I have just opened up a small rotisserie take away shop. This is my first time doing anything like this, I love to cook, and so my friends say, I am quite good.
I am a systems engineer so i have no clue how costs and profits are calculated in the food industry.
I know I have cost like rent, electricity etc, also the cost of my raw chicken and fries.
What I would like to know is how do you calculate profit per item?
1 whole chicken costs me 3
I sell it for 6.5
But profit is not 3.5, because I used gas to cook it for example.
Maybe I am looking at this all wrong because of my IT background and experience.
If there are any examples or articles out there I would love to read up on it.