A financial statement that summarizes the revenues, costs and expenses incurred during a specific period of time - usually a fiscal quarter or year. These records provide information that shows the ability of a company to generate profit by increasing revenue and reducing costs. The P&L statement is also known as a "statement of profit and loss", an "income statement" or an "income and expense statement".

1. & My Guru
BY: SINDY CARELA

2. Cost volume profit analysis
Concept Rest # 1 % Rest # 2 %
Food & beverage
income
1,316,000 100 660,000 100
Food cost 600,000 45.5 280,000 42.4
Beverage cost 120,000 9.10 111,000 16.8
Fixed salaries 35,000 2.65 19,000 2.87
Variable salaries 22,000 1.66 9,000 1.35
Fixed costs 77,000 5.81 30,000 4.50
Variable costs 280,000 18.8 100,000 15.0

3. FORMULA
1. PROFIT= F&B INCOME – TOTAL COST
2. CONTRIBUTION MARGIN= PROFIT- TOTAL VARIABLE COST
3. PRIME COST= F&B COST + VARIABLE SALARIES
4. PROFIT PERCENTAGE=(PROFIT)(100)/TOTAL INCOME
5. CONSTRIBUTION RATE= ( CONTRIBUTION MARGIN)(100)/TOTAL
INCOME

4. RESTAUTANT #1
 Profit
1,315,000-1,134,000=182,000
Vc= 600,000+120,000+280,000=1,022,000
 Constribution margin
182,000-1,022,000=840,000
 Prime cost
F&b cost 600,000+120,000=720,000
720,000+22,000=742,000
 Profit percentage
(182,000)(100)/1,316,000=13.83
 Contribution rate
(840,000)(100)/ 1,316,000=-63.83

5. RESTAURANT # 2
 Profit
660,000-549,000=111,000
Vc= 280,000+111,000+9,000+100,000=500,000
 Constribution margin
111,000-500,000= -389,000
 Prime cost
F&b cost 280,000+111,000=391,000
391,000+9,000=400,000
 Profit percentage
(111,000)(100)/660,000=16.8
 Contribution rate
(-389,000)(100)/ 660,000=-58.9

6. Cost volume profit analysis
Concept Rest # 1 % Rest # 2 %
Food & beverage
income
1,316,000 100 650,000 100
Food cost 468,990 35.6 180,142 27.7
Beverage cost 123,210 9.36 31,108 4.7
Fixed salaries 430,400 32.70 180,300 27.7
Variable salaries 96,000 7.30 47,200 7.2
Fixed costs 133,600 10.15 77,000 11.8
Variable costs 40,060 3.04 59,750 9.1

7. FORMULA
1. PROFIT= F&B INCOME – TOTAL COST
2. CONTRIBUTION MARGIN= PROFIT- TOTAL VARIABLE COST
3. PRIME COST= F&B COST + VARIABLE SALARIES
4. PROFIT PERCENTAGE=(PROFIT)(100)/TOTAL INCOME
5. CONSTRIBUTION RATE= ( CONTRIBUTION MARGIN)(100)/TOTAL
INCOME

8. Restaurante # 1
 Profit
1,315,000-1,292,260 =23,740
Vc= 468,990+123,210+96,000+40,060=728,260
 Constribution margin
23,740-728,260=-704,520
 Prime cost
F&b cost 468,990+123,210=592,200
592,200+96,000=688,200
 Profit percentage
(23,740)(100)/1,316,000=1.80
 Contribution rate
(-704,520)(100)/ 1,316,000=-53.5

9. Restaurant # 2
 Profit
650,000-575,500=74,500
Vc= 180,142+31,108+47,200+59,750=318,200
 Constribution margin
74,500-318,200=-243,700
 Prime cost
F&b cost 180,142+31,108=211,250
211,250+47,200=258,450
 Profit percentage
(74,500)(100)/650,000=11.46
 Contribution rate
(-243,700)(100)/ 650,000=-37.49

10. My food industry guru
Name: Gordon James Ramsay
Born: November 8th,1966
City: Johnstone, Escocia, Reino Unido
Occupations: Chef, Tv presenter y
Businessman
Acknowledgments: 14 Michelin stars
Programs: Hell’s kitchen, Kitchen
nightmares, Master Chef.

11. Kitchen
 After leaving football Ramsay was interested in the kitchen and began to study to
become a chef. At 19 he entered the Polytechnic of North Oxfordshire, where he
completed a course in hotel management. In late 1980 he had his first job as an
assistant chef at the Roxburghe House Hotel.
 Later, he moved to London to work under one of the most prestigious chefs in the UK,
Marco Pierre White, the restaurant Harveys.8 After nearly three years, left his post and
wanted to move to France to study French cuisine.
 In 1998, Ramsay opened his first own restaurant, Restaurant Gordon Ramsay. To
establish that business had financial help from his brother Chris Hutcheson. In three
years he was awarded three Michelin stars, being the first Scottish Chef Ramsay to get
it.
Acknowledgements
 • Gordon's first restaurant, Restaurant Gordon Ramsay, maintains the three Michelin
stars and was for eight years the best of London for publication Harden's. In 2008 he lost
that status for Petrus, a restaurant run by one of his former protégés, Marcus Wareing.
Business
 All restaurants and businesses of Gordon Ramsay are managed by the cluster Gordon
Ramsay Holdings Limited, founded in 2002. Ramsay has a 69% stake, valued at 67
million pounds.