How long is the static investment payback period in the catering and restaurant industry? How long does it take to recover normal operations? PS: 3,000 square meters of high-end catering hotel.

"People put food first" --- The general probability of doing high-end catering is that it will not lose money in one year, return the capital in two years, and generate income in three years. The most important thing is to create a brand in the first year. The investment is relatively large. The main thing is to control the gross profit. You can calculate it yourself before investing.

There are many formulas for calculating gross profit margin, the main ones are as follows:

Gross profit = ∑ (single product operating income – single product operating cost) (Formula 1)

< p> =∑ (single product sales × single product gross profit margin) (Formula 2)

=∑ (single product sales × single product gross profit) (Formula 3)

Among them:

Gross profit margin of a single product = (unit selling price – unit cost) / selling price

Although the results of the above two formulas are consistent, in terms of management, they are based on action value guidance. However, there are different results.

Formula 2 pursues:

1. Pursue the maximization of the selling price of a single product;

2. Pursue the gross profit of a single product without paying attention. its gross profit level.

What Formula 1 pursues is:

1. Customers consume products with high unit prices, so that customers can spend as much as possible.

2. The gross profit margin of products consumed by customers is the highest, that is, the price difference accounts for the largest proportion of revenue, not just the price difference.

The pursuit of formula three is:

1. Customers consume as much single product as possible.

2. The single product consumed by the customer has the largest gross profit.

Obviously, the goals pursued by formulas 2 and 3 and our goal of maximizing profits are not feasible in actual application, because:

1. The individual consumption of products by customers The number is generally about 1.2-1.5 times the number of people dining. If there is too much, you will not be able to finish it. It is also not in line with the "no waste" consumption concept that people increasingly agree with, and it is subject to practical restrictions.

2. Maximizing the absolute gross profit of a single product will mislead us into choosing products with high unit prices but low gross profit margins, affecting the overall gross profit level. For example, if a product sells for 50 yuan and the gross profit is 30 yuan, it is more in line with our interests than if a product sells for 100 yuan and sells for 40 yuan. Because the second consumption habit of customers is: they have a basic budget for the total consumption price before consumption, and there is generally not much room for upward movement, unless there is a very attractive product and they have the right to decide on the consumption amount. , there may be larger fluctuations, and this situation is generally rare.

Special reminder: Avoid using the commonly used formula for calculating gross profit "Gross profit = ∑ (single product sales × single product gross profit)" as the theoretical basis for thinking and decision-making. It will mislead our decisions and is a trap.