I. Introduction.
Cost control in the catering industry is an important factor affecting the profitability of enterprises. Effectively reducing costs can improve the competitiveness and profits of enterprises. In this article, we'll explain how to reduce costs and increase profitability in a number of ways.
Second, procurement cost control.
1.Optimize the management of the first chain.
Establish a stable business relationship and strive for more preferential procurement. You can get more competitive products by signing long-term contracts with merchants and purchasing a large number of ingredients.
2.Plan your menu wisely.
According to the market demand and customer preferences, the menu is reasonably planned. Avoid using high-cost ingredients and reduce food waste. At the same time, it is possible to reduce costs by adjusting the menu structure and introducing seasonal dishes.
3. Personnel cost control.
1.Optimize staffing.
Reasonably allocate employees' work tasks to ensure that employees have enough workload at different times. Avoid overstaffing and reduce labor costs.
2.Training and upskilling employees.
Empower employees to work in more jobs through training and upskilling of employees. So as to reduce the number of personnel and reduce labor costs.
Fourth, equipment cost control.
1.Choose cost-effective equipment.
When buying equipment, choose the one that is cost-effective. It can extend the service life of the equipment and reduce the cost of equipment replacement.
2.Regular maintenance and maintenance of the equipment.
Regular maintenance and maintenance of the equipment to reduce equipment damage and wear and tear. Extend the service life of equipment and reduce equipment maintenance costs.
5. Operating cost control.
1.Optimize operational processes.
Optimize food and beverage operations and improve work efficiency. For example, the introduction of a self-service ordering system has reduced customer waiting time and increased the turnover rate.
2.Control energy consumption.
Rational use of energy and reduction of energy consumption. For example, use energy-saving lamps and set the temperature of the air conditioner.
6. Strategies to improve profitability.
1.Increase the gross profit margin of dishes.
Improve the gross profit margin of dishes by adjusting the menu structure and pricing strategy. You can choose dishes with higher margins, or you can increase your gross margin by innovating dishes.
2.Increase revenue channels.
In addition to the main business, profitability can also be improved by adding other revenue channels. For example, starting a food delivery business, holding events, etc.
7. Summary. Cost control in the F&B industry is the key to improving profitability. It is necessary to start from the aspects of procurement costs, personnel costs, equipment costs, and operating costs to reduce costs. At the same time, it will improve profitability through strategies such as increasing the gross profit margin of dishes and increasing revenue channels. Only by effectively controlling costs can we be invincible in the fierce market competition.