What is the most important factor in the selling price of the food? What % of the total cost should the energy expenses be? What percentage of the total cost should personnel expenses be? How is the turnover calculated for the newly opened restaurant business to survive?
You Have Continuing Money in Your Restaurant Business, But Are You Making "Money"?
Does high turnover mean you are making money?
How are the costs adjusted in a restaurant or hotel business?
How to create cost multipliers in restaurant consulting of a restaurant ?
How do you know you're making a profit in your restaurant business?
Can the relevant programs give you your daily, weekly and monthly income?
How are general costs reflected while preparing food recipes in general kitchen consultancy ?
What are fixtures expenses included and not included?
What are the factors affecting the cost of a meal and its selling price?
What is the most important factor in the selling price of the food?
What % of the total cost should the energy expenses be?
What percentage of the total cost should personnel expenses be?
How is the turnover calculated for the newly opened restaurant business to survive?
What does profit mean in restaurant businesses?
What % of the turnover should the total expenses be in new restaurants?
Considering the sum of food revenues in restaurant menu analysis , what should be the % of total kitchen expenses?
Considering the restaurant menu planning , what % of the general expenses should only the meat expenses be?
Those who want to find the answers to these questions and many more, those who say they want to get the answer to the question I want in the world of accounting. Did you know that some results that you cannot find even in stock and restaurant programs can be seen in my gastronomy consultancy only with a few formulas that can be made in " excel ", a free program ?
You may encounter surprising numbers when you enter the data by intelligently connecting the expenses and incomes specific to your business with food recipes !!! Please don't ask what the chief knows about accounting and accounting . Circumstances forced him to learn.
After reaching an agreement, I will personally write the program where you can see the data you need and deliver it to you after you make the necessary examinations in your related departments in your restaurant operation ...
In return for their requests, "with special titles for their businesses" to the businesses that I consulted for the International Sample restaurant menus ; This study, which I personally wrote (ask for detailed information in the interview ), is included in the consultancy fee...
When we say how to open a restaurant in a professional sense , the calculations to be made by taking into account the costs such as "restaurant" depreciation, personnel, rent, special items specified in the management circular , etc. according to each business are specific only to the businesses in question. When you consider the general areas and service portfolio , all data changes according to the share of the existing business in the food and beverage sector. The data of any restaurant business and another business of different size cannot be compared.
The only data to be taken into account is the realization of the general expenses and general incomes and the percentage shares of the differences between them by integrating them with each other in the right proportions .
Do you know that you can even see the data figures graphically, let alone all the income and expenses you can think of, in an excel file with only the correct formulas ? You will only do these once, and then you only need to enter the data.
In your restaurant or hotel business, if you don't know "how much you earn" and their rates, you do not have control over your business... You can contact my contact information for more...