How to control the cost of kitchen dishes in hotel management

Each stall should use raw materials and seasonings in a reasonable and scientific manner during the production process. If the purchased raw materials are not collected in time or used rationally, causing obvious waste; if the gross profit margin of the products they are responsible for is not strictly controlled, resulting in high costs and low efficiency, the person in charge of the production line shall bear double compensation. To ensure that the comprehensive gross profit margin reaches the standard. The various purchase requisitions issued by each stall each time (day) should be signed by the person who issued the order and submitted to the kitchen department supervisor for summary and purchase. The kitchen department supervisor should keep the receipt to ensure that the raw materials are checked one by one after they are purchased. For high-end seasonings and raw materials, special seasonings and raw materials, the purchase should be determined after discussing with the kitchen supervisor. Every month, the kitchen department will calculate the gross profit of each product based on the sales list compiled by the sales department and the bill of materials issued by the producer. For products that do not meet the standard gross profit rate, corresponding salary deductions will be made for the employees at the product stall. Punishment. In recent years, as competition in the domestic catering market has become increasingly fierce, the era of high profits for catering companies has gradually become a thing of the past. Faced with this situation, while catering companies are reinvesting funds and expanding their territory, they must also work hard on their internal skills, strengthen cost control in all aspects of business operations, and block various leaks and leaks in catering companies by strengthening internal management. , control costs to achieve the purpose of reducing costs and increasing efficiency. 1. A strict and standardized procurement system and supervision mechanism should be developed to control procurement costs. In the catering industry, purchasing personnel are often secretly called "fat people" by employees. In some companies with irregular systems, there is a lot of "grabbing" among purchasing personnel. Most catering enterprises are private enterprises and most are family-managed. Faced with these phenomena, many bosses arrange for their cronies to take on procurement positions. They believe that if their own people have problems, it will be better to keep the money from outsiders. However, they do not have a modern enterprise system and supervision and management system. You don't know how much you should earn, so catering companies should develop the following procurement systems: 1. Establish a raw material procurement plan and approval process. The head chef or the person in charge of the kitchen department determines the material purchase amount every night based on the restaurant's operating income and expenditure and material reserves, and fills out a purchase order and submits it to the purchasing department. The procurement plan is formulated by the procurement department and submitted to the finance department manager and the general manager for approval before notifying the supplier in writing. 2. Establish a strict procurement inquiry and quotation system. The Finance Department has set up a dedicated price clerk to regularly conduct extensive market price consultation on daily consumption of raw materials and auxiliary materials. Adhering to the principle of shopping around, we analyze and provide feedback on the quotations for material procurement, and promptly urge corrections if any discrepancies are found. For raw materials such as vegetables, meat, poultry, eggs, and fruits used every day, quotations will be made publicly every half month based on market conditions, and regular pricing meetings will be held. The pricing staff will consist of the person in charge of the using department, the buyer, the financial department manager, the price clerk, It is composed of warehouse management personnel who make an open and fair selection of the items provided by suppliers in terms of quality and price. New materials, bulk materials, and sporadic emergency purchases must be accompanied by an approved purchase order before they can be reported. 3. Establish a strict procurement inspection system. Inventory managers monitor the quantity, quality, standards, plans, and quotations during the actual implementation of material procurement through a strict acceptance system. We have the right to reject unnecessary over-stocked items, poor quality, non-compliant items and items purchased without approval. Any inconsistencies between the price and quantity on the purchase order will be corrected in a timely manner; after the inspection, the warehouse manager must fill out an acceptance form. According to the voucher, the goods that have passed the inspection will be sent to the seafood pool at the unit price provided by the purchasing department. The fresh species will be put into the seafood pool, and the seafood pool personnel will inspect the goods for a second time and make records. For fresh species provided by foreign or local suppliers that die that night or die overnight (the first night), a return or alive-death discount purchase agreement must be formulated with the supplier in advance, and the agreement shall be agreed between the warehouse management and the seafood pool. Sign for confirmation and report to the Finance Department. 4. Establish a strict system for reporting losses and losses. For the deterioration, damage, and loss of raw materials, tobacco and alcohol that are often encountered in high-end seafood restaurants, a strict loss reporting system should be formulated, and a reasonable loss reporting rate should be formulated. The reported losses should be reported to the financial treasury by the department supervisor, according to the product name and specifications. 1. Fill in the damage report form by weighing the weight. The damaged items must be identified and analyzed by the purchasing department manager before signing and reporting the damage. A summary of loss orders is reported to the general manager on a daily basis. The reasons for exceeding the specified loss reporting rate must be explained.

5. Strictly control the inventory of purchased materials, and set the upper and lower limits of the inventory reasonably according to the operating conditions of the restaurant. If the inventory is managed by computer, the computer can automatically alarm and replenish the stock in time; for slow-selling dishes, the computer statistics can be used to reduce the data in a timely manner. Purchase inventory or stop the supply of long-term slow-selling vegetables to avoid losses caused by raw material deterioration. 6. Establish a strict entry, exit and collection system. Develop strict inventory management entry and exit procedures, as well as a system for the requisition of raw and auxiliary materials in each department, and formulate different requisition procedures for tobacco, alcohol, fresh food, meat and eggs, seasonings, miscellaneous goods, etc. 2. Use advanced computer systems to realize industrialization, Standardized catering cost accounting system 1. Reasonably formulate the gross profit margin of the restaurant. Each restaurant should reasonably formulate gross profit margins based on its own specifications and grades and market conditions, and formulate gross profit margins and floating ratios by department (for example, the gross profit margins of hot dishes, cold dishes, and drinks are different), and make dish cost cards so that Cost control is linked to chef bonuses. Catering companies can use a mature computer system to realize the daily cost of operating income, realize cost decomposition, purchase and sales verification, calculate the theoretical cost of main and auxiliary materials based on the number of dishes sold, and automatically reduce inventory. Volume, period-end comparison and analysis with the actual inventory cost report provided by the inventory management system. 2. Conduct scientific and accurate cost analysis on a regular basis. The Finance Department will hold a cost analysis meeting at the end of each month to analyze the cost rate of each dish, each table, each banquet, and each kitchen, and compare the costs of each unit with the revenue achieved. Make comparisons and stipulate different standard cost rates respectively, conduct statistical analysis on projects with high cost rates, and prepare daily cost statements and cost analysis reports. 3. Develop practical cost control and cost accounting systems. The financial department should establish files based on the prices of raw materials and the yield rates and prices of rough processing and semi-finished products, stipulate consumption quotas for raw materials for various dishes, produce standard cost cards, and regularly and irregularly review the actual situation of the kitchen department. Assess the implementation of quotas, check whether there is any difference between the quota cost of each dish and staple food and the actual operation, whether there is any leakage, damage or deterioration of raw materials due to poor storage, and link the chef's bonus with product performance and cost control , in order to increase the enthusiasm of chefs to save resources, after some restaurants were linked, the chefs also invented some of the ingredients (such as radish skins) that were originally thrown away into a dish, which greatly improved the economic benefits of the restaurant. In summary, it can be seen that an excellent catering company has a set of cost control processes and systems that run through all departments. This involves not only procurement, warehouse, and kitchen raw material management, but also the daily purchase and office work of various departments. In terms of supplies consumption, etc., use these to prevent loopholes in the daily management of catering enterprises. As a manager of a catering enterprise, only by managing and controlling costs can we ensure the maximization of profits and achieve business goals efficiently.