# What benefit for a restaurant?

**Sommaire de notre article**

### What benefit for a restaurant?

On average, it is around 70%. The margin on liquids: [Chiffre d’affaires hors taxes – Coût d’achat des boissons consommées] /Turnover excluding taxes. On average, it is around 85%

### How to choose the location of a restaurant?

**How to choose the location** ideal for a **restaurant** ?

- Choose a voucher
**site**. … - Assess the area needed. …
- Choose between the purchase of a goodwill and a right to lease. …
- The signing of the commercial lease. …
- The estimate of the price of a
**restaurant**to resume. … - Arrange the room and equip yourself with equipment.

### How to estimate the capacity of a restaurant?

Imagine that we have a restaurant whose useful area is 18 m² long and 10 m² wide. The capacity is then estimated at: Remember that if the space has an irregular shape, you must eliminate the areas that cannot be occupied, then redivide the remaining spaces and add them together to estimate your useful area.

### How to calculate the area of a restaurant?

Let’s start by calculating the physical area of the premises, remembering that it obviously varies according to the decoration and structure of each restaurant. We need to know the measurements of the useful area and the space occupied by each guest. of 1.20 m² per customer.

### How to calculate the seating capacity of a restaurant?

Meals with full service: 1 to 1.5 square meters per place setting. Counter service: 1.5 to 2 square meters per cover. How to calculate the seating capacity of a restaurant? – seated dining areas: 1 person per square meter; – standing catering areas: 2 people per square meter; – Queues: 3 people per square meter.”

### What are the challenges of restaurant management?

One of the key issues in restaurant management is the optimization and profitability of spaces. That’s why we ask this question in the title of our article: do you know what the capacity of your establishment is?