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Anonymous users2024-01-23Dish pricing to ensure that there is 40 50% gross profit margin in order to make money, the quality of dishes is the key to survival, the price of vegetables should not be too high, 1, cost accounting, is to calculate the cost of each dish, should include raw materials, fuel, and then this number * to get A.
2. Calculate the cost of human resources: (divide the store rent + workers' wages + boss's salary + water and electricity + national and local taxes) by the total number of dishes sold per month (this is difficult to estimate) * to get B.
3. Depreciation of fixed assets: (decoration + tables, chairs and benches + pots and pans) (36) Divided by the total number of dishes sold per month*
The price of each dish is A+B+C.
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Anonymous users2024-01-221. The standard cost per serving for most dishes is fairly straightforward.
2. Formula calculation: the standard cost of each dish = the unit purchase price of the raw materials divided by the fraction of the unit of food raw materials that can be called dishes.
3. Prepared food raw materials, including main ingredients, auxiliary materials and seasonings, the packaging of such raw materials usually indicates the fraction of the amount of dishes, and the kitchen management personnel only need to divide the unit purchase price by the fraction to find the standard cost of each dish.
4. The kitchen manager can also determine the standard cost per serving of various dishes according to the recipe. Determine the standard cost per serving for a variety of dishes with standard recipes. Divide the total production cost of a standard recipe by the fraction to find the standard cost per dish.
To determine the standard cost per dish, you must first determine the number of items per serving. The amount of dishes per serving is the standard recipe production lot divided by the fraction. If the total amount of production of a batch of dishes is 5000 grams for a total of 10 servings, the amount of dishes per serving is 500 grams.
The amount of each dish is the basis for determining the standard cost of each dish, and it is also a key link in the production cost control of the kitchen.
Once the standard discretion is determined based on the standard recipe, the standard cost of each dish can be calculated. The standard cost per dish refers to the cost of video raw materials consumed to produce each dish. Kitchen managers can determine the standard cost of a dish based on the following methods, depending on the dish.
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Anonymous users2024-01-21Selling Price = Cost (1-Gross Profit).
The gross profit margin calculation formula actually used in the general restaurant kitchen: gross profit + cost = selling price, gross profit margin = (selling price - cost) selling price This gross profit margin calculation method is different from the general factory financial calculation method, and the general factory gross profit calculation method: gross profit margin = (selling price - cost) cost. >>>More
I don't understand what you're saying! However, the gross profit of the hotel should be controlled at least 40% of the percentage! If it's a little more high-end, it should be controlled at fifty!
Calculation method:
1. The price of raw materials The price of seasonal vegetables is calculated according to the wholesale price of the vegetable market, and the average wholesale price of the local wholesale department is calculated if it is not seasonal. Because the price of this varies from house to house, there are also fluctuations, so the error is small according to the average value. >>>More
Mystery dishes, you can do special customer tasks can be opened, and then you can also brush the mystery shop, he will sometimes come out.
Conditions for granting a utility model patent:
1. Novelty: refers to the fact that no equivalent invention or utility model has been publicly published in domestic or foreign publications, publicly used in China or otherwise known to the public before the filing date, and no application for the same invention or utility model has been filed with the patent administration department of the State Council by another person and recorded in the patent application documents published after the filing date. >>>More