ou are developing a restaurant and need to project breakeven and profitability. You anticipate your check average to be $$25$ and have $100$ seats. Since you are in a college town, you believe that you can close on Mondays and holidays operating $320$ days a year. You project to achieve an average of $3$ table turns per day. You are using $75\%$ as your seating allocation adjustment.

Since your focus will be steaks and wine, you expect your COS mix to be $80\%$ food and $20\%$ beverages. Additionally, your costs will be $28\%$ food and $35\%$ beverages.

To operate your establishment you foresee your labor to be $25\%$ variable and management to cost $$150,000.$

Your other variable costs are expected to be $22\%$ and your fixed expenses will be another $$200,000.$

What is the cost of sales?