Advice about GPM calculation in fastfood chains
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Hello dear contractor,
I need some consultation about accounting in fastfood chains and quick service restaurants. There are some known traditional methods of accounting in chains like Subway and McDonalds. So I need to have clear picture how such chains do following:
1. Make periodical inventory of ingredients left (flour, meat, onions, ...). How does look the very process and what exactly they are recording during inventory.
2. How do they linking ingredients with final products
3. How do they counting real GPM? Because they are buying ingredients that could go into different final product in different proportions.
4. How do they counting estimated future GPM? For instance If they bought some ingredient for very low price and they want to know what GPM will be.
When posting proposals on that job - please provide Your experience in that sphere. I need real knowledge based on experience.