Gross profit of catering refers to the amount of funds left by catering enterprises after selling goods or services, that is, the profit obtained after deducting costs from total sales revenue. It is an important indicator and occupies a great position in catering enterprises. Because the survival and development of catering enterprises are often determined by the size of gross profit.

Higher gross profit means more profits for catering enterprises, and can also better ensure the operation and development of enterprises. There are many factors that affect the gross profit of catering, such as the cost of ingredients, rent, employee wages, water and electricity costs, etc. Catering enterprises need to control and adjust these factors reasonably in the course of operation to ensure the steady growth of gross profit.

But even catering enterprises with high gross profit are constantly facing various problems and challenges. For example, market competition, customer demand and the impact of COVID-19 epidemic. These require catering enterprises to constantly adapt and adjust. Only on the basis of constantly optimizing enterprise management mode and improving service quality can the gross profit of catering be steadily increased.