1. Assuming that the labor cost is not considered, the gross profit rate = (selling price-cost)/selling price * 111% \ x1d \ x1d \ selling price, as you know, is mainly the cost. It is difficult to accurately calculate the cost of a dish, because the materials used are not standard, and it is difficult to measure the oil and salt used in a dish. It can only be a rough estimate of cost = various ingredients. \x1d\ \x1d\2. It is relatively simple to calculate the gross profit margin of all dishes. Just take your 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. \ x1d \ x1d \ 3. There is a way to make accurate accounting. \ x1d \ x1d \ For example, a chef is cooking this dish today. Made 111 copies. I used 51 Jin of meat, 21 Jin of vegetables, 5 Jin of garlic, 2 Jin of salt and so on. When the quantity is large, you will be handy in calculation and the data will be easier to obtain. \x1d\ \x1d\ Note that due to the frequent changes in raw material prices, if your selling price is relatively stable, the gross profit margin will also fluctuate frequently.