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.

Chefs and chefs should improve 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 of enterprises, but also determines the long-term stable development of enterprises and is closely related to the vital interests of employees. Only in this way can all employees actively work in accordance with the required cost control methods.

2. Take stock regularly

The difficulty of kitchen production cost control lies in the incompleteness of the link, and one of the reasons is that there is no end. Even though the kitchen has compiled a standard recipe, there is total sales every day, but there is no statistics on the sales of each dish and the kitchen surplus. 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. Yes, the kitchen often lacks this link because it is afraid 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.

3. Implement the responsibility system of cost control.

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.

4. 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.

5. 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.