One of the ten factors affecting the high and low kitchen costs 1, raw material prices change too fast
Raw materials into the price of raw materials are not fixed and stable suppliers or sources of goods, resulting in goods or price fluctuations in the range of too high, so that the output of dishes and menus are at a loss, a direct impact on sales.
2, poor storage of raw materials
Four pests, moisture, mold, expiration date, etc., as well as lead to the use of goods to the site of unsupervised, not first in, first out, not unified collection, coagulation, chaotic, knocked over and so on.
3, backlog expired
One-time purchase of too much, or not first-in-first-out, or after the purchase of goods is not applicable to be put aside, no one asked for and processing, the lack of raw materials from the order, review orders, procurement, acceptance, use, non-normal backlog of responsibility for a series of operational procedures.
4, with a copy of the failure
Employees work in the process, did not take advantage of the configuration of the tools, resulting in waste.
5, standardized production is not implemented
The same dishes and menus, but the main and auxiliary ingredients with different portions of vegetables, fried vegetables taste by the chef's mood is good or bad, the portion of vegetables with the dun's preferences, there is no prescribed standards and processes, good or bad by the head chef.
7, production loss
Dishes out of the rate could have reached eighty percent, but because of human reasons only to reach sixty percent or lower, the kitchen equipment and facilities with the guards should be closed off after the closed, the refrigerator can be organized to use only one of the results of the results of all the use of all the use of the but use of the price is not high.
8, the menu pricing is not allowed
If the market dishes have been rapidly rising, but the menu pricing adjustment is not done in time to appropriate upward adjustment; or the market food was very flat, but the menu price is determined to be very high.
9, sales and production disconnect
Kitchen Department of the new push a number of new dishes, the lack of adequate communication with the front hall and training, the front hall do not know the production and characteristics of the dishes, can not be marketed, low click-through rate, which ultimately led to the new dishes are not new, the characteristics of the characteristics of the characteristics of the new dishes and the backlog of research and development of new dishes is also a waste of material R & D costs.
10, manpower waste and other consumption increases
The requirements of the special post is too rigid and dogmatic, not making full use of human resources, will be the busiest time and relatively free time to adjust, resulting in the staff busy after the busiest hour or so, standing standing, chatting gossip, both waste of manpower and affect the morale of the staff and spirit of unity and cooperation.
Kitchen managers can implement the gross margin target to the entire kitchen, the kitchen and then the total goal is broken down to each link. Between each link and each link within the shift communication should have written records, such as the initial processing and cut with, cut with and stove, stove and pass between the cost of raw materials should be written vouchers. 2. Implementation of the cost control awards and penalties system In order to strengthen the cost of production and processing of food processing control, it is necessary to establish a cost control awards and penalties system for cost control of unfavorable kitchen management and staff, according to the size of the responsibility to give a certain amount of punishment accordingly. Size, accordingly, to give some punishment.
At the same time, to take the initiative to find out the cost of food production and processing loopholes, put forward to improve the cost of food production and processing control measures should be given the appropriate incentives. 3. regular inventory
The difficulty of the kitchen production cost control lies in the incompleteness of the link, one of the reasons for this is that "there is a head but no tail", the kitchen even if the preparation of standardized recipes, the kitchen is a good place to start. The kitchen even if the preparation of a standard menu, the daily total sales, but there is no sales of each dish and the kitchen surplus statistics. In order to solve this problem, it is necessary to strengthen the statistical work, in order to provide detailed basic information for cost control.
The simplest and most effective way to count is to take an inventory of food ingredients at the end of each day's meal service. Some kitchens tend to lack this link for fear of trouble. In fact, this work only needs to be equipped with an accountant, the establishment of a daily food cost analysis system, regular daily inventory, the implementation of the difficulty is not great.4. Regularly check the physical and standard
The daily inventory of food ingredients is to provide actual data, the amount of outgoing minus the inventory of the remaining amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the standard amount of the comparison, you will be able to know the effect of the control of the cost of food production and processing. The actual usage is compared with the standard usage to know the effect of food production and processing cost control.
The standard dosage should be calculated according to the standard recipe, i.e. the variety and quantity of ingredients used in each dish divided by the sales volume of the dish, which is the standard dosage of the dish. Standard dosage and the difference between the actual dosage is the object of food production and processing cost control.5. All control method
The goal of kitchen cost control is to rely on the active participation of all kitchen staff to achieve. The formation of the kitchen cost is reflected in the entire dish processing of each link, from the raw materials of the initial processing, finishing, distribution to the ruffling, cooking, and the cost is closely related.
Chef and chef should improve the cost control consciousness, fully aware of the cost control and increase enterprise sales is equally important, recognizing that the cost control of the production and processing of dishes is not only related to the interests of the enterprise at present, but also determines the long-term stable development of the enterprise, and the staff's personal interests are closely related. Only in this way, all employees can actively work according to the requirements of the method of cost control.
Excerpted from Baidu.com, thank you.