No matter how you measure sales in your tableside-service restaurant, such as by check average, sales per hour or revenue per customer, a different way of managing sales is by the square foot. Do the math:
How much does each section or station in your restaurant generate in annual gross sales? Not many of us think of selling that way, but it opens one’s eyes to some interesting opportunities in the Land of Profitability Management.
Manage sales per section. Let’s say that you have 50 tables in your restaurant, and you divide them into 10 sections of five tables each. If each of those sections seats 20 customers and you have a check average of $10 per person, that’s $200 per section per table turn. If you’re open at lunch and dinner and those tables are full once at lunch and turn twice during the dinner shift, you’re generating gross sales of $219,000 a year in each section. Even if you’re doing half that volume, it means an average of $109,500 per section per year.
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