catering enterprises are facing an increasingly competitive market. the raising and putting of enterprise funds, the distribution and consumption of funds, and the resulting income and distribution are closely related to the survival and development of catering enterprises.

as a means to observe and control the financial activities of enterprises, financial index analysis can diagnose the financial situation and operating results of enterprises with its convincing data.

the financial index analysis of catering enterprises is a qualitative and quantitative analysis of the financial status and operating results of the enterprises based on the financial accounting data of catering enterprises and using specific analysis methods.

the following author takes the financial statement data of a company's guest house catering department in October of 21xx as an example, and makes a comparative analysis on its main financial indicators.

I. operating conditions

the guest house is located in the company's courtyard, and the catering department of the guest house has a business area of 311 square meters, with 4 ordinary boxes, 2 suite boxes, 1 luxurious large boxes and 1 large restaurants, with a total of 161 seats.

in recent years, due to the opening of many restaurants around the company, coupled with the limited variety of dishes in the company's guest house, poor taste, high price and poor service, the catering business in the company's guest house has become worse and worse.

from October to October of p>21xx, except for the profit of 2,793.12 yuan in May and 7,719.22 yuan in September, other months were losses.

Among them, the loss of 21xx in October was 919.93 yuan, and the cumulative loss of 21xx from October to October was 41,455.25 yuan.

II. Comparative analysis of major financial indicators

Financial indicators are the basis and key of financial analysis, and investors, creditors and business operators are paying more and more attention to them.

There are many financial indicators that reflect the financial situation and operating results of catering enterprises. The author selects the main indicators such as operating income, operating cost, operating expenses, gross profit margin and operating profit to analyze.

(I) Analysis of operating income

Operating income, that is, the income obtained by providing services to consumers or selling commodities during the operation of catering enterprises, is a basic indicator for financial analysis.

its size determines the profit of catering enterprises, and also reflects the operating scale and level of catering enterprises.

According to the investigation, the average daily income of local top-grade hotels, guest houses and restaurants is more than 15,111 yuan; The average daily operating income of mid-range hotels, guest houses and restaurants is between 6,111 yuan and 15,111 yuan; In general, small restaurants and food stalls earn an average of less than 6,111 yuan and more than 1 511 yuan per day.

The catering department is large in scale, but the operating income in October of 21xx is only 51,144 yuan (see Table 1), and the average daily operating income is less than 1 711 yuan, which is really low.

as can be seen from table 2, the operating income of the catering department in October of 21xx decreased by 31.91% compared with the same period of last year.

Among them, the income of tobacco and alcohol decreased the fastest, while the income of dishes decreased the slowest, but its absolute value was large (accounting for 73.95% of the total income), which was the most important factor affecting the operating income. Operators should pay full attention to the management of dishes.

(II) Analysis of operating costs

Operating costs are the costs incurred by catering enterprises in providing services to consumers or selling goods.

among them, the cost of dishes is the cost of raw materials (including main ingredients, ingredients and seasonings).

according to the current accounting system, the raw materials consumed by catering products are included in operating costs, and the expenses such as fuel, water and electricity, wages and maintenance are included in "operating expenses", which clearly defines the costs and expenses of catering enterprises from the system.

operating cost is an important economic indicator of an enterprise, and the economic benefit of an enterprise depends on both its income and operating cost.

According to statistics, in China, the operating cost of the catering industry accounts for about 45% of the operating income.

In fact, the operating cost of the catering department in October 21xx accounted for 66.38% of the operating income, far exceeding 45%, which was 3.31% higher than that of the previous year.

The operating income of the catering department in October of 21xx was 51,144 yuan. If calculated according to the proportion of 45%, the operating cost in October was 51,144× 45% = 23,114.81 yuan. However, the actual operating cost in October of 21xx was 33,948.98 yuan, which was 11,934.18 yuan (+47.51).

from table 4, we can see the changes of each category. among them, the cost of dishes accounts for 51.53% of the operating income, which is 3.98% higher than that of the previous year. the rapid growth of the cost of dishes is the main reason for the increase of operating costs.

