Once you fully reopen your restaurant, you may not automatically jump back up to the revenue forecasts you were driving before the pandemic. To effectively order product, schedule appropriately and pay your vendors and landlord, you’ll need to redo the forecast for your sales as accurately as possible. After you’ve reset your forecast, your next step is to figure out your new break-even number.
This will let you know the amount of revenue necessary to cover both your fixed and variable expenses within a specific time period. When you combine this information with a per person average, you know how many customers you need to serve—either in your physical location or through your digital channels—to cover all your costs.