Quote:
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'.
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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.