A set of management methods for controlling catering costs with tables is meticulous and practical. Here are some key forms.
Attached Table 1: Cost List of Kitchen Department (Excel Form)
This table is detailed according to the actual operation of the kitchen in this hotel.
1, classification:
Self-purchased food refers to the total amount of raw materials purchased in cash in hotel internal procurement.
Supply of vegetables-refers to the total amount of raw materials provided by the supplier according to the purchase requisition, which is settled monthly (including meat, eggs, fish, special dishes, etc.). )
Dry seasoning refers to the total amount of dry foaming raw materials, various seasonings and frozen products.
Edible oil refers to the total amount of salad oil, peanut oil and sesame oil.
Total fuel-diesel or liquefied gas, etc.
Other-refers to the total amount of disposable items such as detergents used in the kitchen department.
2. According to the different types of raw materials, each raw material is selected by bidding from the 4-5 suppliers with the lowest quotation, which is quoted by the suppliers and implemented uniformly after being approved by the hotel price adjustment team. The two suppliers take turns to supply goods every other day. There is an advantage in choosing two suppliers: generally speaking, suppliers offer very low prices when bidding, and will raise prices soon after winning the bid, while we choose two suppliers from different places who don't know each other. If one of them raises the price and the other one doesn't, we will ignore it. If both parties raise prices, the price adjustment team will do market research first and make regular adjustments according to price fluctuations.
This form is filled out by the chef. Every day before work, the chef will summarize the outbound order of the day, fill it in by type after review, and submit it to the department manager early the next morning for analysis with reference to sales revenue.
Objective: Through this table, we can know the consumption of various kitchen expenses on that day, which can be controlled immediately and the total monthly expenses can be known. Comparing this table with the kitchen income in the restaurant sales dynamic statistics table, we can calculate whether the food cost rate is within the control range. According to the regulations, the proportion of food cost in our hotel should be controlled between 46-47%. If it is lower than 45%, the gross profit is too high, which will definitely offend the guests. If it is higher than 50%, the gross profit is too low, which is definitely one of the cost overruns and needs to be investigated one by one. For example, once the cost ratio was too high, after investigation, the expenses of food money, cooking oil and detergent were normal, leaving only one dry seasoning. A new chef uses high-grade spices (such as Lee Kum Kee's compound sauce, chicken juice, etc. ) to make banquet dishes, but the profit of the banquet itself is relatively thin (generally 30% off), so the use of high-grade spices is bound to increase costs. After this incident, it was stipulated in the kitchen that no one was allowed to use Cantonese seasoning when making banquet dishes, but should mainly use local home cooking seasonings such as bean paste, salt and monosodium glutamate. In addition, the amount of oil used in the kitchen will be controlled at an average, and there are differences between individual guests and banquets. Salad oil is normal for banquet 1000 yuan, but individual guests can have more.
Schedule 2: Monthly Cost Comparison Table of Food and Beverage Department;
Schedule 2 is a summary of the cost of the combination of departmental operation and hotel finance, which can also reflect the sales revenue.
1, the total monthly income is filled in by the bar bookkeeper according to the daily sales report and the dynamic statistics of sales.
2. The detailed monthly cost comparison table shall be filled in by financial personnel and then submitted to the person in charge of the food and beverage department for analysis.
3. All kinds of expenses should be completely filled in according to the categories such as outbound order and foreign debt settlement order of each stall.
4. The proportion of expenses refers to the proportion of total expenses, and the proportion of income refers to the proportion of total income.
Objective: According to the increase and decrease of various expenses, compare with last month. For example, the income in March and April is similar, but the office expenses and detergent expenses have increased, so we must find out the reasons. If there are subjective factors, we must improve next month.
How much is the price per square meter for restaurant decoration? Let's have a look. How much is the price per square meter for restaurant decoration? I believe that every owner will be very concerned about this problem when decorating the restaurant. Because everyone has different ideas about the decoration of their own restaurant, and the budget is also different. For example, the restaurant area, decoration materials, decoration style and so on have a great influence on the budget. Generally, the ordinary decoration price of a restaurant is between 500 yuan and Yiping, 800 yuan. Fine decoration starts from 65,438 yuan+0,000 yuan, and there is no upper limit for luxury.
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"target="_blank" > How much is the decoration quotation "ALT=" How much is the decoration quotation per square meter of the restaurant "/>
How much is the quotation per square meter for restaurant decoration? Before judging the quotation, we should consider the grade of store decoration, the content of store operation and the way of decoration and construction. At present, the price of an ordinary all-inclusive storefront ranges from 1500 per square meter to 450 per square meter in 500 yuan.
The quotation of small restaurants should also be based on the grade, style and area of decoration. Generally speaking, the decoration does not need a particularly luxurious restaurant, and it can be completed at around 30,000 to 40,000 yuan. Of course, according to the difference between ordinary and high-end, the number of booths per square meter of restaurants is also divided into the following categories:
1, ordinary restaurant decoration price: 400 yuan per square meter to 500 yuan.
Small restaurants are generally decorated with cleanliness as the standard, and the decoration is as simple as possible, and the ceiling and walls only need to be slightly modified. It is more suitable for operating single and small-scale restaurants.
2. Mid-range restaurant decoration price: 500 yuan per square meter to 800 yuan.
The decoration price of mid-range restaurants will pay more attention to the mood of diners, so they will be decorated with decorative elements and colors that the public likes. For the design and materials of mid-range decoration, the decoration company will be more strict.
3. Decoration price of high-end restaurants: from 1000 to 1200 yuan per square meter.
The decoration of high-end restaurants pays special attention to the quality of meals. For example, the design of the restaurant should conform to the theme of in-store operation, and personal characteristics should be emphasized when decorating. So it costs a lot of money to design the layout. As for the decoration budget of this high-end restaurant, it is generally not capped from 1000 to 1200 yuan.
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How to design the dining table? First of all, look at the table of catering: no matter where it is, it is the table of restaurants, so under normal circumstances, restaurants will mark the basic text information such as the classification of main courses in the table, so I won't go into details here. In addition, the dining table of the restaurant is also to improve the overall service level of the restaurant. There are not only obvious differences, but also strong differences, which cannot be ignored. Secondly, looking at the decoration style of catering, different catering brands have different decoration styles, whether Chinese or western, each style has its own advantages and disadvantages. Different catering brands have their own brand personality. Therefore, when decorating, we need to pay special attention to the decoration style of restaurants.