What is the gross profit margin formula of hotel catering cost?

Cost gross profit margin = gross profit/cost × 100%

Cost is a combination of various raw material prices and fuel prices. This includes: main ingredients, ingredients and seasonings of dishes. For the main ingredients, it is necessary to calculate the net price rate of raw materials and the yield rate of cooked products, so as to accurately calculate the cost of dishes.

Net material rate: refers to the output rate of some vegetables, seafood and fish.

Output: (net material quantity ÷ raw material quantity) × 100%

We know the output, and then we have calculated the net material cost.

Net material cost: raw material price ÷ net material rate = net material price.

Some raw materials are dry goods, such as black fungus, dried deer tendon, Yao Zhen, dry sea cucumber and other dry goods. Their output rate is actually the growth rate, such as Auricularia auricula 500%, dried deer tendon 400% and dry sea cucumber 650%.

Yield of cooked products: refers to the net yield of raw materials after they are cooked into semi-finished products.

Output: (net material quantity ÷ raw material quantity) × 100%