Create revenues and food costs from your first 6 days of serving food. Present the average receipt total per person, the average cost per meal, number of times a table is sat or turned over, and fill rate or occupancy rate to estimate your restaurants revenues. This is another place where a graph could help illustrate your revenue potential. Slide 8: Conclude your presentation with the “wrap up” of the concept and any final thoughts you might want to include. Slide 9: List any resources you have used for this project. Be sure to include at least one reference from a reliable source.