Yes, of course ..

Water, electricity, gas and even a fork are lost .. Anything that costs money should be counted

The simplest algorithm is

sales revenue-raw material cost-labor cost-direct cost-indirect cost = gross profit margin

1. Sales revenue.

The catering sales revenue budget must be based on departments, and the sales revenue of each seafood, dry goods, stir-fry, banquet and bar can be predicted respectively, and then the departmental sales budget can be formed, so that the catering indicators can be determined reasonably.

2. raw material cost.

based on different restaurants such as restaurants, seafood, dry goods, stir-fry, banquets and bars, the budget cost, cost rate and cost reduction rate are determined respectively.

3. Labor cost.

The specific contents of the catering labor cost budget should include staff salaries, meal benefits and social labor insurance.

4. Direct expenses.

refers to the expenses directly consumed by the department and which can be controlled.

it mainly includes the actual energy consumption such as water, electricity and fuel, washing expenses, cleaning expenses and service expenses, consumption of guest goods, depreciation of departmental houses, furniture and machinery, etc. The budget index of direct catering expenses is mainly determined according to the consumption of the department in previous years.

5. Indirect expenses.

refers to the expense consumption which is mainly arranged and used by enterprises and needs to be allocated to determine the department budget.

main enterprise management expenses, sales expenses, maintenance expenses, major repair funds, insurance expenses, actual expenses, debt service and so on. These expenses are mainly budgeted by the finance department from the actual consumption of the whole store.