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Sagot :
Absolutely, let's create Stella's budget for this year using her sales and expense data from last year and the provided projected increases. We'll go step by step.
### Information Provided:
Last Year's Data:
- Customers Served: 132,400
- Average Check per Guest: \[tex]$13.25 - Revenue: \$[/tex]1,754,300
- Cost of Food: \[tex]$610,000 - Cost of Labor: \$[/tex]488,000
- Other Expenses: \[tex]$245,760 Projected Percentage Increases: - Customers Served: 5% - Average Check per Guest: 3% - Cost of Food: 6% - Cost of Labor: 8% - Other Expenses: 3% ### Budget Calculations for This Year: 1. Budgeted Customers Served: \[ \text{Budgeted Customers Served} = \text{Last Year Customers Served} \times (1 + \text{Increase}) \] \[ \text{Budgeted Customers Served} = 132,400 \times 1.05 = 139,020.00 \] 2. Budgeted Average Check: \[ \text{Budgeted Average Check} = \text{Last Year Average Check} \times (1 + \text{Increase}) \] \[ \text{Budgeted Average Check} = 13.25 \times 1.03 = 13.65 \] 3. Revenue for This Year: \[ \text{Revenue This Year} = \text{Budgeted Customers Served} \times \text{Budgeted Average Check} \] \[ \text{Revenue This Year} = 139,020.00 \times 13.65 = 1,897,275.45 \] 4. Cost of Food This Year: \[ \text{Cost of Food This Year} = \text{Cost of Food Last Year} \times (1 + \text{Increase}) \] \[ \text{Cost of Food This Year} = 610,000 \times 1.06 = 646,600.00 \] 5. Cost of Labor This Year: \[ \text{Cost of Labor This Year} = \text{Cost of Labor Last Year} \times (1 + \text{Increase}) \] \[ \text{Cost of Labor This Year} = 488,000 \times 1.08 = 527,040.00 \] 6. Other Expenses This Year: \[ \text{Other Expenses This Year} = \text{Other Expenses Last Year} \times (1 + \text{Increase}) \] \[ \text{Other Expenses This Year} = 245,760 \times 1.03 = 253,132.80 \] 7. Total Expenses This Year: \[ \text{Total Expenses This Year} = \text{Cost of Food This Year} + \text{Cost of Labor This Year} + \text{Other Expenses This Year} \] \[ \text{Total Expenses This Year} = 646,600.00 + 527,040.00 + 253,132.80 = 1,426,772.80 \] 8. Profit This Year: \[ \text{Profit This Year} = \text{Revenue This Year} - \text{Total Expenses This Year} \] \[ \text{Profit This Year} = 1,897,275.45 - 1,426,772.80 = 470,502.65 \] ### Percentages for This Year's Budget: \[ \text{Percentage} = \left(\frac{\text{Value}}{\text{Revenue This Year}}\right) \] 1. Cost of Food Percentage: \[ \text{Cost of Food Percentage} = \frac{646,600.00}{1,897,275.45} = 0.34 \] 2. Cost of Labor Percentage: \[ \text{Cost of Labor Percentage} = \frac{527,040.00}{1,897,275.45} = 0.28 \] 3. Other Expenses Percentage: \[ \text{Other Expenses Percentage} = \frac{253,132.80}{1,897,275.45} = 0.13 \] 4. Total Expenses Percentage: \[ \text{Total Expenses Percentage} = \frac{1,426,772.80}{1,897,275.45} = 0.75 \] 5. Profit Percentage: \[ \text{Profit Percentage} = \frac{470,502.65}{1,897,275.45} = 0.25 \] ### Summary of Stella’s Budget for This Year: \[ \begin{array}{|c|c|} \hline \text{Customers Served} & 139,020.00 \\ \hline \text{Average Check per Guest} & \$[/tex]13.65 \\
\hline \text{Revenue} & \[tex]$1,897,275.45 \\ \hline \text{Cost of Food} & \$[/tex]646,600.00 \\
\hline \text{Cost of Labor} & \[tex]$527,040.00 \\ \hline \text{Other Expenses} & \$[/tex]253,132.80 \\
\hline \text{Total Expenses} & \[tex]$1,426,772.80 \\ \hline \text{Profit} & \$[/tex]470,502.65 \\
\hline \text{Cost of Food Percentage} & 0.34 \\
\hline \text{Cost of Labor Percentage} & 0.28 \\
\hline \text{Other Expenses Percentage} & 0.13 \\
\hline \text{Total Expenses Percentage} & 0.75 \\
