Model essay on restaurant business plan _ How to write a restaurant business plan?

With the rapid development of catering industry, customers' demand for catering food tends to be diversified, so it is very important to plan the business plan of the restaurant. The following is a sample of the restaurant management plan I compiled for you, for reference only.

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Model essay on restaurant business plan I. business philosophy

Safety first, benefit second.

"Food is the first priority for the people, and safety is the first priority for food". Food safety is related to the health and life of customers, the reputation of scenic spots, the survival of companies and the stability and harmony of society. Without food safety, the benefits of enterprises are empty talk. Food safety is the company's top priority. The company strictly implements the business philosophy of "safety first, benefit second" from top to bottom, always bearing in mind that "food safety responsibility is more important than Mount Tai". A hot meal, dish, heart.

After the buffet in the scenic spot is cold, it is not only ugly in appearance, poor in taste, but also difficult to digest. Therefore, we will adopt the way of "stir-frying, stir-frying and selling" to ensure that tourists can eat delicious, delicious, nutritious and beautiful hot dishes and meals, reflecting the guiding ideology of "customer first, people first". At the same time, it provides "friendly, efficient and enthusiastic" service, treats people with sincerity and affection, so that tourists can enjoy the food and feel the beauty and warmth of the environment and service. A single spark can start a prairie fire, and the key is to do the details well.

We know that details determine the success or failure of business operations. We plan the restaurant as a whole with the project management mode, focusing on small things, starting from small things, transforming the system text into the executive power and work habits of employees, and implementing it in every detail of the restaurant operation process, so as to achieve the satisfactory business objectives of the three parties and realize the core situation of * * * *.

Second, the advantages of the enterprise team

1. Adhering to the spirit of "heaven rewards diligence, morality carries things", we advocate a positive and healthy corporate culture atmosphere. We have an experienced catering management team, wholeheartedly build brand restaurants in scenic spots, and win the recognition of tourists and society with a strong sense of corporate responsibility.

2. "Good moral character, hard-working and enterprising" is our employment philosophy. We have a large number of experienced management talents, dozens of well-trained chefs and related service employees, effectively ensuring the implementation of various systems and management standards.

3, a good system Through active people and effective implementation, we provide first-class quality products for tourists, which can fully meet the diverse service and dietary needs of tourists.

4. All staff of the restaurant always keep in mind that "food safety responsibility is more important than Mount Tai". The restaurant strictly adopts the safety and health management control system to minimize food safety accidents in restaurants in scenic spots and effectively protect the vital interests of tourists, scenic spots and restaurants.

5. First-class management level and service quality have greatly improved restaurant satisfaction and dining rate, as well as the admission rate of scenic spots, and contributed to the social benefits of "three-party satisfaction" among scenic spots, restaurants and tourists. It has realized the preservation and appreciation of catering brands in scenic spots, improved the overall management performance of scenic spots, and provided a strong logistical support for the harmonious development of scenic spots.

6. In the era of market economy, sincere cooperation with complementary industry advantages has promoted the common development and mutual benefit of both sides, improved the market competitiveness of scenic spots and improved the overall management level of scenic spots and restaurants.

Third, business positioning.

The restaurant in the scenic spot will be turned into a gourmet club featuring Chinese buffet vegetarian food and integrating fashion, health care and leisure.

Grade A: Eco-catering

Efficient management+safe environment+intimate service+harmonious culture.

1. The supporting restaurants in the scenic spot have adapted to the future development of the scenic spot, met the increased service demand of tourists, contributed to the satisfaction rate of tourists to the scenic spot, and promoted the stable development of the scenic spot.

2. As the representative of Sanya eco-tourism, the management of scenic spots is self-evident, so the management of restaurants must reach the same height, and restaurants must have "market awareness, service awareness and brand awareness" to lead the development trend of tourist attractions.

B complete functions, green ecology, rich varieties and balanced nutrition. Tourists come from all corners of the country, with different regions, different cultural backgrounds, different economic abilities and different dietary needs. Comprehensive and high-quality catering service is a powerful guarantee for the development of scenic spots and the promotion of brand awareness.

Four. Business objectives

Overall business objective: Three-party satisfaction (tourist satisfaction, scenic spot satisfaction and social satisfaction)

1. Effectively guarantee the dining needs of tourists, integrate the factors of the future development of the number of regional tourists and the number of restaurants in scenic spots, rationally allocate business norms, and provide high-quality and comprehensive catering services to meet the dining needs of tourists at all levels.

2. Start with software and hardware to build a restaurant, so as to achieve a high-standard restaurant with up-to-standard hardware and first-class software, which is satisfactory to all three parties, and provide strong logistical support for the harmonious development of the scenic spot. Ensure that the service level of the restaurant can meet the requirements of the scenic spot and tourists, so that tourists can "come happily and return with satisfaction" and establish a good brand image of the scenic spot.

