flexible purchase to reduce inventory;

fresh raw materials are purchased every day, and they are basically not in stock, which not only ensures the freshness of raw materials, but also reduces the funds occupied by stocks.

For urgently needed raw materials, the chef fills in the form, and after being signed by the financial director and the catering director,

they are directly purchased and inspected by the chef. This reduces intermediate links and ensures the urgent needs of the kitchen.

for some special raw materials, separate procurement is implemented, which can ensure high quality and good price, no inventory and no waste, and meet the needs.

publish daily food cost report;

At the regular meeting every day, the finance department announced yesterday's daily food cost report, with the aim of making all kitchens know fairly well every day,

so that they can be flexible in operation, thus laying a foundation for next month's operation.

On the premise of ensuring the quality of hotel catering products, efforts should be made in the design of dishes, and

raw materials should be comprehensively utilized to reduce the waste of auxiliary materials and leftover materials, so as to control the growth of cost.