Food and beverage is the best money to make, after all, everyone has to eat. Maybe everyone thinks so in their eyes. Today, let's calculate this account and see if the money for catering is good or not. Having dinner with a group of five friends, I came to a Hunan restaurant in wanda plaza. Everyone ordered a dish, and I ordered a stir-fried oil wheat dish. After ordering, I handed the menu to my friend's girlfriend. My friend's girlfriend looked at the menu and whispered, It's so expensive. The vegetable market sells 1 yuan 1 kg, and here sells 18 yuan.
Is that really the case? Is catering really so profitable? Many amateur investors entered the catering industry in a daze with such a concept. Who would have thought that when they really entered the catering industry, they knew that they had jumped into a big fire pit. In order to prevent later entrepreneurs from jumping into this eternal fire pit in a daze, I used a real case to calculate an account for everyone. Let's see if catering can make money.
This restaurant is a Korean restaurant in wanda plaza, which I invested. Let's take a look at the specific situation:
The restaurant has an operating area of 420 square meters and 40 dining tables, and the renovation period is two months.
First, the restaurant's monthly fixed investment cost
The total investment is1500,000 (decoration 600,000, three-month rent 240,000, fire fighting and smoke exhaust160,000, kitchenware100,000, tableware 50,000, Wanda deposit140,000, door advertisement 50,000, clothing, staff dormitory, office equipment and cashier.
The formula for calculating the monthly fixed investment cost of restaurants is:
(Total investment-deposit-sale of expired equipment of the store+demolition fee of the store+interest on funds)/lease period-renovation period
Remarks: Shops in large commercial complexes are generally not allowed to go halfway.
Transfer, when the contract expires, it is necessary to dismantle all the renovated rough houses and return them to the owner. The demolition fee is about 200-400 yuan per square meter. Equipment, tables and chairs can't be sold for any money, and the most is about 20 thousand.
(1500,000-140,000-20,000+80,000+1500,000 *3.5%*5 years)/June-February = 29,008 yuan/month.
What does this mean? What it tells us is that the restaurant's monthly profit (operating income-operating cost) must be higher than 29,008 yuan, and the restaurant can make money (the interest on funds is calculated at an average annual interest rate of 3.5%).
Second, the rental cost of the restaurant (including staff quarters)
Restaurant lease contract is 5 years.
The rent is 2 10 yuan per flat/month, with an annual increase of 8%.
Property management fee 48 yuan per flat/month.
First year: the monthly rent is 88,200 yuan, and the property management is 20 160 yuan.
Staff quarters (2) 2400 yuan.
Fifth year: monthly rent 120000 yuan, property management 20 160 yuan, and staff dormitory 3000 yuan.
Third, labor costs
Kitchen 10 Front Office 15 people, and the salary is calculated at 60,000 yuan per month.
Fourth, energy costs
Water, electricity and gas are charged at 30,000 yuan per month (regardless of changes in turnover).
V. Taxes and fees
According to the fixed tax of 150,000 business volume, the nuclear tax is about 10000 yuan (the fixed tax was paid 20 15 years ago).
According to this, the monthly fixed cost in the first year is (small miscellaneous expenses such as low-consumption goods, maintenance fees and office expenses are not counted): monthly fixed cost: 29,008 yuan+88,200 yuan +20 160 yuan+2,400 yuan+60,000 yuan+30,000 yuan+10000 yuan =
The daily fixed cost is 239,768 yuan /30 days = 7,992 yuan.
The meaning of this data is:
Every day when I wake up, the boss will pay 7992 yuan, which is terrible!
This data is not intuitive, so let's calculate again:
How much does the restaurant have to pay a day to break even?
The average gross profit margin of Korean food is high, which can reach 65% if it is well controlled, and it is already high if Chinese food can reach 60%.
The calculation formula of gross profit margin is: selling price-food cost/selling price. The calculation formula of monthly average gross profit margin is: monthly food sales-food consumption cost/monthly food sales.
The gross profit margin of each dish in the restaurant is different. Generally speaking, the Mao Lijiao of meat dishes is lower, while vegetarian dishes are higher. This is why the green vegetable restaurant with the purchase price of 1 yuan has to sell 18 yuan. This is not the profiteering of green vegetables as ordinary consumers think, but the gross profit margin of green vegetables is 800%.
The restaurant's break-even calculation formula is:
Break-even business volume = fixed cost/gross profit margin
Based on this, the breakeven operating amount of this restaurant is =7992/0.65= 12295 yuan.
Still not intuitive, and then calculate:
There must be a difference between weekdays and weekends. On weekdays, it is about 10000, and on weekends, it is necessary to do more than 16000.
According to the average consumption of 45 yuan (the statistical average of five years of operation), it takes 222 people to spend on weekdays and 355 people to spend on weekends.
This data is still not intuitive, and then calculate:
The average number of consumers per table is 3.2 (five years' statistics), which means 69 tables on weekdays and 1 10 tables on weekends.
Generally, the consumption of the complex only accounts for about 20% at noon and 80% at night, which means that 88 tables are served on the weekend night, which means that each table has to be turned over once.
It's intuitive enough, don't forget, this is the operating data of the restaurant's capital preservation. When you see that people's business is so good, you even wait for the position, thinking that the boss has made a profit. I won't tell you today, and you won't even think of somebody else before you break even.
After reading the above data, will you still say that catering is profiteering? Will you still say that cooking is really profitable? It is true that some people make money quickly by cooking (here refers to big meals, excluding small snacks and noodle restaurants), but that is a very small number of people, and according to statistics, less than 30% really make money.
Therefore, ladies and gentlemen, we must be cautious in investing in the catering industry, choose a good site and choose a good project. Even if you have chosen them all, you have to be able to operate them.