Interpretation of catering management parameters

Restaurants must set target parameters such as total profit, total turnover and market share. Below I will explain these catering management parameters for you, hoping to help you!

1. Capital turnover rate

Capital turnover rate indicates the number of times an enterprise uses an asset in a certain period of time. Calculating the turnover rate is helpful to judge the use and management efficiency of inventory, working capital and fixed assets. For example, restaurants should determine the most appropriate liquidity turnover rate and compare the actual turnover rate. The turnover rate is too low and the liquidity is insufficient. Once the operating income drops, catering enterprises may face the situation of insufficient funds.

2. Utilization rate of storefront

The reasonable occupied area of each business unit, such as bar, restaurant, etc., is calculated according to the number of people accommodated and the area required by each person, and the space utilization rate refers to the ratio of the utilization area of space including bar, restaurant, banquet hall, etc. to the total area. In addition, we should pay full attention to the slack seasonality of business, and try our best to develop the market in the off-season, such as the elderly market, holding chess analogy competitions and various order fairs, so as to improve the space utilization.

3. Catering demand

To determine the catering demand, it is required to consider the supply of raw materials, kitchen production capacity and guests, and pay attention to the sales structure of various dishes, so as to avoid that some dishes are in short supply while others are neglected.

4. Per capita service volume of employees

Per capita service volume refers to the number of restaurant seats that each restaurant service staff is responsible for, which reflects the working ability and efficiency of the restaurant service staff. The more seats served per capita, the stronger the working ability and the higher the efficiency, and the more operators should pay attention to the quality of service, so as to avoid the situation of too many seats per capita and poor service. The number of seats served per capita is small, and the work efficiency of service personnel is not high, which will lead to excessive labor costs and low technical level. Of course, different types of catering services and different business hours have different requirements for the number of seats served per capita. Operators should work out reasonable personnel quotas according to the service characteristics and requirements of catering services, so as to maximize the potential, reduce human expenses and improve efficiency.

5. Gross profit rate and cost ratio

Gross profit rate refers to the ratio of product sales gross profit to product sales amount, which is an indicator reflecting the profitability of product sales. Cost rate is the ratio of raw material cost to product sales, and it is an index reflecting the proportion of raw material cost to sales. If the actual cost rate is higher than the standard cost rate, it means that the purchase price of raw materials is too high or the consumption is too large, and measures should be taken in time to reduce the actual cost rate. If the actual cost rate is lower than the standard cost rate, it means that the sales price is inconsistent with the actual value, or there are problems in other aspects, and the reasons should be found out. Gross profit rate reflects the relationship between cost and income from another side, and its calculation method can be obtained by 1 MINUS cost rate.

6. Customer flow speed

Customer flow speed is related to the length of stay of guests. If the service quality is not affected, it is better to have a high customer flow speed. Operators should pay attention to analyze what kind of customer flow speed is appropriate. If it is found that the speed of customer flow decreases, it is likely to be caused by seasonal reasons, reduced service quality, high price or poor food quality.

7. guest's consumption level

guest's consumption level is an important data to grasp the market situation. Under the premise of not reducing the total sales volume and customers, restaurants should strive to improve the per capita consumption level. Due to the price increase, the maximum consumption has increased year by year, but restaurants can also try to control the increase of the maximum consumption by adjusting the menu, rationally purchasing and creating new service items. This can stabilize the price level and ensure the business of "regular customers".

8. Length of business hours

Business hours are a reflection of the service ability of an enterprise. Food and beverage outlets should determine the daily opening and closing time and special dining time according to the needs of guests. If there is a cold meal, it will be from 3 o'clock to 6 o'clock in the afternoon, and midnight snack can be started after 9 o'clock in the evening. In addition, we should try to shorten the preparatory work time before opening the door, because although this time does not affect the turnover, it is related to the management cost, even if it is shortened by one minute, the cost can be reduced.

9. Per capita income

Per capita sales refers to the ratio of total catering revenue divided by the number of all attendance personnel, which reflects the labor efficiency level of each catering outlet. The per capita income is high, which shows that the restaurant has high labor efficiency and low labor cost. On the contrary, it shows that the labor efficiency is not ideal and the labor cost is high. Per capita sales can help managers to compare the actual operating benefits of various restaurants, find out the departments with poor benefits and low per capita income, find out the reasons and find out the solutions to the problems. ;