Many inexperienced catering managers want to rely on the cost card management provided by catering software to accurately count the cost, which is a great mistake and the result of misleading by catering software vendors.
why do you say that?
For example:
A boss bought 111 chickens in suits and put them in storage.
then the whole chicken is purchased, so according to the system steps, fill in the receipt document, and the whole chicken cost will be put into storage
and the weight will be different after slaughter, which will make a difference with the weight and price when purchasing. For the first time, the professional name of slaughter was called Chengcheng. Divided by the weight and price of the whole chicken, it is the yield. Then the warehousing just filled in the software is wrong and needs to be changed. Moreover, only these three chickens can be changed. How to change? !
It's not over yet. After slaughter, chicken breasts, drumsticks and chicken wings are used for different dishes. For example, chicken legs are made into preserved chicken legs, some of which are directly sold, while others are directly used as main ingredients, so a new yield and yield rate are obtained. How to change the inventory? ! Is the cost card calculated by the whole chicken? Change after division? Or is it the cured chicken leg after the second time?
In addition, the price and quality of the main and auxiliary materials we buy are different every time, which directly affects the yield. How to control it?
Therefore, as the main and auxiliary materials purchase management form, catering cannot accurately manage the cost through any system. Mcdonald's is the main and auxiliary materials, and the quality and quality problems have been completed in the last link, the distribution center and the central factory! !
Therefore, the cost management of catering itself is a muddled account, and the detailed catering software that publicizes the cost, advances and saves management is all a lie! ! ! !
catering is mainly about marketing.