it's easy to open a restaurant, but it's hard to make it profitable.

Because of the epidemic situation, many small and medium-sized catering enterprises are forced to struggle on the line of life and death. In 2121, in order to survive, in addition to improving management, it is imperative to control the operating costs of restaurants.

reducing the cost of ingredients is the most direct way to reduce operating costs, and a large waste of ingredients is something that almost all restaurants will encounter. Next, the housekeeper makes a detailed analysis on how to reduce the cost of ingredients, hoping to help the catering people.

11 Reduce the categories of dishes, and make them fine and refined

In order to cater to the taste needs of different customers, many restaurants have a variety of dishes, thinking that they can provide customers with more choices, so as to attract customers' traffic.

It's good to enrich the menu, but some dishes have a wide variety, which only increases the stock of dishes with low popularity, and some dishes have a low number of hits every month, thus causing a serious backlog of many ingredients, which are not fresh or even broken, and finally can only be thrown away.

Solution:

1) Make the relationship table between dishes and ingredients, and develop new dishes.

In order to reduce waste, it is suggested to investigate the consumption of ingredients in each dish and consider further developing new dishes with more stored ingredients.

2) cut off the dishes with low order quantity.

if the order rate of dishes made with a certain ingredient is not high, the supply can be stopped decisively to reduce the loss.

12 Keep good relations with suppliers and establish a stable supply chain

For the sake of cost control, restaurants sometimes order from food suppliers with relatively low prices. However, suppliers generally don't establish long-term good cooperative relations with unstable catering demand stores, so most of the ingredients that may be provided are perfunctory and not too fresh.

on the contrary, if restaurants and suppliers establish good cooperative relations, they will not only gain new knowledge from them, but sometimes get first-class ingredients first.

solution: don't covet small profits, change food suppliers frequently and establish a stable supply chain.

13 products are accurate, and the cost of dishes is calculated regularly.

Small errors may cause great losses. If the cost of ingredients in restaurants is much higher than the predetermined value, it is likely that the amount of ingredients used exceeds the prescribed amount compared with standard cooking methods.

solution: in order to avoid the above loss, the more effective method is to regularly calculate the cost of each dish, confirm whether it deviates from the theoretical cost, and strictly control the grams of dishes produced.

to open a restaurant is to make money. Cost determines life and death, and restaurants must make high profits and low costs if they want to make money. Refresh to the store to find a stable demand supplier, so that you can buy high-quality products at low prices and walk on the road of win-win and mutual benefit together.