the discount red line for catering refers to the lowest discount for catering. Mainly refer to several aspects.

1. Rent cost: Do not exceed 8% of the turnover.

2. Personnel cost: Do not exceed 21% of the turnover.

3. renovation cost: control it below 31% of the opening budget.

4. The cost of main materials: controlled between 32% and 38% of the turnover.

5. Seasoning cost: 2.5% of the turnover.

6. Water fee: Water fee accounts for 1.5% of the turnover.

7. electricity charge: the electricity charge accounts for 1.8% to 2.3% of the turnover.

8. Gas: The gas fee accounts for 1.3-2.5% of the turnover.

9. Consumables: Consumables account for 1.8% to 1.2% of the turnover.

11. net profit: net profit accounts for more than 18% of the turnover.