How to budget the cost of a small restaurant purchase

Only those who are engaged in this industry can do this industry. You won't make money just by relying on your own imagination, especially in the catering industry, things are very troublesome, the investment is not more than 50,000 yuan, and it is difficult to do it if you are not a chef. It covers an area of at least 150 300 m2 or more, and there should be a small card room for couples, a living room and a party card room, and there are many students who come out to coax.

The hotel opened in front of the student should have a good environment, affordable and unique space design, which is more attractive to young people. It is best to have barbecue, young people prefer it, the popularization of students' consumption is not very high, the general consumption is about 5-200 yuan, moderately grasp the proportion, the popular recipes are OK, it is best to have a delivery service, suitable for entertainment venues such as Internet cafes to deliver lunch services, the business volume is large, although I don't know how to do it, but it is difficult to operate and manage if I don't want to make money.

How to plug loopholes, reduce procurement costs, and increase corporate profits? F&B cost management number one.

The step is to control the procurement link. The control of the procurement link is not only a question of purchasing with the lowest **.

Rather, it is to obtain the maximum output with the least input overall. Catering business managers no.

It is necessary not only to be familiar with the business of procurement, but also to grasp the basic methods of reducing procurement costs in the procurement process.

Law. Our procurement management system provides you with the most important tools to achieve the standardization of procurement quality and procurement costs.

The way to reduce and maximize work efficiency.

Southeast Changping (Yiford) -- Committed to helping catering enterprises achieve catering cost control, focusing on assisting catering enterprises to successfully achieve informatization!

Purchase on demand when subscribing and placing an order.

In the past, there was not enough data to support it, and most of the kitchen masters prepared and ordered food based on experience. As a result, there may be a large discrepancy between the estimated purchase volume of ingredients and the actual demand, which will seriously affect the restaurant's profits.

If the subscription volume is too large, the unused ingredients will cause a backlog of inventory, resulting in a waste of costs. If the subscription volume is too small, there may be a situation where the supply exceeds the demand and the demand is sold early, which will affect the turnover of the restaurant.

For meal chain ordering, import or enter a predetermined plan in the background, and the system will automatically generate a requisition order according to the plan, and then determine the corresponding purchase plan according to the actual inventory. At the time of subscription, you can see the stock of ingredients, the recommended subscription amount, and the number of days available. Orders are no longer slapped, which can reduce unnecessary cost waste.

2.Shop around and set the most reasonable ** for the ingredients.

Controlling the procurement of ingredients is also an important factor in effectively controlling the cost of food procurement, but sometimes the restaurant does not understand the market, and it is difficult to control the cost.

The "**fluctuation" function of the ingredients in the meal chain can view the purchase of the same ingredient in real time, and refer to the **level of the same industry, so as to know the **level of the ingredients** of the party.

3.Standardize the procurement and receipt standards and put an end to greasy waste.

In addition to the ingredients, the disguised waste caused by the restaurant receiving scene also brings a lot of losses to the restaurant company, which invisibly increases the procurement cost.

Traditional procurement and receipt, there is no standard, no record, often there will be "lack of catty and two", "shoddy" and "misnamed" phenomenon, the owner of the restaurant company complains.

The purchase is obviously 10 catties of vegetables in the ** declaration, and the ** merchant sends 15 catties, or even 20 catties to sign for it. The excess dishes are not used up, which brings waste to the enterprise.

To receive goods on the intelligent electronic scale of the meal chain, it is necessary to unpack and unpack, weigh and take pictures, and the system will automatically upload the quantity, variety, specification, consignee, time, site and other data to the system in real time. Moreover, catering companies can also set up no overweight receipt, so that the actual quantity and the ordered quantity are consistent, so as to control costs.

1. As mentioned in the question, it is generally believed that the management and control of procurement links and consumption links should be strengthened, and the following opinions should be given to the questioners for reference:

a. In terms of procurement, reduce procurement costs through market research and shopping around;

b. In terms of internal operation and management, the control and management of food consumption can be strengthened by formulating reasonable and effective internal systems such as warehouse management system, standardized management system of food production chain and process operation process assessment system;

c. Financial management, checking business operations through financial analysis, is conducive to controlling costs and expenses;

Look for different ** merchants or buy in large quantities to reduce prices.

