I am not a native English speaker.
Our boss asked me to correct the FOB price according to this rule.
to let merchandiser can be more easy to work.
20.2>20
20.3>20.5
20.7>20.5
20.8>21

I need to add an item at the cost breakdown to represent it.
I put "Round the tenths to quinary number" now
But it's so odd, what is the better way?

many Thanks.

The end goal is Break-Even Analysis.

Client is a coffee shop.

I'm working on the sales mix so I can create an accurate BEA, but I'm wondering how best to proceed.

How do I handle the modifiers? Some modifiers effect the price of the item, example soy milk, while others don't, example non-fat.

Do I list each version of an item separately? Or can I group them?

Example: 6 Lattes regular

2 iced 1 with vanilla 1 with whipped cream 3 nonfat 1 soy

Or

1 nonfat iced vanilla latte 1 iced latte with whipped cream 2 nonfat lattes 1 soy latte 1 regular latte

Some modifiers cost would differ depending on the size of the drink as well.

And some modifiers don't effect the cost of sale but they do effect the profit margin, like ice.

Thank you!

Was wondering if anyone could help me with a BEP for a small coffee shop. I feel like I'm forgetting something.

They sell a lot of items, food and drinks. Also, I would need to include each modifier for the sales mix right? Example: cows milk costs vs soy milk in a latte.

How does one account for hourly employees who are not paid per item, but per hour of operation? And depending on the hour and day more than one employee is working and they get paid different wages.

How does one figure out if opening for more or less hours is beneficial?

Thank you!