Basically, you add up the ones that consume the most and the ones that consume the least and divide them by 2, but many times, there is no record on the menu of any restaurant. How many tables have been made at the cashier? What is the turnover? Then you will know that the per capita consumption of basic catering is divided into three quarters: off-season, peak season and general season. Don't underestimate me as the owner. If there is anything you don't understand, you can ask.