However, many franchisees have gone into some misunderstandings. In this regard, we will analyze the misunderstanding of controlling costs in Zhuge Grilled Fish Restaurant as follows-

Myth 1: When controlling costs in catering franchisees, every manager should keep in mind two formulas, namely "profit = price-cost" and "low cost = low quality". The former is the management concept of Toyota Motor Corporation, a famous Japanese enterprise, and its basic meaning is that if the product price is determined by the market, reducing the cost can increase the profit of the enterprise; The latter is a constraint on the first formula. For restaurants, it means that reducing costs cannot be at the expense of the interests of guests.

myth 2: catering franchisees reduce the quality of equipment and supplies. When purchasing, instead of using scientific market research to buy goods with superior quality and low price, we try to purchase general equipment or supplies at low prices to reduce costs; Do not pay attention to the daily maintenance of equipment, resulting in early retirement of facilities and equipment; Some equipment is aging or low-value consumables such as stationery and service guide are out of date, but they are not updated in time, which finally affects the service quality of restaurants.

Myth 3: Catering franchisees reduce normal operating expenses. The operating expenses of a large restaurant are generally as many as 25 items, including salary, depreciation, major repairs, utilities, material consumption and other large items, as well as publicity and promotion, education and training, labor protection and other expenses. On the premise of not wasting, the above expenses are necessary to maintain the normal operation of the restaurant, so they cannot be cut at will.

Misunderstanding is a key issue that every manager needs to pay attention to in business. We believe that after reading the above, you have already achieved a good idea! Here, we also hope that the national Zhuge grilled fish franchisees will make more efforts in catering management!