Calculation formula of gross profit margin of catering industry

Cost = selling price × (1-gross profit margin)?

1. Set up a preparatory team, and determine its members and division of labor.

2, began to develop employee manuals, rules and regulations, service procedures, job responsibilities, etc.

3, arrange the work plan of each department (revised according to the actual situation).

4. Determine the training plan, personnel, time and place.

5. Investigate the local catering and determine the management mode and cuisine.

6. Make a list of the needs of talents for special positions in the hotel and start to pay attention to recruiting talents for professional positions.

7. Make a shopping list.

8, training manager in place.

9. Determine the names of service places such as restaurants and private rooms. (Chinese and English)?

10, conduct market research, understand the salary and treatment of local hotel employees, and formulate the welfare plan for employees before opening for approval.

1 1. Recruit chefs and cookers, and start to try dishes one after another.

12. Sign a training contract with employees.

13, staff training.

14, determine the chef and the chef candidate, and arrange the delivery date.

15. Confirm suppliers, conduct comprehensive procurement and sign procurement contracts with suppliers.

16. Determine the special menu and group meal price of each restaurant, and make a complete information and send it to the sales department.

17. Managers of all departments in the hotel are familiar with these procedures.

18, complete the procurement of kitchen equipment and articles in the staff canteen.