As a restaurant manager, it is necessary to read the monthly financial statements. However, it is not easy to truly understand and be familiar with the meaning of every data in financial statements, grasp the internal relationship between data, and find out the shortcomings in business and the direction of efforts. To tell you the truth, I have been engaged in catering 10 years, and most of the time I came here in ignorance. Recently, forced by the situation, I have carefully studied the relevant knowledge of financial statements, and combined with the actual situation, I have learned a lot through repeated thinking. Now write the harvest, and I am willing to share it with you, hoping to get your correction.

First, the meanings of several commonly used nouns and their relationships

1, menu income, food income, receivable income, confirmed income

Menu income: refers to the income counted according to the a la carte menu;

Food revenue: the data of food revenue = menu revenue-service fee is more conducive to the analysis of operating costs. The following analysis is based on food revenue.

Receivable income: refers to the income of menu income after free of charge, discount, zero elimination, free of charge and excluding coupon amount. You can literally understand and remember that the income receivable is the income that should be earned. From menu income to accounts receivable income, it reflects a series of business policies adopted by the company in order to maintain normal operation. One more thing, we should also pay attention not to turn the receivable income of pending orders into accounts to be dormant;

Confirmed Revenue: Confirmed Revenue = Receivable Revenue-Orders to be processed this month+prior period, that is, the actual revenue confirmed this month. Including the current month's cash income, bill signing (which means that some companies have deposits, and each meal is settled in a unified way), bill transfer (which means that the company's meal expenses are directly transferred at the end of the month) and the settlement of the expected bill.

The following is a part of ×× Store's "Operating Income Analysis Table" to illustrate the specific meanings of menu income, food income, receivable income and confirmed income and their relationships.

Table1××× Store Monthly Operating Income Analysis Table

Confirm income receivable income menu income

Cash 8400.00 8400.00 8400.00 8400.00

Sign the bill 90.00 90.00 90.00 90.00 90.00

Transfer Doc 50.00 50.00 50.00 50.00 50.00

Pending orders ×150.00150.00150.00

Free × × 80.00 80.00

Discount × × 30.00 30.00

Voucher receipt × × 1200.00 1200.00

Service fee × × -800 ×

Hanging knot 500.00××××××

Total 9040.00 8690.00 9200.0010000.00

2, operating income, food costs, operating expenses and net profit for the month.

Take food income as an example (the same below) to explain the meanings of food income, food cost, operating expenses and monthly net profit and their relationships.

Food income, which has been mentioned in the previous section, is not repeated here. The cost of dishes is the expenditure of raw materials needed to make dishes; Operating expenses of the current month refer to business-related expenses such as rent, wages, utilities, consumables and taxes; Net profit = food income-food cost-operating expenses of the current month.

If the operating indicators of ××× store are shown in Table 2, the relationship between operating income, food cost, operating expenses and net profit in that month can be represented by figure 1

Table 2 ×× Store×× Monthly Operating Indicators

Net profit of food income, food cost and operating expenses in the current month

10000 5000 4000 1000

Figure 1 Relationship between operating income, food cost, operating expenses of the current month and net profit

3. Cost rate, expense rate, gross profit rate and net profit rate and their relationships.

Cost rate = food cost ÷ food income;

Expense rate = monthly operating expenses ÷ food income;

Gross profit margin = (food income-food cost) ÷ food income = 1- cost ratio;

Net profit rate = (food income-food cost-operating expenses of the current month) ÷ food income = food gross profit rate-food expense rate.

Similarly, taking Table 2 as an example, Figure 2 shows the relationship among cost rate, expense rate, gross profit rate and net profit rate.

Figure 2 Relationship among cost rate, expense rate, gross profit rate and net profit rate

4. How to roughly calculate the breakeven point of a store?

Using the knowledge mentioned above, we can roughly calculate the break-even point of a store. Break-even point is the recognized income of each month when the net profit is zero (it can also be defined as other income, but the corresponding gross profit margin should be used for measurement).

