1, cost accounting is to calculate the cost of each dish, which should include raw materials and fuel, and then get this number * 1.5 to get a.

2. Calculate the cost of human resources: (store rent+worker's salary+boss's salary+water and electricity+national tax and local tax) divided by the total number of vegetables sold each month (this is difficult to estimate) * 1. 15 to get B.

3. Depreciation expense of fixed assets: (decoration+tables and chairs+pots and pans) /(36)/ divided by the total number of dishes sold each month *1.125 = c.

4. The price of drinks is higher than that of supermarkets 10% to 15%. It depends on your purchase price and sales volume.

In addition, the gross profit margin of the hotel should be around 100 for your reference.

It is estimated that the price of each dish is A+B+C B+C, there must be a difference. Don't treat the chef badly. The quality of food is the key to the success of the hotel. Ask other seniors who open restaurants. Communicate more and summarize more. We need to make appropriate adjustments. That's all! I hope it helps you.