The calculation of the cost of purchasing ingredients in a restaurant usually includes the following aspects: Frontal loss.

1.The cost of raw materials. This refers to the cost of ingredients at the time of procurement, that is, the cost paid by the merchant to the merchant.

2.Shipping and fulfillment fees. If a merchant needs to import Qin Kei Qi from other places or transport ingredients to their own store, they need to consider this part of the cost.

3.Inventory management and storage fees. Ingredients need to be stored and managed, and there may be labor costs, insurance premiums, utilities and other expenses incurred in the process.

4.Scrap and loss costs. Some ingredients may be damaged or spoiled during processing or storage, resulting in waste and loss, and these costs also need to be factored into the total cost.

5.Taxes and other additional expenditures. Sometimes, there may be a tax on a certain food item, along with some other additional expenses such as packaging, labeling, etc.

The above are the main components of the procurement cost of restaurants under normal circumstances, and the specific situation of each restaurant will be different, which will also affect the total procurement cost.

Flexible sourcing.

In order to reduce costs, it is necessary to adopt flexible and diverse procurement methods and combine various procurement methods in order to better play the advantages of various procurement methods and ultimately achieve the purpose of controlling procurement costs.

1.Local procurement is combined with out-of-town procurement. In the restaurant business, it is best to buy a large number of raw materials locally.

However, due to the role of the market economy, the products are not the same, especially dry goods, seasonings, etc., and the differences are large. It is necessary to conduct in-depth market research and research, find out the local and foreign raw materials, and purchase raw materials of different quality in other places in a planned manner, and store them in cold storage for later use.

2.The timing of the purchase is combined with the location of the purchase. The time and place of research procurement is equivalent to the study of procurement. Everything has its own rules. As far as the market is concerned, chickens, fish, vegetables, etc. are generally wholesaled in the morning.

First, do a good job of procurement cost budgeting.

If you want to control the cost of opening a restaurant, you also need to start from the source, and the material procurement link is a point that cannot be ignored. The restaurant can make an estimate of the materials to be purchased before purchasing, and ensure that the funds for all kinds of ingredients to be purchased are within the control range. At the same time, in order to improve the efficiency of the use of catering project funds, the main person in charge of the restaurant should also reasonably optimize the allocation of catering ingredients.

Nowadays, many restaurants have their own ** merchants, and most of the suppliers buy goods from the wholesale market and then deliver them to the restaurant. Some of the best merchants have unclear purchase channels, and in order to make huge profits, the quality is not guaranteed, causing certain damage to the restaurant. Therefore, in order to prevent such a situation and reduce procurement costs, you can also purchase some fresh fruits and vegetables first-hand, skip the middle business link, and reduce it a lot, and you can save a lot of money in the long run.

Second, do a good job in business management.

Restaurant material procurement inevitably needs the middle of the business, business is a very important part of the whole procurement activities, do a good job in business management is also very necessary, in the selection of business, to choose those supply quality is better, and can be shipped in a timely manner, high credibility of suppliers. In terms of quantity, it is also necessary to avoid a single source of goods, which will increase the risk of project supply, so enterprises should choose multiple suppliers.

Moreover, it is necessary to maintain a good relationship with the best businessmen, and choose high-quality first-class merchants to establish long-term supply cooperation, which can not only ensure sufficient supply and reliable supply quality, but also obtain certain advantages.

3. Make the best use of things.

Making the best use of materials requires us to use materials without waste, provided that quality is guaranteed. No matter which restaurant will prepare a lot of stock in the freezer just in case, try to prioritize the food and beverage inventory when the customer needs it, otherwise it is likely to cause unnecessary waste and loss.

The best use of things is also reflected in the comprehensive use of ingredients in the restaurant, different parts of a fish can be made into different dishes, fish meat can be made into fish fillets, fish balls, fish heads can be used to make soup, even fish bones can be used to make bone broth, in addition to many ingredients can be fully utilized. Making the best use of it can also effectively control the cost of opening a restaurant.

