How to make the catering industry reduce losses and make profits

Bosses want their restaurants to prosper and chefs to lower costs. This poses a serious problem for modern chefs. So, to what extent should the cost be reduced? How to reduce the cost without affecting the quality of food? The job search network for fresh graduates is summarized as follows for your reference:

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eighteen tricks to make the catering industry reduce losses and make profits

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first, buy less and buy more. Experienced chefs know the normal number of guests in their hotels. According to this, we should know fairly well. Buy as many raw materials as you need every day. When business is particularly good, you should go shopping more often.

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second, try to use up the goods in stock before entering, so as not to spoil them for a long time.

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third, the purchasing department should keep abreast of market information and changes in vegetable prices, and inform the chef or chef in time.

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fourth, for some raw materials that are easy to increase in price due to seasonal or other reasons, you can choose those that are more storable and buy more at low prices in advance, but you must keep them well.

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5. All employees, including the boss, his relatives and family members, must make a menu when serving food, and the kitchen should not serve food without seeing the menu.

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6. Discounting food is not a means of doing business, so you can't discount it at will or at a large discount.

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7. Some regular customers often ask the store to send two free dishes. In this case, you can send two dishes with low cost and certain characteristics.

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8. Some raw materials are expensive, so we should always pay attention to adjusting the price of vegetables.

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9. What should I pay attention to when ordering the menu? Streamlined? . A chicken can cook several dishes, and so can a fish. There is no need to list all the raw materials in the market.

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11. For set menu, we should pay attention to the collocation of meat and vegetables. Attention should also be paid to this problem in the collocation of main and auxiliary materials of individual dishes. Sometimes more accessories make the taste better.

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eleven, especially expensive dishes can find some accessories at the bottom. Such as cabbage, lettuce or fried shredded pork. You can also use some special-shaped tableware such as abalone and frog to shape the cup.

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12. When designing the whole set of dishes, you should first think of the goods in the freezer. Use the stock first, and don't leave the raw materials in the freezer for too long.

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XIII. Put an end to eating, taking and stealing.

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XIV. The quality of the purchased raw materials should be guaranteed. If there is a case of inferior quality or short weight, the inspector will refuse to accept it; Primary processing personnel should not be processed; Chefs have the right not to cook without side dishes; Waiters have the right not to serve. Only interlocking can ensure the quality of food and operating costs.

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15. The kitchen should make the best use of the purchased good raw materials, and use everything that can be used. For example, the side meat on the big ribs can be used as minced meat or Zhajiang Noodles; You can also make meat stuffing with pork belly; The spine can be hung with soup and so on.

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XVI. Fixed assets and current assets should be distinguished.

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XVII. Turnover and gross profit margin should be linked to employees' salaries, and employees should be encouraged to participate in management.

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XVIII. Employees should supervise each other. Informants of bad phenomena should be rewarded and kept secret for them.

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