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Cost Calculation for Restaurants/Cafes/F&B Businesses (Excel Template Provided)

I will explain how to calculate costs and profit/loss for each menu item in restaurants, cafes, and the food service industry using Excel. I am providing the Excel template explained in the lecture for free.

2 learners are taking this course

Level Intermediate

Course period 6 months

  • dymanagementlab
Management
Management
Management
Management

What you will gain after the course

  • Cost Calculation

  • Profit and loss calculation


DY Management Research Institute

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

I am Daeyoung Lyu, and I run 'DY Management Research Institute' on YouTube and N-Blog.

Based on my corporate experience and studies in business administration, I aim to provide practical assistance to professionals in related fields. I offer highly practical approaches that can be immediately applied across various areas, including costing, management, accounting, financial business planning, investment attraction, and general management. If you are interested in my lectures or wish to collaborate within my areas of expertise, please contact me via email!


※ Areas of Expertise:

  • Management/cost consulting, feasibility studies, financial business planning, management simulation, and financial projections for fundraising.

  • Practical Excel training, data visualization using Excel, and improving work efficiency through Excel. I will cut your work time in half.

  • I welcome inquiries regarding lectures, project requests, and Q&A related to my areas of expertise and YouTube videos.




To all the restaurant and cafe owners running your own businesses~


Calculating the cost and profit/loss for each menu item is difficult, isn't it?


You're already busy enough developing menus and running your business, so you don't have the bandwidth for this... but since it's your own business, you know you need to calculate costs and profits to make sure everything is on the right track...


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


I am a cost accounting expert with about 20 years of experience in the corporate sector.

I have created this lecture and these materials to share my cost accounting expertise and help those who are struggling with cost calculations.


Through this lecture and the provided Excel materials, you will be able to approach difficult cost calculations with a bit more ease.




※ Table of Contents for the Excel Template


1. Cost calculation by menu item :


- Summary of daily/monthly sales volume by menu, summary of sales unit price by menu

- Labor Cost Summary: Organization of personnel and costs per individual

- General Expenses: Summary of all costs, including rent, electricity, water, interest expenses, etc.


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



2. Calculation of Material Costs:


- Calculate the cost of each raw material by multiplying the standard material consumption per menu item by the unit price of each material; the sum of these costs becomes the material cost. Calculate the main material costs and common material costs separately, and their sum will be the total material cost.


- The unit price for each raw material is calculated using the inventory ledger in the data. If inventory management for each material is possible, use the ledger; if not, you can enter the purchase price.



3. Break-even Point Calculation:


- Analyze current sales and profit levels, and examine how profit changes as sales volume fluctuates. Calculate the specific sales amount required to reach the break-even point.


- We will apply what is known in business administration as CVP analysis or BEP (break-even point) analysis to restaurant cost calculation.



4. Sales Analysis :


- Analyze sales volume, revenue, and profit for each product.



5. Cost/Profit and Loss Analysis:


- Analyze the cost structure and identify potential areas for cost reduction.



6. Various Simulations:


- Run various business simulations. Simulate how profits fluctuate in response to changes in the business environment, such as increases in unit selling prices or rising material costs.



Use this restaurant menu costing file to accurately calculate your costs, and then develop and implement a plan to improve your profitability. What is not measured cannot be improved.




※ For those who need the materials


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


2. Those who are curious about the ingredient costs of their own recipes


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


4. Those who are running their business well but are currently studying business administration.

(This material is a practical resource developed by a business management expert that systematically incorporates business principles. Even if you haven't studied business management, simply using this material allows you to apply its principles in practice.)


  • Please refer to the figure below for more details.

































Recommended for
these people

Who is this course right for?

  • Restaurateur

  • Cost Accountant

Need to know before starting?

  • Accounting

  • Cost Calculation

Hello
This is

169

Learners

18

Reviews

5

Answers

4.5

Rating

16

Courses

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

Based on my professional experience and studies, I aim to provide practical assistance to those working in related fields. I offer highly hands-on approaches that can be immediately applied across various areas, including costing, management, accounting, financial business planning, investment attraction, and overall business management.

I am here to help. I provide highly practical and immediate solutions across cost accounting, management, accounting, financial business planning, investment attraction, and overall business management.

  • YouTube DY Management Research Institute: www.youtube.com/@dy-4714

  • Naver Blog DY Management Research Institute: https://blog.naver.com/udae025

※ Areas of Expertise:

  • Management/cost consulting, feasibility studies, financial business planning, management simulation, and financial projections for investment attraction.

  • Practical Excel training, data visualization using Excel, and improving work efficiency through Excel. I will cut your working time in half.

  • I welcome inquiries regarding lectures, project requests, and Q&A related to my areas of expertise and YouTube videos.

Data visualization and business efficiency using Excel. I will cut your work time in half. I welcome requests for lectures, projects, and Q&A regarding my areas of expertise and YouTube videos.

Curriculum

All

10 lectures ∙ (2hr 33min)

Course Materials:

Lecture resources
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