Net profit = confirmed income-food cost-operating expenses of the current month. When the net profit is zero:

Confirmed income = food cost+current month's operating expenses. This formula is derived through a series of deduction:

Confirmed income-food cost = operating expenses of the current month;

Confirmed revenue-Confirmed revenue × cost rate = operating expenses of the current month;

Confirmed revenue ×( 1- cost rate) = operating expenses of the current month;

Confirmed revenue × gross profit margin = operating expenses of the current month;

Confirmed revenue = operating expenses of the current month ÷ gross profit margin.

Generally speaking, we can estimate the operating expenses of the current month (according to fixed expenses and variable expenses), set the gross profit margin according to normal operations, and calculate the break-even point.

For example, if the monthly expenses of a store are about 5,000 yuan and the gross profit margin is set at 48%, the breakeven point is = 5,000 yuan ÷48% = 104 17 yuan, that is, the monthly revenue is about 104 17 yuan.

Second, grasp the relationship of several data items as a whole.

From the above, the net profit rate of dishes = food income-food cost-operating expenses of the month, and this formula can also be rewritten as:

Net profit of dishes = number of diners × per capita consumption × gross profit margin-operating expenses.

Judging from the rewritten formula, in order to improve the net profit of dishes, we should start from four aspects: to popularize and try our best to increase diners; Reasonably increase per capita consumption; Reasonably increase the gross profit margin; Reduce operating expenses.

1, increasing the number of diners is the eternal goal of the catering industry. We should try our best to attract guests to eat by improving the quality of dishes, improving the service quality, determining the reasonable price of dishes, improving the dining environment, and doing a good job at the source. However, there are some factors that we can't change subjectively, such as the seasonality of hot pot.

2. Reasonably increasing per capita consumption is the process of optimizing the guest structure. Because of our positioning when we opened our business and the precipitation of customers over the years, it will take a long time to reach the level of consumers.

3. Reasonably increasing the gross profit margin is a problem of reducing the cost of dishes and improving the sales structure of products. We should be able to grasp this ourselves. To reduce the cost, we should mainly reduce the procurement cost and improve the finished product rate and comprehensive utilization rate of raw materials; Improving the product sales structure is mainly to promote sales reasonably and strive to increase the sales proportion of products with high gross profit margin. But we must not reduce the quality of dishes in order to increase the gross profit margin unilaterally.

4. Reducing operating expenses is an eternal topic in the catering industry. We must be careful in management, reduce staff and increase efficiency, and put an end to all unnecessary expenses. Similarly, we must not lower the service quality and sacrifice the dining environment in order to reduce the cost unilaterally.

The above four aspects are closely related to each other and will affect the whole body. We can't emphasize one aspect unilaterally, but must combine it moderately and grasp it as a whole.

Third, under the guidance of financial statements, reasonably increase the gross profit margin of dishes.

1, the relationship between gross profit margin of single product and total gross profit margin

In the catering industry, gross profit margin is very important, so under normal circumstances, gross profit margin must be controlled at a certain level, so as to ensure the profit space of enterprises. If we want to control the gross profit margin at a certain level, we must understand the relationship between the gross profit margin of individual dishes and the overall gross profit margin. The relationship between the gross profit margin of a single disc and the overall gross profit margin can be illustrated in Table 3.

Table 3 ×× Store ×× Monthly Comprehensive Report

sell

(Yuan) Cost Amount

Gross profit (yuan)

(Yuan) Gross profit margin of single product

(%) Proportion of single product sales

(%) Contribution of gross profit margin

(%)

Beef12000 6240 5760 48.0012.00

Mutton13000 6500 6500 50.0013.00 6.50

Chopping board11000 5280 5720 52.0011.005.72

Cold meat 8000 4080 3920 49.00 8.00 3.92

Fresh vegetables10000 4600 5400 54.0010.00 5.40

Seafood 9000 4230 4770 53.00 9.00 4.77

Fungi 7000 3780 3220 46.00 7.00 3.22

Make soup 220001000012000 54.55 22.0012.00

Pasta 5000 2300 2700 54.00 5.00 2.70

Package 300017401260 42.00 3.001.26

Total100000 48750 51250 51.25100.000 51.25.

In Table 3, a concept called "Maori contribution" is quoted. Gross profit contribution = gross profit margin of single product × sales ratio of single product. The sum of the gross profit contribution of each item is the overall gross profit margin, which is the same as the result calculated by the formula gross profit margin = (total sales-total cost)/total sales. This is the functional relationship between the gross profit margin of a single product and the total gross profit margin.

