In order to ensure that work or things can be carried out efficiently, it is often necessary to make a careful plan in advance, which generally includes guiding ideology, main objectives, work priorities, implementation steps, policies and measures, specific requirements and so on. How to write a plan to play a better role? The following is the canteen contracting scheme I collected and sorted out. Welcome everyone to refer to it, I hope I can help you.

Dining room contracting scheme 1 1. contracting method

1, the canteen shall be subject to fixed salary contract+floating salary assessment;

This restaurant has been fully contracted.

The contractor enjoys the right of independent management, employment and distribution, and the canteen and canteen are accounted for independently.

Second, the company provides business premises and existing facilities to ensure the supply of water, electricity and steam.

The business premises of the restaurant shall be used with compensation, and the company shall pay the rent according to the actual use area every month. The monthly rent of the restaurant on the west side of the factory gate and the garage upstairs is per square meter 15 yuan, and the canteen used by the factory is temporarily free of rent.

3. In order to safeguard the interests of employees, the contractor's operating gross profit margin is limited to 10% (except snacks, snacks and meals for foreigners).

4. The depreciation rate of fixed assets other than the house used by the restaurant is 65,438+02%/year (calculated by the service life of 8 years), and the depreciation amount is shared monthly and returned to the company's finance department.

5. Water, electricity and steam shall be settled according to actual consumption. The approved unit prices are: water 2.50 yuan/ton, electricity 0.53 yuan/kwh, steam 1 15 yuan/m3, and coal 240 yuan/ton, which are settled monthly.

Intransitive verb customer

1, canteen: catering for employees in the production area;

2. Restaurant: provide catering for employees in the living area, take foreigners to eat, and entertain customers to eat.

The contractor guarantees the quantity and quality of meals, warm and thoughtful service, and the hygiene reaches the catering industry standard.

Seven, service satisfaction rate

1. canteen: if the satisfaction rate is above 85%, the variable salary100%; If the satisfaction rate is less than 85%, the variable salary will be deducted according to the decline rate.

2. Restaurant: 60% of the net profit with a satisfaction rate of over 85% will be paid as bonus. If the satisfaction rate drops by 10%, 5% will be deducted from 60% of the net profit, and so on.

Eight. distribute

1. Dining room: quota, fixed lump-sum salary and floating salary shall be implemented.

(1) capacity: 10.

⑵ Lump-sum salary: when the monthly turnover reaches 35,000 yuan, the master 18 yuan/day and other personnel 15 yuan/day. When the monthly turnover is less than 35,000 yuan, the lump sum salary will be deducted according to the decline rate, and the floating salary will be cancelled.

⑶ Variable salary: the monthly turnover is 35,000 yuan, and the variable salary is 50 yuan/person;

The monthly turnover is 37,000 yuan, and the variable salary 150 yuan/person;

The monthly turnover is 39,000, and the salary is changed to 250 yuan/person;

The monthly turnover is 42,000 yuan, and the salary is changed to 350 yuan/person;

2. Canteen: The remuneration of the contractor and its subordinate personnel shall be distributed by the contractor himself, and the distribution plan must conform to the current wage policy and the company's wage settlement regulations, and be audited by the competent department and reported to the company's leaders for review.

9. The wages and all other expenses paid by the restaurant staff on behalf of the company must be settled monthly and returned to the company's finance department.

Ten, the contractor's net profit, 40% for the adjustment of gold storage, 60% as the year-end distribution, distribution plan formulated by the competent department, and submitted to the company's leadership for review before implementation.

XI。 Financial audit supervision: the company entrusts the finance department and the trade union to supervise, inspect and audit.

12. Employment of personnel: The contractor invites tenders within the company, and its subordinate personnel are recruited and employed by the contractor (existing personnel are preferred, and they can only be employed after signing a fixed-term contract without a fixed-term contract). The contractor is recruited by the evaluation team composed of the company, and the subordinate personnel are recruited by the evaluation team composed of the contractor and the competent department.

Canteen contracting scheme 2 I. Business philosophy and business objectives

1. business philosophy: canteen is the life guarantee for teachers and students in the teaching process. Under the premise of safe, hygienic and comfortable food and dining process, under the leadership and supervision of the school, we will serve the lives of teachers and students with appropriate profit level and high-quality and fast service.

