Chapter 4

Busy every day, so why is the month still short?

Đông khách mỗi ngày, sao cuối tháng vẫn hụt?

The chapter's question

How many portions a day must the kitchen sell before it earns real profit?

Big idea

Each dish's gross margin only becomes money when it adds up to enough to pay for what is not in the bowl: rent, wages, utilities, equipment.

In this chapter

  1. Part 4.1

    Costs Outside the Bowl

    How much must the kitchen pay each month whether it sells one portion or a thousand?

  2. Part 4.2

    Break-even Portions per Day

    What is my average gross margin per portion, and how many such portions cover all fixed costs?

  3. Part 4.3

    Staffing to the Rush

    For each opening hour, what share of that hour's sales goes to kitchen wages?

  4. Part 4.4

    Delivery-App Orders

    How many đồng does a portion sold through a delivery app leave, compared with the same portion sold in the shop?

The reading for this chapter is inside Conan School

This chapter has 4 readings, with case stories and exercises. Chapter 1 of The Profitable Kitchen is free to read right here.

Read in Conan School

Chapters of The Profitable Kitchen

  1. 1.Am I paying for food, or for what disappears?
  2. 2.If the recipe is right, why is every bowl different?
  3. 3.Is my best seller actually paying the rent?
  4. 4.Busy every day, so why is the month still short?
  5. 5.Will today's costing still hold in three months?