Cost factors of catering products:

1. Loss of raw materials (including net production, loss, waste, etc.);

2. Loss of products (return, replacement, excess or deficiency are all listed here); Productivity (this little explanation depends on the author's previous article); Statistical differences (whether the data is accurate);

3. Usage of seasonings (whether there is a standard dosage and usage regulation and the usage of guest seasonings);

4. Staff meals; The cost of promotion; The missing part (I don't know what caused it)

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The first factor: the purchase price, which is the primary factor of food cost. If the purchase price remains high, cost control by other means is just a superficial thing. Here, catering enterprises are required to have unified, centralized and stable suppliers, and the signing of supply contracts should be scientific and reasonable, including but not limited to purchase price, market price, fixed-time price, clean materials and so on.

The second factor: the selling price. If you buy 1 yuan, the selling price of 2 yuan and the selling price of 11 yuan are very different, so it is very important to set a reasonable selling price, which is related to the customer's acceptance, market research and profit range.

the third factor: the combination of products, because more and more in-house meals or takeout are making set meals and combinations, so what should be considered in the combination of products? First of all, whether the combination is reasonable, dry noodles should be matched with soup, and mutton soup should be matched with steamed buns, which is the most basic, that is, the reasonable combination of products and the acceptance and love of customers.

another thing is that the cost of combination should be considered when making product matching. It is impossible to match two high-cost products together, which are generally complementary to each other, so as to control the cost.

the fourth factor: the management of store cost. The management factors involved here are, first of all, the ability of managers, and then the scientific nature of the store's systems and standards and the overall implementation. So what aspects are involved in the cost management of stores? Loss of raw materials (including net production, loss, waste, etc.); Loss of products (return, replacement, more or less are all listed here); Productivity (this is not much explanation, see the author's previous article).

statistical differences (whether the data is accurate); The amount of seasoning used (whether there is a standard dosage and usage regulations and the amount of seasoning used by customers); Staff meals; The cost of promotion; The missing part (I don't know what caused it)