question 1: how to calculate the catering cost and profit? 51% profit depends on the cost profit rate or the sales profit rate. If the cost profit rate is 51%, it is selling 4.5 yuan. That is, 3×(1+51%)=4.51 If the sales profit rate is 51%, it is selling 6 yuan. That is, 3/(1-51%)=6

Question 2: How to calculate the profit of the catering industry? You can calculate the profit and cost in the following ways. 1. Cost: 1. Fixed cost/month (that is, fixed expenditure per month) for example; Rent, personnel salary, tax and depreciation allocation. 2. Variable cost, water and electricity. Raw materials (oil and salt ...) are broken down into each dish. 2. Turnover/(daily)/month. 3. Gross profit rate per unit% = selling price-raw material cost. 4. Breakeven point = Turnover-(fixed cost+variable cost) * Gross profit rate% For example. The operating income of the day is 1111 yuan-variable cost 511 yuan = gross profit margin of 111%. Fixed expenses; 12,111 yuan/month =411 yuan/day. Net profit = 1,111 yuan -511 yuan -411 yuan =111 yuan =11% breakeven point = The daily operating income must be above 911 yuan, and the gross profit margin should be controlled at 111% to break even. Of course, it needs to be calculated in detail.

Bookkeeping means keeping a running account, just like a notepad, which should be carefully detailed (it is best to buy an account book. If you don't bother and know how to keep accounts, then I suggest you buy an account book (three-column) and make your own account book. Generally, stationery stores sell them. This kind of account book is simple and easy to understand. As long as you write the name of your supplier in the catalogue, there is a page for you to write at the back. And this kind of account book can be split. When you have a full page, you can open it and put another page in it. This is very clear.

write down the daily turnover a and daily expenses for one month. B. Make an inventory at the end of the month to see how much the remaining vegetables, rice, oil, etc. are worth according to the purchase price. C. How much is the monthly worker's salary, rent, water and electricity?

the calculation formula is as follows: A*31 days -B+C-D, the simplest, daily income (to build a bank and cash account), MINUS the cost of your purchase (such as food and wine purchased), and then MINUS your expenses (such as rent), which is roughly equal to how much you earn, and there are many details. For example, taxes. Firstly, it is divided into several parts: income (daily turnover), cost (expenses for purchasing tobacco, alcohol, vegetables and seasonings), miscellaneous expenses (utilities, rent phone, paper cups, napkins, etc.), labor costs (workers' wages, etc.), and daily checkout formula:

profit = income-cost-miscellaneous expenses-labor.

The designed menu is made in triplicate, with consecutive single numbers, one for payment, one for the chef's room and one for bookkeeping. Pay in triplicate in the evening.

The goods purchase order (price and quantity) must be signed by the kitchen and signed by the buyer.

In addition, you must ask the chef's room for a copy of the materials needed for cooking-calculate the actual amount of various materials used today according to the finished dishes at night, and it will be almost the same. If it is worse, you must have a meeting to find out the reasons. Questioner's questioning 2111-14-14 21:41 Your model is not suitable for my situation

Team supplement 2111-14-14 21:44

Do you have computer entry or manual registration? If you have a computer, you can simply do it in an Excel form. If you register manually, you can also make a small manual account. If you don't have a computer, it's more convenient for you to buy a physical account page like an accountant, and fill in the

method for calculating the cost of the catering industry according to your actual receipt and delivery bills? Be specific.

first, a strict and standardized procurement system and supervision mechanism should be formulated to control procurement costs. In the catering industry, purchasers are often secretly called "fat jobs" by employees. In some enterprises with irregular system, there are many phenomena in which purchasers eat and get cards. Catering enterprises are mostly private enterprises, and most of them are family-managed. Faced with these phenomena, many bosses arrange their cronies to take procurement positions. They think that if one of them has problems, it will be a matter of fact, but there is no modern enterprise system and supervision and management system. They are not very clear about how much money they should earn every day. The head chef or the person in charge of the kitchen department determines the purchase amount of materials according to the operating income and expenditure and material reserve of the restaurant every night, and fills in the purchase form and submits it to the purchasing department. The procurement plan shall be formulated by the procurement department, submitted to the manager of the finance department and approved by the general manager, and then notified to the supplier in writing ...... > >

Question 3: How to calculate the daily profit of the hotel? You can calculate the profit and cost in the following ways.

