Managing the damage of tableware saves the net profit of the restaurant!

The loss rate of tableware is an integral part of restaurant cost. Although some restaurants think that a bowl and a plate are not worth much, how about ten or hundreds? Small money is afraid of long calculation, especially some specially customized tableware. If it is damaged, you must buy it. It's all money

Then, during the operation of the restaurant, the utensils were damaged due to the operation of employees in all work links. How to standardize management?

test standard

Teacup: there is a gap with a diameter of 2 mm at the mouth of the cup, and the damage should be reported immediately.

Glass: the glass mouth has a gap with a diameter of 2 mm, and the damage should be reported immediately.

Rice bowl: there are three gaps in the mouth of the bowl, regardless of size; There are two gaps with a diameter of 5 mm, and the loss is reported immediately; Once the gap exceeds 6 mm, report the damage immediately.

Bone disc: There are three gaps with a diameter of 5 mm at the edge of the disc, and the damage is reported immediately; There are two gaps with a diameter of 6 mm-9 mm, and the loss is reported immediately; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

Ashtray: There are three notches with a diameter of 5 mm at the side mouth, and the damage will be reported immediately; There are two gaps with a diameter of 6 mm-9 mm, and the loss is reported immediately; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

Oil dish: there are three gaps with a diameter of 5 mm at the bowl mouth, and the damage will be reported immediately; There are two gaps with a diameter of 6 mm-8 mm, and the loss is reported immediately; There is a gap with a diameter of 1 cm, and the damage is reported immediately.

Dish: There are three gaps with a diameter of 6 mm on the edge of the dish, and the damage will be reported immediately; There are two gaps with a diameter of 8 mm, and report them immediately; If there is a gap with a diameter exceeding 1 cm, report the loss immediately.

Vegetable basket: If there are three broken baskets with a diameter of 3 cm, report the damage immediately; Immediately report two damages with a diameter of 4 cm; There is an injury with a diameter of 5 cm, which should be reported immediately.

Porcelain spoon: if there is a gap, report the damage immediately. (When using a plastic spoon, it needs to be replaced on the basis of discoloration, deformation and traces).

Seasoning spoon: the handle of the spoon is broken and needs to be replaced; The plastic spoon is deformed and needs to be replaced.

Teapot: the teapot mouth is broken and needs to be replaced immediately; Can't be used without a cover; If there is a crack in the pot, report the damage immediately;

Chopsticks: immediately change color and deform.

? Tableware operation inspection process:

1. Dishwashers should clean the tableware according to the operation procedures to reduce unnecessary damage, and clean the unqualified tableware and put it in the designated position;

2. When handing over the tableware, the delivery staff should handle it with care, and clean up the damaged tableware when entering the cabinet and put it in the designated position;

3. When the waiter serves, it is forbidden to serve unqualified tableware;

4. When arranging tableware, it should be placed in an orderly manner. If the tableware is damaged due to unreasonable placement, the regional personnel shall bear the loss expenses;

5. Each department records unqualified tableware every day, puts it in the designated area, and handles it every ten days;

6, tableware damage layer upon layer is responsible for, foreman check every day, supervisor, chef spot check, floor manager review, make records, each program problems in a timely manner, from the operator to the general manager check step by step, the problem shall be investigated for responsibility;

7. Make a monthly tableware inventory, and assign a special person to be responsible for it, check the monthly customer loss and internal loss, and calculate the tableware loss cost.

8. The audit department of the company conducts random inspection, and if unqualified tableware is found in the meal, the general manager will bear the deduction, and the broken tableware will be deducted 10 yuan/piece, and the broken tableware in the operation desk or disinfection cabinet will be deducted/piece.

? Damage compensation system:

1. If the tableware is damaged due to work mistakes, take the initiative to record and compensate according to the tableware cost;

2. If the tableware is damaged according to the operating rules, it shall be compensated for 2 times of the tableware cost;

3. If the damaged tableware is not actively recorded, the complaint shall be compensated by 3 times of the tableware, and the complainant shall be rewarded by 50%;

4, intentional damage to tableware, according to the tableware cost 10 times the compensation;

5. The monthly tableware breakage rate of the restaurant is two thousandths of the turnover;

6. If the tableware is damaged within the damage rate, no compensation is required for all the damage;

7. If the breakage rate is less than one thousandth, the company will reward one thousandth of the turnover as a bonus for the basic employees of the department;

If the tableware damage exceeds the standards approved by the company, collective compensation shall be made, and the compensation standards are as follows:

Floor attendant15%; Floor deliveryman10%; Dishwasher15%;

Minister of Building10%; Floor supervisor10%; Floor Manager10%;

General manager10%; Chef10%; Chef 10%.

In addition, in order to reduce the loss of tableware, restaurants can take precautions from the following aspects:

A, someone who's in charge, monthly inventory.

The first thing in the management of kitchen tableware is to determine the principle of "special person in charge, monthly inventory". At the end of the month or when you just took over the new kitchen, the department head and the finance department will make a thorough inventory of all the tableware in the kitchen and register the quantity and completeness. After the inventory, you need to make a table, sort out the data system, convert it into price and make it public. After the inventory is completed, compare it with the previous records to find out the defects, and at the same time, the previous data will be invalid.

Second, interlocking is very important and mutual supervision.

