Statement of costs in the catering industry
When it comes to the cost statement in the catering industry, you should never be blinded by the turnover. There are a lot of expenses, especially in gastronomy. Only a realistic cost statement can prevent a nasty surprise.
What you need:
- the overview
- a calculator
- a writing pad
- a good tax office
Add up the fixed expenses for the cost statement
- When calculating the costs for the catering, the first thing you should consider is the monthly lease / rent and its ancillary costs. Don't forget about monthly payments for electricity and insurance.
- Now put the personnel costs on paper. Remember that the gross wage is followed by the surcharge for ancillary wage costs. If you are unsure about this, ask your tax advisor.
- Do not forget yours when calculating the costs of your gastronomy salary to take into account, it depends on the legal form of your business. Here, too, it is important to discuss this with the tax office in advance.
These figures considered so far are an important part of the cost breakdown in the catering industry.
In gastronomy, you have to get an overview
It is very important to keep an overview for the cost statement in the catering industry.
Monthly expenses - this is how you keep track of things
When it comes to monthly expenses, you have to choose between fixed costs and variable costs ...
- Now add up the costs calculated so far and divide them by the number of days in the month.
- Result 1 shows you the amount that has to be in the till every day to cover the fixed costs.
- Now add 35% cost of goods to the total. This is followed by the percentage of statutory VAT. Add this calculation to the total monthly costs and divide the total again by the number of monthly days.
- The breakdown of costs for catering does not yet show you any profit. This results from the income that exceeds the calculated amount.
- There are two different levels of VAT in gastronomy. The low tax applies to goods that the customer takes home. Leave this item out of the cost statement in the catering industry. It gives you a small buffer in terms of profit.
A breakdown of costs in the catering industry conveys security
- It is advisable to make a monthly cost calculation in the hospitality industry. This allows you to keep an eye on personnel costs as well as the cost of goods.
- If the cost of goods is 30% or less and the guests are satisfied, the next cost statement in the catering industry will be particularly enjoyable.
The article is not about legal or tax advice.
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