average restaurant rent as a percentage of sales?
439635
There are a few factors that go into the calculation per tenant, but typically it should be in the 8%-12% range.  The lower the percent the less risky.\n\nMany factors will need to be considered depending on what use you are trying to use this ratio for.\n\nLong term NNN properties with a 10yr + lease generally can have a larger initial percentage of sales ration, but the average ratio over the length of the lease should be considered.\n\nAnother factor to consider is profitability.  Some restaurant concepts are more profitable and thus can support a higher ratio.\n\nStrength of tenant/concept is another consideration.  A brand name corporate guaranteed lease can afford a 15% ratio vs a 'mom and pop' which you'd want to see at a lower ratio...\n\nThe list of factors to consider really depends on what you are looking at this figure for.  The lending rates and subject property's value can be affected by such a ratio.\n\nHope this helps.
1187829
Do you want your restaurant to attract "upscale" customers in keeping with the neighborhood (and your highly-praised food)? If so, don't do coupons, don't do 2-for-1 deals, don't do any kind of food discounts at all. To do so gives the impression that you are going for the bargain-hunter customers and that can be the death of an upscale or "boutique" (one-of-a-kind) type of restaurant. Once you start with the discounting, the people who eat out based on that will continue to expect it. That kind of customer is notoriously fickle and disloyal. They're looking for a bargain, not for great food in an up-and-coming neighborhood.\n\nIf you want to run on that treadmill, then use that technique. If, on the other hand, you want to attract consistent, loyal customers who like good food in an interesting neighborhood you need word of mouth, plus some reminders for the kinds of customers you want. Having a happy hour (if you have a bar) can't hurt at all; just make it something really nice, not a cheap-beer free for all.\n\nRestaurants can take years to become established, so you do need to be patient. But in the meantime, make sure everyone in the neighborhood knows you're there - not with discounts, but with signage, simple ads in local publications (not just citywide papers), and by hosting events and/or live music. Be sure that the local restaurant critics (print, radio, AND TV) and alternative media know that you exist (many cities have papers other than the big dailies, plus "local-flavor" magazines). You don't have to take out an ad to do this. Send them a press release about an event or any small change in your restaurant - it's their job to keep track of things like this. Be sure you get your name in the balloting for "best of" competitions - many cities of all sizes have them.\n\nBe sure that you personally talk to your customers about the business and listen to their ideas as well. They are your best marketing by far - the better you treat them, the faster you will get more customers. And listen to them about the menu and the pricing. Get to know the customers who have lots of experience in the restaurants in your city and in your neighborhood - they can give you invaluable insight into all kinds of things.\n\nOne last thing - it never ceases to amaze me how many restaurant owners lose track of their business by putting other people in charge. You personally have to be there as many hours as humanly possible until you are getting the kind of business you want. You are going to have to listen and adapt and adapt again to be able to make it - to do that you personally have to be in that place to know how to adapt. If you're already doing that, you're way ahead of many other restaurants and you're doing something that has led many restaurants toward success.
24
90% of restaurants fail in their first year of existence. A 10% profit level for a restaurant  is considered a success. The average revenue and net income is hard to define without knowing the food concept and what type of liquor license the establishment will have: just beer and wine license or full bar license? Will the restaurant depend heavily on take out food orders or mostly dining within? The hours are very long 12 to 15 hours a day if yo will be serving lunch and dinner.
638817
Prices can be helpful when you're looking around online for a place to go. Any specials that you have going on would be good to have on there. You should link to a map website that can give customers driving directions, and give ways to contact you.\nmaybe a message board? It could start a community that likes to hang out at your place, and you would also get feedback.
345327
It depends on the location. It can range anywhere between $80,000 and $600,000. There is no "exact" cost.\n\nBrandon O'Dell\nO'Dell Consulting\nRestaurants/Retail/Bars\nbodell1@cox.net\nhttp://www.bodellconsulting.com
910734
First, analyze your neighborhood, find out what kind of people reside in the area, lower income customers will be more attracted to specials, happy hours, and free popcorn, stuff like that, college kids also will enjoy good prices but also live entertainment pool table etc. Higher income may like a clean bar, with more of a upperscale atmosphere, i.e. dueling pianos, jazz band, good food, etc. Most importantly you should first find out which group of customers you wish to attract, then advertise and attack, make flyers, hire bands, run specials, and remember this.....crowds attract crowds, if you can get large crowds there even for a short but consistent time, more people will come, Run a "great" special even if you must first lose money, make flyers to advertise this special and place them where your targeted crowd can find them, hire entertainment, make a huge party and enjoy!!!!!!
47274
I know by talking to franchisers that net profit margins (after royalties and taxes) are in the range of 20% to 25%.\nMy own calculations (been thinking of opening one) show that a mid size/large place would be making about $10,000 to $15,000 profit per month if it's well operated and it's in a high traffic location.\n\nIf you want to corroborate just ask casually the guy behind the bar approximately how many sandwiches they make in a day and multiply by any factor between $5 (conservative) and $10 (optimistic), then calculate about 20% profit from that and multiply by 30 days - that's your monthly estimated net profits.
