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.
Cost accounting
Income statement
(Director Ryu Dae-young, Ph.D. in Business Administration/Business Consultant (Finance))
YouTube: www.youtube.com/@dy-4714
N Blog: https://blog.naver.com/udae025
Email: daeyoung.lyu@gmail.com
This is Daeyoung Ryu, who runs the 'DY Management Research Institute' on YouTube and N Blog.
I would like to help those who are working in related fields based on my experience in the company and what I have studied in management. I will provide you with an approach that can help you in a very practical way, from cost, management, accounting, financial business plan, investment attraction, and overall management. If you would like to collaborate on a lecture I have posted or my area of expertise, please contact me by email!
Management/cost consulting, business review, financial business plan establishment, management simulation, financial projection for investment attraction.
Excel practical training, data visualization using Excel, work efficiency using Excel. We will cut your work time in half.
We welcome lectures/work requests/Q&As related to specialized fields and YouTube videos.
Self-employed restaurant and cafe owners~
Are you having trouble calculating cost/profit and loss for each menu?
You're busy developing menus and running a business... You don't have the energy to do something like this, but since it's your business, you have to calculate the cost/profit and loss to see if the business is going well...
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 in companies.
I created these lectures and materials to help those who are having trouble with cost calculations by sharing my cost calculation know-how.
With this lecture and the Excel materials provided, you will be able to approach difficult cost calculations a little more easily.
1. Cost calculation by menu:
- Summary of daily/monthly sales by menu, summary of unit sales price by menu
- Personnel cost management: personnel and personnel cost management
- Organize common expenses: Organize total expenses such as monthly rent, electricity bill, water bill, and interest expenses.
- Calculate sales and profit by product, calculate profit per unit by product
2. Calculating material costs:
- The cost of each raw material is calculated by multiplying the unit price of each raw material by the standard amount of raw material required for each menu, and the sum of these is the material cost. The main material cost and the common material cost are calculated separately, and the sum of these is the total material cost.
- The unit price of raw materials is calculated through the receipts and payments section in the data. If receipts and payments by raw materials can be managed, you can do so through receipts and payments. If receipts and payments cannot be managed, you can enter the purchase price.
3. Calculating the break-even point:
- What are the current sales and profits? Let's analyze how profits change when sales change. Let's calculate how much sales will be needed to break even.
- Let's apply what is called CVP analysis or BEP (break-even point) analysis in business administration to restaurant cost calculation.
4. Sales Analysis:
- Analyze sales volume/revenue/profit by product.
5. Cost/Profit Analysis:
- Analyze the cost structure and find cost reduction points.
6. Various simulations:
- We conduct various business simulations. We simulate how profits change in response to various changes in the business environment, such as when the sales price is raised or when material costs increase.
Please use this menu-by-menu cost calculation file to accurately calculate the cost of your restaurant, and establish and implement a profit and loss improvement plan. Improvement cannot occur without measurement.
1. Restaurant/cafe owners who are curious about the exact cost of their menu items
2. Anyone curious about the cost of ingredients for the recipe I created
3. Those who want to systematically manage their business related to the food service industry
4. People who are doing well in business but studying business administration
(This material is a practical material that systematically applies management studies as taught by a management expert. Even if you have not studied management studies, you will be able to utilize management studies just by using this material.)
Please see the figure below for more details.
Who is this course right for?
Restaurant owner
Cost Accountant
Need to know before starting?
Accounting
Cost accounting
115
Learners
10
Reviews
4
Answers
4.6
Rating
13
Courses
유튜브 DY경영연구소 : www.youtube.com/@dy-4714
네이버블로그 DY경영연구소 : https://blog.naver.com/udae025
유튜브와 N블로그에서 'DY경영연구소'를 운영하고 있는 류대영입니다.
제가 회사에서 경험한 것과 공부한 것을 바탕으로 관련 실무하시는 분들께 도움을 드리고자 합니다. 원가, 관리, 회계, 재무 사업계획, 투자유치, 경영 전반에 걸쳐 굉장히 실무적으로 바로 도움드릴 수 있는 접근을 해드립니다.
※ 전문분야 :
경영/원가컨설팅, 사업성검토, 재무 사업계획 수립, 경영 시뮬레이션, 투자유치 위한 재무프로젝션 수립.
엑셀 실무교육, 엑셀 활용 데이터 시각화, 엑셀을 활용한 업무효율화. 작업시간을 반으로 줄여드립니다.
전문분야 및 유튜브 영상 관련하여 강의/.작업요청/Q&A환영합니다.
All
9 lectures ∙ (2hr 33min)
Course Materials:
$17.60
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