A catering enterprise with bargaining experts has raw materials coming in and out every day, resulting in a lot of logistics. Buying each raw material will deal with different suppliers, involving price negotiation, market investigation and other issues. If you don't understand the market and don't bargain, you are likely to be cheated by suppliers. Therefore, catering enterprises should set up a "bargaining expert" post, which is responsible for all bargaining work of foreign procurement. "Bargaining expert" can be a financial manager or a purchasing supervisor. This person should be proficient in finance, know the quality inspection of raw materials, be familiar with market conditions and be good at negotiation. "Bargaining expert" is a person who is "expert" in catering logistics, and he should be very familiar with all the businesses in the catering industry. All expenses, raw material procurement and market survey in the enterprise need to go through this person. At present, there is rarely such a "bargaining expert" position in catering enterprises, and all kinds of purchases are scattered among various departments. Not everyone is good at dealing with suppliers, so the cost is increased to some extent. Set up a "bargaining expert", whose task is to do everything possible to reduce marketing costs, reduce purchase costs, and strive to get the lowest price from merchants. The catering industry is different from other industries, and it is a typical labor-intensive industry. It is a fact that there are many people and it is difficult to manage, and it is easy to appear that there are too many people and the efficiency is low. At present, the labor cost is getting higher and higher. For example, an employee's monthly salary is 1,111 yuan, plus the training fee, living expenses, office expenses, etc., which the enterprise will invest in him, the whole cost is almost five times the salary. An international human resources investigation agency once conducted a survey, and among the four employees, only 1 did well, 2 were average and 1 were poor. Therefore, many people do not necessarily mean high efficiency, and sometimes too many people lead to low efficiency. The truly efficient way should be to eliminate the poor one among the four people, and then take out part of this person's salary and training expenses and distribute them to outstanding and ordinary people in the form of bonuses. For example, this person's original monthly salary was 1,111 yuan, and 511 yuan was used to reward other employees, which not only saved 511 yuan, but also improved the enthusiasm of other employees. No matter what industry, the average salary of all employees is the lowest efficiency and the highest cost in management. In the catering industry, we should advocate one person with multiple functions, and the most practical way is to carry out all-staff marketing. At present, many hotels have a special marketing department. In fact, this department can be completely abolished and the marketing work can be assigned to other departments. For example, the front office staff can work part-time in marketing, thus reducing personnel costs. Although the catering industry only sells products and services, it actually involves many links, including procurement, production (loading, chopping board, frying pan), front office, finance, warehouse management, manpower and so on. In general hotels, each link is set up with corresponding departments, and each department is set up with relatively complete institutions, including supervisors, deputy supervisors and employees. In fact, not every link needs to set up a department, and not every department must set up a corresponding complete institution. Some departments only need to set up a person in charge to achieve the same effect. For example, there is no need to set up a department for manpower and warehouse management, only one person in charge is enough, which not only saves manpower, but also reduces office costs. In the catering industry, only four institutions must be established, namely, the production department, the operation department, the administration (personnel, logistics) department and the finance department. The production department must be established, but within the production department, "institutions" can be reduced. At present, most kitchens are divided into Hunan cuisine department, Guangdong cuisine department, Sichuan cuisine department, Shandong cuisine department and other departments, which can actually merge departments without affecting the quality of products. In the general kitchen, only the cold dish department will be divided into several small departments, such as Hunan cold dish department, Guangdong cold dish department and Sichuan cold dish department, while in the kitchen manufacturing, there is only one cold dish department, which is composed of a hangzhou dishes chef, a Hunan chef and a Sichuan chef, simplifying the organization. Hunan cuisine masters and Cantonese cuisine masters can be merged into "Hunan and Guangdong Department". In short, the catering industry should not be divided into many departments according to the cuisine. The more departments, the higher the cost. In the catering industry, the operation department should be a comprehensive department. The operation department can integrate wine sales, floor management and marketing, that is, an employee of the operation department can do wine sales, management and marketing at the same time. In general hotels, the marketing department and the floor management department are separated, while in Xiangfu Quyuan, the marketing department and the floor management department are combined to form an operation department. In this way, one department is reduced, and the work effect will not be affected. There is no need for the hotel to set up a special human resources department. Only one person can be responsible for administration, personnel logistics and other work. At present, a prominent problem in the catering industry is that there are too many secondary departments. For example, to purchase a raw material, it