How can you increase your menu profits without compromising on quality?

<> get the most out of the leftovers.

Many people treat leftover ingredients either as staff meals or throw them away. In fact, it is also a good way to use leftover ingredients as staff meals, but employees will have ideas after a long time, and it is not wise to let their employees eat leftover ingredients for a long time.

So, is there a better way to deal with the leftovers? Today, I would like to share with you two examples of how I handled leftover ingredients.

One. Plum cabbage button meat.

Most people are accustomed to cutting and cooking meat directly after buying it, frying it after cooking, and cutting it after frying, but this will produce a lot of leftover meat of different sizes, which is not beautiful and it is a pity to abandon it, and once the meat is too oiled, it is not easy to deal with.

My approach:1After the meat is bought, the thickness is unified, the meat slices are made to the required thickness, and the meat is set aside for later use.

2.After the meat slices are trimmed to a uniform thickness, there will be some uneven places around the meat and only fat and no lean parts, according to the usual width of braised pork (cut off and set aside.

3.The trimmed pieces of meat can be made according to the usual method, so that after frying, there is basically no extra leftover meat in the slices.

Next, the meat is processed for the corners.

Cut the meat with the skin into pieces to make braised pork, and try to make red winding pork if you can make braised pork without skin.

If you can't make braised pork, cut it into minced meat (don't chop it, cut it), I usually mix the minced meat with the leftover corner lotus root (also cut into 3mm small lotus roots) in a ratio of 7:3 to make lotus meat patty eggs.

Make the leftovers of lotus meatloaf eggs (ham diced into small cubes, egg white waterproof steamed egg method) to make ham without yolk custard.

In this way, the main ingredient of the meat is made of the buckle meat, the braised meat is made of the edge of the meat, the braised meat is made of lotus meat cake eggs, and the lotus meat cake is made of ham without yellow egg custard.

I once made statistics, taking 40 catties of meat as an example, it can be sold for about 1,400 yuan directly into buckle meat, and about 2,100 yuan after the use of corner ingredients, and the profit can be imagined.

Two. Chop the fish head with peppers.

Most people are used to buying the head and making it, but I buy the whole bighead carp and make it.

Under normal circumstances, as long as it is an authentic bighead carp, the difference between buying a single fish head and buying a whole fish ** is 3 to 4 yuan. A whole fish of 2 catties and 8 taels, the head of the fish is about 1 catty and 8 taels.

Set the fish head 11 yuan catty, the whole fish yuan catty, then buy the fish head yuan, the whole fish 21 yuan, the difference yuan.

Two portions of fish head, 16 yuan for a total of 32 yuan, gross profit yuan, two parts of fish head for 32 yuan, two parts of fish pieces 20 yuan, gross profit of 31 yuan (fish tail can be made into steamed fragrant fish pieces, steamed salt fish pieces, steamed fresh fish pieces, steamed fish pieces, steamed fish pieces with garlic vermicelli, steamed fish balls in soup, etc.).

This is just that the price is not high, in some places the fish head is 22 yuan a piece, the fish block is 14 yuan a piece, the gross profit comparison is 51, a fish profit is so, if 200 in a month, 2400 a year will be counted?

The above two dishes are one of the highest-selling dishes in Liuyang steamed dishes, and if you can effectively use the corner ingredients, why worry about the low profit.

You can go to Yanbian area to upgrade the dishes The stove is prosperous One-on-one teaching The environment is good **Low You can taste the dishes first and then decide whether you want to learn It is worth visiting!

Summary. The first is to change the proportion of the original ingredients. In terms of the cost of dishes, the cost of pork neck is lower than that of tea tree mushrooms, so we can add a small amount of pork neck meat to replace the reduced tea tree mushrooms; Or with some other **cheap mushrooms.

The second is to change the sales strategy. If the tea tree mushroom is ****, we can notify the front office in advance and ask them to change to other signature dishes to reduce the promotion of this dish.

Seeing this, you may have understood that we have set an early warning line for the procurement of many raw materials, and 8 yuan is the early warning line for tea tree mushrooms. If this warning line is exceeded, the chef will have to take appropriate warning measures.

Only three tricks are needed, which can not only ensure the quality of the dishes, but also lock in 15% of the net profit.

Such as serving to stabilize the quality of dishes, improve the quality of dishes, and effectively control gross profits.

