one of the main controllable costs is the cost of ingredients, and the other is the labor cost.

if the cost of ingredients is analyzed, the use rate in the store is the largest to the smallest. Reduce the purchase cost by finding a better supplier on the premise of not reducing the quality of the ingredients with the largest use ratio.

I'll tell you more about the labor cost.

The catering industry is different from other manufacturing and circulation industries. Because service is very important, and the main commodity. It is not an exaggeration to say that services are sold to customers as commodities. For example, pork costs 15 yuan for 511g in the market, but it costs 111 yuan for 211g in 41 yuan at the barbecue shop, that is, 85 yuan is a service charge.

Direct labor costs account for the largest proportion of service costs. So it is very important to save labor costs. The most effective way is to let customers participate in part of the service or cooking process (experience). For example, hot pot restaurants generally let customers make sauces themselves, which is also a way to let customers participate in the service.

I hope it helps you. If you have any other questions, please trust me privately.