Restaurateurs don't just have to learnMake money(to increase turnover), but also to learnSave money(Control Costs).
The savings are also profits! OnlyReduce costs and increase efficiencyto be satisfiedPresentCustomer's dining needs, make"High quality and low price".It is possible to win the initiative in the competition in the catering market in 2024.
In the post-epidemic era, the "three high problems" (high rent, high manpower, and high ingredients) faced by the catering industry are only increasing, and if you want to save money, you must first save from these three major expenses.
1. The rental cost does not exceed 10% of the turnover
It should be noted that the rent is generally year-on-year**, that is, "rent increases". When many landlords see that the restaurant business is doing well, they will ask for a sky-high price, leaving the restaurant owner in a dilemma. Therefore, it is better to negotiate with the landlord in advance and explain in the contract that it is more safe.
In general, we can accept a rent increase of 5%-10%.
2. Labor cost does not exceed 25% of turnover
There are great differences in different types of restaurants, the low ones will account for 12% to 13%, and the high ones will even exceed 25%, but it is more reasonable not to exceed 25%, otherwise the operation of the restaurant will be unsustainable.
How to control labor costs?
Method 1: Diversified employment model. Catering stores can reduce labor costs through diversified employment models. In addition to permanent employment, it is also possible to recruit hourly workers who do not need to be included in the establishment and do not have to pay social insurance, and are more flexible.
Method 2: Improve restaurant efficiency. Human efficiency is the per capita output, which reflects the labor efficiency and labor cost of a restaurant, and is one of the three major indexes to measure the operation of a restaurant. Restaurants can improve personnel efficiency by setting up self-service ordering and implementing multiple posts for one person.
One person with multiple posts, mobile arrangement. Through the reset of posts and workflows, ordering, receiving, flyers, producing, and serving can be carried out simultaneously in the most reasonable and time-saving way.
It is important to note that if the restaurant has hourly employees, the "timeliness" should be calculated.
3. The cost of ingredients does not exceed 30% of the turnover
The essence of catering is food, so the quality of ingredients must be 30% of the turnover, on the one hand, it can ensure the quality of ingredients, and on the other hand, it will not be too high and drag down the operation of the entire restaurant.
Specifically, how can we save on the cost of purchasing ingredients?
Method 1: Create explosive products and optimize the menu. Don't have too many varieties of dishes, focus on creating explosive products, improve the order rate of explosive products [the order rate of explosive products must exceed 50%], form an intensive advantage, strive for more bargaining space for the procurement of raw materials, and then reduce the cost of food procurement.
Method 2: Register. Every day, the procurement staff is required to enter the purchase order into the computer for automatic comparison, the high is marked, the low is also marked, one is to grasp the entire market situation, and the other is to greatly improve the efficiency of finance and procurement.
Method 3: Reduce waste. Improper storage, or lack of management experience may cause materials to expire, deteriorate and cause losses, thereby increasing costs, inventory should be updated in time to avoid losses caused by long-term shelf.
Xiaomi is well known for producing mobile phones, but many accessories are not produced by themselves, but cooperate with the ** chain to reduce costs.
Nowadays, the division of labor in the industry is becoming more and more refined, and no factory produces its own products from the source to the product. Professional things are left to professional people, and the same is true for the catering industry.
For example: a noodle restaurant's dumplings, dough and meat filling are products that cooperate with others, all the raw materials are provided by others, and the store is only responsible for processing, because many products are time-consuming and labor-intensive, so it is better to establish a cooperative relationship with a professional brand, and there is no need to hire a master and purchase by yourself, which not only reduces the cost, but also improves the efficiency.