Che Kee Meal University Canteen |Cost control and management of the catering industryIn today's society, the catering industry has long become an indispensable part of people's lives.
As an important part of campus life, Che Kee Catering University Canteen adheres to the purpose of providing high-quality, high-quality and low-cost catering services for the majority of students, and actively explores cost control and management methods to ensure the sustainable development of the canteen.
First, the selection of materials is an important part of cost control.
Che Kee Catering University Canteen is well aware of the importance of ingredients in the catering industry, so when purchasing ingredients, it pays great attention to the balance of quality and quality.
By establishing a long-term cooperative relationship with the best merchants, the canteen can get more discounts and reduce procurement costs.
The canteen also actively promotes local agricultural products and cooperates directly with farmers, effectively reducing intermediate links and providing students with higher quality and more affordable food.
Second, the design of the menu is also an important means of cost control.
In terms of menu design, Che Kee Catering University Canteen pays attention to reasonable collocation and regular updates.
According to the needs of students and changes in market supply and demand, the canteen will adjust the variety and proportion of the menu to ensure the diversity and balance of catering services.
The canteen will be adjusted according to the characteristics of different seasons and the fluctuation of ingredients to ensure that the cost is reduced to meet the taste of students and the economic benefits are maximized.
3. Chain management plays an important role in cost control.
Through the establishment of a complete first-chain management system, the canteen of Che Kee Catering University has improved the supply efficiency and the speed of goods circulation, and reduced the inventory risk and processing cost.
The canteen will work with the best merchants to formulate a delivery plan and work closely to avoid backlog and loss of ingredients.
The canteen will also carry out regular inventory and food safety inspections to strengthen the supervision of the quality of ingredients and the storage environment to ensure the freshness and safety of meals.
Fourth, benefit management is an important part of cost control.
The canteen of Che Kee Catering University pays attention to benefit management, and ensures that the company achieves sustainable profitability by formulating reasonable sales targets and business strategies.
The cafeteria conducts regular performance evaluations and business analyses to identify problems in a timely manner and take measures to resolve them.
The canteen also pays attention to the training and motivation of employees, improves service quality and efficiency, and further improves business efficiency.
The canteen of Che Kee Catering University continues to explore and innovate the methods of cost control and management, in order to pursue a more efficient and low-cost operation model.
Through the optimization of ingredients, the rational design of the menu, the optimization of the best chain and the scientific management benefits, the canteen provides a rich variety of affordable food options for the majority of students, adding color to campus life.
In the future, the canteen of Che Kee Catering University will continue to devote itself to the practical exploration of cost control and management, and provide better catering services for the majority of students.