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Restaurant/Cafe/Food Service Cost Calculation (Excel Template Provided)

I'll explain how to calculate the cost and profit/loss for each menu item in restaurants/cafes/food service businesses using Excel. The Excel template explained in the lecture will be provided free of charge.

1 learners are taking this course

  • dymanagementlab
엑셀
실습 중심
창업
Management

What you will gain after the course

  • Cost accounting

  • Income statement


DY Management Research Institute

(Director Ryu Dae-young, Ph.D. in Business Administration/Management Consultant (Finance))

I am Ryu Daeyoung, who operates 'DY Management Research Institute' on YouTube and Naver Blog.

Based on my company experience and business administration studies, I want to help those working in related practical fields. I provide a very practical approach that can immediately help across cost accounting, management, accounting, finance, business planning, investment attraction, and overall management. If you want to collaborate on the lectures I've uploaded or in my areas of expertise, please contact me via email!


※ Area of Expertise:

  • Management/cost consulting, business feasibility review, financial business plan establishment, management simulation, financial projection establishment for investment attraction.

  • Excel practical training, Excel data visualization, Excel-based work efficiency improvement. We'll cut your work time in half.

  • I welcome lecture requests, work requests, and Q&A related to specialized fields and YouTube videos.




Business owners running restaurants and cafes~


Is it difficult to calculate cost/profit and loss by menu item?


You're already busy developing menus and running your business... You don't have the capacity to handle things like this, but since it's my business, I need to do cost/profit calculations to see if the business is running properly...


I think this is probably the reality for most restaurant and cafe owners.


I am a cost accounting expert with about 20 years of experience in the cost accounting field at companies.

I created this course and materials to help those who are struggling with cost accounting by sharing my cost accounting know-how.


With this lecture and the Excel materials we provide, you will be able to approach difficult cost accounting a little more easily.




※ Table of Contents for Excel Template


1. Cost Calculation by Menu:


- Organize daily/monthly sales volume by menu item, organize sales unit price by menu item

- Personnel cost organization: Organizing staff numbers and cost per person

- Organizing common expenses: Organizing all costs including monthly rent, electricity bills, water bills, interest expenses, etc.


- Calculate revenue and profit by product, calculate profit per unit by product



2. Material Cost Calculation:


- The cost of each ingredient is calculated by multiplying the ingredient requirement standards for each menu item by the unit price of each ingredient, and the sum becomes the material cost. The calculation is divided into main material costs and common material costs, and their sum becomes the total material cost.


- The unit cost per raw material is calculated through the inventory ledger in the data. If inventory management per raw material is possible, use the inventory ledger; if inventory management is not available, you can input the purchase unit cost.



3. Break-even Point Calculation:


- We analyze the current revenue and profit levels, and examine how profit changes when revenue fluctuates. We calculate what revenue level is needed to achieve the break-even point.


- We apply CVP analysis from business administration, also known as BEP (Break-Even Point) analysis, to restaurant cost calculation.



4. Sales Analysis:


- Analyze sales volume/revenue/profit by product.



5. Cost/Profit Analysis:


- Analyze the cost structure and identify cost reduction points.



6. Various Simulations:


- Try various business simulations. Simulate how profits change under different business environment changes, such as when selling prices increase or when material costs rise.



Through this restaurant menu-specific cost calculation file, please accurately calculate your restaurant's costs and establish and implement a profit improvement plan. Without measurement, there can be no improvement.




※ For those who need materials


1. Restaurant/cafe owners who are curious about the exact cost of their menu items


2. For those curious about the ingredient costs of the recipes I created


3. Those who want to systematically manage their food service business


4. Those who are doing well in business but are studying business administration

(This material is practical content that systematically incorporates business administration as created by a business management expert. Even if you haven't studied business administration, simply using this material will enable you to apply business management principles.)


  • Please refer to the figure below for detailed information.

































Recommended for
these people

Who is this course right for?

  • Restaurant owner

  • Cost Accountant

Need to know before starting?

  • Accounting

  • Cost accounting

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9 lectures ∙ (2hr 33min)

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