First, the canteen status analysis:
Our canteen takes the form of self-management. In the actual operation process, there are many problems, mainly in the following aspects:
1, the management link is trivial and the process monitoring is difficult.
2. The management cost is relatively large and difficult to control; The cash purchase of kitchen food has a burden on the cash flow of enterprises.
3, the kitchen staff is difficult to recruit. The quality of kitchen workers is unprofessional, their work enthusiasm is not high, and their service attitude is not ideal.
4. The sanitary condition of the canteen is very poor, and the staff reacted strongly.
The canteen tastes monotonous and can't meet the needs of employees.
Second, the comparative analysis of self-management and outsourcing
Based on the above situation, the company's superior leaders have seriously discussed and analyzed how to further improve the canteen management and better serve all employees, and decided to try to outsource our canteen. According to the instructions of the leaders, the office conducts research and analysis on self-management and outsourcing:
From the results of comparative analysis, it is very feasible to outsource the canteen. To this end, the office initially contacted four restaurant chain companies according to the instructions of the leaders. After comparison and screening, Jiacheng and Jiahong were finally determined as the key inspection objects.
Three. Description of interview process:
In order to ensure the expected effect of the canteen reform, Mr. Wu instructed Jiacheng and Jiahong to provide customer qualifications, and according to the provided customer qualifications, he chose an enterprise with the same scale as our company to conduct unannounced visits. Under the careful guidance of Mr. Wu, the office visited six companies near Taizhou on May 27, and visited them on cooperation mode, hygiene, price, food color, pattern, employee satisfaction and service personnel's mental outlook. The investigation is as follows:
This visit was conducted in the form of unannounced visits in accordance with the instructions of General Manager Wu. According to the comparison and analysis of field trips, the following points are summarized:
1. It is found that among the customer qualifications provided by Jiacheng Company, there are two institutions, Schwab and Jiahui. According to our inquiry about the canteen staff of this company, the so-called Jiacheng, Jiaxin and Jiahui are actually the same company. The so-called restaurant chain operation is just a way of cooperation in which they use their relatives and friends to unite many catering units to form resource sharing and mutual benefit.
2. According to the results of the visit and the present situation of our canteen, generally speaking, these six enterprises are better than our company in daily management, operation mode, cost performance, food quality and employee satisfaction, and it is feasible to try outsourcing.
3. Compared with Jiahong and Jiacheng, Jiacheng has advantages in comprehensive strength, credibility and on-site operation.
Fourth, preliminary preparation
1, personnel placement
After the implementation of the outsourcing plan, the kitchen staff will all be the responsibility of the contractor. The existing kitchen staff and chefs can try to arrange other positions in the company through consultation, and it is unlikely that the chef will stay in the company. Therefore, it is necessary to properly handle the labor relations of the resigned personnel.
2. Facility inventory
First of all, the office must register all the facilities, tableware, tables and chairs in the canteen in advance, and verify the use of related equipment (such as stoves, disinfection cabinets, refrigerators, etc.). ) ensure that the equipment is within the normal use range; Secondly, the purpose of facility inventory is to be included in the company's property as the original ledger, and to be given to the contractor as a voucher when the contractor joins the company canteen.
3. Ways of cooperation
The company can adopt the principle that the contractor operates independently and is responsible for its own profits and losses, and adopt the methods of stir-frying, fast food and administrative working meals (for example, ordinary employees eat in the lobby and use fast food; Middle and senior managers can eat in small restaurants in the form of set meals; If you need cooking, you can contact the canteen in advance.
The company provides venues, tableware, water, electricity and fuel free of charge; Other matters, such as food, procurement, processing, sanitation, food sales, storage and related daily work, shall be undertaken by the contractor.
The company shall monitor all relevant work items of the contractor and purchase the quality of oil, rice, meat, vegetables and other raw materials; Food taste, price, quantity and safety; Storage of food; The canteen is clean and hygienic; Strictly control the health status, daily hygiene and service attitude of employees, and implement corresponding management measures.
