But it becomes interesting when you compare the

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cost of goods to (net) sales . The cost of goods ratio allows you to draw conclusions about the efficiency of the goods used, the quality of the delivery companies and your own price calculation. After you have determined the cost of goods sold (as stated above), the next step is to calculate the turnover . Turnover argentina phone data is the total amount of income that your business has generated in a certain period of time (e.g. during a month). This amount is determined by the sum of the sales prices of all food and drinks sold. Now you can calculate the cost of goods sold ratio. To do this, use the following formula: Cost of goods sold ratio = (cost of goods sold / sales) × 100 example calculation Let's say you want to calculate the cost of goods sold ratio for the month of May. Here are the relevant data: Cost of goods sold: 10,000 euros Sales in May: 40,000 euros Now you calculate the cost of goods sold ratio: Cost of goods sold ratio = (10,000 euros / 40,000 euros) × 100 = 25% This means that 25% of your sales were spent on purchasing food and beverages.

cost of goods sold per dish You can also apply the formula to any dish. Let's say you spend 3 euros on purchasing to sell a particular pasta dish that generates a net turnover of 10 euros. The cost of goods sold ratio in this case would be 30 percent. The difference between the cost of goods sold and the 100 percent mark is called the trading margin . Guidelines for goods usage quotas in catering establishments The Federal Ministry of Finance regularly publishes a collection of guideline rates that provides catering establishments with guidelines for typical cost of goods ratios. The gross profit, which results from sales minus the cost of goods ratio, plays a decisive role here. restaurants gross profit cost of goods sold ratio bakeries / pastry shops 70 – 74% 26 – 30% cafes 74 – 75% 25 – 26% ice cream parlors 78% 22% restaurants 72% 28% snack bars 68% 32% pizzerias 74% 26% A regular comparison of your own cost of goods sold ratio with industry standard values ​​helps you to identify optimization potential and remain competitive. 10 Tips for Optimizing the Use of Goods in Catering Businesses Optimum use of goods is essential for catering businesses in order to reduce costs, increase profitability and at the same time guarantee the quality of the products offered.