52 formulas of catering management
At present, catering in star-rated hotels has exploded, and now more and more star-rated hotels socialize catering to enhance their competitiveness. Next, I will share 52 formulas of catering management for you. Come and have a look!
1. Dining room quota = number of seats? Meals? Days in the planning period
Meaning: reflecting the reception capacity of the restaurant
2. Number of employees = (number at the beginning of the period+number at the end of the period) /2
Meaning: reflecting the number of employees in the planning period
3. Seasonal index = monthly (quarterly) completion/annual completion? 111%
Meaning: It reflects the degree of seasonal operation
4. Seat utilization rate = daily number of diners/restaurant seats? 111%
Meaning: it reflects the daily average number of seat turnover
5. Restaurant attendance rate = number of receptions in the planned period/restaurant quota in the same period? 111%
Meaning: reflecting the reception capacity, the utilization degree of each meal
6. Per capita consumption of food = food sales revenue/number of receptions
Meaning: guest food consumption level
7. Beverage ratio = beverage sales/food sales? 111%
Meaning: beverage business degree
8. Beverage planned income = food income? Beverage ratio+service charge
Meaning: reflecting the beverage business level
9. Catering plan income = reception person-times? Per capita consumption of food+beverage income+service fee
Meaning: reflecting the restaurant business level
11, average daily turnover = planned sales revenue/business days
Meaning: reflecting the daily business volume
11, average daily sales of seats = planned sales revenue/(number of restaurant seats? Business days)
Meaning: daily business level of restaurant seats
12, monthly breakdown index = number of plans for the whole year? Seasonal index
Meaning: It reflects the monthly planning level
13. Gross profit margin of catering = (operating income-raw material cost)/operating income? 111%
Meaning: reflecting the price level
14. Catering cost rate = raw material cost/operating income? 111%
Meaning: It reflects the catering cost level
15. Favorite degree = number of sales of a certain dish/number of dining guests? 111%
Meaning: sales degree of different dishes
16. Restaurant sales share = sales of a restaurant/total sales of each restaurant? 111%
Meaning: restaurant operation degree
17, sales profit rate = sales profit amount/sales revenue? 111%
Meaning: It reflects the profit level of catering sales
18. Catering circulation cost =? The amount of expenses
Meaning: It reflects the size of catering expenses
19. Catering expense rate = circulation expense amount/operating income in the planned period? 111%
Meaning: catering circulation cost level
21. Catering profit = operating income-cost-expense-business tax
Meaning: reflecting operating profit = operating income? (1- cost rate-expense rate-business tax rate)
21. Catering profit rate = planned profit amount/business income? 111%
Meaning: catering profit level
22, employee reception = number of guests dining/number of employees in the restaurant (kitchen)
Meaning: employee labor degree
23, employee labor efficiency = planned income (foreign exchange earning and profit)/average number of employees
Meaning: employee contribution
111%
Meaning: the utilization degree of working hours
25. Total wages = average wages? Number of employees
Meaning: personnel cost
26, planned inventory = opening inventory+current purchase-current issue
Meaning: reflecting inventory level
27, average inventory = (opening inventory+ending inventory) /2
Meaning: monthly on-hand inventory
28, opening inventory = annual forecast. 1、5? (1+ monthly sales/average monthly sales)
Meaning: estimated inventory at the end of the year
29, ending inventory = average inventory? 2- Opening inventory
Meaning: `income level
31 under planned profit, average monthly liquidity occupation = (opening occupation+ending occupation)/average liquidity occupation in the second quarter =? Quarterly and monthly occupancy /3
Meaning: annual, quarterly and monthly liquidity occupancy =? Quarterly occupancy /4 level
31. Working capital turnover days = operating income in the planned period/average working capital occupation in the same period
Meaning: working capital management effect
32. Working capital turnover times = (average working capital occupation? Planned days)/operating income = average occupation of working capital/average daily operating income
Meaning: working capital management effect
33. Catering cost = operating income? (1- gross profit margin)
Meaning: reflecting the cost
34. Marginal profit margin = gross profit margin-variable expense ratio = (operating income-variable expense)/operating income? 111%
= (sales share-variable expenses)/sales share? 111%
meaning: reflecting the marginal contribution
35, catering guaranteed income = fixed expenses/marginal profit rate
meaning: reflecting the catering profit point
36, target turnover = (fixed expenses+profit target)/marginal profit rate
meaning: reflecting the utilization degree of raw materials
37, catering profit amount = Marginal profit rate-fixed expenses
Meaning: it reflects the profit size
38. Cost profit rate = planned profit amount/operating cost? 111%
Meaning: cost utilization effect
39. Capital profit rate = planned profit amount/average capital occupation? 111%
Meaning: capital utilization effect
41. Profit rate of working capital = planned profit/average occupation of working capital? 111%
Meaning: Utilization effect of working capital
41. Investment profit rate = annual profit/total investment? 111%
meaning: reflecting the investment effect
42, investment repayment period = (total investment+interest)/(annual profit+annual depreciation)+construction period
meaning: reflecting the investment recovery effect
43, inventory turnover rate = total amount of outbound goods/average inventory? 111%
Meaning: reflecting the speed of inventory turnover
44. Average consumption of guest orders = restaurant sales revenue/total number of guest orders
Meaning: dining guest status
45. Restaurant service fee = restaurant sales revenue? Service fee ratio
Meaning: service fee income
46, net material rate of food raw materials = net material weight/wool material weight? 111%
47, net material price = wool material price /(1- loss rate)
Meaning: net material unit cost
48, the number of copies of a certain dish = the total number of people eating? Liking degree
Meaning: arrangement of production copies of products
49, added value = personnel cost+profit+tax
Meaning: added value created by labor force
51, added value rate = added value/total income? 111%
Meaning: the degree of labor force's creation of new value, and the assessment of the working ability of the general manager and the manager of the catering department
51. Labor distribution rate = personnel cost/added value? 111%
Meaning: the reasonable degree of personnel cost
52. Profit distribution rate = realized profit/added value? 111%
meaning: the profit distribution is reasonable;