by RedBeansNRice on Fri Jan 26, 2007 11:39 pm
Good Luck Brotha. It's not that easy. I think you will have better results adding some specifics to it, and even still>>>I have been doing my numbers, and every day I think I am done, I havve to go back to scratch. Some one in here gave an excellent way of starting to do figures> It started out basically saying do all your numbers and double it. I mean you have to consider location, seating capacity, staff, what sort of place will this be upscale or fast food, or everything in between, is the place you are looking at equiped, does it need to be refurbished, etc. I don't think anyone can forecast future pricing as these change every season due to energy price hikes, good weather/bad weather, frosts, strikes, wars, terrorist attacks, NAFTA, overstocks or understocking at your purveyors. Basically you have to get out there and get some research numbers done based on your best idea of the direction you want your place to go, and then...