needs to be reviewed by five departments: the production department, the front office supervisor, the finance department, the purchasing department and the general manager. It is not only unnecessary, but also a waste of time. Cutting off too many secondary departments or merging departments and assigning people to the front line will not only reduce costs, but also make information smoother and work simpler. In kitchen manufacturing, the security department and the engineering department are integrated, and a security guard may be an engineer or a doorman at the same time. In the finance department, there are not too many people, and a purchaser, a cashier and an accountant can complete all the work. Four cuts in procurement costs In the catering industry, procurement costs generally account for about 51% of the total costs, so controlling procurement costs is very important to improve profits. Kitchen manufacturing has a very mature supplier management system, for example, more than 5 suppliers must bid for raw materials with a price of more than 2,111 yuan, and it is stipulated that new suppliers must participate in each bidding. Suppliers should quote the raw materials they supply every month, and there must be more than three suppliers for the same product. After comparing the quotations, they will decide to buy. The purchasing department is responsible for purchasing, but it must be confirmed by the inspector and the user department. The kitchen manufacturer makes a market inquiry for fresh raw materials once every 11 days, and makes a market inquiry for seasonings once a month. Then, compared with the supplier's quotation, the supplier's quotation should be lower than the market price or flat. Catering enterprises should have a set of supplier management system suitable for their own enterprises to minimize procurement costs. The depreciation of fixed assets in the catering industry is faster, and an effective way to reduce costs is: it is better to rent it back if you buy it yourself. In addition to the large-scale facilities commonly used in decoration and kitchen, other fixed assets that are not often used can be rented. Because of the fixed assets purchased, plus the usual maintenance and maintenance costs, the cost of renting is much lower than the cost of buying. McDonald's, the boss of the catering industry, makes the most money not by its own products, but by the drinks produced by others and sold only by them. McDonald's is fully capable of building its own factory and producing coke, but it did not do that, but chose to cooperate with Pepsi. In this way, not only the investment in fixed assets is reduced, but also the income is maximized. Now, many catering enterprises are also trying to cooperate with other enterprises to purchase semi-products for sale and reduce investment in fixed assets. All the wings made in the kitchen are contracted to external professionals, which can not only ensure the quality of vegetables, but also cost much less than their own production; Pot simmer soup is also made by outside professional companies; I don't buy tableware myself, but rent it from a tableware company, and even give it to an outside company for cleaning; There is no special carving staff, but the products outside are booked; Packaging planning is done by outside professional companies, which saves office space and equipment configuration and greatly saves manpower. To some extent, investment in fixed assets equals liabilities, and catering enterprises should try to reduce investment in fixed assets. Six budget catering enterprises should set up a complete budget system: 1. Compare with the previous year, analyze and predict marketing, market, customers and dishes. 2. Compared with the previous year, analyze and forecast the cost, suppliers, food innovation, payment for goods and various expenses. 3. Make the overall enterprise budget according to the above two figures, and the figures must be accurate. The function of budget is to forecast, plan and control the financial function in advance, so that the future expenditures can be referenced, the cost can be controlled within the scope of "seeing", and the operation and profit of the enterprise can be grasped through budget. The implementation methods are as follows: 1. Strive to reduce the cost by 5% from suppliers; Second, ask internal management to reduce the cost by 5%. In kitchen manufacturing, every job should be budgeted reasonably. For example, the kitchen should set a certain cost rate for each dish, and the cost rate is linked to the salary of the person in charge of each stall. For example, the gross profit margin of a dish is set at 55%, and if the gross profit rises, the corresponding stall master will be rewarded; If it falls, the higher cost will be borne by the master. Generally, there is only one general water and electricity meter in a hotel, but in the kitchen, each floor is equipped with water and electricity meters, which are the responsibility of each floor manager, and the "saving responsibility" is subdivided into people. Each staff dormitory is equipped with an electric meter, and the hotel subsidizes 8 kWh per month, and the employees are personally responsible for the excess. Seven ways to cut the meeting: 1. The meeting time should be short and the speech should be limited. For example, each person will speak in writing for 3 minutes or orally for 1 minutes. 2. The meeting should solve practical problems, and the results should be implemented, otherwise the meeting will be invalid. 3. Set up meeting minutes clerk to ensure the implementation of meeting contents; Set up a time manager to ensure that the meeting starts and ends on time. An efficient meeting needs to determine three questions before the meeting: 1. Why the meeting? 2. What will be lost if the meeting is not held? 3. Can the meeting get results? 