Cut Arial Copy Format Painter IUA +.0 .00 Number Clipboard Font xLuis manages Havana, a 150-seat full-service restaurant featuring Cub 1 Chapter 7, Question 9 Luis manages Havana, a 150-seat full-service restaurant featuring Cuban and other Caribbean-style menu items 4 publications to which he subscribes, an article explaining RevPASH. In the past, Luis used labor cost percentage His restaurant is open for dinner from 5:00 to 11:00 p.m. Luis was excited to read, in one of the industry to create his allowable labor cost budget. Luis now wants to calculate RevPASH, as well as continue to use labor cost percentage, to establish his hourly allowable labor cost budget. He has created a form (below) to calculate 6 each of these measures. Luis is a good manager. When his dining room is slower, he encourages his servers to aggressively sell appetizers and desserts to increase his check average. When the restaurant is very busy, he 7 encourages his servers to stress the quick turn of tables to minimize guest wait times and maximize the number of guests that can be served. As a result, and based on his historical records, when he serves 100 or fewer guests per hour, the restaurant achieves a $20.00 per guest check average. When 101-150 guests are served 9 per hour, the check average drops to $18.00 per guest. When over 150 guests are served per hour, Havana achieves a $16.00 per guest check average. Consider Luis's forecast, shown in the following, of the number of guests he will serve this coming Friday night and then calculate his forecasted RevPASH for each hour he will be open. Next, help him find out how much he can spend for labor for each hour he will be open. Assume Luis's target is a 30 percent labor cost at all times. 12 (Spreadsheet hint: Calculate Total Check Average after Total Revenue and Total Guests Served have been calculated.) Allowable Cost Based on 30% Available Guests Check SeatsServed Average Revenue 15 Hour RevPASH Labor Cost Q1 Q2 Q3 Q4 Q5 Q6 7 Q8 Q9 Q10 O Type here to search e