How to control hotel cost?

We can control the hotel cost from the following aspects: grasping raw material procurement to reduce costs, grasping dish innovation to reduce costs, grasping key points to reduce costs, grasping controllable expenses to reduce costs, grasping system to reduce costs, and grasping hidden costs to reduce costs.

First, do a good job in purchasing raw materials and reduce costs.

Cost control is naturally to control the total cost of products, from the whole process of cost generation to all-round cost control, including procurement, production, marketing and management, all links should be placed within the scope of enterprise cost control. In the catering industry, the procurement cost is the biggest, so the procurement cost should be controlled in the first place.

The operating costs of the catering industry are divided into raw material costs, labor costs and daily management expenses, of which raw material costs generally account for 60%-80%, labor costs generally account for 5%- 10%, and other costs account for 10%- 15%. Cost control should first control the main aspects of cost, starting with raw materials and labor which account for a high proportion of cost. As long as the part with high cost ratio is firmly controlled, the goal of cost control will be easier to achieve.

As long as the cost of catering is the purchase price of raw materials and related procurement expenses. First of all, it is necessary to make it clear that the chief executive of catering and the chefs of various restaurants are responsible for the cost control of catering, and they should participate in the determination of the variety, quantity, quality and price of purchased raw materials;

Secondly, the purchasing department should provide as many varieties of different grades as possible, try to bid and buy in bulk, and try to keep the purchase price as low as possible from the aspects of purchase quantity and stable supply;

Finally, the cost control manager should supervise the execution of the purchase price and manage the cost dynamically, so as to control the cost.

Second, grasp the innovation of dishes and reduce costs.

Every catering enterprise will adopt various methods to control costs, such as consumption quota, quota acquisition and index decomposition. There are many methods, but there are not many clever ones. ?

After the cost is reduced to a certain extent, catering enterprises can only reduce the cost through innovation.

1, start with technological innovation to reduce the consumption of raw materials or find new cheap food raw materials to replace old cheap raw materials; ?

2. Improve the utilization rate of raw materials, reduce the loss of raw materials, and improve the yield or first-class product rate from process innovation; ?

3. Improve the labor productivity and equipment utilization rate from the innovation of workflow and management mode, so as to reduce the labor cost and fixed cost content of unit products; ?

4. Increase sales from the innovation of marketing methods and reduce the marketing cost of unit products. Only by constantly innovating and stimulating innovation with effective incentive methods is the fundamental way out and key point for restaurant enterprises to continuously reduce costs.

Third, grasp the key points to reduce costs.

Enterprise cost control should start with the key points, and it is difficult to find new raw materials for dishes. Generally, the prices of raw materials are relatively open and transparent. At this time, innovating cooking technology and changing the combination of raw materials have become the key points to improve profits and reduce costs.

Fourth, pay attention to controllable costs and reduce costs.

The cost of dishes can be divided into controllable costs and uncontrollable costs, which can be adjusted artificially in the process of production and operation, such as the amount of raw materials, the consumption of tableware, the original purchase price, office expenses, travel expenses, transportation expenses, capital occupation fees and other controllable expenses.

Fifth, grasp the system to reduce costs? ?

Cost control requires the participation of all cost-related personnel. Enterprise cost control cannot be based on everyone's conscious good wishes. It is necessary to establish a cost control system, establish relevant incentive and restraint mechanisms, rely on the system, use incentive and restraint to mobilize the subjective initiative of employees to control costs, link cost savings with the immediate interests of controllers, and use rewards and punishments to transform passive cost control of enterprises into active cost control of all employees. ?

Sixth, seize the hidden cost and reduce the cost.

Excessive cost control is often achieved by reducing the quality of dishes and weakening the quality of service. The reason for this phenomenon is that these enterprises only see all kinds of "explicit costs" of enterprises, but ignore all kinds of "hidden costs" of enterprises. For the control of these "hidden costs", in addition to the traditional cost control means, we should also consider reducing costs from the strategic level of enterprises and link cost control with enhancing the competitive advantage of enterprises.