How To Forecast Your Restaurant Business Revenue - 4.1 Profitable Restaurant Owner Academy

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In this video you’ll get a short overview of how to realistically predict your restaurant’s revenue to guide your decisions and investments. Calculate yours now with the formula in this lesson!
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📚 ADDITIONAL RESTAURANT BUILDING RESOURCES
[Playlist] Profitable Restaurant Owner’s Academy - swiy.co/Start-PRO-Academy
[Next video] How Much To Invest To Start Your Restaurant Business - 4.2
- • How Much To Invest To ...
[Lesson Resource] swiy.co/PRO-lessonresources
[Playlist] Foodiepreneur’s Finest Program - swiy.co/start-FPF-program
[Consulting] learnnow.wilsonklee.com/clari...
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👀 ABOUT THE COURSE
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NOTE: This was a paid course that was released in 2020 but is now released for free as I have left the food industry. This is my gift to you food entrepreneurs.
Please understand that there may be some outdated info or visuals for this reason.
However many of the theories and overall business fundamentals are still critical for a profitable and sustainable business.
Please smash the LIKE button and Subscribe [swiy.io/WKLYT] to keep this FREE course material up and running!
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This is module 4 lesson 1 of the Profitable Restaurant Owner’s Academy by Wilson K Lee.
In this course, you’ll learn how to how to start a profitable restaurant with no experience. I will go through the steps from figuring out your restaurant concept, to your restaurant location, to building your team, to marketing it.
This is one of the most comprehensive restaurant business courses out there and includes many examples from my personal experience building a ice cream franchise.
This course has theories and examples that are relevant for many different types of food businesses.
The course consists of 8 modules and 13+ hours of content through 55 videos.
► Module 0 is on The Next 4 Months & Timeline.
► Module 1 is on The Alignment: Foundations of You.
► Module 2 is on The Alignment: Your Restaurant Concept.
► Module 3 is on The Alignment: Foundations of Your Business
► Module 4 is on The Alignment: Foundations of Your Business Finances
► Module 5 is on The Connection: Your All-Star Team
► Module 6 is on The Connection: Your 1000 Loyal Fans
► Module 7 is on The Connection: Your Financial Freedom
► Module 8 is on Bonus Materials
#wilsonklee #restaurantbusiness #restaurantmanagement
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👤 ABOUT WILSON:
I’m Wilson, your new restaurant business partner. I’m here to help turn your food and beverage concept into a reality with expert tips & tricks for success.
I have got nothing to sell you as I’ve left the food industry as of 2022.
My videos are based on years spent in the industry building multi-million dollar businesses, including my own international dessert chain (720sweets.com/) with locations spanning the globe. Since my franchise was acquired (2020) it’s been my mission to share this knowledge with people like you who have great ideas, but just can’t seem to break through.
If I did it all with no experience, so can you. I know firsthand the struggles and mistakes most entrepreneurs make, and want to show you exactly how to avoid them.
All that I ask is if you find the content valuable, please smash the LIKE button and consider Subscribing. Share with a friend who can benefit from this so we can continue to spread more positivity around the world.
I’ve helped hundreds of restaurant owners and entrepreneurs create explosive Food & Beverage businesses. You don’t have to take my word for it. I’ve been awarded Top 30 Under 30, Young Entrepreneur of the Year, Top 10 Emerging Entrepreneurs, and recently a Forbes Business Council Member.
Find more great resources, check out www.wilsonklee.com/

[@gonzalomerce3952]

Thanks too Much Wilson, you really help us a lot. "Gracias" from Chile😊

[@jeffharmed1616]

Interesting and quick summary. I would use a different approach based on the maximum capacity of equipment and overlay a 7 day estimated of traffic. For example Bens Burger maximum capacity would depend on the grill size & automation which can do say 10 patties at one go, each taking 10 minutes to do both sides. That’s 60 patties/h or 18,000/month. Now accounting for slow periods, you’d be lucky to achieve 40% of that or say 7,200 at $10 each = $72,000/month. The restaurant size can then be calculated on kitchen equipment spacing, including goods in, FOH tables for handling 60 people/h etc (assuming bricks & mortar).

[@buttonUpAccra]

Hello, does restaurant location mean the building size or the area in which it’s located ?

[@708jessi]

Building size