psycho

appeals to a wide audience but not 'wow i never tasted like that'.

It's great to have lofty goals.

[AmeliaG]

Originally Posted by The Porn Nerd

42.

The answer is always 42.

Spooky. This board will only allow 21 images, which is half of 42 and thus half of the answer.

[Struggle4Bucks]

:

[Rebel D]

Alot has to do with location. Where i am a new restaurant pops up its swamped for a week. If you can give good food and great service you will stay busy. if not you are done in 2 months

[American Psycho]

Originally Posted by jimmycooper

You are piece of shit mental retarded.

I sometimes tend to agree with you here

[Barry-xlovecam]

[sandman!]

435.67883157