What are the gross profit costs of the catering industry?

Gross profit = turnover-purchasing cost of ingredients (rice, flour, oil, vegetables, meat, frozen products, bean products and seasonings)

Gross profit margin = turnover-food procurement cost/turnover * 100%

Note: The purchasing cost of ingredients refers to the direct cost involved in the processing of products in the store.

Water, electricity and gas are generally classified as operating expenses.

I hope it helps you!