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Establish a procurement early warning mechanism Our hotel has a dish called "Stir-fried Pork Neck with Tea Tree Mushrooms", which is fried and fried by fresh tea tree mushrooms, which sells very well and is priced at 38 yuan. If you want to make money from this dish, the cost must be controlled below 18 yuan, of which the cost of fresh tea tree mushrooms must be controlled below 10 yuan. According to the raw material yield rate, raw material use, etc

If the purchase price of tea tree mushrooms exceeds 8 yuan, we will not make money on this dish, and even lose money on rent, how to solve the problem of Zen Zhaodu? Only three tricks are needed, which can not only ensure the quality of the dishes, but also lock in 15% of the net profit to increase the price will not work, and it is not advisable to reduce the amount of raw materials, and diners will not buy these two methods. We have two ways to do this.

The first is to change the proportion of the original ingredients. In terms of the cost of dishes, the cost of pork neck is lower than that of tea tree mushrooms, so we can add a small amount of pork neck meat to replace the reduced tea tree mushrooms; Or with some other **cheap mushrooms. The second is to change the sales strategy.

If the family is trapped in the fruit tea tree mushroom ****, we can notify the front hall in advance and ask them to change to other signature Zhaohong dishes to reduce the promotion of this dish. Seeing this, you may have understood that we have set an early warning line for the procurement of many raw materials, and 8 yuan is the early warning line for tea tree mushrooms. If this warning line is exceeded, the ruler chef will take corresponding early warning measures.

Only three tricks are needed, which can not only ensure the quality of the dishes, but also lock in 15% of the net profit.

Every weekend and holiday, our hotel will have a large number of banquets, fish fillets, lobster balls are the more high-grade dishes in the banquet, and the rock wheel of these raw materials is generally higher. So, how can we reduce the cost of the banquet without losing the quality of the dishes? This requires us to make a time difference in procurement.

Summary. Hello, as far as I know.

Boost sales. When sales increase, gross profit will naturally be high, and the so-called small profit but quick turnover is exactly the truth.

2.Control material storage. Whether the storage of raw materials is proper determines the amount of materials that are available and the amount of materials that are planned, which leads to the impact on the total cost of operation.

3.Planned quantity control. The planned quantity affects the inventory quantity, and the planned quantity is large, while the actual demand is small, resulting in an increase in the amount of remaining materials, causing abnormal loss of materials, resulting in a decrease in gross profit.

4.Product ingredient control. Adjust the proportion of seasonal vegetable ingredients according to different seasons. For example, in winter, spinach is high and the yield is low, if you continue to use this kind of vegetable as an ingredient, the gross profit of the month will definitely be tight.

5.Acceptance control. The source of control of raw materials is the acceptance of raw materials, fresh raw materials, high yield, and good texture, and the amount of raw materials discarded due to unqualified is small. The increased utilization rate reduces the waste of raw materials in the first step.

Such as serving to stabilize the quality of dishes, improve the quality of dishes, and effectively control gross profits.

Hello, I have seen your question and am sorting out the answer, please wait a while

Hello, as far as I know. Boost sales. When sales increase, gross profit will naturally be high, and the so-called small profit but quick turnover is exactly the truth.

2.Control material storage. Whether the storage of raw materials is proper or not, the amount of materials that is obtained is determined by the old suspicion, and the amount of planned materials is determined, which leads to the impact on the total cost of operation.

3.Planned quantity control. The planned quantity affects the inventory quantity, and the planned quantity is large, while the actual demand is small, resulting in an increase in the amount of remaining materials, causing abnormal loss of materials, resulting in a decrease in gross profit.

4.Product ingredient control. Adjust the proportion of seasonal vegetable ingredients according to different seasons.

For example, in winter, spinach is high and the yield is low, if you continue to use this kind of vegetable as an ingredient, the gross profit of the month will definitely be tight. 5.

Acceptance control. The source of control of raw materials is the acceptance of the raw materials, the raw materials of the fresh skater, the yield rate is high, and the quality is good, and the amount of raw materials discarded due to unqualified is small. The increased utilization rate reduces the waste of raw materials in the first step.

a. Procurement should be purchased in strict accordance with the raw material quality standards (see the table Raw Material Procurement Acceptance Standards) to ensure the maximum application of the purchased raw materials. It is not allowed to be shoddy, and at the same time, the procurement of raw materials must be timely and timeliness; Raw material procurement acceptance criteria.

Variety, Specification, Quality Requirements, Origin, Trademark, Shelf Life Remarks b, the purchased raw materials should be comprehensively and meticulously accepted according to the quality standard table, and the return should be resolutely returned, and the raw materials of the designated merchants, even if the quality problems are found to be cooked, must be returned, and the delivery is not timely, the quantity should be deducted (due to the untimely impact on the time of the dish production) to ensure the quality of raw materials;

c. Strengthen the management of stored raw materials to prevent the quality standards of raw materials from being lowered in the process of storage, and must be first-in-first-out.

The materials should be selected to be fresh and the quality should be guaranteed.

From procurement, transportation, storage and processing, it is OK.