The kitchen manager can implement the gross profit index to the whole kitchen, and then the kitchen will decompose the overall goal into various links. There should be written records of communication between each link and within each link, such as the transfer of raw material costs between primary processing and cutting, between cutting and cooking stoves, and between cooking stoves and vegetables.

2. Implement the reward and punishment system of cost control.

In order to strengthen the cost control of food production and processing, it is necessary to establish a reward and punishment system for cost control, and punish kitchen managers and employees who are not conducive to cost control according to their duties.

At the same time, departments and individuals who actively find loopholes in the cost of vegetable production and processing and put forward measures to improve the cost control of food production and processing should be rewarded accordingly.

3. Take stock regularly

The difficulty in controlling kitchen production cost lies in the incompleteness of the links, one of which is that there is no end to it. Even though the kitchen has compiled a standard menu, there is a total sales volume every day, but the sales volume of each dish and the kitchen surplus are not counted. In order to solve this problem, we must strengthen statistical work and provide detailed basic data for cost control.

The simplest and most effective statistical method is to make an inventory of food raw materials after meals every day. Some kitchens often lack this link for fear of trouble. In fact, this work only needs to be equipped with an accountant, and it is not difficult to establish a daily food cost analysis system and make regular inventory every day.

4. Regularly check the objects and standards.

The purpose of taking stock of food raw materials every day is to provide actual data. The actual consumption is the outbound amount minus the outbound amount. By comparing the actual consumption with the standard consumption, we can know the effect of food production and processing cost control.

The standard dosage should be calculated according to the standard formula, that is, the variety and quantity of materials used in each dish divided by the sales volume of the dish is the standard dosage of the dish. The difference between the standard dosage and the actual dosage is the object of food production and processing cost control.

5. Full staff control method

The goal of kitchen cost control is achieved through the active participation of all kitchen staff. The formation of kitchen cost is reflected in every link of the whole food processing, which is closely related to the cost, from the primary processing, fine processing and proportioning of raw materials to loading and cooking.

Note: Chefs should raise their awareness of cost control, fully realize that cost control is as important as increasing the sales of enterprises, and realize that the cost control of food production and processing is not only related to the current interests, but also determines the long-term stable development and is closely related to the immediate interests of employees. Only in this way can all employees actively work in accordance with the required cost control methods.

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