the profit is generally about 51%.

The profit ratio of catering stores should be 15% to 21% of the total turnover, and the gross profit margin should be around 51% to 61%. Specific to each cost item:

1. Food cost: Food accounts for the highest proportion of all costs, usually between 35% and 41% of the total profit, and should not exceed 41% as much as possible.

2. Employee salary: The total profit of employee salary should be between 15% and 21%.

3. Rent: The rent should be about 11% of the total profit, which should be accounted according to the lot.

4. depreciation expense: the proportion should be about 5%, including replacement of damaged tableware, tables, chairs and light bulbs.

5. Water and electricity charges: The proportion of water and electricity charges should also be around 5%.

6. Publicity expenses: The publicity expenses are around 8% to 12%, and the proportion in this range is the most suitable expenses, which will neither hurt the bones nor affect the publicity effect.