The current stage, the catering industry has experienced the impact of the epidemic, pay more attention to the control of costs, the general manager of Tiancai Shanglong consulting company Li Siheng gave the following business advice for your reference:

1, the design of the store business plan

According to the turn of the epidemic, combined with the surrounding environment of the store, based on the actual situation, the development of business objectives. The business objectives are formulated to be as conservative as possible in the process of formulating the business objectives, and with the gradual improvement of the epidemic, the actual business results of the store will gradually improve.

In a period of time by the impact of the epidemic, eating out of the guests still will not have an explosive growth, so in the design of the business plan, we need to focus on the dine-in and takeaway and takeaway business mode of construction.

For all industries to resume work one after another after the epidemic, to solve the immediate needs of the working class may become the main source of business for a period of time. In this regard, enterprises and stores need to focus on the cost of waste, usually the first cost of waste is caused by the procurement process.

2. Why is there a need to strengthen cost control as the epidemic gradually improves?

As we all know, operating profit comes from turnover minus costs and operating expenses, so in the process of improving the epidemic, strengthening cost control is a necessary means of ensuring business results, so the question is how do we carry out cost control? Above we have described the necessity of business plan and business objectives design, in the epidemic on the way to improvement, the beginning of cost control will also begin with the design of the business plan and business objectives.

3, after the epidemic cost control of the four-step method

(1) based on a relatively conservative business plan and business objectives to carry out a relatively conservative procurement of raw materials

Why is said that the cost of waste is caused by procurement? Simply put, the amount of raw materials purchased is greater than the amount of raw materials needed for business needs, that is, the purchase of raw materials, more than the business needs.

In the process of improving the epidemic, store operations can not be quickly restored to the normal state, if the raw materials purchased in excess, will inevitably bring the bulk balance of raw materials, which brings the pressure of inventory, for the raw materials can not be stored for a long period of time will inevitably produce unnecessary waste and loss. Therefore, according to the relatively conservative business plan and business objectives to carry out relatively conservative procurement of raw materials is the first step in cost control. Even after the end of the epidemic, catering companies still need to adhere to the design of the business plan and business objectives to guide the procurement of raw materials.

Theoretical procurement of raw materials = dish sales ratio * planned turnover / dish selling price * dish raw material cost card allocation

Theoretical procurement of raw materials can be obtained through the above calculations, based on the actual situation of the store to make the purchase of the volume of the budget, you can form a procurement guide, usually this step is called the raw material of the pre-purchase.

(2) raw materials processing production plan development

In the course of the epidemic turnaround, catering enterprises should try to do a single processing of raw materials, less processing, diligent processing to achieve the second step of cost control.

If the raw materials purchased after the unified processing, the processing of raw materials have not been used after the balance will produce a second waste, resulting in unnecessary losses. Because most of the raw materials in the processing of the preservation time is very limited, especially for some of the need to prepare or cooked raw materials in advance, the preservation period is even more limited, so based on the business plan and business objectives to guide the raw material processing plan is extremely important.

Raw material pre-production quantity = dish market sales ratio * all day plan turnover / dish price * dish cost card quantity

Through the above calculation method we can be used to guide the processing of raw materials production plan. At the same time as the processing plan, we also need to strengthen the kitchen production environment under the control of the strength of the processing plan to all kitchen staff of the public is the control process must be means.

(3) dish production plan

Orderly dish production order is the kitchen production site on the cost control concerns.

Processed raw materials in a timely manner for the preparation of quantitative materials, can prevent the peak period of business raw materials now grab, now with, now with the situation; quantitative combination of raw materials for dishes in advance and preparation, to eliminate the chaos in the busy, more than with, less with the emergence of the situation, but also to ensure that the amount of consistent production is an important management tool to ensure that an important management method to ensure the quality of the dishes. Catering partners can think back to their own store in the process of production whether there are dishes in the case of more or less material?

(4) in the post-epidemic recovery process must do inventory "day clear day plate", especially the preservation of fresh cabinets, refrigerators, freezers and other raw materials preservation equipment

"Day clear day plate" is not only used for inventory balance of raw materials categorization and organization, but also to support the procurement plan It is also to support the preparation of procurement plans.

Food service enterprises in the recovery process after the epidemic, it is necessary to do inventory "daily inventory", especially the preservation of raw materials such as cabinets, refrigerators, freezers and other preservation of equipment; in the formulation of procurement plans, it is necessary to understand the current inventory balance, based on the inventory balance to raise materials. Inventory is often organized is also timely to find and deal with the process of slow-moving raw materials, inventory can be carried out after costing, through the cost of accounting to analyze the use of raw materials.

Yesterday's balance + total purchases - (the number of dishes sold * cost of raw materials card allocation) - balance = zero

If the calculated value is greater than zero there is a saving phenomenon of raw materials; if the calculated value is less than zero there is a waste of raw materials, saving or waste in the operation of the situation is not normal.