You are thinking of opening a restaurant that will have six four-person tables. Each day that the restaurant is open, there are two lunch seatings and three dinner seatings.

• The restaurant will be closed on Monday.
• The average lunch check is $20, and you earn a 40 percent profit margin on lunch checks.
• The average dinner check is $40, and you earn a 50 percent profit margin on dinner checks.
• Assume the fixed cost of running a restaurant is $400,000 per year.

Assuming 364 (752) days in a year, use a data table to show how annual profit changes as percentage of seats filled at each meal varies between 10 percent and 100 percent.