Kowloon barbecue bar on Taoyuan Road, that's good.
Yuan Taizu barbecue bar
Xiaoyang barbecued the family on Suzaku Road.
Sarabel next to Shaanxi Stadium.
No.3 Zhaolu 1 Xi 'an Tel: 029-85503828
The largest barbecue shop in Xi 'an.
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How to control the cost of spicy barbecue restaurant
Cost structure of spicy barbecue restaurant
The cost structure of spicy barbecue restaurant can be divided into direct cost and indirect cost. The so-called direct cost refers to the specific material costs in the finished food and beverage, including food costs and beverage costs, and is also the most important expenditure of spicy barbecue shops. The so-called indirect cost refers to other expenses incurred in the operation process, such as personnel expenses and some fixed expenses (also known as recurrent expenses). Personnel costs include employees' salaries, bonuses, accommodation, training and benefits, etc. The recurrent expenses are the so-called rent, utilities, depreciation of equipment decoration, interest, taxes, insurance and other miscellaneous expenses.
Therefore, the scope of catering cost control also includes the control of direct cost and indirect cost; Every stage of menu design, raw material procurement, production process and service method is closely related to direct costs, so it is natural to strictly supervise. The management of personnel and the use and maintenance of other items should be fully incorporated into the control system in order to achieve the predetermined control objectives.
(1) direct cost control
Effective food and beverage cost control does not mean blindly reducing expenses or purchasing low-cost raw materials in an attempt to save expenses, but refers to analyzing the rationality of expenses in a scientific way, planning the annual or monthly expenditure budget before all actions are carried out, then monitoring whether the whole process is in line with the established budget, and finally correcting the budget and improving the control system by means of evaluation and review.
① Steps of direct cost control
A. Establishment of cost standards
The so-called standard of establishment cost is to determine the proportion of various expenditures. Taking food cost as an example, food cost also refers to the purchase price of raw materials or semi-finished products of food, but does not include labor and other expenses during processing. The proportion of food cost depends on three factors: the price at the time of purchase; The weight of each dish; The menu price.
B. Record the actual operating costs
Spicy barbecue shops often encounter some unexpected obstacles in operation, sometimes it is man-made, leading to waste, and sometimes natural disasters affect the cost of raw materials, which will be directly reflected in the operating cost. Therefore, by truly recording the cost of the operation process and comparing with the estimated expenditure standard, we can immediately find the lack of management and improve the control system in time. Ten factors that affect operating costs can be summarized as follows:
Transport error; Improper storage; Production consumption; Cooking shrinkage; Uneven control of food components; Improper service; Intentional or unintentional short cash receipts; Failure to make full use of surplus food; Employees steal *; Provide catering for employees.
C. Comparison and evaluation
Generally speaking, the actual cost is often higher or lower than the standard cost, but when the management should take action to investigate or correct the operating conditions depends on the size of the gap between the two. When setting the standard of the gap, managers should first evaluate the amount and sequence of time, so as to avoid putting the cart before the horse and failing to achieve the real purpose of control.
② Method of direct cost control
Food and beverage products from the procurement of raw materials to sales, each process is related to the cost, the details are as follows:
A. Menu design
The manpower, time, raw materials, quantity and supply of each dish will be reflected in the standard unit price, so we should pay attention to the above factors when designing the menu, and carefully choose the type and quantity of dishes.
The standard unit price refers to the food cost required to make a dish for one person according to the recipe. The calculation method is to divide the sum of the prices of all ingredients in the recipe by all the components.
B. Procurement of raw materials
Excessive purchase may cause difficulties in storage and increase the chances of food consumption (especially fresh products), but too little quantity may cause short supply and shortage, and the unit price will also increase. Therefore, accurate forecast of sales, regular inventory, and flexible change of some menus to save the safety of use are the main points that purchasing and inventory managers should pay attention to.
C. Food and beverage production
2009- 12-8 16:43 reply
Da nei Kao bo shou
7 fans
2 nd floor
The negligence of producers, improper control of temperature and time, incorrect calculation of quantity or improper handling methods will often lead to food waste, which will increase the cost, especially in the barbecue production of our barbecue shop, which will lead to waste. Therefore, in addition to encouraging the use of standard recipes and standard quantities, cutting tests can also be used to strictly control the full use of food.
D. Method of service
There is no standard equipment for use, the leftover food is not properly treated, there is no detailed record of food sales and kitchen shipments, and food delivery to guests is delayed, which will cause food waste and damage and affect the cost. Therefore, planning a proper service process in advance will help control the cost.
(2) Control of indirect costs
① Control of salary cost
Employees with insufficient training naturally have low work efficiency and it is difficult to improve productivity; Tired employees, the quality of service will also be reduced, and these will affect the expenditure of personnel expenses. Effective distribution of working hours and workload, and appropriate and timely training are the magic weapons to control personnel costs.
Personnel costs include salary, overtime pay, staff accommodation, insurance and other benefits, among which the salary cost is the largest, accounting for about 20% to 30% of the total operating income, which will fluctuate slightly mainly according to the differences in business styles and service quality.
A. Methods of control
Generally speaking, managers will first set the standard of service quality, carefully consider the ability, attitude and professional knowledge of employees, and then set an expected productivity. If the actual productivity can't reach the predicted level, it's time for managers to thoroughly analyze and take action.
-Determine the standard productivity: The standard productivity can be determined by two methods, one is based on the number of guests served per hour, and the other is based on the number of food served per hour (this applies to the package service mode). Both methods can clearly calculate the average productivity of service personnel and can be used as the basis for scheduling.
-Personnel allocation: according to the standard productivity and the number of visitors. Pay attention to whether the workload and timely number of each employee are appropriate when allocating, so as not to affect the quality of work.
-Calculate the standard salary from the standard working hours: roughly estimate the standard salary expenses, and then compare and analyze them with the actual situation as a reference for managers to monitor the whole operation and control costs.
B. Ways to reduce salary costs
Different types of jobs in spicy barbecue shops have different demands on the level of employees, and the structure of salary costs is naturally inconsistent. If the manager finds that the salary cost is too high and does not meet the operational efficiency, in addition to re-discussing the positioning of service standards, he can also take the following steps:
-replacing manpower with machines. For example, an automatic dishwasher replaces manual dishwashing.
-Re-arrange the facilities and moving process inside and outside the restaurant to reduce the waste of time.
-Simplify the work.
-Improve the distribution structure to make it more in line with the actual needs.
-Strengthen the training of teamwork spirit to improve work efficiency.
② Control of recurrent expenses
If the shop assistant does not have the habit of saving energy, it will waste many items and energy, such as water, electricity, paper towels and office supplies. Unfamiliar with the use of machinery and equipment will increase the number of repairs and increase the burden of spicy barbecue shops. Develop good work habits of shop assistants, implement the control of goods in various departments and strict warehouse management, and you can gather water into a river and reduce many.
Opening a spicy barbecue restaurant is a small-scale operation, and the cost must be controlled reasonably in the course of operation, but the cost control is not to cut corners and cheat customers, but to simplify the cost and improve profits on the basis of high quality and low price.