so how can we reduce the cost of opening a restaurant? In order to make more money and ensure the quality of products, restaurant operators have to be careful, how to make rational use of raw materials, take good care of them, estimate the number of dishes to be sold every day, minimize the cost without wasting while ensuring the quality of food, and make rational use and distribution of existing materials, so that your store can get the maximum benefit at the lowest cost.

If restaurant operators want to keep raw materials reasonably, they need the consumption and loss of various raw materials in the restaurant, ensure that the raw materials in stock must be cleaned up every day, and communicate with the staff in the store in time for reasonable distribution, which can effectively save the cost of the restaurant; The cost of selling catering depends on the technology and supply of raw materials processing. In controlling the cost of catering sales, we should make overall arrangements and make the best use of it.