Check the prices at which you obtain the foods and beverages and determine the amount of money each foodstuff generates; this should be 28 percent to 35 percent above the market cost. This is vital for knowledge on the fast-moving foods on the restaurant's menu and those that are most profitable.
Calculate the expenses like labor and maintenance cost of the restaurant. This should be between 50 percent and 75 percent of the restaurant's total sales. This assists you in knowing the restaurant's overall profit margin.
Determine the number of people visiting the restaurant at any given time. Lay a lot of emphasis on busy restaurant hours like breakfast, lunch and dinner time. A successful restaurant should have a steady increase of customers because this shows its popularity and future prospects as a successful business venture.
Look at the skills of the restaurant's employees from the management to the subordinate staff level. Hire qualified staff members in the respective fields. The manager should, for example, have credentials in management and planning. Skilled employees increase a restaurant's rate of success because they help identify and avoid mistakes that can sink the business.