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 stablished to give a markup of 150% over cost of food sold

Variable wages, 28% of sales revenue

Fixed wages, $51,600

Other variable costs, 7% of sales revenue

Rent, $36,000

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 voulume with 2 seat turnovers. Dinner revenue will be 60% of total volume, with 1.25 turnovers. Calculate average check per meal period that will cover all costs, including desired return on investment.