1, assuming that the labor cost is not considered, the gross profit margin is equal to the selling price minus the cost divided by the selling price multiplied by 100%. Mainly the cost, the cost of a dish is difficult to calculate accurately, because the materials used are not standard, and the oil and salt used in a dish are also difficult to measure. It can only be roughly estimated that the cost is equal to various ingredients.

2. Calculate the gross profit margin of all dishes, take the total income and subtract the total purchasing expenditure to get the gross profit, and divide the gross profit by the income to get the gross profit margin.

3, to accurate accounting, there are ways. For example, a chef is cooking this dish today. Made 100 disk. I used 50 Jin of meat, 20 Jin of vegetables, 5 Jin of garlic, 2 Jin of salt and so on. After a large number, the calculation is handy and the data is easier to obtain.