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Anonymous users2024-01-24Monthly operating income - monthly operating expenses = monthly profit.
I designed the restaurant business report (can be daily. Month. Annual Report General):
One. Operating income.
Two. Operating expenses (total of the following five items).
1.Lai cuisine procurement (if required, this item can be subdivided into meat.) Fish. Vegetables) 2.Seasonings (if necessary, the main items can be subdivided, such as oils.) monosodium glutamate, etc.) 3.Rice.
4.Alcoholic beverages.
5.Gas.
Three. Gross profit (gross profit margin is a direct reflection of the restaurant's efficiency, and the calculation method is that operating income minus operating expenses equals gross profit).
Four. Fixed fee (total of the following 7 items).
1.Employee wages.
2.Storefront rental.
3.Decoration apportionment.
4.Water and electricity bills.
5.Restaurant fees.
6.Rent for employees.
7.Other expenses.
Five. Taxes.
Six. Net profit (gross profit minus fixed expenses tax deduction equals net profit) If the restaurant is large, I recommend that you prepare a daily report, which is also conducive to finding problems in time, and the preparation of daily reports requires a warehouse. The kitchen counts inventory every day, which increases the workload.
Filling in the report truthfully can intuitively reflect the operating efficiency of the restaurant, find the existing problems, and provide first-hand information for the boss's decision-making, which is needless to say.
I hope the above can help you.
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Anonymous users2024-01-23To put it simply, the monthly income minus the monthly expenses can be used to know how much you are losing.
The monthly report can list each expense and each income one by one.
In the end, a profit is obtained.
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Anonymous users2024-01-22If it is a regular statement, it can be seen from the balance of the previous month and the balance of the current month. Generally, the quarterly report will be more accurate, because there will be a relatively large discrepancy in the settlement and inventory of inventory.
The monthly report practices and precautions for internal restaurants are as follows: >>>More
Catering warehouse management first classified, all commodities are classified, and then according to different categories of purchase, sale and inventory commodity accounts. Do first-in, first-out, last-in, last-out, and pay attention to whether the three certificates of the goods are complete, production date, shelf life, manufacturer and so on. When making the form, pay attention to the purchase date, product name, specification, weight, unit, price, etc. >>>More
Material Inventory Statement, Balance Sheet, Income Statement, Cash Income Statement, etc.
3. How to make all the steaks delicious is simple.
1. Ingredient preparation: Steak: Steak can be bought online, and it is cheaper to buy more, including freight, which is better than the spliced steak bought in the supermarket. The main ingredients needed are: olive oil, sea salt, freshly ground black pepper, and sliced garlic. >>>More
The methods are almost the same, mainly because the heat and raw materials should be good, so that the deliciousness of the meat can be reflected. Go to start a business and join this place, it's a website. There is a lot of information on steak franchises, and if you do, you will be able to provide raw materials.