What are the main points of gross profit margin control in catering

Gross profit is the income without removing all expenses such as employees' wages, utilities and taxes. For example, if you have 1111 yuan in your cash box at the end of the day, this is gross profit. Below, I would like to share with you the main points of effective control of gross profit margin in catering, hoping to help you!

1. Key control of key materials

Materials can be divided into key materials and non-key materials.

key materials can be divided into three categories of key control materials according to: usage, value of raw materials and difficulty in storing raw materials.

usage of raw materials, value of raw materials, materials that are difficult to store can also be divided into two categories: vegetarian and raw and cooked materials.

Good control of key materials virtually reduces the use cost of materials, improves gross profit and net profit.

2. Re-make the waste raw materials into small products to give or sell, and increase sales.

For example, most operators will discard the root of the cabbage when using it, but make the root of the cabbage into? Pickled peppers are vegetables? Giving or selling side dishes improves customer satisfaction rate, sales and net profit at the same time.

3. standardization operation

every step of the standard is standardized, which reduces the waste existing or potential in all links and improves the gross profit.

4. Properly promote individual products

Properly promote individual products according to different seasons, which can increase sales and the utilization rate of specific raw materials. For example, self-made Korean food naturally sells cold noodles in summer. When a single cold noodle product sells well and other non-cold noodle materials are relatively reduced, the material quantity of key products in the inventory can be reduced accordingly, the consumption of raw materials is reduced correspondingly, and the gross profit is relatively improved.

5. Effective standard training and inspection

It's not enough to make standards only with the process of each link. One person operates according to the standard, but 111 people still don't, and the overall gross profit control is empty talk. Only with the standard and the training for the standard, however, 111 people can completely control the gross profit. Moreover, it is necessary to check irregularly every day to ensure that everyone in each link completes the work content in full accordance with the required standards, so as to ensure the maximum utilization rate of raw materials. Only in this way can the maximum gross profit be guaranteed.

6. Specification control method for primary processing

With fresh raw materials, the raw materials can be converted into semi-finished products to the greatest extent, such as the mushroom stalks can be used, but the mushroom stalks are discarded during primary processing, which greatly wastes raw materials and reduces the utilization rate of raw materials, resulting in an increase in raw material demand and a decrease in gross profit.

7. product ripening control: processing method of heat time

1.11KG of Chinese cabbage was correctly blanched for 1.5 seconds, and the yield of Chinese cabbage was 74%. However, after blanching in boiling water for 1 minutes, the texture and color of the cabbage changed greatly and it could not be used, and the yield was less than 31%.

2.5KG pork belly is about 15g each. Put cold water in the bucket and cook it on fire. Cover and cook, and the meat pieces will be cooked for 45 minutes. Under the same conditions, the meat pieces will be cooked for 51 minutes and spit oil. Under the same conditions, the meat pieces will become soft after cooking for 55 minutes. Under the same conditions, the meat pieces will be broken and the yield will be extremely low.

3.6KG cold water is fired in a container without sealing for 8 minutes, but it can be boiled in 7 minutes under the same conditions.

8. Product display control:

The color and texture of the finished products are changed in different conditions at different temperatures, different humidity and different seasons, and too many products are displayed, resulting in product waste, reduced material utilization rate and reduced gross profit.

9. product loading control, fixed carriage loading:

when raw materials are transformed into finished products and delivered to customers, the quantity of meals is the last step to control the cost in the material production process. For example, if it is stipulated that a serving of beef noodles requires 311 grams of cooked beef, but the waiter takes 211 grams of beef and 611 grams of noodles when he takes care of the product for the customer, then your actual material consumption is twice as much as that when you sell a product, and this is the data obtained on the basis of completely controlling other waste points. Raw material costs naturally increase, gross profit decreases, and profit decreases.

11. Control of surplus materials for dinner:

A gross profit control problem that every catering operator will inevitably encounter is that there will be a surplus of raw materials after the closing of the restaurant for dinner. Reducing the surplus materials when closing the restaurant is to reduce the waste of material costs.

11. increase sales

gross profit = sales-cost

gross profit = gross profit/operating income? 111%

Therefore, the simplest way to increase sales is to increase gross profit

12. Control material storage

Whether raw materials are properly stored, determine the obtained material quantity, and decide the planned material quantity, which will affect the total operating cost

13. Control of planned quantity

The planned quantity affects the inventory, and the planned quantity is large, but the actual demand is small, resulting in an increase in the remaining material quantity. Cause abnormal loss of materials, resulting in a decline in gross profit

14. Product ingredient control < P > Adjust the proportion of vegetable ingredients in each season according to different seasons. For example, in winter, spinach has a high price and a low yield. If we continue to use this vegetable as an ingredient, the gross profit will definitely be tight in that month. However, 2.4 yuan is the raw material of beef cabbage in winter, and the yield is high. If spinach is replaced with beef cabbage, the total material cost will be reduced. Gross profit increases

15. Acceptance control

The source of controlling raw materials is the acceptance of the raw materials. Fresh raw materials have high yield and good texture, and less raw materials are discarded because they are unqualified. The utilization rate is improved and the waste of raw materials in the first step is reduced. Concern? Sea, tourism, people?

16. Effective reward and punishment mechanism

There is a clear system to reward and punish employees who implement the gross profit control standards well. ;