Lao Yang is a chef with a good personality. His enthusiasm has accumulated many contacts for him. All his friends advised him to open his own shop, and the business would definitely be hot. Lao Yang thinks it's okay to open a shop. He can bear hardships and understand products. The point is that he can't settle accounts, because he is a careless person. He doesn't pay attention to the details of food loss and transportation costs. He wants to open a shop every day and really doesn't know what to do.

Having said that, I believe many novice bosses will encounter this situation. So, how to control the cost of opening a store? Bian Xiao summed up the experience of several people who have been there for reference:

1. Lease fee: no more than 10% of the estimated sales.

Wang Yiwei, the founder of Stubborn ribs rice, revealed to Neishenjun that when considering the rental cost, they stipulated that the rental cost should be controlled within 10% of the turnover.

"Why not set the quota, but set the proportion? Because the specific amount of rent is not the most important, what matters is how much turnover can be achieved. The rent of shops in good locations will definitely be high, but the relative turnover will be higher. " Wang Yiwei said.

In addition, in order to prevent the phenomenon of disorderly rent increase, when signing a rental contract, it is necessary to discuss with the landlord in advance how long the lease period will be, whether the rent will increase during the lease period, and how much it will increase, and explain it in the contract to prevent the later cost from being too high and unsustainable.

2. Labor cost: no more than 20% of sales.

Zheng Chengjun, general manager of Lubanzhang Catering Company, said that the labor cost of restaurants with different formats varies greatly, ranging from 12% to 13%, even higher than 20%, but it is reasonable not to exceed 20%.

Nowadays, the proportion of labor cost in restaurant cost is getting higher and higher. Especially for Chinese food, a good chef often earns a lot of money. In order to retain some outstanding talents, sometimes catering companies also use stock dividends and other means. Even so, the labor cost should be controlled within 20% of the sales as far as possible, otherwise the operation of the restaurant will be unsustainable.

3. Procurement cost: 30% of turnover.

Regarding the procurement cost, Xia, the founder of Regan Noodles, gave the same data, namely 30% of the turnover.

The essence of catering is food, so the quality of ingredients must be guaranteed. The proportion of turnover of 30% can ensure the quality of ingredients on the one hand, and will not be so high as to drag down the operation of the whole restaurant on the other.

For the control of purchasing cost, the founder of the baker, Leng Yanjun, gave a more specific method. For example, looking for a first-hand supplier of high-quality ingredients and cutting off intermediate links; Regularly inspect the market price of ingredients, fully grasp the market price information of ingredients, and so on.

4. Decoration cost: 25%~30% of the opening budget.

For the decoration cost, many bosses said that there is no fixed standard and it needs to be considered comprehensively according to the positioning and budget of the restaurant.

Zhang Lei, deputy general manager of Grandma's kitchen western restaurant, said that different types of restaurants have different requirements for decoration expenses, and dinner, whether Chinese food or western food, has higher requirements for decoration. When making a budget, the renovation cost of grandma's kitchen western restaurant generally accounts for 25%~30% of the opening budget. "Our per capita consumption is about 1.30 yuan, so the decoration cost must not be too low, and customers must feel worthwhile after entering the store." Zhang Lei said.