"interlocking, spare no effort"-in order to strictly prevent the broken tableware from reaching the dining table, each post should reach the understanding that the kitchen does not produce broken tableware → the delivery staff does not pass the broken tableware → the waiter finds that the broken tableware does not serve → the steward group does not clean the broken tableware, and after finding the broken tableware, it should report to the foreman to trace the reason, and then wash it into the cupboard, and the broken tableware is not supplied to the kitchen.

Third, multi-purpose anti-collision materials and tools

Reducing the damage rate of consumable tools can start with their materials. For example, tools and appliances made of metal or alloy materials are often used.

Fourth, the boss is overmatched at the bottom.

By the end of the month, those who participate in the allocation of fixed loss expenses can't find the owner, so we must first determine the natural damage rate. The reason to determine a "natural breakage rate" is because it is unrealistic to think that a plate will not be broken as long as a restaurant is opened.

Assuming that the damage amount issued by the financial department at the end of each month is 3,000 yuan and the turnover this month is 1 10,000 yuan, the natural damage amount borne by the restaurant owner is 2,000 yuan, and the remaining 1 10,000 yuan is borne by the front office, kitchen and logistics (cleaning group) respectively according to the registered proportion. Assuming that the loss involved in this month's delivery is less than 2000 yuan (that is, less than two thousandths), it will all be borne by the restaurant owner.

Verb (abbreviation of verb) and Tai&; Passing vegetables is the key point of destruction

After each shift, according to the number of tableware left in the previous day and the tableware used in the cooker, fill in the tableware claim form for that day and collect the tableware from the washing department. The tableware used is special for dishes. After the business is over, the number of tableware used in the business and the remaining quantity will be counted in time. In this way, there will be no difference in the number of tableware from receiving to serving on the Lotus Platform. If there is any damage in the work, it should be recorded and reported to the chef for treatment. Hetai uses the details of tableware to control the damage of tableware. The vegetable distribution department is responsible for the next step.

Whether the vegetable distribution department uses a computer or a manual, the principle is the same, and the manual must be tabulated. The food delivery department should check the quality of dishes and the collocation of tableware as required, and check the damage of tableware one by one. Once the tableware is found to be damaged, or the dishes are inconsistent with the tableware, they should be returned immediately and recorded. If the tableware used is not found damaged in time due to carelessness, the food delivery department will bear the responsibility.

Six, high-grade tableware professional household charges

Some special-shaped tableware and high-grade tableware, such as gold and silver utensils, painted pottery plates, crystal utensils, etc. , can be used by specialized personnel in the use and management. For example, maple leaf-shaped tableware is designated to be managed by Zhang. In the process of use, Zhang must track and manage all aspects of this set of tableware, such as cleaning, "circulation", use and storage. Once this tableware is damaged, the party concerned can be found immediately.

Seven, both soft and hard, adhere to the effective.

While the software (institutional measures) are perfect, restaurants also need hardware support to reduce the damage of tableware.

Among them, the normalization and rationalization of washing is the first link to reduce the damage of tableware in washing. For example, the dishwashing room should be arranged reasonably according to the requirements of washing steps, that is, one scraping, two washing, three cleaning and four disinfection. A series of equipment such as workbench, sorting equipment, washing and drying equipment to be washed are very important for keeping tableware in good condition.

In addition, in the choice of tableware, in addition to considering the collocation and beauty of tableware and dishes, we should also consider the convenience of washing and try to avoid using special-shaped plates. If special-shaped plates or glass plates must be used, they must be washed separately to reduce the loss.

Eight, different tableware different cleaning methods.

The cleaning method of tableware will also affect the damage and normal use of tableware, so we have formulated the standard of tableware cleaning.

Gold and silver tableware: never use steel balls when cleaning, and do not use water for gold and silver tableware. In order to keep its brightness and color, the toothpaste should be squeezed and then wiped clean with a rag. Or use special cleaning liquid for gold and silver tableware.

Bamboo tableware: wipe off the residue on the surface with a rag, wash it in hot water after eating, and put it in a dryer to dry it fully after washing, otherwise it will be easy to grow hair.

Stone pot, slate, iron plate, etc. Wipe off the residue on the surface with a rag, let it cool completely, then put it in hot water with meal washing and rinse it clean. After using it for a period of time, soak it in cold salad oil to prevent damage.

Nine, six articles manage tableware.

1. Dishes damaged in each competent area, whether guests, employees or supervisors, should take the initiative to report to the supervisors within 30 minutes. More than 30 minutes, as concealed, double punishment.

2. After the inventory at the end of the month, except for the recorded losses, the hotel will bear 20% of the remaining losses, the supervisor will bear 30% and the employee will bear 50%.

3. When taking inventory at the end of the month, count all the broken tableware. The washing machine takes 20%, the food delivery student takes 30%, the hotel takes 20%, and the staff takes 30%.

All employees who find broken tableware and report to the supervisor in time will get the full return of tableware and can repair their broken tableware.

5. Anyone who does not operate according to the normal working procedures and damages the tableware will be fined 30-50 yuan in addition to the normal compensation.

6. As a supervisor, give 300 yuan a monthly subsidy.

Ten, damage deduction as a growth fund.

Almost all restaurants' loss reduction systems are related to deduction. Every employee whose salary is deducted will have grievances. If these grievances are brought to work, even if he is punished for damaging tableware, the interests of the hotel will be compensated a little, but the destructive power and adverse effects caused by his grievances at work will not be worth the loss.

Therefore, this management method is not recommended. Because every hotel's tableware (tools) has a normal loss rate. The hotel should set aside some funds to bear this normal loss rate.