2. Business objectives

(1) Effectively guarantee the life of all teachers and students, allocate the business scale according to the daily average dining level of 250 people, and leave service space to ensure the supply of 500 people;

(2) Meet the minimum requirement of average weekly meal standard 100 yuan/person;

(3) Ensure the completion of the school's investment recovery target for the canteen.

Second, the harmonious management model

1. The school participates in canteen management and guides canteen management;

First, the supervision and approval of service varieties and prices;

Two. Inspect and supervise the hygiene and safety of the canteen;

Three. Spot check and evaluate the quality of service varieties;

Ⅳ Coordinate students' dining order.

2. Operators shall implement computerized management, provide detailed consumption and accumulation of all material expenses to schools on a monthly basis, and provide detailed supervision basis;

3. Establish a system of mutual trust and communication with students' union and staff representatives, and negotiate with each other on the basis of "three decisions" (fixed time and fixed point) to jointly run the canteen.

Three. Operational estimation

1. Business indicators:

The annual business income of meals is 6.5-9.35 million yuan (the actual number of meals is 26 days per month, 10 month per year);

Material cost accounts for 65%;

Fuel cost accounts for 10% (water, electricity, coal and gas);

Labor cost accounts for10%;

Operating and management expenses account for 8%;

The profit is 7% (including the corresponding contract management fees, etc.). ).

2. Financial indicators:

The corresponding equipment is provided by the school, and the operator is responsible for the working capital investment of10-200,000.

Fourth, management measures

1. Measures to ensure food safety and ensure food safety:

First, the canteen should sign a safety responsibility form with the school, organize production and operation in accordance with the Food Hygiene Law, the Product Quality Law and the requirements of the school, provide safe food and ensure food safety;

Two. Establish an internal control system for operators, equip full-time food hygiene quality supervisors, and implement health and safety responsibilities to individuals;

Three. Establish a food safety early warning system, post all systems on the wall, report problems to schools and relevant departments immediately, and take emergency measures in time to minimize losses;

Ⅳ Do a good job in kitchen hygiene. Tableware is fully disinfected every meal every day, and all staff members hold health certificates.

ⅴ Vegetables, meat and oils are certified by relevant departments;

ⅵ On the basis of ensuring the provision of pollution-free food, we will strive to provide the whole process of green catering.

2. Ensure the variety of colors, improve the insulation and fresh-keeping measures, and ensure the quality of meals;

I provide rich snacks, such as pasta, dairy products, fruits and so on. And ensure to provide meat fiber, crude fiber, vitamins and other dishes and dishes. According to the recommended recipes for primary and secondary schools. Its breakfast, lunch and dinner are all made with reference to Chongqing's unique eating habits and according to the carbohydrate, calorie and energy standards provided by nutritionists. Hunan, Guangdong, Fujian and western-style dishes are provided in time, and its recipes are announced every Saturday.

Two. Provide extra meals for students after evening self-study, and provide food and drinks before bed according to the advice of nutrition experts;

Ⅲ. Choose sandwich insulation and fresh-keeping equipment that meets the hygienic standards as utensils and provide corresponding packaging services;

Ⅳ Set up a food quality complaint suggestion box and communicate with the relevant student cadres of the Student Union every week, conduct spot checks on the quality of food such as temperature, variety and quantity on a regular basis, and give feedback to the school.

3. Fast food service:

① Except breakfast and midnight snack, the rest are served in semi-finished noodles in fast food restaurants, so as to cope with the centralized feeding of about 45 minutes at noon and afternoon respectively;

Two. Store layout should be neat and unified, providing drinks and corresponding cashier services;

Three. In order to improve the available value of the canteen, the table top is provided during non-meal time, which is convenient for teachers and students to read and get together, and the corresponding snack food is provided accordingly.

Ⅳ Provide tableware cleaning and background music services;

ⅴ dressing the, a restaurant attendant, is smiling.

4. Cost management:

I) Purchasing by special personnel, reflecting the changes in the vegetable market at any time, and selecting the purchase channels to the maximum extent within the allowed fresh-keeping time;

Two. Establish and improve the internal control system, quantitatively manage all material costs, reflect the purchase, sales, processing and inventory of material costs on a daily basis, formulate replenishment measures in time, put an end to people's goods and people's prices, weigh and check all incoming goods, make daily measurement and monthly inventory, and handle quantity and length in time.

