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Anonymous users2024-01-24Cost control is divided into: raw materials, disposable consumables, energy, manpower, controllable costs, specific raw material costs should first do a good job in the standardized process, followed by standard production, do a good job of inspection, from time to time to look at the trash can, energy, remember to do a good job of high-power equipment on/off time table, and do a good job of supervision, lighting do not save, can not save much, water aspect, do a good job of daily records, personal viewing. As for others, such as labor costs, we should do a good job of analyzing and seeing how much productivity is usually there.
In addition to these daily maintenance is very important, prolong the service life of equipment and decoration.
Hello, I'm currently running a burger bubble tea shop! Hope to give you some advice! The main equipment is the operating table, electric fryer, freezer, range hood, warming table, microwave oven, etc.!
Ask, are the ingredients here distributed semi-finished products in the central kitchen, and are they simply processed or all made by yourself? >>>More
It's all self-help, it's free, of course, and I got it myself.
Stir-fry. See what flavor you want to fry. It depends on what kind of location your store is suitable for. Neutralize it. You can also check out someone else's restaurant. Learn about it. Hey.
You don't have to think about it in Shanghai.
Unless you're well-connected enough. >>>More