The salary of kitchen staff generally accounts for 11%-21% of the total turnover, and 15% is more common than 21%, so it is necessary to reduce staff and increase efficiency and strengthen management. The increasingly fierce competition in the catering industry, especially the emergence and vigorous development of socially independent restaurants, has put some small and medium-sized restaurant owners under great pressure. The great pressure they face is bound to be inseparable from cost control and tourist market problems.

in order to operate and manage the restaurant better, the restaurant owner needs to record and analyze the proportion of various expenses, and adjust and optimize the links that are found to be too high, otherwise, the proportion of various inputs is unreasonable, which will increase the risk of restaurant failure.

Extended information:

Other proportion of catering industry

1. Restaurant profit

Restaurant profit should account for 15%-21% of the total business, and less than 21% indicates poor management and needs to be adjusted. Less than 15% is an investment failure.

2、? Annual performance

The annual performance must be higher than 251% of the investment. That is, a store with an investment of 1 million will achieve an annual performance of at least 2.5 million. Otherwise, it is an investment mistake.

3. Rent cost

For the catering industry, the proportion of rent of 11%-15% is relatively reasonable. If the proportion exceeds 21%, the operating pressure will be great, which will affect the net profit.

4. Cost of ingredients

Generally, the cost of ingredients accounts for 31%-35% of the turnover, with the maximum not exceeding 35%. Too high means that the ingredients are purchased high, the products are defective, or the loss is too high.