5. Waste disposal:

I. waste classification and concentration, and designated recycling;

Ⅱ. The sewer shall be properly maintained without water accumulation;

Ⅲ. The oil fume can be effectively recovered without polluting the surrounding air.

V. Establish and improve the supporting management system:

Within 1 month of operation, six management systems were established, including contract target management, food hygiene and safety, safety operation rules, post responsibility system in each link, spiritual civilization construction and internal staff rewards and punishments, so that management behavior can be followed. Each system is bound into a book and submitted to the school.

Based on the principle of equality, mutual benefit and consensus, Party A and Party B reach the following agreement on Party B's plan to contract Party A's staff canteen.

First, the way of cooperation:

1. Your company provides kitchen, dining room, kitchen utensils and equipment and accommodation for the contractor's employees.

2. The water and electricity required for the canteen shall be borne by your company. The cost of fuel shall be borne by the contractor.

3. The salary, welfare and other expenses of canteen staff shall be borne by the contractor.

4. The contractor shall apply for the kitchen equipment that must be purchased or needs to be replaced during the contract period, and shall be responsible for the purchase after the approval of the company. In case of man-made damage or loss during the operation period, in addition to natural losses, the contractor shall compensate for the price and return the facilities according to the handover list at the expiration of the cooperation period.

5. If the contractor and the company jointly conduct employee satisfaction survey every quarter, and more than 60% of the diners are not satisfied, your company may impose an economic penalty of 100-500 yuan on the contractor according to the actual situation.

6. The company may assign a special person to conduct random sampling inspection on raw materials for the contractor's cuisine processing (see the list of main raw material brands and food inspection standards for details). If it is found that it does not conform to the agreed standards, the contractor may be fined 50-500 yuan according to the actual situation.

7. The contractor shall change the taste of chefs or dishes according to the requirements of most employees.

8. According to the agreement of both parties, the contractor will start the trial operation for three months. After the trial operation expires, it will decide the follow-up contract operation matters according to the employees' satisfaction with the quality, quantity, price, service and hygiene of the dishes.

9. Both parties agree that the cooperation period is three years. During this period, either party must notify the other party in writing 30 days in advance if it proposes to terminate the contract.

10. After the agreement is signed, the contractor promises to operate on its own, and there is no subcontracting to a third party. If the company finds subcontracting, the contractor will automatically give up its business qualification.

Second, the quality and standard of employees' diet.

1. According to the agreement of both parties, employees can eat by themselves, that is, employees can freely choose and control the consumption amount according to the dishes, tastes, quality and price provided by the canteen.

2. Meal fee standard:

First, the breakfast standard:

1.0-3.0 yuan, the following varieties can be selected: steamed buns, steamed buns, hemp balls, fried dough sticks, soybean milk, egg cakes, scallion cakes, fried powder, soup powder and noodle soup.

B, lunch and dinner standards:

1. Lunch and dinner are served with different prices: there are no less than 6 kinds of dishes per meal: big meat 3.0-5.0 yuan, small meat 1.5-2.5 yuan, vegetarian food 1.0- 1.5 yuan, rice 0.6 yuan/person, rice 0.3 yuan/serving. Soup is free.

Contract profit mode:

1. In order to adapt to social development and market competition, we constantly expand market network information, buy goods and raw materials in groups, and purchase directly from major producing areas and wholesale bases to buy more cheap and fresh vegetables.

2, the kitchen staff and management personnel through professional training, to avoid unnecessary waste, reduce costs and improve efficiency.

3. Control the processing cost. Monthly menu analysis, in the case of customer satisfaction, price matching in raw material selection to achieve cost control; On the other hand, the chef fully considers the raw materials in the menu, and tries to use up all the raw materials and fully allocate them.

4. Work hard on cooking, develop marketable dishes, control the weight of each dish in the sales process, strengthen the forecast and reduce the waste of leftovers.

Canteen contracting scheme 4 1, your company provides kitchen, dining room, kitchen utensils and equipment, and kitchen staff dormitory if possible;

2. Your company will provide water, electricity and fuel for free, or according to the actual situation of the factory.

3, according to the actual situation of the factory to develop food standards, the rest of the expenses shall be borne by our company (including employee wages, benefits, insurance, etc.). ).

