The cost of raw materials and labor costs, have occupied a large part of the cost of food and beverage, but labor costs and raw material costs have increased, the price of food can not be increased too much to increase more traffic will be significantly reduced. Dishes of the price increase and cost increases disproportionate, making the catering industry profits fell sharply, so it is necessary for catering enterprises to take effective means to reduce labor costs and labor costs.
1. Reduce management costs
Enterprise management costs, the industry standard is 5 percent, you can try to reduce the management costs of enterprises, it will be compressed to 3 percent, in order to achieve this goal, we can flatten the organizational structure, outsourcing many functions.
For example, the 72nd Street Restaurant Chain Group does not have its own marketing department, but gives its marketing work to professional marketing companies, finance and personnel are also outsourced, which greatly reduces the waste of human resources. Secondly, the 72nd Street Restaurant Chain Group also has some special rules, for example, all people can not be equipped with secretaries. In the 72nd Street restaurant chain, clerks, assistants, and drivers. All such personnel are not, and this is expressly provided for, advocating their own work.
2. People make the best use of it
Saving labor costs, does not mean that the deduction of employee wages, employee wages should be added to increase, but each dining area to do the best use of it, there can be no surplus positions. To reduce labor, we must scientifically organize the workforce, breakthrough, "a carrot" concept, break through the traditional "job responsibility system" shackles, according to time and place, reasonable allocation, scientific organization, to achieve the maximization of labor efficiency.
For example, the floor is not required to fix the number of attendants in charge of the table, to unify the command, unified scheduling, and such as the kitchen water table, the charge should be all-powerful post, the kitchen technicians should be multi-faceted.
3. Simplify training
Manual training, if the training process can be simplified to reduce unnecessary training content, shorten the growth cycle of the staff, will be able to let the staff for the enterprise to bring greater value.
For example, in the United States, there is a chain of restaurants with hundreds of outlets, the training period of the assistant manager for two months, and a store manager's training is only four months to reduce the cumbersome and unnecessary training, do not procrastinate, not only increases the value of the trained personnel for the enterprise, but also reduces the cost of manpower paid by the training itself.
4. Hire hourly workers
The food service industry is short of people this has been a perennial problem, some large Chinese food service organizations began to test the waters of the "hourly" to the restaurant to do part-time "hourly" is no longer the patent of foreign fast food. Chinese and foreign fast food dining nodes are not quite the same, Chinese dinner time period is both the peak of passenger flow is also the peak of the use of people, this is undeniable. Let's say, if the peak time period is equipped with 10 waiters, this time it is possible to need to add up to 15 waiters, but after this time period and do not need so many waiters, the employment of hourly workers is a very good choice.