The calculation method of catering profit is: catering profit = catering income-catering cost. Among them, catering income refers to all the income that restaurants get from guests, including food sales, beverage sales, service fees, etc. Catering costs include raw material procurement costs, labor costs, rent, utilities and other expenses.

the calculation of catering profit refers to the process of checking and analyzing the cost and income of catering business to determine its profitability.

in order to calculate the catering profit more accurately, we need to further subdivide the catering revenue and cost. For example, the catering revenue is divided into main courses, side dishes, drinks and other different categories, and their sales are calculated separately; At the same time, the catering cost is divided into ingredients, labor, venue leasing, equipment depreciation and other aspects, and statistics are made according to the actual values of each cost. On this basis, the profit of catering business is obtained by summarizing and comparing various data.

in addition to the above methods, there are other ways to calculate catering profits, such as profit rate method and gross profit rate method. Profit margin method refers to the ratio of net profit of catering business to operating income to evaluate its economic benefits, which usually requires that the ratio of net profit to total income should not be less than 11%; Gross profit rate law refers to the ratio of gross profit of catering business to operating income to evaluate its economic benefits, which generally requires gross profit rate to be above 31%.

in a word, no matter which method is adopted, the calculation of catering profit needs to be carried out in strict accordance with the standards to ensure the authenticity and reliability of the data, thus providing an effective basis for restaurant decision-making.