In order to ensure that work or things can be carried out efficiently, it is often necessary to make a careful plan in advance, which generally includes guiding ideology, main objectives, work priorities, implementation steps, policies and measures, specific requirements and other items. How to write a plan can better play its role? The following is the canteen contracting scheme that I collected and sorted out. I welcome your reference and hope to help you. Dining room contracting scheme 1

1. Contracting method

1. Dining room shall be subject to salary quota contract+variable salary assessment;

2. The restaurant is fully contracted.

the contractor enjoys the right of independent management, employment and distribution, and the canteen and dining room are independently accounted for.

second, the company provides business premises and existing facilities to ensure the supply of water, electricity and steam.

the restaurant business premises shall be used for compensation, and the monthly rent shall be paid to the company according to the actual use area. The monthly rent of the restaurant on the west side of the factory gate and the garage upstairs is 15 yuan per square meter, and the part of the canteen used in the factory is temporarily exempt from rent.

third, in order to safeguard the interests of employees, the contractor's operating gross profit margin is limited to less than 11% (except snacks, snacks and meals for foreigners).

iv. the depreciation rate of fixed assets other than the house used by the restaurant is 1.2%/year (calculated based on the service life of 8 years), and the depreciation amount is shared monthly and returned to the company's finance department.

5. Water, electricity and steam shall be settled according to the actual usage. The approved unit prices are: 2.51 yuan/ton for water, 1.53 yuan/kWh for electricity, 115 yuan/cubic meter for steam and 241 yuan/ton for coal, which shall be settled monthly.

VI. Clients

1. Dining room: catering for employees in the production area;

2. Dining room: catering for the employees in the living area, taking foreigners to eat and entertaining customers to eat.

the contractor guarantees the quantity and quality of meals, warm and thoughtful service, and the hygiene reaches the catering industry standard.

VII. Service satisfaction rate

1. Dining room: If the satisfaction rate is above 85%, the salary will be changed by 111%; if the satisfaction rate is below 85%, the salary will be deducted according to the decline rate.

2. Restaurant: 61% of the net profit with a satisfaction rate of over 85% will be distributed as bonus, and 5% will be deducted from the net profit of 61% for every 11% decrease in satisfaction rate, and so on.

VIII. Distribution

1. Dining room: quota, fixed lump-sum wages and variable wage distribution methods shall be implemented.

(1) quota: 11 people

(2) lump sum salary: when the monthly turnover reaches 35,111 yuan, it will be 18 yuan/day for the master and 15 yuan/day for other personnel. When the monthly turnover is less than 35,111 yuan, the lump sum salary will be deducted according to the decline rate, and the change salary will be cancelled.

(3) Variable salary: the monthly turnover is 35,111 yuan, and the variable salary is 51 yuan/person;

The monthly turnover is 37,111 yuan, and the variable salary is 151 yuan/person;

The monthly turnover is 39,111 yuan, and the salary is changed by 251 yuan/person;

The monthly turnover is 42,111 yuan, and the salary is changed by 351 yuan/person;

2. Dining room: The remuneration of the contractor and its subordinate personnel shall be distributed by the contractor himself, and the distribution scheme must conform to the existing wage policy and the company's wage settlement regulations, and shall be reviewed by the competent department and reported to the company's leaders for review.

9. The salary and all other expenses paid by the company for the staff of the restaurant must be settled monthly and returned to the company's finance department.

11. 41% of the net profit generated by the contractor is stored as adjustment funds, and 61% is distributed at the end of the year. The distribution plan shall be formulated by the competent department and implemented after being reported to the company leaders for review.

Xi. financial audit and supervision: the company entrusts the finance department and the trade union to supervise, inspect and audit.

XII. Personnel recruitment: The contractor invites tenders within the company, and its subordinate personnel are recruited and hired by the contractor (existing personnel are given priority, and those without fixed-term contracts can only be hired after signing a fixed-term contract). The contractor shall be recruited by the evaluation team composed of the company, and the subordinate personnel shall be recruited by the evaluation team composed of the contractor and the competent department. Dining hall contracting scheme 2

1. Business philosophy and business objectives

1. Business philosophy: The dining hall is the life guarantee for teachers and students in the teaching process. Under the premise of safety, hygiene and comfort in the food and dining process, it serves the lives of teachers and students with appropriate profit level and high-quality and fast service under the leadership and supervision of the school.

2. Business objectives

(1) Effectively guarantee the life of all teachers and students, allocate the business scale according to the daily average dining level of 251 people, and leave service space to ensure the supply of 511 people;

(2) meet the minimum requirement of an average weekly dining standard of RMB 111/person;

(3) Ensure to complete the goal of the school's investment recovery in the canteen.

2. Harmonious management mode

1. The school participates in the management of the canteen and guides the management of the canteen:

i. Supervise and approve the service varieties and prices;

ⅱ check and supervise the hygiene and safety of the canteen;

ⅲ spot check and evaluate the quality of service varieties;

Ⅳ coordinate students' dining order.

