Taoyuan Road Nine Dragons barbecue bar, that's good

Yuantaizu barbecue bar

Small Yang barbecue Zhujiao Road that life burst

Shaanxi Stadium next to the Sarabol.

No. 1, Sanzhao Road, Xi'an Tel: 029-85503828

The largest barbecue restaurant in all of Xi'an

First pass:Health epidemic prevention station > for the health certificate of the closing staff > approval of health permits;

Second pass:Industrial and Commercial Bureau > for the **** merchant's license;

Third pass:Taxation Bureau > for the tax license. gt; for tax license;

The fourth gate:City Administration> for facade advertising approval

How to do a good job of cost control of spicy barbecue shop

Spicy barbecue store cost structure

Spicy barbecue store cost structure, can be divided into two categories of direct costs and indirect costs. The so-called direct costs, refers to the cost of specific materials in the finished food and beverage products, including the cost of food and beverage costs, and is the most important expenditure of the spicy barbecue restaurant. The so-called indirect costs refer to other costs incurred during the operation, such as personnel costs and some fixed overheads (also known as recurring costs). Personnel costs include employee salaries, bonuses, room and board, training and benefits; recurring costs are known as rent, utilities, depreciation of equipment, interest, taxes, insurance and other miscellaneous expenses.

From this, we can see that the scope of catering cost control, including the direct cost and indirect cost control; where the menu design, procurement of raw materials, production process and service methods, each stage is closely related to the direct cost, naturally, should be strictly supervised. And personnel management and other items of use and maintenance, should be fully integrated into the control system, in order to achieve the intended control objectives.

(1) direct cost control

Effective cost control of catering, not just cut back on spending or procurement of low-cost raw materials, in an attempt to save money, but refers to the scientific method to analyze the reasonableness of the expenditure costs, before all the actions carried out, planning to year or month as a unit of expenditure budget, and then monitor the entire process of spending whether or not it is in line with the established budget, and finally to assess and review the way. Finally, the budget is revised and the control system is improved through evaluation and review.

①Steps of direct cost control

a. Establishment of cost standards

The so-called establishment of cost standards is to determine the proportion of various expenditures. If we take the cost of food as an example, the cost of food also refers to the price of raw materials or semi-finished products of food at the time of purchase, but does not include the labor and other expenses at the time of processing. The proportion of food cost depends on three factors: the price at the time of purchase; the portion size of each dish; and the menu selling price.

b. Record the actual operating costs

Spicy barbecue restaurants often encounter some unexpected obstacles in the operation, sometimes man-made, resulting in waste, and sometimes natural disasters affecting the cost of raw materials, all of these factors will be directly reflected in the operating costs. So a true record of the operating process of spending, and against the estimated standard of expenditure, you can immediately find the lack of management, and improve the control system in a timely manner. The top ten factors affecting operational costs can be summarized as follows:

Delivery errors; improper storage; production consumption; cooking shrinkage; uneven portion control of food; improper service; intentional or unintentional cash shortages; failure to make full use of leftovers; employee stealing*; and supplying staff for catering purposes.

c. Comparison and Evaluation

In general, actual costs are often higher or lower than standard costs, but when management should take action to investigate or correct the situation depends on the size of the gap. When setting standards for the gap, managers should first assess the amount of time and the order of priority to avoid putting the cart before the horse and failing to achieve the real purpose of control.

②Direct Cost Control Methods

Food and beverage products from the purchase of raw materials to sales, each process has a relationship with the cost of the details are:

a. Menu design

Each dish production manpower, time, raw materials, quantities, and their supply, will be reflected in the standard unit price, so the design of the menu should be careful to pay attention to the above factors, the type of color and the number of dishes, the number of dishes, and their supply. The types and quantities of dishes are carefully selected.

The standard unit price is the cost of the food required to prepare a one-person dish according to a recipe. It is calculated by dividing the sum of the prices of all the ingredients in the recipe by the total number of servings.

b. Purchasing of Ingredients

Purchasing too much may cause difficulties in storage and increase the chances of food depletion (especially for fresh products), but too little may result in oversupply and shortages, and the unit price increases. So accurately forecasting sales, regular inventory, and maneuvering to change part of the menu to preserve the safety of the amount used, are the key points that purchasing and inventory managers need to pay attention to.

c.food and beverage production

2009-12-8 16:43 Reply

Dainai grilled neck hand

7 fans

2 floor

The production staff a moment of negligence, or temperature, time control is not appropriate, or portion size calculation errors, or improper handling, often resulting in food waste, and increased costs, the Particularly in our barbecue restaurant barbecue production, charred, battered or undercooked to waste, therefore, in addition to encouraging the use of standard recipes and standard portion sizes, you can also use the cutting test to tightly control the full use of food.

d. Methods of service

No standardized utensils, no proper handling of leftovers, no detailed records of the amount of food sold versus the amount of food shipped from the kitchen, and delays in delivering food to the customer all result in wasted and damaged food, which affects costs, so pre-planning a proper service process will help control costs.

(2) Control of indirect costs

①Control of salary costs

Insufficiently trained staff will naturally work less efficiently, and it is difficult to increase productivity; tired staff will reduce the quality of service, and all of these will affect the expenditure on personnel costs. Effective distribution of work time and workload, and the application of appropriate, timely training, is to control personnel costs ** magic weapon.

Personnel costs include salaries, overtime, room and board, insurance and other benefits, of which salary costs are the largest, accounting for about 20% to 30% of total revenue, depending on the difference in business style and quality of service will fluctuate slightly.

a. Methods of control

Generally speaking, managers will set standards for service quality, carefully consider the abilities, attitudes, and professional knowledge of their employees, and then set a desired productivity rate. If actual productivity fails to reach the predicted level, it is time for the manager to take action by analyzing the situation thoroughly.

-Determining Standard Productivity: Standard productivity can be determined in two ways: one is based on the number of customers served per hour, and the other is based on the number of servings per hour (this applies to set meal service). Both methods can be used to clearly calculate the average productivity of the wait staff and can be used as a basis for scheduling.

-Assignment of staff: According to the standard productivity, the staff will be assigned according to the number of customers. When assigning staff, it is necessary to pay attention to whether the workload and hourly rate of each employee are appropriate, so as not to affect the quality of work.

-Calculating standard salary from standard working hours: The standard salary cost is roughly estimated, then compared and analyzed with the actual situation as a reference for managers to monitor the whole operation and control the cost.

b. Ways to Reduce Payroll Costs

Different types of jobs in a spicy barbecue restaurant have different needs for staff standards, and the structure of payroll costs is naturally inconsistent. If the manager assesses that the salary cost is too high, not in line with the operational efficiency, in addition to re-examining the positioning of the service standards, but also can take the following steps:

- Replace manpower with machines. For example, replacing manual dishwashing with automatic dishwashers.

-Rearrange the facilities and flow of movement in and out of the restaurant to minimize time wastage.

- Simplification of work.

-Improve the structure of distribution to make it more realistic.

-Improve teamwork training to increase efficiency.

②Control of recurring expenses

Store employees who do not have the habit of conserving energy will result in the waste of many items and energy, such as water, electricity, paper towels, and transaction supplies. Not familiar with the use of machinery and equipment, it will increase the number of repairs, increasing the burden of the spicy barbecue store. Developing good working habits of the staff, the implementation of the control of the items in each department and strict warehouse management, you can gather water into a river, reduce into a lot.

Open a spicy barbecue store, is a small business, the business process must be reasonable cost control, but cost control is not to cut corners, fraudulent customers, but on the basis of high quality and low price, simple cost, improve profits.