END MONTH CALCULATION - STEAK MENU

Beginning stock
Purchases
Transfer in from regular menu

FOC
spoil
trial
Ending stock

Total Cost

Cost Percentage

END MONTH CALCULATION - FOOD MENU REGULAR

Beginning stock
Purchases
Transfer in from Kilo
Transfer in from Bar

spoil
Transfer to guest experience

Transfer to trial
Transfer to bar
Transfer to Kilo Pererenan
FOC
Transfer to steak
Ending stock

Total Cost

Cost Percentage

cost 35% to FOC

TOTAL REVENUE REGULAR MENU MAR 73,825,013

TOTAL FOC REGULAR MENU MAR 16,543,750 5,790,313

NETT REVENUE REGULAR MENU 57,281,263

TOTAL REVENUE STEAK MENU MAR 16,300,000

TOTAL FOC STEAK MENU MAR 1,075,000 376,250

NETT REVENUE STEAK MENU 15,225,000

 6,989,724
9,518,400
456,549

(376,250)
(3,926,528)
-
(6,782,562)

5,879,333

38.62% 40%

40,274,782
27,725,263
610,903
220,000

(4,168,856)
(696,588)

(135,303)
(48,000)
(349,778)
(5,790,313)
(456,549)
(41,725,625)

15,459,936

26.99% 31%

76,105,600
< grand total
 February 2024 QTY SOLVED /
Butters/Sauces/Jus Total Cost SERVED Total
Truffle jus 1,570,565 0.1 157,057
Shallot shimeji jus 488,679 0.2 97,736
Butter 182,000 0.5 87,360
Salsa verde 36,741 0.0 0
Confit garlic 68,050 1.0 68,050
Cafe de paris 212,088 0.1 19,088
Truffle butter 198,440 0.1 11,906
Red wine shallot butter 170,580 0.1 15,352

456,549
 January 2024 QTY SOLVED /
Butters/Sauces/Jus Total Cost SERVED Total
rosada olives 19,384 6 116,304
pecorino cheese 250,000 0 116,000
parmesan cheese 385,000 0 116,000
brandy for cacio e peppe 523,736 1 348,284 35gr
696,588
 NAME SOLD REVENUE
Fillet mignon 0 0
Bistecca fiorentina 0 0
Chateaubriand 0 0
Wagyu flank steak 400gr 11 4,950,000
T-Bone 0 0
Angus Tomahawk 1 1,750,000
Angus ribeye 12 9,600,000
18 layer chocolate cake 0 0
24 16,300,000