Our restaurant is cooking Hunan cuisine, and now we want to propose to control the cost of the compa

Let's start with 1. To control the cost of the company, you have to understand the content of the company's internal cost control, the ways and means of cost accounting, no one knows more about your company's internal affairs than you, and it is not to your liking, you can only give you a few opinions out of thin air, the dishes of the restaurant must have a quota, that is to say, each dish must have a standard, a part of the daily purchase of things after the kitchen and a part of the storage, to improve the sending and receiving system, the most basic is to have a basis for income, let the chef participate in the procurement, or clarify the requirements of procurement, otherwise it will say that the raw materials are not good, So waste.

2。If the cost is reduced, the gross profit will naturally rise, if the price increases, unless you have a secret recipe, others can't do it, or work cost management, but you can't reduce the chef's salary, otherwise the food will be unpalatable, and the customers will be gone, let alone profit.

3。Improving employee meals can be under the condition that the company has profits, and it is good to coexist with the symbolic charges for the actual meal, so the advantage is that if the employees eat for free, it will cause the employees to steal home or throw away the waste, if you charge a little money, you will not throw it lavishly, and it is good to say that we are not free, the above is for reference.

You need to describe the current situation of your restaurant to give you the right medicine, right?

Tell me some thoughts from my experience:

1.Shareholding system (hehe, I am talking about this shareholding model is to first divide your employees according to grades, the percentage of total income as the employee's salary, and the total income as the employee's bonus), so that your employees will work very hard, and your employees will also refer many people to your restaurant for dinner. Less waste.

2.Employee meals, the daily food cost is transparent, and employees eat well and eat less! (I cook a lot of dishes, but I don't like to eat them, and I scold them for waste).

3.More special dishes are launched, marketing is in place, and repeat customers make more money, don't deliberately reduce costs, and don't deprive employees of the normal benefits they should enjoy. Because the profit of the enterprise is created by the investment of the whole team.

To put it bluntly, investors can only be regarded as capitalists. But there are still very few socially responsible capitalists.

4.It is necessary to consider the problem in combination with the development of the society and the enterprise itself, and hope that the landlord will make some contributions to the society while making performance for the enterprise!

This one... You're still negotiating internally.