Traditional Culture Encyclopedia - Hotel reservation - Contract mode of canteen contract

Contract mode of canteen contract

first

Whether the contractor has a large-scale operation. Good cooperation must be based on the contractor's healthy profit model. Huge purchase volume is the basis of price competitiveness. Large-scale operation can further control and reduce operating costs and provide better services to customers.

second

Does the contractor have a successful canteen management model? Because the canteen business is decentralized, it is impossible for a boss to manage only one factory, so what can be done to maintain the stability of product quality, hygiene and service in each canteen? Require the contractor to explain and provide the management mode, and check the implementation effect of the management mode on site.

third

It is necessary to inspect the investment scale of the contractor on the spot, carefully evaluate the economic strength of the contractor, and visit the contracted factories to see if their promotional materials are consistent. Because some shell companies only have simple offices, it is not uncommon to borrow factories to visit reverse contracts. I. Semi-entrustment contract mode

Owner: Provide the existing site (including operation room, warehouse, etc.). ), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel, or make other decisions according to the actual situation of the factory.

Contractor: responsible for providing labor services, cleaning fees, wear and tear, maintenance, industrial injury insurance, welfare, labor insurance supplies and other expenses.

Responsible for purchasing, cooking and management, provide chefs according to your company's taste requirements, and provide quality catering services.

Meals can be paid in advance. Diners can eat with a meal card and implement a flexible way of spending first and then paying. According to the actual number and denomination of meal cards issued, it will be settled once a month.

Second, the full-time care contract mode

Owner: Provide the existing site (including operation room, warehouse, etc.). ) and accommodation, or set certain food standards for employees according to the actual situation of the factory.

Contractor: responsible for investing in equipment. The duration of the contract is determined according to the investment (at least three years). If the contract is not renewed upon expiration, the kitchenware can be purchased or transferred to the next operator by the manufacturer at an appropriate price at an annual depreciation. Responsible for prepaying meals, purchasing raw materials, processing and making, and ensuring the timely provision of quality catering services. Responsible for labor, cleaning costs, water and electricity, fuel, loss transportation management and other related expenses. Provide dining cards (including IC cards). Diners can eat with a card and pay the bill once a month.

Third, the distribution mode of nutritious meals

Employer: Provide the dining place and number of people, and agree on the standard of nutritious meals.

Contractor: We will process and make nutritious meals in the central kitchen in this area, transport and deliver them to the customer's workplace, and all the expenses will be borne by our company, and the meal fee will be settled every month.

Fourth, the entrusted processing mode

Employer: Provide site, equipment, fuel, water and electricity, and purchase raw materials.

Contractor: Responsible for appointing personnel for cooking, kitchen management, kitchen layout, optimization of food supply mode, reasonable arrangement of meal expenses, personnel optimization, chef exchange and canteen supervisor training. Collect management fees and service fees every month.

Verb (abbreviation of verb) consulting method

Employer: Pay a certain tutor fee.

Contractor: Send professionals to your company for technical and modern kitchen management consultation, satisfaction questionnaire survey, food price evaluation, evaluation of operation specifications according to ISO standards, and evaluation of "8S" activities.

Six, free choice

Employer: Provide site, utilities and existing kitchen equipment (suitable for customers with more than 500 people).

Contractor: implement hotel-style and food city management. Diners will spend money on cash or meals, and they are free to choose.

A, Chinese set meal: There are no 30 vegetarian dishes per meal, so you can choose freely, and the price starts from 3 yuan. (Example: 3 yuan can eat one meat and one vegetable. If he has no food, he can eat freely and give him a soup. )

B, pasta: Lamian Noodles, Daoxiao Noodles, cold noodles, jiaozi and other varieties, with prices ranging from 3 yuan.

Seven, raw material distribution mode

Employer: Plan your daily needs and customize your own menu.

Contractor: responsible for distributing grain, oil, meat, ingredients and vegetables. , settled once a month.

Eight, kitchen design and decoration contract way

Employer: Provide the venue, the number of planned meals and basic functions.

Contractor: Responsible for the complete set of services of kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion and acceptance.