Hello, a Buddhist vegetarian restaurant joined Mr. Ma Hao to answer your questions: Generally speaking, from the perspective of cost analysis, rent, wages and meals are the three biggest cost expenditures. Knowing the fixed cost of the restaurant, the basic salary of employees and the percentage of the cost of ingredients, we can calculate the balance point.

The formula for calculating the sales volume of breakeven point is 200 francs.

Q0 =-= 250 (ten thousand) V 600.

P-2-Q500 in the above formula:

Q0 = Sales at breakeven point (2.5 million units)

Q = Sales volume (5 million units)

F = total fixed cost (2 million yuan)

V = total variable cost (6 million yuan) P = unit product price (20,000 yuan/10,000 units),