What is the normal cutlery loss in a restaurant in a month?

The rate of attrition of cutlery is an integral part of the cost of a restaurant. Although some restaurants think that a bowl or a plate is not worth much, what about ten, hundreds? Small money is afraid of long-term calculations, especially some specially customized tableware, which have to be purchased when damaged, and they are all money!

So, in the process of operation of the restaurant, the operation of employees in each work link caused by the damage of utensils, so how should the management be standardized?

Tableware operation inspection process:

1. The dishwasher should clean the tableware according to the operating procedures when cleaning the tableware, reduce unnecessary damage, clean up the unqualified tableware, and put it in the designated position;

2. The food delivery staff must handle the tableware with care when transporting it, clean up the damaged tableware when entering the cabinet, and put it in the designated position;

3. When the waiter is serving, it is strictly forbidden to serve unqualified tableware;

4. When cleaning up the tableware, it should be sorted and cleaned up and placed in an orderly manner, if the tableware is damaged due to unreasonable placement, the regional personnel shall jointly bear the loss costs;

5. Each department will record the unqualified tableware every day, put it in the designated area, and deal with it every ten days;

6. Check the broken tableware layer by layer, the foreman checks every day, the supervisor and the head chef spot check, the floor manager rechecks, makes records, and deals with the problems of each procedure in a timely manner, from the operator to the general manager to check step by step, and the problem is held accountable;

7. Conduct monthly tableware inventory, special personnel will be in charge, check the number of monthly customer losses and internal losses, and calculate the cost of tableware loss.

8. The company's inspection department, from time to time, found unqualified tableware in the meal, the general manager bears the deduction, the damaged tableware on the table deduction of 10 yuan, the damaged tableware in the operating table or disinfection cabinet deduction of 5 yuan.

Establish a damage compensation system, 1. A special person is responsible for the monthly inventory.

Second, it is very important to interlock and supervise each other.

3. Use more anti-bump material tools.

Fourth, the boss is at the bottom and overapportioned.

Fifth, the lotus table and the vegetable are the key points of damage.

Sixth, high-end tableware is in charge of special personnel.

Seventh, both soft and hard, perseverance to achieve results.

8. Different cleaning methods for different tableware.