How would the structure and reasonable estimations look like? What do you think?
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The way I would do it is:
Start by total population then segment it into high income, medium income and low income. Following that assume a frequency of restaurant visits per income level. Then you need to look at the capacity per restaurant. I am guessing you could do that by estimating an average of maximum guests per hour that can fit then split the working hours into peak and off peak. Then assume a utilization % in eachc ase. Example:80% peak and 40% off peak. Now you have the total capacity per restaurant per day.
Divide demand by capacity you get the total number.
Joe's approach is pretty consistent. Maybe considering also tourist factor can be useful as they are less in the number but high in the eating at restaurant ratio.
Cheers
Serhat
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