The construction of cost management information system is not isolated. Enterprises need to do solid work in product selection, resource allocation, system establishment, implementation supervision and other aspects. Only in this way can this information management work be deepened and finally succeed.

first of all, choosing stable and applicable products is the key. China catering, with Chinese food as its main format, has a unique business process and obvious industry characteristics. Copying foreign countries or adopting domestic common solutions will not work. The professional solutions introduced by professional software companies are formed by combining the actual needs of catering operation in China for a long time, so they are more suitable for the actual needs of enterprises. There are not many software companies with complete solutions in China. The products of most small software companies or software studios only stay at the front-end operation process level, and there is still a lack of mature products for back-end management and even chain management. Catering enterprises should make more investigations and studies when choosing products. Improper product selection will not only cause investment losses, but more importantly, once the implementation is blocked, it will hit the confidence and determination of enterprise informatization.

Secondly, it is necessary to optimize the allocation of human resources and post adjustment. It is easy for everyone to understand that catering enterprises need to invest in information construction, that is, they need to spend money. However, some people don't understand when information construction needs to set up some new posts and increase some labor costs. In fact, this is not contradictory. The new management means need to be adapted by optimizing human resources and post adjustment, so as to ensure good implementation. This optimization process is the process of eliminating the fittest and improving efficiency, which will eventually save human resources.

For example, the implementation of the cost management information system needs to increase the full-time staff of "cost information administrator" to coordinate the front office manager, the chef, the warehouse administrator and the financial personnel to ensure the normal operation of the cost system. The new dishes developed by the kitchen need to be priced before sale. The chef needs to submit the dish cost card to the "cost information administrator", and the information system can calculate the cost of the dish according to the current material price, so as to scientifically price the dish. At the same time, only when the dishes are added and the cost card is input in the computer can the sold dishes be automatically reduced. If there is no full-time post, the responsibilities are unclear. Once the system cannot be updated in real time, the accuracy of the operation results will be lost.

furthermore, it is very important to establish a standardized system. It is necessary to work out an appropriate operation process around cost information management and determine it through the system. The implementation of the system is embodied in that the material flow should be reflected in the computer system in time, that is to say, the purchased materials need to enter the computer system at the same time as they are put into storage; The materials collected from the warehouse should be reflected in the information system at the same time, so as to fundamentally put an end to the arbitrary circulation of materials, or only keep manual accounts, while the information system has no records. It is also necessary to strictly implement the regular material inventory system and input the inventory data into the information system in time. The effective operation of the cost management information system must be based on ensuring that the material flow is faithfully recorded and the material inventory status is effectively confirmed, otherwise, the cost management informationization will become empty talk. Remember, process institutionalization is a prerequisite for cost management informationization.

finally, it needs to be emphasized that the informationization of cost management needs to establish a reward and punishment mechanism, and it also needs to carry out supervision. Specifically, first, all staff should participate and raise awareness. Employees in all work links and posts are the direct and effective controllers of costs and expenses, and all employees should form a group of total cost management from top to bottom, forming an atmosphere of artificial hotels and stressing benefits everywhere. Second, establish a comprehensive responsibility assessment system. According to the business assessment index of the catering year, the responsibility of the department director and the executive chef is assessed. At the same time, the indicators are decomposed into regions and teams, and the assessment is linked to economic interests, so that there are rewards and punishments. Third, catering managers should hold regular (such as monthly) cost analysis meetings and find out the reasons. Food and beverage cost control should be based on the target cost, and all costs incurred in daily management should be measured, inspected, supervised and guided, so that the cost expenditure can meet the needs of business activities and not exceed the pre-specified standards or budgets.