If you want to open a good restaurant, we need to learn all aspects of it, not only in cost control, but also in personnel management, restaurant development planning, etc. If a restaurant wants to achieve good profits, the procurement cost must be controlled within a certain range.

Content from user: Yan Feng.

Subject: Analysis of the nutrient composition of food.

Teaching Objectives] Knowledge Objectives:

1) To enable students to understand the significance of nutritious meals, nutrients, and caloric substances;

2) Master the application of calorie calculation formulas that are suitable for each person.

Competency Objective: Through the learning of this lesson, students will develop nutritional awareness and numeracy skills.

Teaching Focus] The Significance of Nutrients

Teaching difficulty] Calculation of calorific calculation formula.

Instructional design] 1) Raise the issue through people's misunderstanding of the nutritional content of foie gras;

3) Introduce the concepts of nutritious meals, nutrients and caloric substances and calorie calculation formulas with examples;

4) Combine the solution of specific problems to enable students to consolidate the knowledge and computing skills that must be mastered in this lesson;

5) Summarize the content of this lesson and assign homework.

Teaching Equipment] Teaching courseware and related physical objects related to the study of this major

Class Schedule] 1 class (45 minutes).

Teaching Process] Teaching Process Teacher Behavior Student Behavior Teaching Intention Time

Create a scenario: Many people have a misconception about foie gras, believing that eating foie gras is prone to hyperlipidemia and cholesterol. Not really, quite the opposite.

According to experts, the general foie gras contains only 2%-3% of fat, and the fat content of foie gras can be as high as about 60%, but foie gras is mainly unsaturated fat, which is easy to be absorbed and utilized by the human body, and will not get fat after eating, it can also reduce the cholesterol content in the human blood, and its implied lecithin, which is indispensable for human life, has increased by 3 times compared with normal foie gras. Foie gras is also rich in fat and sweet "glutamate", so it has a particularly attractive aroma when heated, and when heated to 35, the fat begins to melt, which is also close to the temperature of the human body, so it has the feeling of melting in the mouth. Introduce and understand to elicit student learning.

According to the accounting system, the general catering industry accounting processing specific accounting, general process and entries:

1.Purchase of raw materials such as vegetables.

Borrow: raw materials — vegetables.

Raw material - meat.

Credit: Cash Accounts Payable.

2) Pay labor wages, accrual and distribution.

Borrow: Cost of main business.

Credit: Employee Remuneration Payable – Wages.

Borrow: Employee remuneration payable - wages.

Credit: Cash. 3) Purchase excipients.

Borrow: Cost of main business.

Credit: Cash. 4) Purchase equipment that meets the conditions of fixed assets, such as air conditioners.

Borrow: Fixed assets.

Credit: Cash, Bank Deposits, Accounts Payable.

5) Pay rent, utility bills, etc.

Borrow: Operating expenses - rent.

Operating expenses – utilities.

Credit: Cash, Bank Deposits, Accounts Payable.

6) Income. Debit: Cash, Accounts receivable.

Credit: main business income.

7) The income is deposited in the bank.

Borrow: Bank deposit.

Credit: Cash. 8) Provision for depreciation.

Borrow: Operating expenses.

Credit: Accumulated depreciation.

9) Calculate taxes.

Borrow: main business tax and surcharge.

Credit: Tax Payable - Business Tax.

Taxes payable - urban construction tax.

Tax payable - education surcharge.

10) Month-end carry-forward costs and expenses.

Borrow: Cost of main business.

Credit: raw materials.

Borrow: Profit for the current year.

Credit: Cost of Principal Operations.

Operating expenses. Taxes and surcharges on the main business.

Income tax (if not).

11) Carry-forward income.

Borrow: main business income.

Credit: Profit for the year.

12) Carry forward the distribution of profits (in case of loss, reverse entry).

Borrow: Profit for the current year.

Credit: Profit distribution – undistributed profit.

Cost = salary (3,000 cooks, 2,000 assistants, 1,500 delivery workers, 1,000 waiters) is about 7,500 yuan + rent 5,000 + transfer fee Cong Yan amortization (if amortized in 5 years = 60,000 5 12) 1,000 yuan = 13,500 yuan.

Daily guaranteed profit Wang Zhengna = 13500 360 = yuan.