How to effectively control the catering cost is a problem that every catering manager must think about. Is it to expand production or reduce manpower? The following information introduces how to effectively control the cost of catering for your reference.

1. Cost control in inspection

Cost control mainly includes the quality control of raw materials. On the basis of ensuring the quality of dishes, we should try our best to control the cost, understand the positioning of the hotel and make the best use of it.

second, the cost control in the cooking of dishes

the kitchen advocates two management methods: one is the "five permanent management method". The five-routine method is an effective method to create and maintain a good working environment, which is often organized, rectified, cleaned, standardized and self-disciplined. Quantitative management is the standard control and assessment of food production and management in the form of scores.

Third, the cost control in dish delivery

There are three key factors that affect dishes:

First, if the serving speed is too slow, the heat and freshness of dishes will not be reached and the best taste will be lost;

Second, the dishes should be served according to the operating procedures. If the procedures are wrong, the dishes will lose their characteristics.

Third, if the front hall can cooperate well, the production and completion of dishes will be normal and standard, and if the front hall is not well controlled, it will bring many problems.

IV. Cost control in acceptance and storage

1. At the time of acceptance, the quality, volume and quantity of raw materials of various dishes should be inspected according to the purchase specifications; It is necessary to check whether the price of raw materials is consistent with the order price and the price on the invoice; It is necessary to label the perishable food raw materials and indicate the acceptance date; It is necessary to correctly record the raw materials of various dishes that have been received on the daily report of acceptance. After the acceptance, send the raw materials to the warehouse or kitchen, and carry out relevant procedures respectively to ensure the complete calculation of the cost of the day.

acceptance control task list:

(1) raw materials meet quality requirements;

(2) The received quantity should be the same as the ordered quantity (counting the raw materials of the dishes received);

(3) The quantity received is the same as the quantity paid (according to the invoice);

(4) check the small count in the invoice;

(5) indicate the arrival date and cost on the raw materials of the dishes;

(6) Use appropriate acceptance equipment to ensure that the equipment is intact;

(7) Delivery cannot be accepted during peak hours and busy hours;

(8) training acceptance personnel to master the correct acceptance methods;

(9) quickly send the food raw materials to the warehouse for preservation;

(11) Raise your hand to the unqualified food raw materials and inferior raw materials;

(11) Spot check the types of raw materials of processed and cut dishes to find out whether the tare weight has been deducted;

(12) Fresh raw materials such as meat and chicken are unpacked and then weighed;

(13) Check the fruits and vegetables in the whole carton to see if the quality is the same.

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2. Warehousing control

Warehousing control task list:

(1) The food raw materials with the longest storage time are used first;

(2) The unpacked food ingredients should not be stored together with the food ingredients with the smell of washing hands;

(3) Remove expired and corrupted food materials in time;

(4) Do a good job of preventing rats and insects;

(5) Keep the warehouse at an appropriate temperature; Dry storage room: 21℃; Refrigeration room 1-4℃;

(6) The raw materials of cold dishes should be covered well;

(7) The raw materials of dishes stored in the freezer should be stored in a sealed container or in a freezer bag, and then wrapped with aluminum foil;

(8) Thaw the raw materials well, and don't freeze them again;

(9) The warehouse is locked, and no one can enter;

(11) Take special safety measures for precious food raw materials;

(11) Employees are not allowed to bring bags into the warehouse;

(12) Strictly implement the procedures of inventory pricing and control data recording;

(13) The order of storing raw materials on the shelf should be consistent with the order of inventory records;

(14) Keep the warehouse key properly;

(15) The warehouse must be locked when not in use;

(16) Non-warehouse personnel participate in monthly inventory pricing.

5. Cost control in dish making (five permanent management)

Regular organization

Purpose: to make "space" available for flexible use and prevent misuse.

Practice:

1. Conduct a comprehensive inspection of the workplace.

2. Formulate criteria and methods for judging needs and non-needs.

3. know what you don't need.

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is often rectified

Purpose: It is neat and marked, without wasting time looking for things, and it takes 31 seconds to find what you want to cover.

Practice:

1. Make overall plans (line positioning) for the places and racks available for storage.

2. The articles shall be placed neatly in the planned place (the placement method shall be specified).

3. Mark all items.

always clean

purpose: the environment is clean and bright, and the items taken out can be used normally.

Practice:

1. Establish a cleaning responsibility area.

2. cleaning essentials.

3. perform personal cleaning responsibilities.

Normalization

Purpose: To maintain management achievements through institutionalization.

Practice:

1. Seriously implement the previous regular organization. Always rectify and clean the work.

2. Distribute the civilized responsibility areas and assign the responsible persons by districts.

3. Visual management and transparency.

Regular self-discipline

Objective: To change the "hostage" and develop the habit of working regularly and conscientiously.

Practice:

1. Maintain and promote regular organization, rectification, cleaning, standardization and habituation.

2. Make relevant agreements on compliance.

3. persevere.

insist on applying the five-routine method every day.

VI. Cost control in dish delivery

The process of dish delivery affects the quality of dishes and products, and also has a direct impact on cost control.

The main contents of the dish delivery work include:

Setting up a FOODCHECKER to ensure who is responsible; Keep the communication between the kitchen and the food delivery staff smooth.

Prepare suitable and sufficient tableware before serving dishes; Keep the dishes at the proper temperature; The shape of dishes should be controlled (color, shape and beauty of dishes); The vegetable delivery personnel know and understand their responsibilities; The control points of food delivery include: to implement correct procedures and analyze the causes of serving errors.

strictly implement the weight standard of each dish: the dishes meet the quality standards stipulated by the management personnel, and the dishes are beautiful in appearance; Have enough tableware and service equipment; Strictly implement the system of returning vegetables.