First, the canteen status analysis:

Our canteen adopts the form of self-management. In the actual operation process, there have been 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 it is not easy 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 not professional, and their work enthusiasm is not high, and their service attitude is not ideal.

4. The sanitary condition of the canteen is very bad, and the staff reacted strongly.

5. The canteen tastes monotonous and cannot meet the needs of employees.

Second, the comparative analysis of self-management and outsourcing

Based on the above situation, the company's superior leaders made a serious discussion and analysis on how to further improve the management of canteens and better serve all employees, and decided to try to outsource our canteens. According to the instructions of the leaders, the office conducts research and analysis on self-employment and outsourcing:

From the results of comparative analysis, it is very feasible to implement outsourcing in canteens. To this end, the office initially contacted four restaurant chain companies according to the instructions of the leaders. After comparison and screening, it was finally determined that Jiacheng and Jiahong were the key inspection targets.

Iii. Description of the 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 customer qualifications provided, he chose enterprises of the same size as our company to conduct unannounced visits. According to Mr. Wu's careful instruction, the office visited six companies near Taizhou on May 27th in terms of cooperation mode, hygiene, price, food color, pattern, employee satisfaction, mental outlook of service personnel, etc. The investigation is as follows:

This visit follows the instructions of General Manager Wu and adopts the method of unannounced visits. According to the comparison and analysis of field visits, the following points are summarized:

1 During the investigation, it was found that Jiaxin and Jiahui were among the customer qualifications provided by Jiacheng Company. According to our inquiries about the canteen staff of this company, we learned that Jiacheng, Jiaxin and Jiahui are actually the same company, and the so-called restaurant chain operation is just that they use their relatives and friends to unite many catering units to form a * * * sharing and reciprocity of resources.

2. According to the results of the visit and the current situation of our canteen, on the whole, these six enterprises are better than our company in the daily management, operation mode, cost performance, food quality and employee satisfaction, so it is feasible to try outsourcing.

3. Compared with Jiahong and Jiacheng, Jiacheng has advantages in comprehensive strength, credibility and field operation.

Fourth, preliminary preparation

1, personnel placement

After the outsourcing plan is implemented, the kitchen staff are all responsible by the contractor. The existing kitchen staff and cooks can be arranged in other positions in the company as far as possible 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 those who leave the company.

2, facilities inventory

First of all, the office must register all the facilities, tableware, tables and chairs in the canteen in advance, and verify the use status of related equipment (such as stoves, disinfection cabinets, refrigerators, etc.) to ensure that the equipment is in 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 handed over to the contractor as a voucher when the contractor joins the company canteen.

3. Mode of cooperation

The company can adopt the principle of independent operation by the contractor and be 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 package meals; If you need to stir fry, you can contact the canteen in advance.

The company provides venues, tableware, water, electricity and fuel free of charge; Other things 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; Staff's health status, daily hygiene and service attitude are strictly controlled, and corresponding management measures are implemented.

4. Settlement method

A, the transaction mode between employees and canteen can be divided into two types: 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 card will increase the workload of office staff and financial personnel invisibly. Therefore, all-cash settlement is obviously not desirable, and credit card will also have insufficient balance in the card when meeting employees' parties. Therefore, employees are encouraged to credit card in normal dining, and employees can be allowed to pay in cash for parties, and the company can not make rigid requirements.

B, general enterprise canteen outsourcing, in order to avoid the risk caused by abnormal situation, will ask the contractor for a certain amount of deposit, so for safety reasons, the office in the preliminary selection of the contractor, are looking for a partner with legal effect and certain strength, and consider charging a certain amount of deposit, which will be refunded after the contract expires or the middle of the contract is terminated for other reasons.

C. At the same time, in order to avoid the pressure of cash flow on the company's finances, the canteen management can adopt the collection settlement method with the contractor; The employee recharges the financial department with cash, which is collected by the financial department. The financial department only needs to issue a general invoice, and this account does not need to be included in the company's accounting subjects; Employees take this charge certificate to the office to recharge, 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 current day according to the original records of credit card swiping, and after checking with the contractor on the daily basis, the monthly settlement or semi-monthly settlement shall be implemented in the middle of the month or at the end of the month.

