for an enterprise, to make a profit is nothing more than doing two things well, on the one hand, doing a good job in marketing operation to ensure turnover, and on the other hand, doing a good job in cost control. Turnover and cost are important factors related to the survival and development of enterprises. For catering enterprises, it is difficult to make a profit without low-cost operation in the era of low profit. Cost has become a problem that catering enterprises must consider when participating in fierce competition, and catering industry also has many links and details because of its special industry characteristics.

controlling the cost of production and processing is to ensure the quality of processed food, reduce the consumption and waste of raw materials in production and processing, reduce costs, improve efficiency and promote the production and operation of enterprises.

so how can catering enterprises find the key link of cost control and control it effectively? This information clearly tells us the link that can't be ignored in cost control, that is, cost control in the production and processing process. At the same time, according to the requirements of cost control in the production and processing process, the whole process from ingredients to dish making has been elaborated in detail. If you are worried that the cost of the enterprise can't be effectively controlled, if you are distressed that you can't think of an effective cost control method, then I believe this information can give you substantial help!

this information includes the following contents:

1. Basic requirements for production process control

2. Cost control of ingredients; 3. Cost control of main dishes.