(III) Analysis of operating expenses

Operating expenses refer to various expenses in the process of production and operation, including utilities, fuel, wages, welfare expenses, meals, clothing expenses, washing expenses, advertising expenses, depreciation expenses, rental expenses, office expenses, maintenance expenses and other operating expenses.

The operating expenses of catering enterprises account for a large proportion of operating income. Timely and effective supervision of various expenses during the operation of enterprises is an important way to improve economic benefits.

the analysis of the operating expenses of the catering department in October 21xx is shown in table 4.

as can be seen from table 4, the proportion of operating expenses to operating income is on the rise. In October of 21xx, the proportion of operating expenses to operating income increased from 31.42% to 14.99%, and all expenses increased to varying degrees. Among them, the proportion of wage expenses to operating income was 17.41%, which increased by 9.32%.

according to the survey, the wage expenditure of catering enterprises generally accounts for 11% of the operating income (wage rate).

the operating income of p>21xx in October was 51,144 yuan. If calculated by 11%, the salary expenditure should be 51,144.11× 11% = 5,114.41 yuan, and the actual salary expenditure was 8 911 yuan, which was 3,785.61 yuan (+74.12%) over-expenditure.

because of too much salary expenditure, the operating expenses have increased too fast.

(IV) Analysis of gross profit margin

Gross profit is equal to operating income minus operating costs.

gross profit margin is the ratio between gross profit and operating income.

in the catering industry, the gross profit margin has a great influence, which is a very important economic indicator for catering enterprises.

the gross profit and gross profit analysis of the catering department in October of 21xx are shown in table 5.

It is understood that local high-end hotels, restaurants and guest houses have high operating expenses, and their gross profit margins are between 55% and 61%. The service facilities and functions of mid-range hotels, restaurants and guest houses are not as good as those of high-grade hotels,

guest houses and restaurants, and their operating expenses are relatively small, with gross profit margins ranging from 45% to 55%. Generally, the operating expenses of restaurants or food stalls are small, and the gross profit margin is between 41% and 45%. The average gross profit margin of catering industry is generally 51%.

as can be seen from table 5, the gross profit margin of various products in the catering department in October 21xx was low due to low operating income and high operating costs, with an average gross profit margin of only 33.62%, which was quite different from the average gross profit margin of the catering industry of 51%.

(V) Analysis of operating profit

Profit is a comprehensive index reflecting the management level and performance of an enterprise.

operating profit = operating income-operating cost-operating expenses-business tax = (number of seats × number of days in calculation period × turnover rate of seats × per capita consumption level) × (gross profit margin-business tax rate)-operating expenses.

the profit analysis of the catering department in October 21xx is shown in table 6.

1. The influence of table turnover factor: 161× 31× (21.62%-33.65% )× 45× (36.93%-5%) =-9 286.19 yuan, which shows that the profit is reduced by 9 286.19 yuan due to the decrease of table utilization rate.

2. The influence of per capita consumption level factor: 161× 31× 21.62 %× (51-45 )× (36.93%-5%) =+1,632.82 yuan, indicating that the profit increased by 1,632.82 yuan due to the improvement of per capita consumption level factor.

3. The influence of gross profit factor: 161× 31× 21.62 %× 51× (33.62%-36.93%) =-1692.65 (yuan), indicating that the profit decreased by 1692.65 yuan due to the decrease of gross profit factor.

4. Influence of operating expenses: 15 555.51-11 587.28=+3 968.23 (yuan), indicating that the profit decreased by 3 968.23 yuan due to the increase of operating expenses.

Based on the above factors, the profit of the catering department decreased by 13,314.25 yuan (9,286.19+1,692.65+3,968.23-1,632.82).

The main reason for the decrease in profit is the decrease in turnover rate of seats, which shows that the ability of restaurants to attract customers has weakened, the number of diners has decreased greatly, and the decrease in turnover is the main reason for the loss of the catering department.

from the above analysis, we can see the reasons for the loss of the catering department of the company's guest house: first, the operating income is too low, and second, the cost is too high.