1. Cost:

1. Fixed cost/month (that is, fixed expenses per month) for example; Rent, personnel salary, tax and depreciation allocation.

2. Variable cost, water and electricity. Raw materials (oil and salt ...) are subdivided into each dish.

2. Turnover/(daily)/month.

3. Gross profit rate per unit% = selling price-raw material cost.

4. Break even point. Operating income of that day is RMB 1,111-variable cost 511 yuan = gross profit margin of 111%.

Fixed expenses; 12,111 yuan/month =411 yuan/ Day.

net profit =1111 yuan -511 yuan -411 yuan =111 yuan =11%

breakeven point = daily operating income must be controlled at 111% above 911 yuan to break even. Of course, detailed calculation is needed.

Question 4: How to calculate gross profit of catering industry = (operating income-operating cost) ÷ operating. Incoming-operating cost) ÷ operating cost× 111% Generally, only sales gross profit margin is calculated, and the cost gross profit margin is only used to calculate the operating profit per unit cost

Explanation of terms

gross profit

Gross profit refers to the main business income minus the main business cost. Look at the profitability of major business projects.

gross profit = revenue-cost

gross profit-expense = retained profits

Because gross profit is: an item sells for 61 and the purchase price is 41, then 61-41=21 is gross profit, gross profit

and net profit is: an item sells for 61 and the purchase price is 41. Except for some room expenses, it is net profit.

1. Main business profit = main business income-main business cost-main business tax and surcharge 2. Other business profit = other business income-other business expenses 3. Operating profit = main business profit+other business profit-operating expenses-management expenses-financial expenses 4. Total profit = operating profit+investment income+subsidy income+non-operating income-non-operating expenditure 5. Net profit = total profit-income tax

gross profit margin

Gross profit refers to the total amount calculated in currency, and gross profit margin is a ratio. Gross profit margin is equally important, because it can let entrepreneurs know the profit trend of enterprises, and the profit trend is very critical, because many enterprises in financial crisis often show a trend of increasing gross profit margin but decreasing gross profit margin. The calculation formula of gross profit rate is as follows:

gross profit/sales = gross profit rate

There are two main ways to improve gross profit rate.

firstly, we can increase the price of products. Second, it can reduce the production cost of products. Of course, both are easier said than done. Increasing the price of products may lead to a decline in sales. If sales drop sharply, the total income is likely to be insufficient to cover operating expenses. Increasing prices also requires a deep understanding of inflation rate, competitive factors, the basic supply and demand relationship of products, and so on.

the second way to improve the gross profit rate is to reduce the variable cost of producing products. This can be achieved by reducing the cost of raw materials or improving the efficiency of product production. Total discount is a good way to reduce the cost of raw materials. The more raw materials you buy from a supplier, the more likely they are to offer special discounts. Another way to reduce the cost of raw materials is to find suppliers with lower prices. However, if the quality of raw materials provided by the other party is not good enough, then you have to sacrifice the reduction in the quality of raw materials.

changing factors

The factors that affect the change of gross profit can be divided into external factors and internal factors:

1. External factors: mainly refer to the fluctuation of sales quantity and sales price and the fluctuation of purchase price caused by the change of market supply and demand:

2. Internal factors that affect the change of gross profit include:

(1) the awareness and ability to explore the market.

(2) cost management level (including inventory management level).

(3) product composition decision.

(4) enterprise strategic requirements. In addition, it should be noted that the sales gross margin index has obvious industry characteristics. Generally speaking, the gross profit rate of industries with short business cycle and low fixed expenses is relatively low; Industries with long business cycle and high fixed costs require higher gross profit margin to make up for their huge fixed costs.

question 5: how do you calculate the cost and profit of opening a restaurant? What are the calculations? Profit = income-cost-expense-tax

cost = rent+labor+materials+utilities+equipment depreciation

expense = salary of managers+office expenses+other expenses

tax = business tax+surcharge

net profit = profit-income tax

That's all.

question 6: how can the cost profit of catering enterprises in one month be considered as gross profit, and the net profit is very small?

question 7: what is the net profit rate of catering industry? 1. The net profit rate of catering industry is generally 8-11%.

