How to reduce food and beverage costs - from 6 points to let you reduce food and beverage costs

Many restaurant managers always think that cost management is a headache, in the face of thousands of dishes raw materials, how to reduce food and beverage costs? Below, I share with you from 6 points to let you reduce catering costs, I hope to help you!

Grasp dish innovation to reduce costs

Each restaurant will use a variety of methods to control costs, consumption quotas, limits on collaterals, indicators of decomposition, etc., the method is endless, but not many colorful.

Costs reduced to a certain extent, the restaurant only from the innovation to reduce costs:

1. from technological innovation to reduce the amount of raw materials or to find new, inexpensive dishes raw materials to replace the original old, inexpensive raw materials;

2. from the process of innovation to improve the utilization rate of raw materials, reduce the amount of raw material losses, increase the finished product rate or rate of first-class products;

3. from the process of innovation to improve the utilization rate of raw materials, reduce the amount of raw material loss, improve the rate of finished products or rate of first-class products;

4.

3. from the workflow and management innovation to improve labor productivity, equipment utilization in order to reduce labor costs per unit of product and fixed cost content;

4. from the marketing innovation to increase sales and reduce the cost of marketing per unit of product. Only continuous innovation, with effective incentives to stimulate innovation, dish restaurant enterprises continue to reduce the cost of the fundamental way out and the key lies.

Grasp the controllable costs to reduce costs

The cost of dishes is divided into controllable costs and uncontrollable costs, in the production and operation process can be artificially regulated, such as raw materials, tableware consumption, the original price of the price of entry, office expenses, travel, transportation, capital occupancy costs and other controllable costs.

Grasp the raw material procurement to reduce costs

Control costs naturally to control the full cost of the product, from the cost of the whole process, the full range of control costs, including procurement, production, marketing and management of all aspects of the enterprise to be placed within the scope of cost control. In the catering industry, procurement costs are the largest, so the procurement costs should be controlled in the first place.

Catering industry operating costs are divided into several aspects of the dish raw material costs, labor costs and day-to-day management costs, of which, the cost of raw materials generally accounted for 60%?80% of the `share of the share of labor costs generally accounted for 5%?10%, the proportion of other costs accounted for 10%?15%. Cost control should first control the main aspects of the cost, from the proportion of high cost of raw materials, labor and other aspects of the start, as long as the proportion of the cost of a few parts of the higher share of firm control, cost control objectives will be relatively easy to reach.

Catering cost components as long as the purchase price of raw materials and related procurement costs. First of all, it should be clear that the catering executive and the head chef of each restaurant is the person responsible for catering cost control, to participate in the procurement of raw materials varieties, quantities, quality and price determination; Secondly, the procurement department should provide as many as possible to choose from different grades of varieties, you can try to bulk purchasing of bidding, group purchasing and other methods from the procurement of quantities and stability of supply, and so on, try to suppress the purchase price; Finally, the cost control Manager to monitor the implementation of the purchase price, and dynamic management of costs, so as to control costs.

Grasp the system to reduce costs

Cost control requires the participation of all cost-related personnel. Enterprise cost control can not be built on the wishes of everyone consciously, should establish a cost control system, the establishment of incentives and constraints related to the mechanism, rely on the system, the use of incentives and constraints to mobilize employees to control the cost of the subjective initiative, the cost savings and the control of the person's personal interests linked to the use of rewards and penalties will be the business of passive cost control converted to all-volunteer initiative to control the cost.

Grasp the hidden costs to reduce costs

Excessive cost control is often to reduce the quality of dishes, weakening the quality of service to get, the reason for this phenomenon is that these companies only see the various types of enterprises occurring? The reason for this phenomenon is that these companies only see the various types of obvious costs incurred in the enterprise. Hidden costs? Turn a blind eye to these? Hidden costs?

Cost control four-step implementation method:

1. Reduce the goal of unclear projects

Each of the company's expenditures should have a clear purpose, and each of the costs should have a clear destination.

2. Clearly define the cost of each departmental task

The implementation of? The whole staff cost management? The methodology. First measured the maximum amount of each cost, the horizontal decomposition of the implementation of the various departments, vertical decomposition of the implementation of the group and individuals, and linked to the rewards and punishments, so that the responsibilities, rights, and interests of the unity of the formation of vertical and horizontal target cost management system in the whole enterprise.

3. Refined management

There is no standard quantification of figures, there is no way to talk about thrift and control. Cost control program introduced a list of figures, including controllable costs (raw material purchases, utilities, packaging, sales costs, supplies, etc.) and uncontrollable costs (depreciation of fixed assets, personnel, interest, etc.). Monthly and quarterly are summarized by the finance and sent to the managers, and the overspending and abnormal data are specially marked in red. In the summary meeting at the end of the month, the relevant departments need to explain the overspending part. Establishment of Process and Cost Control SOP Manual. Suggest ways to control costs in terms of raw materials, electricity, water, printing supplies, labor supplies, telephones, office supplies, equipment and other consumables.

4. Cost management in advance

Cost control in advance is to increase the innovation of dishes to lead the market and expand the market share to reduce costs, and to control the cost of procurement.

Catch the key points to reduce costs

Enterprise cost control should start from the key points, seize the cost of the key points, looking for new dishes raw materials is more difficult, the general price of raw materials is relatively open and transparent, at this time, innovative cooking techniques, changing the combination of raw materials has become a key point to improve profits and reduce costs.

;