through the analysis of operating data such as operating income and cost, do you know whether you have effectively obtained more operating profits, and at the same time, do you think it is possible to minimize all expenses?
1. Total operating income = restaurant food income+beverage commodity income+service fee
2. Restaurant income = total food and beverage income/number of restaurants
3. Utilization rate of catering department = number of guests/number of seats
4. Sales per seat = sales of food and beverage/number of seats
5. Consumption per guest = sales of food and beverage/. Food sales
7. Food cost rate = food cost/food sales ×111%
8. Labor cost = food and beverage department labor cost/food and beverage sales × 111%
Possible problems:
Staffing problem: After the normal operation of the restaurant, the staff is still overstaffed as when it first opened. There is no job analysis, no job consolidation and streamlining, and no service process optimization, and the personnel are allocated by taking it for granted.
purchasing problem: 1. unplanned purchasing, too many fish, shrimp, seafood and perishable meals are purchased at one time, so the cost waste caused by the death of fish and shrimp and the deterioration of meals is too great. 2. There is uncompetitive procurement in restaurants, and suppliers are rarely evaluated and market information is rarely investigated. 3. The procurement monitoring system has not been effectively established, and the procurement process is not strictly controlled. The restaurant implements cash purchase, and the purchasing staff and shifts are rarely adjusted.
acceptance questions: 1. The warehouse keeper is responsible for the acceptance of restaurant dishes, and there is no second person on site to check the accuracy of invoices, prices and quantities. 2. For the goods whose quality is not up to standard or whose weight is insufficient, the warehouse keeper also jokingly receives the goods under the bribe of a cigarette issued by the supplier.
storage and distribution problems: 1. The temperature and humidity of raw material storage room were not effectively controlled, and raw materials were corrupted due to improper storage. 2. No obvious identification was made during storage, and the principle of first-in first-out was not followed. There are no specific standards for the distribution of materials, and as much as the kitchen receives, there are management problems.
problems in the initial processing of dishes: 1. The quality of dishes can't meet the requirements because they are not properly closed during acceptance. For example, the purchased eel is too small, which leads to too much waste in the initial processing and low yield. 2. The chopping block staff has a weak sense of responsibility or is unclear about the rough machining process, resulting in low yield.
problem of production standard: 1. there is no precise production standard for each dish, and the quantity of dishes is sometimes more or less. 2. The restaurant didn't use standard utensils.
Problems in dish sales: 1. Restaurants lack efforts in promoting low-cost dishes. 2. Service complaints such as returning vegetables and passive discounts caused by slow production and unfamiliar service skills are serious. 3. The man-made waste caused by the underestimation of daily food sales is serious, especially on snacks and cold dishes, which can only be disposed of when the sales are not finished. 4, for all kinds of discounts are not strict, such as 4-6.5 fold for midnight snack, but in the end, guests are only willing to buy at 41% when they pay the bill.
menu planning problems: 1. There are too many menu items, which either lead to insufficient preparation in the kitchen and slow production, or all kinds of dishes are prepared to cause great waste. 2. There is an imbalance between high-cost and low-cost dishes in the menu. At the beginning of the business, many of them are high-cost dishes, while the low-cost and high-profit dishes are relatively few. 3. After the cost of raw materials rose, the restaurant did not adjust the price of vegetables to ensure the attendance rate.