Food and beverage cost control[精品].doc

Food and beverage cost control Food and beverage cost control Entrepreneurs should do two things, one is marketing, and two is to cut costs. Cost is an important topic for the survival and development of enterprises. For now, most of the food prices, low profit era, not to implement the low cost operation will be difficult to survive, can be described as the cost of deciding. todays market competition, is the strength of the competition, talent competition, the quality of products and services competition, is the competition of cost. In a sense, the cost determines the competitiveness of an enterprise. Enterprise managers should change the traditional narrow concept of cost, combine the actual situation of enterprises, make full use of modern advanced cost control methods to enhance the competitiveness of enterprises and meet the challenges of all sides. The first step: Purchasing Purchasing stock is the starting point and guarantee of restaurant management. It is also the first link of food cost control. We must do well in the cost control of purchasing stage: (1) formulate procurement standards, that is, the corresponding procurement of raw materials, from the shape, color, grade, packaging requirements and other aspects should be strictly regulated. Of course, it is not required to use specifications for each material. It is generally used only for the important ingredients that affect the cost of the dishes. (2) the restaurant should only purchase the raw materials for the dishes to be used. The business of purchasing personnel must be familiar with the menu and the recent restaurant, the fresh raw material to that day. (3) the purchasing personnel must be familiar with the material knowledge of the dishes, and grasp the market trends, and purchase the materials which are in line with the requirements of the restaurant on time, quality and quantity. (4) when purchasing, we should do more than three goods, buy the best quality raw materials at the most reasonable