E. There is another problem here. First, if the company collects the contractor's deposit (generally, it is charged at 1:50 of the total number of employees, and our company has 450 employees, which can collect the deposit of 22,500 yuan), it must settle with the contractor at the end of the month; If the deposit is not collected, it must be settled with the canteen around 10 in the second month. The purpose of this is to ensure that the contractor has certain funds in our hands, so as to avoid the risks caused by abnormal conditions, at least from 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 ways of food subsidies: fixed subsidies 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 every month according to the level and bring it into the salary system as employee welfare; 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 a subsidy according to the number of meals. In addition, there is a quota subsidy, that is, when the monthly total amount of a credit card reaches a certain amount, there are three levels of subsidies, such as: when the consumption reaches 300 100, 200 when it reaches 500, 300 when it reaches 700, and 400,400 when it reaches more than 900, it is the maximum limit.

C, the advantages of fixed subsidy are: 1, as employee benefits, it reflects the superiority of the enterprise; 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, it is difficult to control the dining rate in the canteen, and some employees may cook by themselves because of the poor taste and service quality of the canteen, thus there are certain security risks; 2. As employee welfare, fixed subsidy has become an integral part of salary over time, and its final effect has been diluted. The advantages of eating more and making more supplements (including limited subsidies) are: 1, which can improve the dining rate in the canteen; 2, eating more and making more supplements can inhibit employees from cooking by themselves in the dormitory, thus reducing the potential safety hazards 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 in proportion, there are articles to do, for example, many employees' families will crowd 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 avoidance

A, once the canteen is poorly managed, how to avoid risks, do a good job of cohesion, and solve the problem of employees' 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 conditions 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, in the selection of contractors, we must choose a catering company with strength and credibility to cooperate, which can avoid the ability to claim compensation and related legal responsibilities in case of food poisoning and other food problems.

7. Selection of partner: 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)

V. Medium-term management

After the canteen is contracted out, how to make the catering work truly serve the broad masses of 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 before Friday and submit them to the office for review, and at the same time, submit the purchase details for 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. Oils must be regular brands from supermarkets, meat must be purchased in regular slaughterhouses, and quarantine certificates should be provided every day. Vegetables must be purchased in vegetable bases. Rice and seasonings should come from units that meet relevant standards. Food implements the principle of "four noes"; A buyer does not buy rotten, expired or three-no raw materials; B acceptance personnel do 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, which mainly engaged in stir-frying. I have rich business philosophy and experience there. 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, which will 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 look; Secondly, the snack city is equipped with disinfection cabinets, card machines and other facilities and equipment so that customers can eat more safely and conveniently. Redesign the bar of Chinese food department and add small tables and chairs for four people to increase the sales of Chinese food.

The whole store is staffed by 30 people, including 19 people in snack city and1/0/person in Chinese food. Before taking up the post, train each post to make it familiar with the skills of each post and the systems of the food city.

Snack Town is characterized by its low price, mass consumption in local snacks, and medium and high-grade consumption of Chinese food and Sichuan cuisine, such as all kinds of pasta stir-fry, snacks and casseroles, etc., which are all good in color, smell and taste. Snack Town should make cash sales at a fast speed and clearly mark the price to make customers feel at ease and happy, and realize the shortcut of serving on the table, so that customers don't have to wait in line to eat as in the past.

Give 10% discount to the meal cards handled by the I-card for the employees of our factory, and embody more discounts on the employees, and realize the delivery of food to the door to make the employees feel at ease, satisfied and comfortable.

Our shop should aim at customer satisfaction, greet each other with smiles, treat each other with sincerity, take customers as the center, provide thoughtful service, actively advocate green consumption, have first-class quality, and achieve the promotion of the company's business philosophy.

Through preliminary contact and consultation with your factory, I have the following cooperation intentions: 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, provision of dining room, kitchen and corresponding supporting venues

1, strictly perform the contract, abide by the terms and conditions, obey and fully cooperate with Party A's management.

2, kitchen equipment, tableware and other fixed assets investment.

3. Management and support of the restaurant

2. Procurement, distribution and strict acceptance of high-quality ingredients

4, health, service, food quality regular sampling inspection.

3, a variety of catering services, various kinds of dishes with nutrition, cooking and meals.

4, on time, quality and quantity of meals.

5. Manpower arrangement of kitchen staff and management of salary and welfare.

6. Pay the water and electricity fees on time and according to the 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 to be negotiated by both parties.

According to your factory staff's three meals a day 10 yuan food standard, the weekly menu is arranged as follows: rice is free to eat (midnight snack is extra).

Breakfast is two yuan, lunch and dinner are four yuan each.

The above recipes are for reference only, and you can provide different vegetables and one soup every day, and you can choose four meats, two vegetables and one soup. The details are negotiated by both parties.