You can get the gross profit of the entire restaurant or just for the kitchen. It should be broken down by food cost, labor cost and then additional costs, including electric and such.
Your food cost will be your starting inventory dollar amount plus any purchases you made. You’ll then subtract your ending inventory from that and that will be your usage. Divide that by your sales for the period and you’ll have food cost as a percentage. If you don’t inventory your product, then you’ll simply use your purchases. So if you purchased $1000 in product and your sales were $5000, your food cost is 20%.
The same can be done for labor. All labor, whether you count front of house (servers, bartenders, hosts) and kitchen staff (prep, cooks, dishwasher) together or separately, you’ll add up what you paid each one of them and get a total. That total will be divided into your sales to give you a percentage.
With all of your other costs, the same thing goes. Electrical, water, disposables (plates, napkins and so on) will all be added together and divided by your sales for the final percentage.
You’ll then be able to see what your total GP is as well as a breakdown of what you’re spending the most money on. You will be able to see where you can manipulate your numbers to make more profit, whether it’s in labor, food, or miscellaneous areas. You’ll want to calculate this monthly so that you can make changes before it’s too late to change the way you are doing business and shutting the doors because you’re not turning a profit.