Ingredient serving cost
Divide the completed batch ingredient cost by the saleable number of portions.
Complete variable cost
Add direct labor, packaging, payment fees, and channel commission when they change with the sale.
Do not add tax to revenue
Sales tax or VAT collected for a tax authority is not operating revenue. Compare cost with net sales.
Use your own operating data
Supplier prices, yields, labor rates, and channel fees change. KitchenMargin treats them as editable inputs rather than universal facts.