781006
The US Bureau of Census conducts an Annual Retail Trade Survey http://www.census.gov/svsd/www/artstbl.html\n\nIn 2005, the total retail and food services sales is $ 4,115,815 (in millions of dollars or 4.115 trillion ) http://www.census.gov/svsd/retlann/view/table2.txt
851478
probably 39.95.........some restiction may apply lol ;-D
765735
Adjust it for the rental conditions in your area. Don't look at the percentages.If you can easily get x dollars a month, then increase it to x dollars. Remember, this is a business.\n\nRegards
714423
Today's homeowners are looking for one large, spacious, uncluttered, sparkling clean kitchen.  People today do not use their kitchens in the same way as was done years ago when a second kitchen, or "summer kitchen" was a cool feature.  The approximate value of having a legal commercial kitchen on your property is specific to your local area.  The need in your local area will determine the value.\n\nIt's hard to say that your property value would increase by $30,000 because it cost that much to buy and install the equipment.  Your main house should have a large, beautiful, (remodeled) modern kitchen with lots of stainless steel fixtures.  Remodeling your main house kitchen is what can add the most to your property value, up to 150% of remodeling costs you expend.  \n\nThe large commercial kitchen is of value to people who are looking to produce income, or who are in the food preparation business.  Caterers, bakers, restaurant owners, and chefs.   Also, someone planning to have a large garden on the acre of land, and grow food, might appreciate having the extra kitchen, and large storage coolers, as well.   Online food sellers are now a hot business opportunity niche.  They usually need a commercial kitchen to prepare their product.  Florists also use large coolers and need extra storage space.  \n\nCheck with your zoning board if one person can own the property and someone else can rent and run the kitchen.  If you advertise in your newspaper a commercial kitchen For Rent, the response you receive may help you discover how popular the feature is in your immediate area.  Explain to people who respond with interest that you don't use the kitchen any more, you are planning to sell your property, any lease would begin after the house was sold, and would be contigent upon approval by the new owner.  As you begin to gather names, someone interested in renting the kitchen area may decide to buy the entire property, or they may know someone looking for this kind of value who would partner with them.\n\nThe point is to get the word out, and market your property specifically to those in the food, preparation, and refrigerated products industry.  Do this in addition advertising to those in the general real estate market.  There are non-profit groups that could have funding available specifically designated for maintaining a commercial kitchen \n\nI would not change or convert the kitchen before you put the property up for sale.  You say there is already plenty of other garage space, and storage space on the property.  I am sure most buyers would appreciate having the upgraded electric, or gas service, and fire safety equipment even if they didn't plan on using the kitchen space.  Having a list of prospective renters to give to the the new owners may actually increase the value of your property in the eyes of some people. Let the new owner decide if they want to keep the kitchen, or convert it back to gargage space.\n\nIf it turns out that interest in the commercial kitchen is low, either you or the new owner can sell kitchen equipment to raise extra money.  It's possible this could even help the prospective buyer pay closing costs as an incentive towards the sale.
402177
It depends highly on your income.  Look at the 1040 tax tables to get an idea for federal.  But typically, take home is 60-80% of gross.
952740
Try these:\nWhy are you selling?\nWhat is the weekly turnover?\nHow much S.A.V is included in the sale price?\nHealth certificates for all equipment?\nDate of last health inspection?\nHow many staff and will they stay?\nElectrical equipment certificates\nVAT returns?\nWhich wholesaler do you use\nHow many customers per day do you get?\n\nOff the top of my head, anyway. Depends on where the cafe is, of course, and what your target market is. Hot or cold food? Eat in or take-away etc.\n\nConcentrate on the health and safety part as well as the commercial part. Without one, you cant get the other.\n\nGood luck!
1072285
I happen to own a business where all my clients are bars and restaurant owners.  From the short description you gave it sounds to me like a bar without alcohol.  All bars and most restaurants make thier real money by selling drinks for $4-$6 which cost them about 60 cents.  I am guessing that you could not sell very many $5 Cokes.  They usually have a cover charge and sell food but the real profit center is the bar.  It sounds like you would have all the costs associated with owning a bar but not have the major profit center.  Also, being in a rural area you would limit your door revenue by having a smaller, less dense population.  As with any business plan, look very carefully at how your revenue would be generated and how many patrons you could realistically get in the door (and on a regular basis - young folks are finicky).  Good luck!
261155
the norm is 15%, but i've known lots of servers and i usually go 20% and if they are AWESOME, i go higher.  like i have a lady who always serves me at this cafe i go to on tuesdays and i always tip her $5, even though i spend $10 on my lunch.  my reason is that she knows exactly what i want and she doesn't waste my lunch hour potting around.  she gets my order so i can sit and enjoy it without worrying whether i'll get back in time or not.\n\neasy way to caluclate a tip is take the total and round it to the nearest $ amt.  so, 26.57 is $30.  then take 10%, which is $3.00 and add half of the $3.00 (which is your 5%) so your tip would be $4.50.  that's 15%.  if you were giving 20% jsut double the $3.00 and you'll tip $6.00.\n\nhope this helps!
1110783
There is no "standard", just what the market will bear.\n\nBut I just heard a figure you may find interesting.  There was a survey done recently by real estate people and the average monthly rent increase is expected to be 5.3%, about double what the average increase was last year.\n\nReason given is that interests rates are rising so home purchases are slowing.  More people are staying in apartments so demand is up.  Supply is also down as many apartments are being converted to condos.\n\nSounds like you did pretty well.
1153766
15% is considered to be an acceptable industry standard. For exceptional service the tip could relect that and be higher, the same holds true for poor service and be lower.