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About Leo Lingham Expertise In Managing a business, I can cover all aspects of running a business--business planning, business development, business auditing, business communication, operation management, human resources management , training, etc. Experience 18 years of working management experience covering such areas as business planning, business development, strategic planning, marketing, management services, personnel administration. PLUS 24 years of management consulting which includes business planning, strategic planning, marketing, product management, training, business coaching etc. Organizations BESTBUSICON Pty Ltd--PRINCIPAL Education/Credentials MASTERS IN SCIENCE MASTERS IN BUSINESS ADMINSTRATION |
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You are here: Experts > Business > Small Business > Managing a Business > Restaurant Profit and Loss Managing a Business - Restaurant Profit and LossExpert: Leo Lingham - 3/29/2005 Question My wife and I own a small restaurant and I would like to get some industry percentiles for revenue mix for food, alcoholic beverages, and non alcoholic beverages. Then I am looking for industry expense percent norms as a percent of gross sales . Any help would be appreciated. Thanks Tom Schratz Answer RESTAUARANT SALES MIX / COST GUIDELINES. WHAT I HAVE PROVIDED HERE BELOW IS A BROAD GUIDELINES. THE ACTUAL WILL VARY WITH -seasonal raw materials -customer seasonal impact -eating habits of local customer -economic situation -cost push -price rise impact -labor market availability etc etc REVENUE FOOD 87% ALCOHAL ETC 9% OTHERS 4% REVENUE TOTAL 100% COST COST OF SALES 39% GROSS MARGIN 61% operating TOTAL PAYROLL 43% expenses SALES/MARKET ADMINISTRATION 7% DEPRECIATION 1% ENERGY / ELECTRICITY UTILITIES 1% TOTAL EXPENSES 52% OPERATING profit 9% regards LEO LINGHAM Add to this Answer Ask a Question | |