3. On the premise of ensuring food hygiene and safety and the needs of travel agencies and tourists, we will create excellent business performance with scientific and efficient management, repay the support and trust of scenic spots with practical actions, strive to achieve a double harvest of economic benefits of scenic spots and restaurants, realize the preservation and appreciation of scenic restaurants, and strive to create a catering brand of "harmonious catering and characteristic vegetarian food". Leading the high-end brand image of Hainan group meals and achieving the cooperation goal of mutual benefit, development and win-win for both parties.

Verb (short for verb) management team

Model document of restaurant management plan 2 1. market positioning

A restaurant can only meet part of customers' needs, so it is necessary to analyze its own capabilities, threaten its competitors in the local market, and carefully determine which class of customers the restaurant faces. (food court-ordinary consumption catering, tea restaurant-high-end leisure)

1. Local eating habits and hobbies: Understand the taste requirements of Xichang people.

Understand whether the raw materials and ingredients of dishes are easy to purchase.

Understand the customer's price acceptance ability in order to make a menu.

2. Diners' dining style: To know what the consumption structure of the local consumer market tends to be.

3. Layout of dining environment: People have a lot of demands for dining environment, especially whether there are enough measures for daily cleaning and sanitation of air circulation, dining space and dining environment.

Two. Business objectives

Make a profit and expand your business.

Three. Business philosophy

Customer first.

Four. decorate

Floor-to-ceiling glass is used in the aisle position to achieve the effect of unobstructed view of the garden in the middle of the floor. The design should be simple and attract customers with bright storefronts. The environment and lighting match the colors of tables and chairs, and light music is played during business, giving people a warm feeling. Some newspapers and magazines are prepared in the shop to make guests feel comfortable before and after meals. Highlight the elegant atmosphere, create a quiet environment, and achieve the effect of leisure. With the open kitchen, customers can see the operation process of food. Tableware is all disposable, or put in a well-lit disinfection cabinet (similar to the restaurant in front of the hotel in Beijing) and set up a network cable for guests to surf the Internet for free during leisure. A good dining environment and atmosphere can also attract guests' consumption, not to mention the whole. Even if the design of each private room has a style, it will make guests feel pleasing and brand-new every time they come to dinner.

Restaurant style: warm, casual and elegant. Facade decoration should reflect the characteristics of the restaurant.

(1) The floor, walls, doors and windows of the restaurant should be designed to give people a warm and comfortable feeling. The contents and materials of the menu should be clear, and the cover design of the menu should give people a sense of freshness.

(2) the cleanliness of the environment. This requires the dining room tables and chairs to be placed neatly, so that the legs of the table are in a line; The dining table, chair legs and plates on the dining table are rows horizontally and columns vertically; The walls, decorations, floors and desktops of the dining room should be clean and dust-free.

(3) The restaurant environment should adapt to the gender and age of customers.

(4) The uniforms of service personnel are symbolic and influential. The uniform of the service personnel should be consistent with the style of the restaurant. Unique uniforms can not only set off the atmosphere, but also promote sales.

(5) Tableware should be artistic. Paying attention to tableware and utensils is one of the characteristics of China cooking. Well-designed tableware will add interest and artistic beauty to eating.

(6) Coordination of tablecloths and napkins.

The following contents must be considered in the site selection and layout of the business premises.

1. Equipment configuration and seating ratio of the kitchen;

2. Coordination between kitchen cooking and floor service;

3. The choice of tableware, the coordination of table layout and various lights;

4. Confirmation and arrangement of the distance between the guest passage and the food passage and the kitchen;

5. Selection of seafood pool and groundwater level and setting of sewage treatment;

6 configuration of health and epidemic prevention facilities and equipment;

7. Introduction and control of water, electricity and lighting;

Verb (short for verb) employee

Without first-class employees, there is no first-class service; Without satisfied employees, there will be no satisfied guests. Establish the working concept of "customer satisfaction is the first responsibility", consider and serve customers in all directions, and lay a good business foundation from ideological construction. The staff dress neatly and hygienically, so that customers can eat with confidence. What customers need, the waiter must arrive at the first time, and as soon as customers enter the store, they will send a cup of hot tea for free.

The success of the catering industry depends on the restaurant manager after the hardware is a foregone conclusion. After determining its own business orientation and venue layout, restaurants should organize personnel at all levels to implement it. How to make the restaurant operate? This is a question of employing people. The first thing to do is to make an employment plan, and choose and use the personnel in each position purposefully. Work out a set of human organization structure system suitable for this restaurant. Its contents are mainly as follows:

1. Every employee has his own professional title, rank, cooperative personnel, job responsibilities and work quality standards;

2. Explain in detail the subordinate relationship between the personnel of each department, and implement the work mode of reporting step by step and responsibility system step by step;

3. Make a strict training plan, including daily training and planned training;

4. Clearly define the salary income of each post and the corresponding incentive mechanism;

5. We should correctly establish the concepts of external customers and internal customers. Internal customers are front-line employees who directly serve customers. As management and second-line departments, they are people who serve internal customers (front-line employees). Only by serving "internal customers" can we serve external customers well.