4. Settlement method
A, employees and canteen transactions are divided into cash settlement and credit card. The disadvantage of all-cash settlement is that the company can't grasp the contractor's operating conditions, and credit cards will invisibly increase the workload of office staff and financial personnel. Therefore, all-cash settlement is obviously not desirable, and credit cards will also have insufficient balance when they meet employees' parties. Therefore, employees are encouraged to eat normally and swipe their cards, and employees can be allowed to pay in cash for the party. The company does not have to make rigid requirements.
B, general enterprise canteen outsourcing, in order to avoid the risk brought by abnormal circumstances, will ask the contractor for a certain amount of deposit, so for safety reasons, the office is looking for a partner with legal effect and certain strength when initially selecting the contractor, and considers collecting a certain amount of deposit, which will be returned after the contract expires or is terminated for other reasons in the middle.
C. At the same time, in order to avoid the pressure of cash flow on the company's finance, the canteen management can adopt the payment settlement method with the contractor; Employees recharge cash to the financial department, which will collect it. The financial department only needs to issue an ordinary invoice, and the account does not need to be included in the company's accounting subjects; Employees will recharge in the office with this voucher and swipe their cards in the canteen when eating.
D the contractor shall settle the expenses of the current month with the finance department at the end of the month. The finance department only needs to summarize the turnover of the day according to the original records of credit card swiping, and after checking with the contractor every day, implement monthly or semi-monthly closing in the middle or end of the month.
E, one more question. First, if the company collects the contractor's deposit (generally at 1:50 of the total number of employees, our company has 450 employees and can collect the deposit of 22,500 yuan), it must settle with the contractor at the end of the month; There is no deposit, and the next month 10 must be settled with the canteen. The purpose of this is to ensure that the contractor has certain funds in our hands and avoid the risks brought by abnormal conditions, at least 10 to 40 days.
5. Food subsidies
A. after the canteen is contracted out. The original practice of giving employees free meals at noon must be abolished, otherwise it will bring endless troubles to finance and easily lead to unnecessary contradictions with contractors. Therefore, while abolishing the free meal system and ensuring the interests of employees, food subsidies can be adopted.
B. At present, many enterprises mostly adopt two kinds of food subsidies: fixed subsidy and eating more and supplementing more. Which way to adopt depends on the actual situation of the enterprise. The so-called fixed subsidy is to give a certain subsidy according to the level every month and bring it into the salary system as employee benefits; There are two ways to make up for eating more: one is to give a certain proportion of subsidies according to the actual total consumption, and the other is to give subsidies according to the number of meals. In addition, there are line subsidies, that is, when the total monthly credit card amount reaches a certain limit, there are three levels of subsidies, such as 100 for spending over 300, 200 for spending over 500, 300 for spending over 700 and 400,400 for spending over 900.
C. The advantages of fixed subsidy are: 1. As employee welfare, it embodies the superiority of enterprises; 2. The management is relatively simple, which can save some financial management matters, and the expenses are easy to calculate and control. Disadvantages are: 1, the dining rate in the canteen is difficult to control, and some employees may cook by themselves because of the poor taste and service quality in the canteen, thus there are certain security risks; 2. As employee benefits, fixed subsidies have become an integral part of wages over time, and the final effect has been diluted. The advantages of eating more and supplementing more (including limited subsidies) are: 1, which can improve the dining rate in the canteen; 2. Eating more and supplementing more can inhibit employees from cooking by themselves in the dormitory, thus reducing the security risks caused by cooking by themselves. Disadvantages are: 1, the cost is relatively high, 2, the cost is difficult to control, no matter how many times or the proportion, there are articles to do, for example, many employees' families will squeeze into the canteen to eat, and employees will increase the number of credit cards. 3. It will bring a lot of tedious workload to finance.
6. Risk aversion
A, once the canteen is poorly managed, how to avoid risks, make a good connection and solve the problem of staff dining needs to be prevented in advance. Therefore, the office needs to pay attention to and contact several nearby fast food restaurants in advance, and take emergency measures in case of abnormal situation to ensure that employees can eat without affecting production. At the same time, I also know the trends of other catering companies and plan ahead.
B, when choosing a contractor, you must choose a strong and reputable catering company to cooperate, so as to avoid the ability to claim compensation and related legal responsibilities when food problems such as food poisoning occur.
