I, calculate these data for the restaurant industry, first determine the gross profit. Gross profit is pricing to determine. For example, you 5 yuan of material costs, selling 10 yuan, then your gross profit is 50%. This is the theoretical gross profit. In practice, there are differences, according to

(food purchases (converted to total amount) - end of the month inventory (converted to total amount))/turnover = gross profit margin.

Two, break-even point

(labor costs + rental costs + miscellaneous expenses) / gross margin equal to the monthly capital conservation break-even point. Divide the daily by 30 and you're done.

Three, net profit

(total turnover * gross margin - (labor cost + rent cost + miscellaneous expenses))/total turnover.

Thanks

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