\hline \text{Profit Percentage} & 0.25 \\
\hline
\end{array}
\]
### Information Provided:
Last Year's Data:
- Customers Served: 132,400
- Average Check per Guest: \[tex]$13.25 - Revenue: \$[/tex]1,754,300
- Cost of Food: \[tex]$610,000 - Cost of Labor: \$[/tex]488,000
- Other Expenses: \[tex]$245,760 Projected Percentage Increases: - Customers Served: 5% - Average Check per Guest: 3% - Cost of Food: 6% - Cost of Labor: 8% - Other Expenses: 3% ### Budget Calculations for This Year: 1. Budgeted Customers Served: \[ \text{Budgeted Customers Served} = \text{Last Year Customers Served} \times (1 + \text{Increase}) \] \[ \text{Budgeted Customers Served} = 132,400 \times 1.05 = 139,020.00 \] 2. Budgeted Average Check: \[ \text{Budgeted Average Check} = \text{Last Year Average Check} \times (1 + \text{Increase}) \] \[ \text{Budgeted Average Check} = 13.25 \times 1.03 = 13.65 \] 3. Revenue for This Year: \[ \text{Revenue This Year} = \text{Budgeted Customers Served} \times \text{Budgeted Average Check} \] \[ \text{Revenue This Year} = 139,020.00 \times 13.65 = 1,897,275.45 \] 4. Cost of Food This Year: \[ \text{Cost of Food This Year} = \text{Cost of Food Last Year} \times (1 + \text{Increase}) \] \[ \text{Cost of Food This Year} = 610,000 \times 1.06 = 646,600.00 \] 5. Cost of Labor This Year: \[ \text{Cost of Labor This Year} = \text{Cost of Labor Last Year} \times (1 + \text{Increase}) \] \[ \text{Cost of Labor This Year} = 488,000 \times 1.08 = 527,040.00 \] 6. Other Expenses This Year: \[ \text{Other Expenses This Year} = \text{Other Expenses Last Year} \times (1 + \text{Increase}) \] \[ \text{Other Expenses This Year} = 245,760 \times 1.03 = 253,132.80 \] 7. Total Expenses This Year: \[ \text{Total Expenses This Year} = \text{Cost of Food This Year} + \text{Cost of Labor This Year} + \text{Other Expenses This Year} \] \[ \text{Total Expenses This Year} = 646,600.00 + 527,040.00 + 253,132.80 = 1,426,772.80 \] 8. Profit This Year: \[ \text{Profit This Year} = \text{Revenue This Year} - \text{Total Expenses This Year} \] \[ \text{Profit This Year} = 1,897,275.45 - 1,426,772.80 = 470,502.65 \] ### Percentages for This Year's Budget: \[ \text{Percentage} = \left(\frac{\text{Value}}{\text{Revenue This Year}}\right) \] 1. Cost of Food Percentage: \[ \text{Cost of Food Percentage} = \frac{646,600.00}{1,897,275.45} = 0.34 \] 2. Cost of Labor Percentage: \[ \text{Cost of Labor Percentage} = \frac{527,040.00}{1,897,275.45} = 0.28 \] 3. Other Expenses Percentage: \[ \text{Other Expenses Percentage} = \frac{253,132.80}{1,897,275.45} = 0.13 \] 4. Total Expenses Percentage: \[ \text{Total Expenses Percentage} = \frac{1,426,772.80}{1,897,275.45} = 0.75 \] 5. Profit Percentage: \[ \text{Profit Percentage} = \frac{470,502.65}{1,897,275.45} = 0.25 \] ### Summary of Stella’s Budget for This Year: \[ \begin{array}{|c|c|} \hline \text{Customers Served} & 139,020.00 \\ \hline \text{Average Check per Guest} & \$[/tex]13.65 \\
\hline \text{Revenue} & \[tex]$1,897,275.45 \\ \hline \text{Cost of Food} & \$[/tex]646,600.00 \\
\hline \text{Cost of Labor} & \[tex]$527,040.00 \\ \hline \text{Other Expenses} & \$[/tex]253,132.80 \\
\hline \text{Total Expenses} & \[tex]$1,426,772.80 \\ \hline \text{Profit} & \$[/tex]470,502.65 \\
\hline \text{Cost of Food Percentage} & 0.34 \\
\hline \text{Cost of Labor Percentage} & 0.28 \\
\hline \text{Other Expenses Percentage} & 0.13 \\
\hline \text{Total Expenses Percentage} & 0.75 \\
\hline \text{Profit Percentage} & 0.25 \\
\hline
\end{array}
\]
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