1. Ten factors affecting kitchen cost
1, the purchase price of raw materials changes too fast.
There is no fixed and stable supplier or raw material source, which leads to the fluctuation of goods or excessive price fluctuation, which makes dishes and menus at a loss and directly affects sales.
2. Poor storage of raw materials
Four pests, dampness, mildew, expiration, etc. , and the goods received at the use site are unsupervised, not first in first out, not uniformly collected, caked, confused, knocked over, etc.
The backlog has expired.
One-time purchase is too much, or it is not FIFO, or it is not suitable for shelving after purchase, and no one cares and handles it. Lack of raw materials from ordering, order review, procurement, acceptance, collection, abnormal backlog accountability and a series of operational processes.
4. Mismatch
In the process of work, employees did not make good use of the configured tools, resulting in waste.
5. Standardized production has not been implemented.
The same dishes and menus, but the main ingredients and accessories of the side dishes are different. The taste of cooking depends on the chef's mood, and the weight of side dishes depends on the preference of the chopping block. There are no prescribed standards and procedures, and the chef has the final say.
7. Loss of production
The yield of dishes could have reached 80%, but it only reached 60% or even lower due to human reasons. Kitchen equipment and facilities should be kept open after use, and only one refrigerator can be used after finishing, but the use price is not high.
8. Menu pricing is not allowed.
If the food on the market rises rapidly, but the pricing adjustment of the menu is not raised in time and properly; Or the dishes on the market were originally dull, but the menu price was determined to be very high.
9. Sales and production.
The kitchen department promoted a lot of new dishes, and lacked sufficient communication and training with Qiantang. Qiantang doesn't understand the production and characteristics of dishes, so it can't be popularized, and the click-through rate is low, which eventually leads to the new dishes not being new, and the backlog of materials for developing new dishes also wastes the research and development costs.
10, human excreta and other consumption increased.
Special personnel's requirements for posts are too rigid and dogmatic, failing to make full use of human resources and adjusting the busiest time and free time, resulting in people standing and chatting in the busiest hour or so, which not only wastes manpower, but also affects employees' morale and spirit of unity and cooperation.
The kitchen manager can implement the gross profit index to the whole kitchen, and then the kitchen will decompose the overall goal into various links. There should be written records of communication between each link and within each link, such as the transfer of raw material costs between primary processing and cutting, between cutting and cooking stoves, and between cooking stoves and vegetables. 2. Implement a cost control reward and punishment system In order to strengthen the cost control of food production and processing, a cost control reward and punishment system must be established. Kitchen managers and employees who are unfavorable to cost control should be punished according to their responsibilities.
At the same time, departments and individuals who actively find loopholes in the cost of vegetable production and processing and put forward measures to improve the cost control of food production and processing should be rewarded accordingly.
3. Take stock regularly
The difficulty in controlling kitchen production cost lies in the incompleteness of the links, one of which is that there is no end to it. Even though the kitchen has compiled a standard menu, there is a total sales volume every day, but the sales volume of each dish and the kitchen surplus are not counted. In order to solve this problem, we must strengthen statistical work and provide detailed basic data for cost control.
The simplest and most effective statistical method is to make an inventory of food raw materials after meals every day. Some kitchens often lack this link for fear of trouble. In fact, this work only needs to be equipped with an accountant, and it is not difficult to establish a daily food cost analysis system and make regular inventory every day.
4. Regularly check the objects and standards.
The purpose of taking stock of food raw materials every day is to provide actual data. The actual consumption is the outbound amount minus the outbound amount. By comparing the actual consumption with the standard consumption, we can know the effect of food production and processing cost control.
The standard dosage should be calculated according to the standard formula, that is, the variety and quantity of materials used in each dish divided by the sales volume of the dish is the standard dosage of the dish. The difference between the standard dosage and the actual dosage is the object of food production and processing cost control.
5. Full staff control method
The goal of kitchen cost control is achieved through the active participation of all kitchen staff. The formation of kitchen cost is reflected in every link of the whole food processing, which is closely related to the cost, from the primary processing, fine processing and proportioning of raw materials to loading and cooking.
Chefs and chefs should improve their awareness of cost control, fully realize that cost control is as important as increasing the sales of enterprises, and realize that the cost control of food production and processing is not only related to the current interests of enterprises, but also determines the long-term stable development of enterprises and is closely related to the vital interests of employees. Only in this way can all employees actively work in accordance with the required cost control methods.