2. Ways to improve the overall gross profit margin

According to the above, it can be seen that there are two ways to reasonably increase the overall gross profit margin under the condition of constant price: one is to increase the gross profit margin of all dishes, and the other is to increase the sales proportion of dishes with high gross profit margin. The positive way to improve the gross profit margin of dishes is to reduce the cost of dishes; Increasing the proportion of dishes with high gross profit rate of single product needs reasonable promotion.

3. Analyze the reasons for the change of gross profit margin.

Whenever the statement comes down at the beginning of the month, I always compare the gross profit margin of our store this month with that of last month, and then compare it with that of other stores this month to find out the gap and analyze the reasons. Let's take two simulation reports as examples to analyze the reasons for the change of gross profit margin.

Table 4 is the monthly report of XX store of A, and Table 5 is the monthly report of this store of B. ..

Table 4 ×× Shopping Mall Comprehensive Report

Sales amount (yuan) Cost amount (yuan) Gross profit amount (yuan) Single product gross profit rate (%) Sales proportion (%) Gross profit contribution rate (%)

Beef16276 9033 7243 44.5015.78 7.02

Mutton10217 5568 4649 45.50 9.90 4.438+0

Handmade mutton1325 631694 52.401.28 0.67

Bar10360 53515009 48.3510.04 4.86

Fruit 2184 9701214 55.60 2.121.18

Cold meat 7614 3540 4073 53.50 7.38 3.95

Chopping board10728 4699 6029 56.2010.40 5.84

Seafood 7 16 364 352 49.20 0.69 0.34

Fungi 6550 3105 3445 52.60 6.35 3.34

Fresh vegetables 8228 3645 4583 55.70 7.98 4.44

Bao Tang 24340 96391470160.40 23.6014.25

Spaghetti 264311151527 57.80 2.561.48

Meal package19741129 845 42.801.91.82.

The total dish is103153 48788 54365 52.70100.00 52.70.

Sales amount (yuan) Cost amount (yuan) Gross profit amount (yuan) Single product gross profit rate (%) Sales proportion (%) Gross profit contribution rate (%)

Beef13559 8067.49 5491.3140.5014.17 5.74

Mutton10004 5742.18 4261.62 42.6010.45 4.45

Handmade mutton1516710.82804.7853.101.580.84

Bar 5186 2582.38 2603.12 50.20 5.42 2.72

Fruit 879 396.52 482.68 54.90 0.92 0.50

Cold meat 5482 2675.07 2806.6351.20 5.732.93

Chopping board139316644.85 7285.65 52.3014.56 7.66438+0

Seafood1176 587.02 589.38 50.101.23 0.62

Fungi 62242912.743311.0653.20 6.50 3.46

Fresh vegetables 7117 3444.58+0.607.100010060777

Make soup 261171387.0614730.04 56.40 27.2915.39

Spaghetti 24771050.121426.58 57.60 2.591.49

Meal package 20291162.33866.1742.702.120.95438+0.

The total number of dishes is 95695 47363 48331.35 50.51100.00 50.51.

Table 5 ×× Store B Monthly Report

The report shows that the gross profit margin of store B is 2.20 percentage points lower than that of store A. We should qualitatively analyze the reasons for the decline in the report.

Let's compare the gross profit margin and sales ratio of 20 commodities in Store A and Store B in two months, and make Table 6. In Table 6, we specifically find out the reasons for the decline in overall gross profit margin.

Table 6 Comparison of gross profit margin and sales ratio of single products in stores A and B in two months

Gross profit margin of single product (%) Sales proportion (%)

A month b a month b a month b a month b a month b a month.

Beef 44.50 40.50-4.0015.7814.17-1.

