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Anonymous users2024-01-24In the process of catering operation, cost control is one of the main contents of catering management, which is of decisive significance to the operation of restaurants. With the rise in the prices of various raw materials in recent years, more and more catering operators are aware of the importance of controlling costs. Catering costs include food raw material costs, labor costs, and equipment depreciation expenses, while catering cost control is mainly to control the cost of raw materials.
In the control of raw material costs, kitchen energy cost control is also the focus of it.
Effective food and beverage cost control is not to blindly reduce expenses or purchase low-cost raw materials in an attempt to save expenses, but refers to the scientific method to analyze the rationality of expenditures, before all actions, plan the annual or monthly expenditure budget, and then supervise whether the cost of the whole process is in line with the established budget, and finally revise the budget in the way of evaluation and review to improve the control system. The same method is also used for kitchen energy control, and the following information will explain in detail the three aspects of kitchen energy control.
1. Kitchen water energy management.
2. Kitchen electricity energy management 3. Kitchen fuel energy management.
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Anonymous users2024-01-23The calorific value of alcohol-free fuel can reach 8000-10000+. The composition does not contain methanol, the open flame cannot be ignited, it is not a hazardous chemical, and the storage can be done in a general plastic barrel, which saves 30% of the cost of liquefied gas and is 3 times more resistant to burning than methanol.
First of all, it is necessary to understand that the operating costs of the restaurant include: raw material costs, personnel costs, water and electricity costs, industrial and commercial tax costs, etc., and effectively control the current costs of the restaurant according to normal standards. (Modern International).
It can strengthen the management of maintenance and repair equipment, establish a monthly maintenance system and standardized system processes. It is recommended to use the repair and maintenance system of "MealExpress", which is more convenient and accurate through WeChat warranty, and the data is permanently retained. The restaurant repair equipment can be preliminarily judged first, and the problem can be solved by yourself or solved remotely and communicated directly, which greatly reduces the unnecessary maintenance chain repair cost.
One of the fundamental tasks of enterprise management is how to continuously circle costs. American management guru Peter. There is a very pithy quote about cost in Drew Dissecting New Reality, which is quoted by many, he said: >>>More
Mainly in procurement, wholesale to the wholesale place, it is best to go to the place of origin to wholesale, get first-hand dishes, and establish a long-term relationship. The other is collocation, a dish is matched by 4 kinds of dishes, and the kind with a particularly high cost is good to grasp the dosage, in fact, it is very difficult to master. The taste of this dish is related to the cooking skills, and has little to do with the proportion of side dishes. >>>More
Two warehouses, pasta, meat, cold dishes, pantry, dishwashing. Oversized freezer, fresh-keeping cabinet. stalls.