Gross catering margin = restaurant income-restaurant consumption cost.

For example, a dish of "refreshing black fungus" should be 15 yuan.

Its material cost is only 3 yuan.

Then 12 is the gross profit of this dish. ...

If you want to calculate the net profit, it must be much more detailed, and you must also subtract the employee salary cost, financial tax, equipment and tableware wear and so on.

In other words, excluding all costs, the real money earned is called net profit, and the gross profit is only roughly calculated. ...

If you want to calculate the gross profit margin, it is gross profit/income * 100%.