P6.6 An owner invested $180,000 in a new family-style restaurant, of which $160,000 was immediately used to purchase equipment and $20,000 was retained for working cash. Estimates for the first year of business are as follows: Menu selling prices to be established to give a markup of 150% over cost of food sold Variable wages, 28% of sales revenue I Fixed wages, $51,600 1 Other variable costs, 7% of sales revenue I Rent, $36,000 I Insurance, $4,800 Depreciation on equipment, 20% Return on investment desired, 12% Income tax rate, 30% The restaurant has 60 seats and is open 5 days a week for lunch and dinner only. Lunch sales revenue is expected to be 40% of total volume with 2 seat turnovers. Dinner revenue will be 60% of total volume, with 1.25 turnovers. Calculate the average check per meal period that will cover all costs, including desired return on investment.

FINANCIAL ACCOUNTING
10th Edition
ISBN:9781259964947
Author:Libby
Publisher:Libby
Chapter1: Financial Statements And Business Decisions
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P6.6 An owner invested $180,000 in a new family-style restaurant, of which
$160,000 was immediately used to purchase equipment and $20,000 was
retained for working cash. Estimates for the first year of business are as
follows:
Menu selling prices to be established to give a markup of 150% over
cost of food sold
Variable wages, 28% of sales revenue
I Fixed wages, $51,600
1 Other variable costs, 7% of sales revenue
I Rent, $36,000
I Insurance, $4,800
Depreciation on equipment, 20%
Return on investment desired, 12%
Income tax rate, 30%
The restaurant has 60 seats and is open 5 days a week for lunch and
dinner only. Lunch sales revenue is expected to be 40% of total volume
with 2 seat turnovers. Dinner revenue will be 60% of total volume, with
1.25 turnovers.
Calculate the average check per meal period that will cover all costs,
including desired return on investment.
Transcribed Image Text:P6.6 An owner invested $180,000 in a new family-style restaurant, of which $160,000 was immediately used to purchase equipment and $20,000 was retained for working cash. Estimates for the first year of business are as follows: Menu selling prices to be established to give a markup of 150% over cost of food sold Variable wages, 28% of sales revenue I Fixed wages, $51,600 1 Other variable costs, 7% of sales revenue I Rent, $36,000 I Insurance, $4,800 Depreciation on equipment, 20% Return on investment desired, 12% Income tax rate, 30% The restaurant has 60 seats and is open 5 days a week for lunch and dinner only. Lunch sales revenue is expected to be 40% of total volume with 2 seat turnovers. Dinner revenue will be 60% of total volume, with 1.25 turnovers. Calculate the average check per meal period that will cover all costs, including desired return on investment.
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