Let's start with 1. To control the company's cost, you need to know the contents of internal cost control and the methods of cost accounting. No one knows your internal affairs better than you. Generally speaking, it's not what you want, so I can only give you a few suggestions out of thin air. There should be a quota for the dishes in the restaurant, which means that every dish should have a standard. Some things will be put into storage in the kitchen after being bought every day. To improve the receiving and dispatching system, the most basic thing is that the income should be based on payment, and the chef should participate in the procurement, or

2。 When the cost goes down, the gross profit will naturally go up. If you raise the price, no one else can do it unless you have a secret recipe. You should still work hard on cost management, but you can't reduce the chef's salary, otherwise the food will become unpalatable and customers will be lost, not to mention making a profit.

3。 If the company is profitable, it will be better to improve employees' meals, and it is best to coexist with the symbolic cost of actual meals. This has an advantage, employees eat for free, and if they can't finish eating, they steal it home or throw it away. If they receive a little money, they will not throw it away. Besides, we are not duty-free.

The above is for reference.