Calculation of selling price: Sales Control

Expected Profit + Food Cost (Variable Cost) + Semi Variable Cost + Fixed Cost = Selling Price.

Profit must be planned, costs must be identified and controlled, in order to achieve sale budget . The total fixed cost will remain same irrespective of the sale up to certain level. If the sale budget is not met then the fixed cost per cover or per dish will increase and the restaurant will make loss. On the contrary if the actual sale is more than the budget sale then restaurant will make more profit than planned as the total fixed cost will remain same and due to increase in sale the fixed cost per cover / dish will reduce and hence restaurant will make more profit than planned.

Amit Kumar
Amit Kumarhttps://hmhelp.in
Hii! Welcome to My digital home, I am Amit – an almost no-code generalist, helping businesses with their online presence using WordPress and other tools and simplifying some of their operations with ideas and automation. A psychology and philosophy geek by interest and a graduate in Hospitality Management. I founded hmhelp during college, which got me into WordPress. I am a highly motivated and results-oriented professional with a proven track record of success in the hospitality industry. I’m also a Digital Marketing Enthusiast with significant academic and practical experience managing digital content across multiple platforms. Skilled at SEO optimization, developing digital content for social media platforms, I offer extensive knowledge of multiple software programs, strong attention to detail, and extraordinary communication skills. If you are interested in talking about any of the topics I have mentioned on my website, you are in the right place. You can contact me or learn more about what I do. You can also connect with me on social networks.

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