Shanghai Yongshan Catering Management Co., Ltd. is a chain enterprise specialized in contracting and operating canteens of enterprises, institutions, schools and hospitals in industrial and commercial registration. In order to meet the market demand of socialized logistics management in enterprises and institutions, we grafted modern management methods on the basis of traditional canteen contracting, and initially formed a management radiation network centered on Shanghai and Suzhou in East China and South China, with offices in Nanjing, Changzhou, Zhenjiang, Jiaxing, Danyang and Hangzhou respectively, and signed catering contracts with more than 0/00 companies and enterprises nationwide, realizing unified management and chain operation.

"Customer satisfaction" is the life root of our enterprise. Adhering to the tenet of "health first, standardized management, high-quality service and scientific nutrition" and adhering to the concept of honest management, we provide comfortable and clean dining environment, exquisite and delicious food and snacks and warm and thoughtful quality service for employees of enterprises and institutions.

The company consists of general manager's office, human resources department, development department, finance department, kitchen administration department, training center and distribution center. Among them, there are 9 people with college education or above, and 5 people with secondary professional education/kloc-0; Engaged in catering industry 15 years or more, 2 people, 5 people, 6 people. The average age is 32 years old, with the characteristics of high education, rich experience and reasonable age structure. The company has always adhered to the "people-oriented" business philosophy, with the purpose of "gathering first-class talents and building first-class enterprises", focusing on talent training and talent reserve, refining the company's senior management talents and gathering elites from all sides. The company takes the advantage of human resources as the first priority, establishes a brand image, continuously broadens the market, establishes a talent information base, draws lessons from advanced management experience, and opens up a business road that conforms to the market and caters to customers' personalized service.

No matter what kind of contract cooperation mode is finally agreed, our company will use advanced management experience, management system, professional management and technical personnel in catering service to really reduce the management troubles in logistics work for you, so that you and your employees will have no worries about eating and devote themselves to production and innovation.

Canteen contracting scheme 5 xx catering company service scope:

1, canteen contracting (contracting: canteens for workers in factories, enterprises, institutions and school hospitals);

2. Grain, oil and vegetable distribution center (wholesale distribution of rice, oil, vegetables, ingredients and frozen products);

3. Fast food distribution (catering distribution in schools, shopping malls, auto shops, supermarkets, hotels and entertainment places);

4, canteen planning (canteen labor contract, menu collocation, reasonable arrangement of meals);

5, canteen kitchen equipment investment (new and old factory kitchen equipment purchase and upgrade, our company for the factory canteen to buy kitchen equipment for free, 30% depreciation to the factory every year, the contract expires for three years, so the equipment belongs to the factory. )

Contract management mode of free meals in factory canteen

There are three modes of contracting canteens for enterprise employees: fixed dining, semi-fixed semi-free dining and completely free dining.

1. The so-called completely free meal means that employees can freely choose whether to eat in the canteen or not before eating in the canteen, and they can also choose food from different windows and different price points to spend by credit card; Food includes set meal, single whole meat, small fresh meat, vegetarian dishes, stir-fried dishes, cakes, snacks, mala Tang and so on.

2. Fixed meal plan for employees

Dietary standards for breakfast, lunch and dinner (three meals)

For staff meals (two meats and two dishes), choose one meat and one dish-soup+rice 7 yuan/person/day.

Two meats, one dish and one soup+rice 8 yuan/person/day.

Two meats, two dishes and one soup+rice 9 yuan/person/day.

Three meats, one dish and one soup+rice 10 yuan/person/day.

A, enterprise canteen free dining contract way

(1) mode of operation: (try it for one month first, and then cooperate after being satisfied)

1. After your company counted the place and the original kitchen facilities and equipment, it was handed over to our company for use. We can be responsible for purchasing small kitchen utensils that are insufficient. In addition: in the process of use, in addition to natural wear and tear, if someone is damaged or lost, our company will compensate according to the price;

2, unified use of IC card consumption, you can consume dinner, you can also add meals on the basis of eating dinner (just swipe your card), and you can recharge yourself when it is not enough.

