How to control labor costs in fast food restaurants?

Master the core technology (seasoning, dishes, etc.) by yourself or individual characters, and the rest of the production work is modeled operation, quantification, and flow replication. It can ensure the uniformity of production, and the operator is easy to train, because it is not the master of the core technology, the salary can be greatly saved. At the same time, you can learn the future kitchen of the next taste of Daojia, the stir-fry robot, and the fast delivery speed can save labor.

Hello: Catering Labor Cost Total Catering Labor Wage Labor Number Labor The method of cost accounting of catering enterprises is as follows: The calculation formula is:

The cost of raw materials consumed in this month = the balance of kitchen raw materials at the beginning of the month + the amount received this month - the inventory at the end of the month. The common formula for cost calculation of the catering service industry: the cost of raw materials consumed in the current period Raw materials purchased in the current period - the cost price of raw materials in the closing balance = the purchase price (yield rate of the feeding standard (quantity) gross profit margin (sales** - raw material cost) sales** 100 sales** raw material cost (1 gross margin) sales** raw material cost markup rate gross profit margin (1 gross margin) raw material value Answering wool value (number of secondary materials Unit price Quantity of feet Unit price) Net material unit price Net material value Net material quantity Extended information:

Implementation of analysis: Catering cost analysis is a highly effective, but difficult work, which requires enterprises to invest a certain amount of manpower, material and financial resources. In order to improve the effectiveness of F&B cost analysis, it is necessary to strengthen the organization of F&B cost analysis.

Specifically, the organization of F&B cost analysis should include the following: (1) Determine the cost analysis of the cost analyst The catering cost analysis should be carried out by the chief financial officer of the enterprise, and the cost analysis team or cost accounting personnel of the finance department shall be responsible. (2) Hire cost analysis experts to participate in cost analysisCost analysis experts can often stand higher and see farther, and can help enterprises find those that are not easy to find by Liang Jumin's internal cost analysts, and may be a major cost loss of control problem, which can play a role in promoting the rapid improvement of the cost control level of the enterprise.

Therefore, hiring a cost analysis expert to conduct a cost analysis, although there is a certain amount of money to pay, is still worth it overall. (3) Hold regular cost analysis meetings, and the analysis of catering costs must be raised to the important agenda of hotel managers, especially senior managers. Senior managers must attach great importance to this work, organize a cost analysis meeting on a regular basis (quarterly or semi-annual), find cost problems in a timely manner, improve cost control, and continuously improve the level of cost control.

To determine the labor cost of the closure, the restaurant operator should first determine how many employees are needed; The solution to the reasonable arrangement of the number of employees is to determine the number of employees required according to the number of customers. In order to determine the number of employees required, it is essential to understand the productivity of each employee. Productivity is very simple, it refers to the amount of work that an employee can do in a fixed time; It can be solved with catering software, and consumers can scan the code to enter the ordering link by scanning the code on the table; We have introduced machinery and equipment and used robots to serve customers.

Catering cost control refers to the strict supervision and adjustment of the cost factors of catering products by the management personnel in accordance with the cost standards stipulated by the restaurant in the production and operation of catering, revealing deviations in a timely manner and taking measures to correct them, so as to control the actual cost of catering within the scope of the plan and ensure the realization of the hotel's cost target. The cost structure of the catering industry can be divided into two categories: direct costs and indirect costs. The so-called direct cost refers to the total cost of raw materials, seasonings and ingredients consumed by a catering enterprise in a certain period of time, and it is also the most important expenditure in the catering business.

Raw materials are the main ingredients for processing and making various catering products, such as flour, rice, chicken, duck, fish, meat, seafood, etc.; Ingredients refer to the necessary auxiliary materials for processing and making various catering products, mainly various vegetables; Seasoning refers to various condiments attached in the process of processing and making various catering products, such as oil, salt, soy sauce, monosodium glutamate, etc. The so-called indirect cost refers to the labor cost, depreciation of fixed assets, management expenses and other period expenses that are not included in the product cost in the process of product processing and production. It can be seen that the scope of catering cost control, including the control of direct costs and indirect costs, from the perspective of financial analysis, the daily operation consumption of catering enterprises is mainly concentrated in the raw materials, seasonings and ingredients of dishes, in the catering operation, maintain and reduce the cost of food raw materials and operating expenses in the cost of catering, try to increase the proportion of food raw material costs, so that the quality of catering products is more in line with market requirements, more competitive, is to ensure the effectiveness of restaurant operations, enhance the competitiveness of effective measures.

So how to effectively reduce the cost and loss of raw materials is the key to catering cost control. The author would like to make the following views on the control of direct costs.

Summary. Hello dear! Let you wait for a long time, first, the control of the cost of raw material warehousing, second, the secondary utilization and treatment of raw materials;

3. Control of raw material product quality;

Fourth, the control of the unit's production standards;

5. Control of gross profit margin of products;

6. Control of comprehensive gross profit margin;

7. Control the cost of staff meals.

How to control the cost of the restaurant?

Hello dear! Let you wait for a long time for the transportation cover to be pure, first, the control of the storage cost of raw materials, second, the secondary use and treatment of raw materials; 3. Control of raw material product quality; Fourth, the control of the unit's production standards; 5. Control of gross profit margin of products; 6. Control of comprehensive gross profit margin; 7. Control the cost of staff meals.

I hope mine is helpful to you, do you have any other questions about cherry jujubes? I can continue to answer for you, I will be happy to help you, the weather is cold, and the spine is warm

It's too quantitative, can you talk about it specifically?

To put it simply, raw material planning and loss reporting are the most important things.

I hope mine is helpful to you, do you have any other questions about cherry jujubes? I can continue to answer for you, I will be happy to help you, the weather is cold, and the spine is warm