Effective control of kitchen production and management costs, the restaurant's profitability is very important to enhance the significance and role, however, in the current sharp rise in the cost of raw materials, manpower costs continue to increase the pressure of a variety of factors such as the impact of cost control has become a lot of chefs, restaurant owners the most headache. So, how should we trace the roots to find the impact of high kitchen costs, and then take effective measures to control kitchen costs? Here we will share this article together. First, the impact of the kitchen cost of ten factors 1, raw material prices change too fast raw material prices are not fixed and stable suppliers or sources of goods, resulting in goods or price fluctuations are too high, so that the output of dishes and menus from nowhere, a direct impact on sales. 2, raw materials are not well stored four pests, moisture, mold, expiration date, etc., as well as lead to the use of goods to use the site of unsupervised, not first-in, first-out, no uniform collection, condensation and storage of raw materials, and the use of raw materials. 3, the backlog of expiration of a one-time purchase of too much, or not FIFO, or after the purchase of goods and is not applicable to be set aside, no one asked and processing, the lack of raw materials from the order, review the single, procurement, receipt and inspection, use, non-normal backlog of responsibility for a series of operational procedures, etc. 4, with the share of errors in the process of staff work, did not take advantage of the configuration of the tool, causing a 5, standardized production does not implement the same dishes and menus, but the main and auxiliary ingredients with a different portion of the dish, fried food taste by the chef's mood good or bad, with the portion of the dish by the dunzi's preferences, there is no standard and process, good or bad by the head chef to say. 7, the production of loss of dishes out of the rate of success could have reached eighty percent, but because of human reasons only to reach 60% or lower, kitchen equipment and facilities with the guards after The off is not closed, the refrigerator can be organized only after the use of a result of all the use but the use of the price is not high. 8, the menu pricing is not allowed if the market has been rapidly rising dishes, but the menu pricing adjustment is not done in due course of appropriate upward adjustments; or on the market dishes were very flat, but the menu price is determined to be very high. 9, the disconnect between sales and production of the Kitchen Department of the new push a lot of new dishes, the lack of full communication with the front hall and training, the front hall does not know the dishes and the kitchen is not a good place to eat. And training, the front hall do not know the production and characteristics of the dishes, can not be marketed, low click-through rate, ultimately leading to new dishes are not new, characteristics are not special, and the backlog of too much research and development of new dishes of the material is also a waste of research and development costs. 10, manpower waste and other consumption increase in the number of people dedicated to special post requirements are too rigid and dogmatic, did not make full use of human resources, will be the busiest time and the more idle time to adjust, resulting in the busy personnel over the busiest hour or so. The busiest hour or so, standing standing, chatting gossip, both a waste of manpower and affect staff morale and the spirit of unity and cooperation. Kitchen managers can implement the gross margin target to the entire kitchen, the kitchen and then the total goal is broken down into various segments. Between each link and each link within the shift communication should have written records, such as the initial processing and cut with, cut with and stove, stove and pass between the cost of raw materials should be written vouchers. 2. Implementation of the cost control awards and penalties system In order to strengthen the cost of production and processing of food processing control, it is necessary to establish a cost control awards and penalties system for cost control of unfavorable kitchen management and staff, according to the size of the responsibility to give a certain amount of punishment accordingly. In order to strengthen the cost control of the production and processing of dishes, it is necessary to establish a cost control system of rewards and penalties. At the same time, take the initiative to find out the dish production and processing cost loopholes, put forward to improve the food production and processing cost control measures should be given the appropriate incentives to departments and individuals. 3. Regular inventory kitchen production cost control is difficult to control the link on the incompleteness of one of the reasons for the "head but no tail", the kitchen, even if the preparation of a standard menu, every day, there is a total sales, but not the total sales. Even if the kitchen has a standardized menu and daily total sales, there are no statistics on the sales volume of each dish and the kitchen surplus. In order to solve this problem, it is necessary to strengthen the statistical work in order to provide detailed basic information for cost control. The simplest and most effective way to do this is to take an inventory of food materials at the end of each day's meal service. Some kitchens often lack this link because they are afraid of trouble. In fact, this work only needs to be equipped with an accountant, the establishment of a daily food cost analysis system, daily inventory on a regular basis, the implementation of the difficulty is not great.4. Regularly check the physical and standard daily inventory of food ingredients is to provide actual data, the amount of out of stock minus the inventory of the remaining amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the actual amount of the standard amount of the standard to compare, we will be able to know the cost of food production and processing cost control results. Compare the actual usage with the standard usage to know the effect of cost control in food production and processing. The standard dosage should be calculated according to the standard recipe, i.e. the variety and quantity of ingredients used for each dish divided by the sales volume of the dish, which is the standard dosage of the dish. The difference between the standard dosage and the actual dosage is the object of food production and processing cost control. 5. All control method of kitchen cost control goal is to rely on the active participation of all kitchen staff to achieve. The formation of the kitchen cost is reflected in the entire dish processing of each link, from the raw materials of the initial processing, finishing, distribution to the ransom, cooking, and cost is closely related. The head chef and chef should improve the cost control consciousness, fully aware of the cost control and increase enterprise sales is equally important, recognizing that the cost control of the production and processing of dishes is not only related to the interests of the enterprise at present, but also determines the long-term stable development of the enterprise, and the staff's personal interests are closely related. Only in this way, all employees can actively work according to the required cost control methods. Read more related knowledge, return to the hotel cost control column list