$=SUM(G4:G100)$

Gross Profit Margin:
- Formula: $= \text{Total Weekly Gross Profit} / \text{Total Weekly Sales}$
Pour Cost: (For alcoholic beverages)
- Formula: $= \text{Value of Alcohol Used} / \text{Total Alcohol Sales}$
Labor Cost Percentage:
- Formula: $= \text{Total Weekly Labor Cost} / \text{Total Weekly Sales}$

Aggregate weekly data for a monthly overview.

Week	Total Sales ($)	Total COGS ($)	Gross Profit ($)	Total Labor ($)	Net Profit ($)	Inventory Value Used ($)
Week 1	$B4$	$C4$	$=B4-C4$	$E4$	$=D4-E4$	$G4$
Week 2	$B5$	$C5$	$=B5-C5$	$E5$	$=D5-E5$	$G5$
...	...	...	...	...	...	...
Monthly Totals	$=SUM(B4:B7)$	$=SUM(C4:C7)$	$=SUM(D4:D7)$	$=SUM(E4:E7)$	$=SUM(F4:F7)$	$=SUM(G4:G7)$

Conduct a full physical inventory count at month-end.

Item	Previous Month Ending Inv. (Units)	Total Received This Month (Units)	Current Month Ending Inv. (Units)	Units Used This Month	Average Cost per Unit ($)	Total Value Used ($)
Gin (1L)	$B4$	$C4$	$D4$	$=B4+C4-D4$	$F4$	$=E4*F4$
...	...	...	...	...	...	...
Total Monthly Inventory Value Used						$=SUM(G4:G100)$

Inventory Turnover Ratio:
- Formula: $= \text{Total Monthly COGS} / \text{Average Inventory Value}$
- Average Inventory Value: $= (\text{Beginning Inventory Value} + \text{Ending Inventory Value}) / 2$
Break-Even Point:
- Formula: $= \text{Total Fixed Costs} / (1 - (\text{Total Variable Costs} / \text{Total Sales}))$
Actual Pour Cost vs. Ideal Pour Cost:
- Ideal Pour Cost: Based on menu prices and actual ingredient costs.
- Actual Pour Cost: From inventory usage and sales.