Mutton 45.50 42.60-2.90 9.9010.45 0.55

Handmade mutton 52.40 53.10.701.281.58 0.30

Bars 48.35 50.201.8510.04 5.42-4.62

Fruit 55.60 54.90-0.70 2.120.92-1.20

Cold meat 53.5051.20-2.30 7.38 5.73-1.65

Cutting board 56.20 52.30-3.9010.4014.56 4.16

Seafood 49.20 50.10 0.90 0.691.23 0.53

Fungi 52.60 53.20 0.60 6.35 6.500 0.15

Fresh vegetables 55.7051.60-4.10 7.98 7.44-0.54

Soup making 60.40 56.40 -4.00 23.60 27.29 3.70

Pasta 57.80 57.60 -0.20 2.56 2.59 0.03

Package 42.80 42.70-0.101.912.120.21

Total dishes 52.70 50.51-2.20100.00100.00 0.

In Table 6, we can refer to the following principles to identify the factors that reduce the overall gross profit margin:

(1) The decline in gross profit margin of any single product is a factor for the overall decline in gross profit margin;

(2) The decrease in the proportion of dish sales whose gross profit rate of single product is higher than the overall gross profit rate is another factor to reduce the overall gross profit rate.

According to the above principles, as shown in Table 6, we can say that the reason why the gross profit margin of XX store in Area B decreased by 2.20 percentage points compared with that in Area A should be that the gross profit margin of fresh vegetables, soup, beef, chopping boards, mutton, cold meat and other dishes decreased, and the proportion of sales of fruits, cold meat and fresh vegetables decreased. For the dishes whose gross profit rate of a single product has decreased, it is necessary to further analyze the reasons, and for the dishes whose sales ratio has decreased, it is necessary to study the sales strategy.

In addition, the data in Table 5 can be used to replace the data in Table 4 respectively, and the influence of various dish changes on the overall gross profit margin can be approximately calculated respectively. Replacing the data in Table 4 with the data in Table 5 respectively, I calculated that the general influence of soup cooking decreased by 0.87 percentage points in the overall decrease of 2.20 percentage points; The impact force of the chopping block decreased by 0.4 1 percentage point; The impact of fresh vegetables decreased by 0.32 percentage points; The general impact of beef decreased by 0.32 percentage points; The general influence of mutton decreased by 0.27 percentage points; The impact of cold meat decreased by 0. 14 percentage points.

Four, according to the financial statements, grasp and control the operating expenses.

For the monthly operating expenses, I have compiled a list of tools myself, as shown in Table 7.

Table 71-May Store Expense Table

1 February, March, April and May

Salary19162 20887 220221609517849.

It accounts for 7.6310.351.6610.21.13.09 of grain income.

Award amount 52 15 8563 2558 2538 2024

It accounts for 2.084.241.351.61.48 of grain income.

The amount of profits and expenses is 43742612 297619634014.

1.741.291.581.25 2.94 of grain income.

Consumables amount1604139124151908 482.

It accounts for 0.640.691.281.21.35 of grain income.

Maintenance fee 629 106 596 384 648

Accounting for 0.25 0.05 0.32 0.24 0.48 of grain income.

The telephone bill is 498 500 497 4 12 378.

Accounting for 0.20 0.25 0.26 0.26 0.28 of grain income.

The water fee is 584381015463111230.

Accounting for 0.23 1.89 0.82 0.20 0.90 of grain income.

Electricity bill 205125714880 2712 2392.

It accounts for 0.821.27 2.581.721.75 of food income.

Gas fee 2850 2380 24 15 2032 2084

1.131.181.281.291.53 of food income.

The amount of washing fee is135411371129 936 828.

Accounting for 0.54 0.56 0.60 0.59 0. 1 of grain income.

Tax amount 10059 7845 5732 6038 4905

It accounts for 4.00 3.89 3.03 3.83 3.60 of grain income.

Store rent amount 28400 28400 28400 28400 28400 28400 28400

11.3014.0715.0418.0220.84 of grain income.

Dormitory rent1956195619561956.

It accounts for 0.780.971.041.241.44 of grain income.

According to Table 7, we can clearly see the actual situation of monthly expenses and directly compare it with the amount of expenses. At the same time, we can also use the data of the proportion of food income to measure whether some monthly expenses are abnormal, such as bonuses, welfare expenses, consumables, water fees, gas fees, washing fees and so on. Because these expenses are generally in direct proportion to food income. You can also compare these expense items with the data of other stores in the same period to find out the gap.

Beijing Ju Youren Catering Enterprise Management Company Dahai

2005.9.30