(2) Operation mode:

A. rights, responsibilities and obligations of catering companies

1, bear the kitchen space rent and the kitchen water, electricity and fuel costs;

2. Maintenance of kitchen equipment and facilities;

3. Provide your employees with free food liability insurance (2-5 million yuan);

4. The provision and maintenance of credit card charging system in canteen;

5. Strictly perform the contract and abide by the terms;

6. Centralized procurement and distribution of fresh and dry goods and strict acceptance;

7, menu collocation, cooking and distribution of dishes;

8. Eat on time, with good quality and quantity;

9. Recruitment, management and salary of kitchen staff;

10, cleanliness of restaurants and kitchens;

1 1, fire safety cooperation;

12. Accept the supervision and improvement suggestions of relevant departments of your company at any time;

13. Other relevant details not listed need to be negotiated by both parties, and Yufeng will fully cooperate;

B. Rights, responsibilities and obligations of your company

1, providing dining room and kitchen space;

2. Provide accommodation for our employees in your company;

3. Supervise the daily procurement of food materials in our canteen;

4, health, food quality strict assessment on a regular basis;

5, the cooperation and support of the canteen;

(3) Overall dietary planning:

1, feature 1: the window is divided into cuisines.

Our company divides each meal into different dishes according to the distribution or preference of your employees' native places, such as Hunan cuisine/Sichuan cuisine/Hakka cuisine, spicy windows, etc. , and provide 6-8 dishes for your employees to choose freely.

The price is:

1 (set meal) 3.5 yuan chooses one meat, two vegetarian dishes and one soup, 4.0 yuan chooses two meat, one vegetarian dish and one soup, and you can eat whatever you want.

2 (Optional) Food price: 1 yuan, 2 yuan, 3 yuan, 4 yuan and 5 yuan.

2, feature 2: stir-fry the side, stir-fry in small batches at a time to ensure the heat and freshness.

The employees of our company uniformly divide meals and stir-fry dishes to ensure the heat and freshness of meals, and adhere to the principles of complete color, flavor, dry and wet separation, cold and hot separation, and raw and cooked separation to ensure that your employees enjoy value-added meals and quality services.

3. Feature 3: Open the window to deliver meals.

On the basis of serving, open another dining window. Prices range from 2.0 yuan/serving to 5.0 yuan/serving, and your employees can freely choose whether to add meals and the standard of adding meals.

Dietary segmentation

1, breakfast: diversified, the price is set at 1-2 yuan, with cakes (fried dough sticks/sesame balls/steamed buns, rolls/steamed buns), fried flour, fried rice, porridge, soybean milk soup, soup flour (noodles) and fried flour (noodles) as the main products, and at least five varieties are provided every day.

2, pasta area: breakfast, lunch, dinner, our company will provide such as mala Tang, Lamian Noodles, Daoxiao Noodles brisket, Guilin rice noodles with fat intestines, Wuhan Regan Noodles, Yangzhou fried rice, northern jiaozi, cakes, etc., the price ranges from 3 yuan to 4 yuan;

3. Small fry area: In order to ensure that your employees can enjoy the quality service of instant frying and eating, your employees can choose the recipes announced by our company in advance to order food, such as steamed pork ribs, braised pork with plum vegetables, stir-fried dishes with garlic seedlings, fried noodles and so on.

4. Special area: According to the dietary needs of employees, our company has also set up special windows such as steamed rice, roasted rice and stew for employees to choose by themselves.

Second, this method is characterized by:

1, a free meal is to choose different price windows of the canteen for consumption at any time on the IC card.

2. What if employees have no food for less than a month? There is also a system designed for employees to recharge their IC cards with cash; Employees can bring their own IC cards and cash to the recharge office, and the cash recharge office is handled by the canteen itself.

3. There is no guaranteed turnover for the contractor in the canteen. The contractor must strengthen the management of the quality and service of meals in the canteen, constantly innovate and plan dishes suitable for employees' needs, and improve the dining rate of employees in the canteen in order to achieve the purpose of profit.

4, enterprise management is simple and clear, as long as the equipment, site, water and electricity can be provided.

5. Because employees can recharge freely and spend freely, enterprises only need to arrange suitable management and supervision personnel, which can reduce a lot of troubles for themselves.

6. The meal fee of the current month will not be used up, and the meal fee on the card will not be cleared until it can be used up continuously.