By now, you have selected a menu and have surveyed some people for their responses. However, it would be nice to be able to estimate what your sales will be in a day, or in a month. You will be using your survey data to make some projections based on this information.
- Decide how many seats your restaurant will have. You will need to choose whether you are opening a small, quaint restaurant (like Ozzie's Deli in Tsawwassen 3-5 tables), a mid sized restaurant that could service a small community (like Mario's Kitchen 6-10 tables) or a much larger restaurant (like White Spot or larger! 11-50 tables!). We will assume that each table can seat 4 people.
- Decide how many hours your restaurant will be open for, as this will determine how many seatings you can manage in a day. Many restaurants assume that people will sit down for 2 hours while eating dinner, although some people may stay longer, and many will leave earlier. Based on a 2 hour seating, the number of tables and the length of your hours of operation, calculate the maximum number of people your restaurant could serve in a day. Using math symbols and a few sentences, explain how you calculated your maximum occupancy. Then, use this number to also calculate:
- 50% occupancy: the number of people that you can seat if you are half full
- Use proportional reasoning to determine how of each menu item you would need to prepare to meet your full occupancy and 50% occupancy numbers. For example, if you determine that your full occupancy is 120 customers in a day, calculate how many of each menu item you could expect to sell if you had 120 customers a day and if you had 60 customers in a day.
By the end of this part of your assignment, you should have:
- A short sentence explaning how large your restaurant is and how many tables it has
- A calculation that shows how many people you can serve at one time
- A calculationg that shows how many people you could serve in a day as well as an explanation of how you determine this amount
- Your 50% occupancy number
- A set of numbers showing how many of each menu item you would serve based on full occupancy and 50% occupancy. You should decide what might be the best way to present these numbers. You will need to include an explanation of how you calculated one of these numbers.