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Methods and skills of kitchen cost management
Methods and skills of kitchen cost management

The sales of dishes in high-end restaurants are generally not good. Opposing waste and practicing economy are also effective measures to control costs. To do a good job in kitchen cost management, kitchen staff must master various skills and methods of kitchen cost management. Below, I will share the methods and skills of kitchen cost management for you, hoping to help you!

Reorganize the kitchen structure, maintain a high position and reduce the middle and low grades.

After the business is deserted, there are more chefs in the kitchen, and reducing the number of people has become a common thing in some restaurants. However, the number of people cannot be reduced blindly, and the reasonable technical structure of the kitchen must be maintained. The kitchen divides the kitchen colleagues into three levels: high, medium and low, and retains the senior staff, and the principal staff is reduced to the intermediate level, and then demoted. Take the wok as an example. A wok supervisor will be equipped with three wok masters and five Dutch workers (1 Dutch king plus four Dutch workers), which is the ratio of 1: 3: 5. At present, the wok supervisor remains unchanged, only 1 is reserved for three wok owners, and 1 is subtracted from five wok owners, so that four wok supervisors are reserved, making it a ratio of 1: 1:4.

Why is this ratio? Because the training cost of senior talents is high, it is not easy and cannot be lost at will. The salary of middle-level staff is not low, and staying too much will increase the cost of kitchen. The salary cost of low-level personnel is not high, so you can reduce it a little and keep it a little more. As a result, our kitchen staff has decreased a lot. There used to be more than 40 chefs in a store, but now there are only 28 people left.

Some people may wonder that innovation is to bring back the business. After business gets better, aren't these chefs enough? Yes, everything we do is to win back good business, and business is improving as expected every day. When we laid off employees, we planned that a large number of middle-level employees would be replaced by junior employees, and some of them would be talked and trained, but their salaries would increase steadily. They are all willing and will redouble their efforts to cherish the cultivation of enterprises. At the same time, gradually recruit small workers to supplement junior employees. This kind of preparation fully meets the employment needs of the current business frustration to gradual recovery, and saves the cost of the kitchen to the greatest extent.

One radish and two pits, make full use of manpower.

Although there is a supplement after the reduction of staff, there will be no major changes in personnel in a short period of time, and the area of the kitchen and the number of equipment have not changed. For example, there are still so many stoves, but there are fewer people in the wok. What about the original? A radish and a pit? , now? A radish? Must be occupied? Two pits? , or even multiple pits.

One iron pot can see two stoves, and the primary processing master is busy with what he is doing. Things can help to install lotus, and Lotus King can also order drinks with a soymilk machine if he is not busy. As a manager, the chef will tell his younger brother: helping other positions to do more work is to prepare for future promotion. ? For middle and senior talents, they will say:? I laid off others when I laid off people, but I didn't lay you off, because I told my boss that you are diligent and don't care whether you work inside or outside. Now is a difficult time, and it is not only beneficial to the hotel, but also to us personally to tide over the difficulties together. You must do more, don't make me break my word in front of the boss! ?

Now catering enterprises are laying off employees, and the employees who stay will definitely cherish this position and redouble their efforts, so there are no idle people in our kitchen all the time.

Reduce the high cost, affordable but not gorgeous.

In the past, our dishes were all for the beauty of artistic conception, and many dishes were decorated for a few dollars. Now we try not to use vegetables as much as possible, and only use clean and exquisite utensils (all the utensils we originally bought are exquisite) to save the cost of dish decoration and give them to guests, so that the cost performance of vegetable prices can be greatly improved by using affordable dishes. For example, the fisherman below stewed eggplant.

High-grade dishes, civilian vegetarian food instead of meat.

High-grade dishes are expensive, fine in workmanship and high in quality, but the price makes the public flinch. For this part of the dishes, the adjustment idea is to change the first item, change the high-end ingredients into vegetarian ingredients, the workmanship is exquisite, and the ingredients and soup are also of high quality. In this way, the price can be reduced by more than half, the taste is not much different, and it also caters to the needs of many people for health and weight loss. Once this food was introduced, it was very popular and really close to the people. For example, this old chicken stewed in butter is improved by stewed turtle in butter.

Dalian seafood is delicious, but it is not expensive to cook Cantonese food.

Speaking of Cantonese seafood, people feel delicious and expensive! When it comes to Dalian seafood, people think of seafood stir-fried, affordable and cheap. Not really. Make a slight improvement. Based on the local seafood ingredients in Northeast China and the cooking methods of Cantonese cuisine, a number of mid-range and low-priced dishes are derived, which are pleasing to the eye and sell well.

For example, fresh clam meat is chilled, mixed with garlic, coriander, horseradish, rice vinegar, spicy fresh dew and seafood soy sauce, and served on the table. This dish is improved from chilled abalone, chilled conch and chilled mussel.

Cantonese fried kale, if flown in from Guangzhou, can now be replaced by local kale and cooked in the same way. Although the taste is slightly different, there is little difference and the price has dropped a lot. For another example, the new prawns fried with cauliflower seedlings and wild mushrooms are originally fried with lobsters, and the price is very high. It can be regarded as a mid-range dish when it is replaced by a new prawn with a knife amount. More people dare to try these improved dishes and will like them very much.

Change the way of buying and dig for money from the details.

There are many hotels in xx, the supply is large, and there are many kinds of original spices, so it has been purchased by the hotel purchasing department or distributed by suppliers. The advantage of supplier delivery is complete variety, saving time and effort, but the disadvantage is the second-hand ingredients, the difference between them is large, and the delivery fee is not low. Since business has been good, I don't pay much attention to the money earned by suppliers. But not now, we must find ways to save money and give it to consumers without reducing the quality.

So now every store sends two or three chefs to the market early in the morning to purchase goods. Just like housewives buy food for themselves, they choose one by one, choose one by one, and hold down their money one by one. To tell the truth, the original chefs were really too busy to buy, and now the merchants give them this time. There are two or three people in a class, and everyone can take turns getting up early to buy goods. It not only prevents a few people from buying kickbacks, but also makes the amount of labor equal and won't feel too tired.

In this way, the cost of many dishes has been controlled, and the price of the same dishes has also been greatly reduced. In this way, only the dishes that big money will order when eating and drinking can be affordable for people with better families.

Seven stores can enjoy the wholesale price of the same raw material.

There are seven stores in xx Hotel. Clever chefs soon find that if each store focuses on dishes with the same raw materials at the same time, the demand for this raw material is huge, and the price is much lower than that of small purchases. After adjusting the menu, seven stores can simultaneously launch different dishes with the same ingredients as the main or supplementary, so that the centralized procurement of a large number of ingredients can greatly reduce the cost of dishes. This advantage of purchasing raw materials at low cost is not available in many single stores and few hotels. In this respect, our competitiveness is obvious.

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