2. The operator implements computerized management, and provides the detailed consumption and accumulation of all material costs to the school on a monthly basis to provide detailed supervision basis;

3. Establish a system of mutual trust and communication with students' union and staff representatives, and make "three decisions" (fixed time, fixed point and regular time) to negotiate and * * * run the canteen well together.

III. Business estimation

1. Business indicators:

The annual business income of meals is 6.5-9.35 million yuan (the actual number of days of meals is 26 days per month and 11 months per year);

material cost accounts for 65%;

fuel cost accounts for 11% (water, electricity, coal and gas);

labor cost accounts for 11%;

operating expenses account for 8%;

the profit is 7% (including the corresponding contract management expenses, etc.).

2. Capital index:

The corresponding equipment is provided by the school, and the operator is responsible for the investment of 1-211,111 working capital.

IV. Operation and management measures

1. Measures to ensure food safety and ensure food safety:

I The canteen signs a safety responsibility letter with the school, organizes production and operation according to the provisions of the Food Hygiene Law, the Product Quality Law and the requirements of the school, and provides safe food to ensure food safety;

ii. Establish the internal control system for operators, and equip full-time food hygiene quality supervisors, and implement the hygiene and safety responsibilities to individuals;

iii. Establish a food safety early warning system, post all systems on the wall, report any problems to the school and relevant departments immediately, and take emergency measures in time to minimize losses;

Ⅳ do a good job in kitchen hygiene, the tableware is fully disinfected every day and every meal, and the staff are all on duty with health certificates;

ⅴ vegetables, meat, oils, etc. have been certified by relevant departments;

ⅵ on the basis of ensuring the provision of pollution-free food, we will strive to provide green catering throughout the process.

2. Ensure the variety of colors, improve the heat preservation measures, and ensure the quality of meals:

I provide rich snacks such as pasta, dairy products, fruits, etc. and ensure to provide various dishes and dishes such as fleshy fiber, crude fiber, vitamins, etc. according to the recommended recipes of primary and secondary schools. The breakfast, lunch and dinner are made according to the carbohydrate, calorie and energy standards provided by nutritionists and the unique eating habits in Chongqing, and Hunan, Guangdong and Chongqing are provided at an appropriate time.

ⅱ. Provide students with extra meals after evening self-study, and provide food and drink before going to bed according to the advice of nutrition experts;

ⅲ choose sandwich insulation and fresh-keeping equipment that meets the hygienic standard as the appliance, and provide corresponding packaging service;

Ⅳ Set up a suggestion box for food quality complaints, communicate with relevant student cadres of the Student Union every week, conduct spot checks on food quality such as temperature, variety and quantity on a regular basis, and give feedback to the school.

3. Fast-food storefront service:

Ⅰ Except breakfast and midnight snack, the rest adopt the semi-finished food supply mode of fast-food noodle to cope with the centralized food supply of about 45 minutes at noon and afternoon respectively;

ii. Store layout is in a neat and unified mode, and drinks and corresponding cashier services are provided;

ⅲ In order to improve the available value of the canteen, the table top is provided during non-dining hours for teachers and students to read and have small gatherings, and the corresponding snack food is provided accordingly.

Ⅳ provide clean tableware and background music services;

ⅴ canteen service personnel wear uniform clothes and smile.

4. Cost management:

i. Purchasing by special personnel to reflect the changes of vegetable market at any time, and select the purchase channel to the maximum extent within the permitted fresh-keeping time;

ii. Establish and improve the internal control system, carry out quantitative management on all material costs, reflect the purchase, sales, processing and inventory of material costs on a daily basis, take timely replenishment measures, put an end to human goods and human prices, weigh and check all incoming goods, achieve daily measurement and monthly inventory, and deal with the quantity length in time.

5. Waste disposal:

Ⅰ Waste is classified and collected by designated personnel;

ⅱ the sewer is properly maintained, and no waterlogging occurs;

ⅲ lampblack can be recovered effectively without polluting the surrounding air.

5. Establish and improve the supporting management system:

Establish six management systems including contract target management, food hygiene and safety, safety operation procedures, post responsibility system in each link, spiritual civilization construction and internal staff rewards and punishments within 1 months of operation, so as to make the management behavior have rules to follow. Each system is bound into a book and submitted to the school. Canteen contracting scheme 3

Based on the principle of equality, mutual benefit and consensus, Party A and Party B have reached the following agreement on Party B's plan to contract Party A's staff canteen.

1. Mode of cooperation:

1. Your company provides kitchen, dining room, kitchen utensils and equipment, and accommodation for the contractor's staff.

2. The water and electricity required for the canteen shall be borne by your company. The fuel cost shall be borne by the contractor.

