Gross profit is the income after all expenses, such as employee salaries, utilities and taxes. For example, if you have 1000 yuan in your cash box at the end of the day, this is gross profit. Below, I would like to share with you the key points of effectively controlling gross profit margin in catering, hoping to help you!

1. Key control of key materials

Materials can be divided into key materials and non-key materials.

Key materials can be divided into three types of key control materials according to their use, raw material value and storage difficulty.

Usage, raw material value, and materials that are difficult to preserve can also be divided into two categories: vegetarian and raw and cooked materials.

Good control of key materials virtually reduces the use cost of materials and improves gross profit and net profit.

2. Re-make waste raw materials into small products to give or sell, and increase sales.

For example, most operators will discard the roots of Chinese cabbage when using it, and make the roots of Chinese cabbage? Pickled peppers are vegetables? Giving or selling side dishes also improves customer satisfaction, sales and net profit.

3. Standardized operation

Formulate standards, standardize each step, reduce existing or potential waste in each link, and improve gross profit.

4. Promote individual products appropriately.

According to different seasons, making different promotional activities for single products can improve sales and the utilization rate of specific raw materials. For example, homemade Korean food naturally sells cold noodles in summer. When a single cold noodle product sells well and other non-cold noodle materials are relatively reduced, the material quantity of key products in inventory can be correspondingly reduced, the consumption of raw materials can be correspondingly reduced, and the gross profit can be relatively improved.

5. Effective standard training and inspection

It is far from enough to have the process production standards of all links. One person operates according to the standard, but there are still 100 people who do not operate according to the standard. Overall gross profit control is empty talk. Only with standards and standard training can 100 people fully control the gross profit. Moreover, it is necessary to check it irregularly every day to ensure that everyone in each link completes the work content in full accordance with the required standards and ensure the maximum utilization of raw materials. Only in this way can the maximum gross profit be guaranteed.

6. Main process control standard methods

With fresh raw materials, raw materials can be transformed into semi-finished products to the greatest extent. For example, mushroom stalks can be used, but they are discarded in the initial processing, which greatly wastes raw materials and reduces the utilization rate of raw materials, resulting in an increase in raw material demand and a decrease in gross profit.

7. Product maturity control: the treatment method of heating time.

1. 10KG cabbage blanched correctly15s, and the yield of cabbage was 74%. However, after blanching in boiling water for 1 min, the texture and color of Chinese cabbage changed greatly, so it could not be used, and the yield was less than 30%.

2.5KG pork belly is about 15g each. Put cold water in the bucket and cook it on the fire. Cover and cook. Cook for 45 minutes, and the meat 100% is cooked. In the same situation, if you cook for 50 minutes, the meat will spit out oil. In the same situation, the meat will soften after cooking for 55 minutes. In the same situation, if you cook 5 Jin of meat, the meat will be broken and the yield will be extremely low.

3.6KG of cold water can be boiled without sealing for 8 minutes in the container, but 6KG of water can be boiled after sealing for 7 minutes in the same situation.

8. Product display control:

The color and texture of finished products change under different conditions of temperature, humidity and season. Too many products are displayed, resulting in product waste, lower material utilization rate and lower gross profit.

9. Product loading control, fixed vehicle loading:

When raw materials are transformed into finished products and delivered to customers, meal size is the last step to control costs in the process of material production. For example, if it is stipulated that a serving of beef noodles needs 300g of cooked beef 100g of noodles, but the waiter takes 200g of beef and 600g of noodles when taking care of the products for the customers, then your actual material consumption will be twice that when you sell a product, and this is the data obtained on the basis of completely controlling other waste points. The cost of raw materials naturally increases, the gross profit decreases and the profit decreases.

10. Control of the quantity of leftover materials for dinner:

Every restaurant operator will inevitably encounter a problem of gross profit control, that is, after the restaurant closes for dinner, there will still be 1 0,000% of raw materials left. Reducing the surplus materials when closing the restaurant is to reduce the waste of material costs.

1 1. Increase sales.

Gross profit = cost of sales

Gross profit margin = gross profit margin/operating income? 100%

So increasing sales can increase gross profit in the simplest way.

12. control material storage

Whether raw materials are properly stored determines the quantity of materials obtained and planned, thus affecting the total operating cost.

13. Planned quantity control

Planned quantity affects inventory, with more planned quantity and less actual demand, resulting in the increase of surplus materials, abnormal loss of materials and decrease of gross profit.

14. Product batching control

Adjust the proportion of vegetables and ingredients in each season according to different seasons. For example, in winter, the price of spinach is high and the yield is low. If we continue to use this vegetable as ingredients, the gross profit will definitely be tight that month. But 2.4 yuan is the raw material of beef and cabbage in winter, with high yield. If spinach is replaced with beef and cabbage, the total material cost will be reduced. Gross profit increase

15. Acceptance control

The source of controlling raw materials is the acceptance of raw materials. The output of fresh raw materials is high, the texture is good, and the amount of raw materials discarded due to unqualified products is small. The utilization rate is improved and the waste of raw materials in the first step is reduced. Care? Sea, tourism, people?

16. Effective reward and punishment mechanism

There is a clear system to reward and punish employees who implement gross profit control standards.

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