Calculation method of gross profit of catering

Calculation method of catering gross profit: catering gross profit margin = (operating income-raw material cost)/operating income ×100%; Cost of ingredients and raw materials = (total amount of bills-amount of drinks) × comprehensive cost rate of kitchen.

1. Sales revenue:

Sales revenue refers to the total revenue of restaurants selling catering products in a certain period of time (usually monthly or annually), including food sales, wine sales, service fees, etc.

2. Raw material cost:

Raw material cost refers to the purchasing cost of raw materials such as ingredients and seasonings used in catering products. In order to ensure the quality of dishes, restaurants usually choose high-quality raw materials, which constitutes the cost of raw materials.

3. Processing cost:

Processing cost refers to the labor, water, electricity, gas and other expenses incurred in the production of catering products. Including the chef's salary, the consumption cost of kitchen equipment and the use cost of water, electricity and electricity.

4. Cost of sales:

Sales cost refers to various expenses incurred in the sales of catering products, including tableware, waiter's salary, publicity expenses, etc. This part of the cost is to provide customers with a better dining experience.

Importance of gross profit calculation of catering;

Evaluation of operating efficiency: gross profit margin of catering is an important index to evaluate the operating efficiency of restaurants, which can help enterprises understand the operating conditions and formulate reasonable pricing and sales strategies.

Cost control: Through gross profit calculation, restaurant managers can better understand the cost of purchasing, producing and selling raw materials, so as to take measures to reduce costs and improve profits.

Business development: Understanding the gross profit margin can help enterprises choose the right product mix, optimize the menu and increase the proportion of best-selling dishes, thus attracting more customers and expanding their business.

Risk management: The monitoring of gross profit margin is also helpful for catering enterprises to predict business risks, adjust business strategies in time and reduce the possibility of losses.