1. Rent, decoration cost

There should be at least 311,111 small restaurants, and it is essential to pay rent every month to open a restaurant. The person in charge of catering should calculate the monthly rent, utilities, property fees and other related expenses, determine the goal of catering business, and at least how many people flow every month to make profits.

Secondly, we should pay attention to controlling the cost of decoration when opening restaurants. The decoration of food and beverage outlets includes three major aspects: facade, hall surface and kitchen. For small and medium-sized restaurants, the facade and hall surface decoration should be simple, bright, hygienic and elegant. Kitchen decoration should be based on hygiene, combined with convenient operation by chefs and staff, and convenient for the consideration of lampblack and sewage discharge functions. Save if you can, and avoid luxury decoration to reduce excessive investment in the early stage of business.

2. Cost of hardware facilities

Every restaurant should have a lot of necessary kitchen hardware equipment, but the grades and materials of these equipment are different. The person in charge of catering should choose kitchen equipment according to their own situation, and the purchase process should be based on practicality and economy. Buyers can learn more about the market and choose to buy in bulk.

3. Labor cost

After catering starts to operate, it needs a lot of manpower. Including chefs, waiters, managers and so on. It is necessary to determine the salary of employees according to the market wage standard. When recruiting employees, we should choose experienced and managerial chefs and hard-working and hard-working service personnel. Employees should be assessed regularly and rewarded for their good performance.

4. procurement cost

kitchens in the catering industry need to purchase a large number of raw materials, and the shelf life of vegetables is very short, so the catering industry must control the quantity of raw materials purchased, and make the purchase quantity of raw materials for the next day according to the daily operation and the existing storage capacity of the warehouse. If it is seafood, we must control the quality and quantity. Raw material procurement is the top priority of cost control in restaurant opening.

The cost accounting of opening a restaurant occupies an important position in the whole restaurant operation process. Only by controlling the cost of opening a restaurant can the restaurant operate normally. In addition to the above expenses, you should also pay attention to the usual utilities and working capital budget when opening a restaurant. Of course, if you choose to join a brand restaurant, you should also consider the post-joining fee and deposit!