Gross profit = total sales of raw materials-total price of materials/total sales of raw materials

Need to know the daily inventory of each booth?

It's very troublesome unless all the food and beverage items you make are kept by the warehouse staff and collected every day. The refrigerator and transit warehouse in the kitchen are out of stock every day, but spices and semi-finished products will still be your headache.

It's inconvenient to make an inventory of food stalls every day, which will make your subordinates and employees extremely uncomfortable-it's too much trouble to increase their workload. Secondly, it gives people a feeling of distrust.