How to control the cost of catering industry

At present, the catering industry has experienced the impact of the epidemic and paid more attention to cost control. Li Siheng, general manager of Tiancai Shanglong Consulting Co., Ltd. gives the following business suggestions for your reference:

1, store management scheme design

According to the turning point of the epidemic situation, combined with the surrounding environment of the store, the business objectives are drawn up according to the actual situation, and they are as conservative as possible in the process of drawing up the business objectives. With the gradual improvement of the epidemic situation in COVID-19, the actual operation effect of this store will be gradually improved.

Affected by the epidemic for a period of time, the number of guests eating out will still not increase explosively. Therefore, when designing a business plan, we need to focus on the construction of internal meals, take-out and take-out business methods.

For all walks of life who have resumed their work after the epidemic, solving the just-needed needs of the working population may become the main business source for a period of time. In this regard, enterprises and stores need to focus on the waste of costs. Usually, the waste of cost is first caused by the procurement process.

2. In the process of gradual improvement of the epidemic, why do we need to strengthen cost control?

As we all know, operating profit comes from turnover minus costs and operating expenses. Therefore, in the process of improving the epidemic situation, strengthening cost control is a necessary means to ensure operating results. So the question is how do we control the cost? Above, we talked about the necessity of designing business plans and business goals. On the way to the improvement of the epidemic situation, cost control will also begin with the design of business plans and business objectives.

3. Four-step cost control after the epidemic.

(1) Conduct relatively conservative raw material procurement according to relatively conservative business plans and business objectives.

Why does purchasing cause cost waste? Simply put, the purchase of raw materials is greater than the demand for raw materials needed for business, that is, the purchase of various raw materials is greater than the demand for business office.

In the process of improving the epidemic situation, the store operation can not quickly return to normal. If you over-purchase raw materials, it will inevitably bring batch balance of raw materials, bring pressure on inventory, and inevitably produce unnecessary waste and loss for raw materials that cannot be stored for a long time. Therefore, according to the relatively conservative business plan and business objectives, purchasing relatively conservative raw materials is the first step of cost control. Even after the outbreak, catering enterprises still need to insist on designing business plans and business objectives to guide the procurement of raw materials.

Theoretical purchase quantity of raw materials = food sales ratio * planned turnover/food price * allocated quantity of food raw material cost card

Through the above calculation method, the theoretical purchase quantity of raw materials can be obtained, and the purchase quantity budget can be made according to the actual situation of the store, thus forming purchasing guidance. Usually, this step is also called raw material pre-order.

(2) Preparation of raw material processing and production plan

In the process of epidemic turning point, catering enterprises should strive to process raw materials only once, be diligent and frugal, and realize the second step of cost control.

If the raw materials are processed uniformly after purchasing, it will cause secondary waste and unnecessary losses to the unused raw materials after processing. Because the storage time of most raw materials after processing is very limited, especially some raw materials that need to be prefabricated or cooked in advance, the storage time is even more limited, so it is extremely important to guide the raw material processing plan according to the business plan and business objectives.

Prefabricated quantity of raw materials = proportion of food market sales * planned turnover for the whole day/food price * allocation of food cost card.

Through the above calculation methods, we can guide the processing and production planning of raw materials. While drawing the processing plan, we also need to strengthen the management and control in the kitchen production environment. It is necessary to publicize the processing plan to all kitchen staff in the process of management and control.

(3) Grain production plan

Orderly food production order is the focus of cost control in kitchen production site.

Quantifying raw materials in time after processing can prevent raw materials from being caught, prepared and used during business peak hours; It is also an important management means to ensure the consistency of product weight and the quality of dishes by quantitatively combining and blending the raw materials in advance to prevent confusion, over-matching and under-matching in busy work. Catering partners can recall whether there are more or less ingredients in the dishes during the production process in their own stores.

(4) During the recovery process after the epidemic, it is necessary to keep the stock, especially the fresh-keeping equipment for raw materials such as fresh-keeping cabinets, refrigerators and freezers.

"Nissin Daily Inventory" is not only used to sort out the balance of raw materials in inventory, but also used to support the drafting of purchase plans.

In the process of recovery after the epidemic, catering enterprises must do a good job of stocking "Nissin Japanese food", especially the fresh-keeping equipment for raw materials such as fresh-keeping cabinets, refrigerators and freezers; In the process of making a purchase plan, it is necessary to know the current inventory balance and pick materials according to the inventory balance. Regular inventory arrangement is also a process of finding and handling unsalable raw materials in time. After inventory, cost accounting can be carried out, and the use of raw materials can be clearly analyzed through cost accounting.

Yesterday's balance+total purchase amount-(food sales * allocation of raw material cost card)-balance = zero.

If the calculated value is greater than zero, raw materials are saved; If the calculated value is less than zero, there is a waste of raw materials, and saving or wasting is not normal in business.