Speaking of which, I believe that many new bosses will encounter this situation, then, in the end, how to open the store cost should be controlled? I'll summarize a few past experience for reference:
1, rental costs: no more than 10% of the estimated sales
Mendacious Bones Ribs Rice founder Wang Yiwei told Insider, they are considering the cost of rent stipulates that the cost of rent to control the cost of rent in the turnover of less than 10%.
"Why not set an amount, but a percentage? Because the exact amount of rent is not the most important, the important thing is how much turnover can be achieved, the rent of stores in good locations will certainly be high, but the relative turnover will also be higher." Wang Yiwei said.
In addition, in order to prevent the phenomenon of indiscriminate rent increases, the signing of the rental contract, the lease period is how long, the lease period whether the rent will increase, will increase how much, should be discussed with the landlord beforehand, and explained in the contract, in order to prevent the late cost is too high to be sustainable.
2, labor costs: no more than 20% of sales.
Lu Ban Zhang, general manager of the catering company Zheng Chengjun said that the labor costs, different forms of restaurant varies greatly, low will account for 12% to 13%, and even more than 20% of the high, but it is more reasonable not to exceed 20%.
Now, labor costs account for an increasing proportion of restaurant costs. Especially Chinese formal dining, a good chef often pay a lot of money, in order to retain some good talent, sometimes restaurant companies will also use share dividends and other means. Even so, labor costs should be kept within 20% of sales as much as possible, otherwise the restaurant's operation will be unsustainable.
3, procurement costs: 30% of turnover.
On the procurement cost, Wang Yiwei, Zheng Chengjun, Mixed Tune Hot Noodle founder Warrior and so on have given the same data, that is, 30% of the turnover.
The essence of catering is food, so the quality of ingredients must be guaranteed. The ratio of 30% of the turnover, on the one hand, can ensure the quality of ingredients, on the other hand, not too high to drag down the operation of the whole restaurant.
For the control of purchasing costs, Leng Yanjun, the founder of the baker, gave a more concrete approach. For example, to find first-hand suppliers of high-quality ingredients, cutting out the intermediate links; regular visits to the market price of ingredients, fully grasp the information on the market price of ingredients, and so on.
4, decoration costs: 25% to 30% of the opening budget.
For the renovation costs, a number of bosses have said that this is not a fixed standard, need to be based on the positioning of the restaurant and the budget for comprehensive consideration.
Zhang Lei, deputy general manager of Grandma's Kitchen, said that different types of restaurants have different requirements for the cost of renovation, and that the formal dining category, whether Chinese or Western, has higher requirements for renovation. In the budget, grandmother's kitchen western restaurant decoration costs generally account for 25% to 30% of the opening budget between, "our per capita consumption in about 130 yuan, so the decoration costs must not be too low, must let the customer into the store after feeling to come to value." Zhang Lei said.