First, draw up the menu; The names of dishes should be easy to understand, and try to avoid the names of dishes like "one book is profitable" and "rich" that guests can't guess. For example, some dishes must use implied names, followed by materials and cooking methods, so that guests can understand the dishes. Therefore, the proposed menu must be consistent with the restaurant's grade and business objectives, otherwise, it will lead to business failure.
Second, do a good job in cost table and cost accounting; It is to make a detailed list of the materials and dosage of each dish and calculate the cost and gross profit of each dish, so that there is a unified standard for side dishes and the weight of products will be well controlled, which will bring more accurate figures to cost accounting.
The cost and gross profit of the kitchen are mainly controlled by the chef. The chef should work with the financial department to do a good job in the kitchen at the end of the month and accounting. Doing a good job in cost accounting is the fundamental measure to ensure the profitability of restaurants and safeguard the interests of consumers. The requirements for cost accounting are:
1, the chef must know the market price of raw materials, master the net price rate of various raw materials, be familiar with the materials and dosage of various dishes, calculate the selling price of dishes according to the specified gross profit margin, and flexibly handle the relationship between cost and gross profit margin in combination with the actual situation. It is not necessarily required that every dish has a specified gross profit margin. Some promotional dishes, urgent dishes and special dishes can reduce the gross profit margin and even sell at a loss. It is not necessarily that the lower the cost, the higher the gross profit margin and the greater the profit. If there is no business or the business is too bad, even if the cost is lower and the gross profit margin is higher, it will still be unprofitable or even lose money. If the business is particularly good, even if the cost is higher and the gross profit margin is lower, you can still make money, but the profit is still big.
2, do a good job of inventory, inventory must be comprehensive and accurate. Inventory once or twice a month to make the results of cost and gross profit margin accurate.
Third, reasonably arrange personnel; We should make a reasonable division of labor according to everyone's specialties and hobbies, arrange them in suitable jobs, give full play to everyone's role and do the work better.
Fourth, the quality of products; Quality is life. If the quality of the restaurant is not good, it will not create benefits for the restaurant. Therefore, products are the life of restaurants. To grasp the quality of products, we must do a good job in five aspects;
1. Purchasing To ensure the quality of incoming goods, the purchased raw materials must be fresh, high-quality and meet the requirements of dish selection.
2. The kitchen does not accept or use raw materials that do not meet the requirements of dishes.
3, raw material processing knife, temperature, seasoning must be carried out in accordance with the requirements of the dishes.
4. The main ingredients, ingredients and seasonings must be scientifically and reasonably matched in color and taste.
5. The shape of the tray is beautiful.
Fifth, strengthen the management of raw materials; The management of kitchen raw materials is a very important job. The quality of raw material management is related to the cost and product quality. The purpose of raw material management is to ensure product quality, reduce losses and improve restaurant profits.