3. The salary, welfare and other expenses of canteen staff shall be borne by the contractor.

4. The contractor shall apply for kitchen equipment that must be added or needs to be replaced during the contract period, and shall be responsible for adding the kitchen equipment after approval by the company. In case of man-made damage or loss during the operation period, the contractor shall compensate according to the price, except for natural loss, and return the kitchen equipment according to the handover list at the expiration of the cooperation period.

5. If the employee satisfaction survey is jointly conducted by the contractor and the company every quarter, and more than 61% of the diners are not satisfied, your company may impose an economic penalty of 111-511 yuan on the contractor according to the actual situation.

6. The company can arrange special personnel to randomly check the raw materials of the contractor's cuisine processing (see List of Brand Sources of Main Raw Materials and Food Inspection Standards for details). If it is found that it is inconsistent with the agreed standards, the contractor can be fined 51-511 yuan according to the actual situation.

7. The contractor shall change the chefs or dishes according to the requirements of most employees.

8. according to the agreement of both parties, the contractor will start the trial operation for three months, and after the trial operation expires, the subsequent contracted operation matters will be decided according to the employees' satisfaction with the quality, quantity, price, service and hygiene of the dishes.

9. Both parties agree that the cooperation period is three years, during which either party must notify the other party in writing 31 days in advance if it proposes to cancel the contract.

11. The contractor promises that after signing the agreement, it will operate by itself, and there is no subcontracting to a third party. If the company finds out that there is subcontracting, it will be punished that the contractor will automatically give up its business qualification.

2. Qualitative and standard of employees' meals

1. According to the agreement of both parties, employees can eat by themselves, that is, employees can freely choose and control the consumption amount according to the dishes, tastes, quality and prices provided by the canteen.

2. Meal fee standard:

a. Breakfast standard:

1.1-3.1 yuan. The following varieties are optional: steamed buns, steamed buns, sesame balls, fried dough sticks, soybean milk, egg cakes, scallion cakes, fried powder, soup powder, noodle soup, etc.

B, standard for lunch and dinner:

1, dishes with different prices are provided for lunch and dinner: there are no less than 6 kinds of dishes per meal: big meat 3.1-5.1 yuan, small meat 1.5-2.5 yuan, vegetarian food 1.1-1.5 yuan, rice 1.6 yuan/person, rice 1.3 yuan/serving, and the dishes are at the regular price. Soup is free.

Profit mode of contracting:

1. In order to adapt to social development and market competition, we constantly expand the market network information, purchase goods and raw materials in groups, and directly purchase them in major producing areas and wholesale bases to buy more cheap fresh vegetables.

2. The kitchen staff and managers are trained professionally to avoid unnecessary waste, reduce costs and improve efficiency.

3. Control the processing cost. Monthly menu analysis, in the case of customer satisfaction, price matching in raw material selection to achieve cost control; On the other hand, the chef fully considers the raw materials in the menu, and tries to use up all the raw materials and mix them in an all-round way.

4. Make efforts to study cooking skills, develop marketable dishes, control the weight of each dish in the sales process, strengthen the pre-calculation, and reduce the waste of leftovers. Canteen contracting scheme 4

1. Your company provides kitchen, dining room, kitchen utensils and equipment, and kitchen staff dormitory if possible;

2. Your company provides water, electricity and fuel charges free of charge, or it can be determined according to the actual situation of the factory.

3. Make the food standard according to the factory's actual situation, and the rest expenses will be borne by our company (including employee's salary, welfare, insurance, etc.)

Shanghai Yongshan Catering Management Co., Ltd. is a chain enterprise that specializes in contracting and managing the catering of employees' canteens in enterprises, institutions, schools and hospitals through industrial and commercial registration. In order to meet the needs of the socialized logistics management market in enterprises and institutions, we grafted modern management methods on the basis of traditional canteen contracting, and initially formed a management radiation network centered on Shanghai and Suzhou in East China and South China, with offices in Nanjing, Changzhou, Zhenjiang, Jiaxing, Danyang and Hangzhou respectively, and signed catering contracts with more than 111 companies and enterprises nationwide, realizing unified management and chain operation.

"Customer satisfaction" is the life root of our enterprise. Based on the tenet of "Health first, standardized management, high-quality service and scientific nutrition", we adhere to the concept of honest management and provide comfortable and clean dining environment, exquisite and delicious food and snacks and warm and thoughtful quality service for employees of enterprises and institutions.

the company consists of general manager office, human resources department, development department, finance department, kitchen administration department, training center and distribution center. Among them, there are 9 people with college education or above and 15 people with secondary professional education; Engaged in the catering industry for more than 15 years, 2 people, 5 people, and 6 people. The average age is 32 years old, with the characteristics of higher education, rich experience and reasonable age structure. The company has always adhered to the "people-oriented" business philosophy, with the aim of "gathering first-class talents and creating first-class enterprises", paying attention to talent training and talent reserve, refining the company's senior management talents and gathering elites from all sides. The company takes the advantage of human resources as the first priority, establishes a brand image, continuously broadens the market, establishes a talent information base and draws lessons from the advanced ones.