Catering seasoning accounts for 2.5% of the turnover (oil content is 4.5%).

1. The rental cost should not exceed 11% of the turnover.

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

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

4. The cost of main materials: controlled at 32%-38% of the turnover.

5. Consumables: 1.8%-1.2% of the turnover.

6. Water fee: 1.5% of the turnover.

7. electricity charge: control at 1.8%-2.3% of the turnover.

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

9. net profit: 18% of the turnover is the best.

The most profitable factors in the catering industry are:

1. External factors

External factors refer to the extent to which catering enterprises understand and grasp the relevant policies, legal environment, social and cultural environment, market and consumption environment. If you don't understand it in place, you will make directional mistakes at the beginning, which will directly affect the other three factors. This is a key guiding factor.

2. Cuisine factor

Cuisine factor is to determine which series of products are mainly made of materials, knives and preparations. This must be adapted to the consumption habits and preferences of the surrounding consumer groups within two miles. In addition, the cuisine culture, color and flavor of dishes should also adapt to the nearby consumer groups. Otherwise, consumers will not often choose foods that they are not used to.

3. Price factor

Price is an important factor that determines whether consumers have purchasing power. If the price does not match the income level of the surrounding consumer groups, that is to say, the price positioning of the enterprise is not accurate, there will not be many people who come to consume frequently, so the income will be greatly reduced, even lower than the cost.

4. service factors

service factors are the sum of various elements in catering services and auxiliary services provided by catering enterprises to customers. It mainly includes the service concept, attitude, norms, etc. These factors are often the key factors to determine whether catering enterprises have repeat customers, and they are also one of the most important factors.