7. Partner selection: After the partner is determined, it is necessary to negotiate with the other party on relevant details, draft a contract, and clarify the responsibilities of both parties. (The contract is written separately)
Verb (abbreviation for verb) medium-term management
After the canteen is contracted out, how to make the catering work really serve the employees depends on the management and control of the canteen. Therefore, the office needs to set up a special person to be responsible for the supervision of the canteen and grasp the following points:
1, raw material procurement
A. Recipe submission and purchase details: the canteen is required to prepare next week's recipes and submit them to the office for review before Friday, and at the same time submit the purchase details of each batch of raw materials for our canteen management personnel to check.
B the purchased raw materials must meet the national food hygiene standards. First of all, all food raw materials should be purchased from regular manufacturers, and raw materials should be selected. Oil must be a regular brand in the supermarket, meat must be bought in a regular slaughterhouse, and quarantine certificates must be provided every day. Vegetables must be bought at the vegetable base. Rice and seasonings should come from units that meet relevant standards. Food implements the principle of "four noes"; The buyer does not buy rotten, expired or three-free raw materials; B. The inspector will not accept rotten, expired or three-no raw materials; C processing personnel need not expire or have no raw materials; D service personnel do not sell expired or three-no raw materials.
Contract Scheme for Unit Canteen (2)
I used to run a restaurant in Yuejin Road, mainly cooking. I have rich business philosophy and experience. First of all, before the opening of the food city, I will decorate it separately, separate the snack city from Chinese food, set up a special entrance for Chinese food to make it more eye-catching, renovate all the tables and chairs in the snack city, add tables and chairs to Chinese food, and rearrange it to give people a brand-new feeling; Secondly, the snack city is equipped with disinfection cabinets, card machines and other facilities to make customers eat more safely and conveniently. Redesign the bar of the Chinese food department, add four small tables and chairs, and increase the sales of Chinese food.
There are 30 employees in the whole store, including snack city 19, Chinese food 1 1. Before taking up the post, train each post to familiarize it with the skills of each post and the systems of the food city.
Snack towns are characterized by low prices, popular consumption of local snacks, and high-end consumption of Chinese food and Sichuan food, such as various pasta dishes, snacks and casseroles. The color, smell and taste are good. Snack towns should sell cash at a fast speed, clearly mark the price, so that customers can eat with confidence and happiness, and realize the shortcut of serving food, so that customers don't have to wait in line for dinner as in the past.
We offer 10% discount on the meal card for I-card for employees in our factory, which reflects more benefits for employees and can realize home delivery, making employees feel at ease, satisfied and comfortable.
Our store should aim at customer satisfaction, greet each other with a smile, treat each other sincerely, take customers as the center, provide thoughtful service, actively advocate green consumption, and achieve first-class quality to enhance the company's business philosophy.
Through preliminary contact and consultation with your factory, I have the following cooperation intention: I run your factory staff canteen:
The cooperation period is one year, and after the expiration of the contract, the same conditions will give priority to continue cooperation;
The specific work arrangements are as follows:
manufacturer
1. Provide restaurants, kitchens and corresponding supporting venues.
1. Strictly perform the contract, abide by all terms and conditions, and obey and fully cooperate with Party A's management.
2, kitchen equipment, tableware and other fixed assets investment.
3. Restaurant management and support
2. Procurement, distribution and strict acceptance of high-quality ingredients
4, health, service, food quality regular sampling inspection.
3, all kinds of catering services, all kinds of nutritious dishes, cooking, catering.
4. Eat on time, with good quality and quantity.
5. Manpower arrangement and salary and welfare management of kitchen staff.
6. Pay the utilities on time and in quantity.
7. Pay the gas fee on time and according to the quantity.
8. Accept the supervision and improvement suggestions of relevant departments of your factory at any time.
9, fire accidents and industrial safety prevention work
10. Other related matters that both parties need to negotiate.
According to the food standard of each worker in your factory per day 10 yuan, the menu arrangement for one week is as follows: rice is free (midnight snack is counted separately).
Breakfast is two yuan, lunch and dinner are four yuan each.
The above recipes are for reference only. You can provide different vegetables and one soup every day, and you can choose four meats, two dishes and one soup. Specific details shall be negotiated by both parties.