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Help: Who can tell me the calculation method of break-even point of catering industry?

First, separate the fixed cost from the variable cost, and then calculate the functional relationship between the variable cost and income according to the cost rate (namely the variable cost rate) calculated by cost control over the years, and then calculate according to the mathematical model of break-even to find the balance point. The key is to distinguish the fixed cost from the variable cost, as well as those variable cost and nonlinear variable costs. What I said may be too written, because I haven't been in this business for many years. In fact, you will understand when you go home and take out the books you have learned before. Don't think that what you have learned at school is useless at work, and often what you do at work is wrong. Many of them are misinformation and misleading people. This is my experience and lesson. If you want to move to a good place in the future, you must do it correctly, otherwise you can't compete with others. View the original post > >

remember to adopt it.