2. The "food cost" of the catering industry is 21%-31% (therefore, the average food cost is 25%), and the catering business tax is 5.65%, that is, gross profit margin = turnover (111%)- food cost (25%)- business tax (5.65%) = 69.35%;

The following is an example: Xianjun Forest, with a restaurant area of 211 square meters, with an investment of about 1 million yuan in decoration and equipment, with a rent of 51,111 yuan/month and a lease term of 5 years. The monthly sales turnover is 211,111 yuan/month, and the staff is equipped with 11 people.

3. The "personnel cost" considers reasonable scheduling and staffing, which generally accounts for 18% of the turnover, that is, = 211,111 * 18% = 36,111 yuan/month.

4. "Water and electricity cost" generally accounts for 5% of the turnover, that is, = 211,111 * 5% = 11,111 yuan/month.

5. "Amortized cost", the investment cost of decoration and equipment is amortized for 5 years, which is = 1 million /61 months = 16,666.7 yuan/month, accounting for 8% of the turnover;

6. "Lease cost" generally accounts for less than 25% of the turnover. If the proportion is too high, the operating pressure will be great, that is, 211,111 * 25% = 51,111 yuan/month;

7. "Other costs", logistics expenses and publicity expenses account for 5% of the turnover, that is, = 211,111 * 5% = 11,111 yuan/month.

8. On the whole, net profit = gross profit margin 69.35%- personnel cost 18%- water and electricity cost 5%- lease cost 25%- amortization cost 8%- other cost 5% = 8.35%;

net profit = 211,111 * 8.35% = 16,711 yuan/month; Cash recovery = 211,111 * (amortization cost 8%+ net profit 8.35%) = 32,711 yuan/month (the return period of investment is about 3 years);

question 8: the cost and profit of restaurant dishes. you can calculate the profit and cost in the following ways. 1. cost: 1. fixed cost/month (that is, fixed expenses per month), for example; Rent, personnel salary, tax and depreciation allocation. 2. Variable cost, water and electricity. Raw materials (oil and salt ...) are broken down into each dish. 2. Turnover/(daily)/month. 3. Gross profit rate per unit% = selling price-raw material cost. 4. Breakeven point = Turnover-(fixed cost+variable cost) * Gross profit rate% For example. The operating income of the day is 1111 yuan-variable cost 511 yuan = gross profit margin of 111%. Fixed expenses; 12,111 yuan/month =411 yuan/day. Net profit = 1,111 yuan -511 yuan -411 yuan =111 yuan =11% breakeven point = The daily operating income must be controlled at 111% above 911 yuan to break even. Of course, it needs to be calculated in detail.

Question 9: How to calculate the cost and profit? Profit = operating income-operating costs-business taxes and surcharges-sales expenses-management expenses-financial expenses-asset impairment loss+fair value change loss (fair value change loss)+investment income (investment loss). Operating income: refers to the total income recognized by the business of the enterprise, including the income from the main business and other business. Operating cost: refers to the total actual cost incurred by an enterprise in operating its business, including the main business cost and other business costs. Asset impairment loss: the loss caused by the enterprise's provision for asset impairment. Gains (or losses) from changes in fair value: gains (or losses) from changes in fair value such as trading financial assets of enterprises that should be included in current profits and losses. Investment income (or loss): the income (or loss) obtained by enterprises investing in various ways. Total profit = operating profit+non-operating income-non-operating expenditure. Non-operating income: various benefits that an enterprise has not directly related to its daily activities. Non-operating expenses: various losses incurred by an enterprise that are not directly related to its daily activities. Net profit = total profit-income tax expense. Income tax expense: the income tax expense confirmed by the enterprise that should be deducted from the total profit of the current period.

the cost accounting system

classifies, collects and accounts the expenses incurred in the production and operation of an enterprise in a certain period according to its nature and place of occurrence, calculates the total amount of production and operation expenses incurred in this period, and calculates the actual cost and unit cost of each product respectively. Its basic task is to correctly and timely calculate the actual total cost and unit cost of products, provide correct cost data, provide scientific basis for enterprise management decision-making, and assess the implementation of cost plan to comprehensively reflect the production, operation and management level of enterprises.