& My Guru

BY: SINDY CARELA

Cost volume profit analysis

Concept Rest # 1 % Rest # 2 %

Food & beverage income

1,316,000 100 660,000 100

Food cost 600,000 45.5 280,000 42.4

Beverage cost 120,000 9.10 111,000 16.8

Fixed salaries 35,000 2.65 19,000 2.87

Variable salaries 22,000 1.66 9,000 1.35

Fixed costs 77,000 5.81 30,000 4.50

Variable costs 280,000 18.8 100,000 15.0

FORMULA

1. PROFIT= F&B INCOME – TOTAL COST

2. CONTRIBUTION MARGIN= PROFIT- TOTAL VARIABLE COST

3. PRIME COST= F&B COST + VARIABLE SALARIES

4. PROFIT PERCENTAGE=(PROFIT)(100)/TOTAL INCOME

5. CONSTRIBUTION RATE= ( CONTRIBUTION MARGIN)(100)/TOTAL INCOME

RESTAUTANT #1

Profit

1,315,000-1,134,000=182,000

Vc= 600,000+120,000+280,000=1,022,000 Constribution margin

182,000-1,022,000=840,000 Prime cost

F&b cost 600,000+120,000=720,000

720,000+22,000=742,000  Profit percentage

(182,000)(100)/1,316,000=13.83 Contribution rate

(840,000)(100)/ 1,316,000=-63.83

RESTAURANT # 2

Profit

660,000-549,000=111,000

Vc= 280,000+111,000+9,000+100,000=500,000

Constribution margin

111,000-500,000= -389,000

Prime cost

F&b cost 280,000+111,000=391,000

391,000+9,000=400,000

Profit percentage

(111,000)(100)/660,000=16.8

Contribution rate

(-389,000)(100)/ 660,000=-58.9

Cost volume profit analysis

Concept Rest # 1 % Rest # 2 %

Food & beverage income

1,316,000 100 650,000 100

Food cost 468,990 35.6 180,142 27.7

Beverage cost 123,210 9.36 31,108 4.7

Fixed salaries 430,400 32.70 180,300 27.7

Variable salaries 96,000 7.30 47,200 7.2

Fixed costs 133,600 10.15 77,000 11.8

Variable costs 40,060 3.04 59,750 9.1

FORMULA

1. PROFIT= F&B INCOME – TOTAL COST

2. CONTRIBUTION MARGIN= PROFIT- TOTAL VARIABLE COST

3. PRIME COST= F&B COST + VARIABLE SALARIES

4. PROFIT PERCENTAGE=(PROFIT)(100)/TOTAL INCOME

5. CONSTRIBUTION RATE= ( CONTRIBUTION MARGIN)(100)/TOTAL INCOME

Restaurante # 1

Profit

1,315,000-1,292,260 =23,740

Vc= 468,990+123,210+96,000+40,060=728,260 Constribution margin

23,740-728,260=-704,520 Prime cost

F&b cost 468,990+123,210=592,200

592,200+96,000=688,200 Profit percentage

(23,740)(100)/1,316,000=1.80 Contribution rate

(-704,520)(100)/ 1,316,000=-53.5

Restaurant # 2

Profit

650,000-575,500=74,500

Vc= 180,142+31,108+47,200+59,750=318,200

Constribution margin

74,500-318,200=-243,700

Prime cost

F&b cost 180,142+31,108=211,250

211,250+47,200=258,450

Profit percentage

(74,500)(100)/650,000=11.46

Contribution rate

(-243,700)(100)/ 650,000=-37.49

My food industry guru

Name: Gordon James Ramsay

Born: November 8th,1966

City: Johnstone, Escocia, Reino Unido

Occupations: Chef, Tv presenter y Businessman

Acknowledgments: 14 Michelin stars

Programs: Hell’s kitchen, Kitchen nightmares, Master Chef.

Kitchen

After leaving football Ramsay was interested in the kitchen and began to study to become a chef. At 19 he entered the Polytechnic of North Oxfordshire, where he completed a course in hotel management. In late 1980 he had his first job as an assistant chef at the Roxburghe House Hotel.

Later, he moved to London to work under one of the most prestigious chefs in the UK, Marco Pierre White, the restaurant Harveys.8 After nearly three years, left his post and wanted to move to France to study French cuisine.

In 1998, Ramsay opened his first own restaurant, Restaurant Gordon Ramsay. To establish that business had financial help from his brother Chris Hutcheson. In three years he was awarded three Michelin stars, being the first Scottish Chef Ramsay to get it.

Acknowledgements

• Gordon's first restaurant, Restaurant Gordon Ramsay, maintains the three Michelin stars and was for eight years the best of London for publication Harden's. In 2008 he lost that status for Petrus, a restaurant run by one of his former protégés, Marcus Wareing.

Business

All restaurants and businesses of Gordon Ramsay are managed by the cluster Gordon Ramsay Holdings Limited, founded in 2002. Ramsay has a 69% stake, valued at 67 million pounds.