Many restaurants seem to be doing well, but they just don't make money, or even lose money. What is the reason? In fact, this is all because of management omissions, which makes the profitability of food and beverage outlets low. Therefore, we should pay more attention to these details when opening restaurants.

First, employees should pay attention to details.

A restaurant mainly relies on employees to maintain its operation. The negligence of employees will increase expenses for the enterprise and reduce the profit of catering. No one turns off the lights and air conditioners; The faucet is not closed tightly; Unused tableware has not been recovered, which will increase the cost of expenditure.

If you reach out to employees from the bottom, you will find that employees are the owners of the enterprise. Only when they are the masters of the house will they treat the store as their own, and they will do their best, be more careful and meticulous, reduce the operating costs of the enterprise, thus increasing the profit rate of the enterprise.

Second, raw material procurement and distribution

Some family restaurants use family members to purchase raw materials, which also creates many loopholes. Because these family members don't know the varieties, specifications, quality and price of raw materials, they often make mistakes and increase the cost for restaurants.

in some catering franchisees or large and medium-sized catering enterprises, raw materials are often purchased by suppliers in a unified way, which not only ensures the cash flow of enterprises, but also enables professional suppliers to provide the raw materials we need, especially some specific product raw materials needed by some kitchen departments.

Third, the rational optimization of resources

As a catering manager, if you can make overall plans at the source, integrate all aspects of resources and make rational allocation, you can save costs for enterprises to a certain extent and even find new profit growth points.

Cool Chicken Diary Chicken Chop Shop is a franchise project with low cost and high return. The Cool Chicken Diary franchise store only has 1-2 employees, which reduces the labor cost, and the chicken chops store only needs a few square meters of storefront area, which also saves the rent and decoration expenses for franchisees. Cool Chicken Diary Chicken Chop Store delivers raw materials by the headquarters, which makes your franchise stores easily get rich returns, and its monthly turnover far exceeds that of other catering industries.