1, cost: cost = selling price× (1-gross profit margin), for example, the known gross profit margin is 36%, the selling price is 126.36 yuan, and the cost =126.36× (1-36%) =
2. Gross profit margin: Gross profit margin = (selling price-cost) ÷ selling price × 100%. For example, the known cost is 2.67 yuan and the price is 3.93 yuan. Solution: Gross profit margin = (3.93-2.67) ÷ 3.93× 100% =
3. Selling price: selling price = cost ÷ (1-gross profit margin). For example, the known gross profit margin is 4 1% and the cost amount is 24.39 yuan. Solution: Price = 24.39÷ (1-41%) = 465.
A restaurant, from the purchase of raw materials to the withdrawal of funds, the consumption in the middle process, the price difference, gross profit and actual profit.
Customer attendance, average consumption level, salary, inventory, delivery and liquor profit, etc. , all need accurate calculation.
What problems should I pay attention to when cooking?
First, matters needing attention before meals
(1) The clothes of service personnel should always be kept clean and tidy. Wear a uniform of the specified size when on duty, and also have a set of work clothes or waist to finish the work, so as not to dirty the uniform.
(2) Punch in before going to work, and after accepting the roll call and work assignment, first of all, clean the work responsibility area spotlessly and keep the restaurant fresh at all times.
(3) Check the tableware, supplement the spare items such as condiments, get the menu and bills, understand the contents of the menu, follow the boss's instructions, and welcome the start of the service work that day.
Second, the matters needing attention in dining
(1) Observe the reception essentials, stand by while working, and politely pull out a chair to help the guests sit down when guests arrive.
(2) Pay attention to the seven elements of service.