4. Is there any other way if the meeting is not held? As a labor-intensive industry, the catering industry has to deal with more than 51 departments, and it is inevitable that there will be many people and complicated relationships. In fact, meetings with practical value for work only need to be held in two departments-the operation department and the production department, because these two departments are directly facing customers and the production core of the hotel. Attendants' morning meeting and evening summary meeting are necessary, and daily administrative meetings can be cut off, and the content can be completely put into on-site management, or even solved by a phone call. Many people like to use modifiers in meetings, such as "high customer satisfaction", "high return rate" and "high per capita consumption". These words lack practical significance. Meetings should use numbers to speak, and everyone should express the theme of his speech in numbers to reduce the meeting time. Eight-cut inventory is the biggest profit killer, and the catering industry should establish the concept of zero inventory. Catering enterprises have to face thousands of customers every day, and prepare a variety of raw materials according to customer needs, which makes it very difficult to achieve zero inventory. The solution to this problem is to have a scientific prediction. McDonald's stipulates that French fries will be dumped if they can't be sold five minutes after being fried, but in fact, McDonald's dumps very few French fries every day. The reason is that they can scientifically predict the passenger flow and then prepare the materials accordingly. To realize zero inventory, Chinese food enterprises need to do the following: 1. The marketing manager should speculate the pre-sale situation of the next day according to the sales situation of the previous days, and the production department should prepare materials according to the speculation of the marketing department. If it fails to sell, the marketing department will be responsible. The warehouse should report the inventory situation to the marketing department every day, and the first step of the marketing department's daily work is to find ways to solve the inventory. 2. The amount of raw materials received by the kitchen is only enough for one day, and the refrigerator should be used as little as possible. 3. The fresh raw materials in the warehouse directly enter the production department, and there is no inventory. The inventory of dry goods, spices, etc. is limited to only half a month. If a hotel has an inventory of million yuan, the management expenses, inventory expenses, manpower expenses and inevitable losses account for about 5% of the inventory amount, which is really unnecessary expenses. Nine face-cutting benefits are the biggest face. There is no need for catering enterprises to pursue office luxury, and there is no need for management to talk about extravagance. The really smart way should be to give more profit back to your customers, the god of profits. For an enterprise, having high-grade office space and huge working area can enhance its corporate image to a certain extent, but its real strength should be displayed in its turnover and long-term development. Some catering bosses talk about "face" when their business improves slightly, instead of spending all their money on the long-term development of enterprises, which is short-sighted. Control of daily expenses telephone 1. Management of mobile phones: establish the usage standard of telephone charges for management's mobile phones, and set different usage standards according to users' different levels in the enterprise, and the users shall bear the excess. 2. Management of landline: A. A telephone is used by many people, and it is more cost-effective for 2-3 people to use the same telephone than for one person. B all calls can only be made in the local area, because the customers in the catering industry are basically local people, which will not affect the business development. C. The manager's office can make long-distance calls, and you must dial 17919 for long-distance calls, otherwise the expenses will be borne by yourself. D. The telephone charges generated by calling the information desk with the corporate telephone shall be borne by the department manager. Company car management 1. Statistic the fuel consumption of 1,111 kilometers, determine a reasonable standard, and make an inventory once a month. The driver will bear 51% of the fuel cost for the part that exceeds the standard. If it is saved, 51% of the fuel cost will be rewarded to the driver. 2. The company appoints a maintenance manufacturer, and all replaced parts must be returned to the company for unified management. 3. Try to encourage employees to use taxis. 4. The taxi fare must be reimbursed within 24 hours, and must be signed by the superior leader for confirmation. 5. Parking fees, tolls and bridge tolls shall be signed and confirmed by the passengers, and the time shall be indicated. Management of daily entertainment 1. All entertainment expenses must be recorded in the operating cost. 2. It is best to advance the entertainment expenses by the person in charge of entertainment. 3. If you can't pay in advance, you can borrow first, and the loan shall be signed by the direct superior leader, and the loan amount shall not exceed the total salary of the individual in the current month. 4. Employees are accompanied by the superior manager, the manager is accompanied by the vice president, and the vice president is accompanied by the general manager. 5. Determine the hospitality standard: 41 yuan/person for general staff, 61 yuan/person for manager and RMB 151/person for deputy general manager. 6. Select your own company for entertainment or designate reception restaurants around. Office equipment management 1. Office equipment contracting, office paper, pens, etc. are contracted by everyone on a monthly basis. 2. The paper provided by the company must be used on both sides. In case of violation, a fine of 11 yuan will be imposed. 3. Employees are not allowed to use paper cups and disposable articles of the company. 4. The company determines the indicators of consumables of each department, and if the indicators exceed the standard, the department heads will bear 51%.