net profit = total income (turnover)-purchase expenses-staff expenses-variable management expenses (including rent, water, electricity, taxes, etc.)

The above elements need to be recorded for a long time, but the percentage of pre-production expenses and profits, the net profit of the catering industry is normally between 11% and 15%. If it exceeds or falls below, there will be other problems. Compare the number of employees, expired food and other issues for a long time. You can also adjust the future purchase and staffing according to the data of the previous year.

hehe, I hope it helps.