The quality of dishes is the key to survival, and the price of vegetables cannot be too high.
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.
The price of each dish is a+b+CB+C.