6. We should fully understand the significance of 80 and 20 theories to the catering industry. That is, 80% of the profits are generated by 20% of the products; 80% of the problems are caused by 20% of employees; 80% of management (operation) suggestions come from 20% of managers. Therefore, to run a restaurant well depends on 20% managers and 20% good products. Therefore, the owner should authorize 20% of the management personnel. The first thing is to share information with managers, including cost, gross profit, cost and market share, so that managers can make more constructive suggestions. Second, there should be limited authorization, that is, within a certain range and under what circumstances, managers at all levels can decide to deal with problems without asking in advance. Of course, it is necessary to report afterwards, explaining the situation and the effect achieved after disposal.

Operation of intransitive verbs

The management of catering industry generally has the following seven indicators, namely: operating income, direct operating cost, manpower and human resource cost, energy cost and equipment maintenance cost. Whether a restaurant is profitable or not depends on the performance of managers in the first six aspects. Doing a good business operation plan is an important key to the success of catering. Therefore, when making a business operation plan, the following factors should be considered:

1. Operating income: food, beverages, cigarettes and articles;

2. Operating cost: the cost of various operating items, such as office, communication, transportation, washing, garbage disposal, decoration and equipment maintenance.

3. Labor costs: wages, labor insurance (medical insurance) benefits, training fees, food (accommodation) fees, uniforms (including washing), etc.

4. Energy costs: water, electricity, fuel, gas, sewage, cable TV and other costs;

5. Equipment maintenance: overhaul, inspection and daily maintenance of all kinds of equipment.

When making a business plan, we should conduct an effective and comprehensive investigation of the catering market in the region in advance according to the above contents to obtain first-hand detailed information. Then calculate the break-even point of this restaurant, and then work out the feasible operating indicators such as operating income index, cost index, profit index and so on.

Hotel innovation should be carried out according to customers' requirements, fully solicit customers' opinions and listen to various reflections. For old customers, we should actively seek improvement opinions and improve our work in time, so that old customers can constantly feel new services and changes and enhance their loyalty to products. For new customers, it is necessary to strengthen the publicity of the hotel's functional characteristics and highlight the differences with other restaurants. To retain customers, products must have changes, innovations and breakthroughs.

Seven. manage

Because the catering business has many links, strong randomness and heavy manual operation, it is also difficult to manage. Management ensures operation and operation promotes management. To achieve this effect, we must pay attention to the following points:

Ensuring service quality and menu quality is the core of every manager's work, and service quality reflects the management level of a restaurant. Management is a group culture. Only by fully mobilizing employees to actively participate in management and enhancing cohesion can we achieve the realm of "good management".

The management of employees is a complicated and difficult thing. Experienced and flexible managers know how to improve the quality of employees and how to enhance their cohesion.

The catering management system is the life of a restaurant. Today's society is an era of knowledge economy, and management is paid more and more attention by enterprises. The level of management directly affects the operating efficiency of restaurants. Therefore, "management brings benefits" is the last word, and the following three aspects should be considered emphatically in formulating daily management system.

1. Human resources: including employment system, salary system and incentive system.

2. Business sales: including sales targets, promotion methods, dish features, service features and innovation requirements;

3. Financial cost: including procurement system, cost control method and asset management system;

According to the above three points, we can truly achieve "everyone has a post, there is a basis for doing things, actions have goals, and work has benefits."

Eight. advertisement

1. Before opening: put advertisements in conspicuous positions on external walls, corridors, elevators and Wal-Mart stores. The content of the advertisement is simple, eye-catching and easy to remember.

2. 10 Print leaflets before opening, and distribute them to areas with high traffic in Xichang (contents can be opening incentives and preferential meals). Bookkeeper can invite students, 30-50 yuan/day.

Nine. sell

1. Gifts or coupons: The restaurant can make and give away small crafts, so that customers can not only enjoy a multi-level atmosphere when dining in the restaurant, but also receive cute gadgets. This can not only play a propaganda role, but also improve the quality of the restaurant. In distribution, the value of gifts can be determined according to the level of consumption.

2. The kitchen can launch some special dishes or special dishes every week or month according to the season to attract or stimulate customers' consumption.

3. Establish and collect customers' personnel files, such as their birthdays and contact information, send text messages and restaurant preferential information in advance when the guests are born, and then send congratulatory letters in advance to strengthen contact with diners, so that we have a group of stable customers.

4. The dining problem of Wal-Mart employees: After cost accounting, certain discounts can be given. For example, employees spend at least 300 yuan and profit 150 yuan in our store every month, and use membership cards or other means to offer discounts to 50 yuan. Small profits but quick turnover, build a large part of customer resources. And it can create a good dining effect at noon and afternoon peak hours.

X. Assumption of brand building

1. Standardize the service concept, highlight the service features, see the truth for details, and see the kung fu for feelings.

Food and beverage service management is that managers should first formulate all kinds of standardized service procedures and standards, and establish the service personnel's intimacy with guests. Waiters should really understand the guests and fully show their concern for them. We should have the service consciousness of empathy, think for the guests, reflect the service level with characteristic services, and give the guests a "warm heart" feeling and a warm service aftertaste with innovation.

2. Keep special dishes, open innovative dishes in time, maintain the quality of all kinds of dishes, and show the catering strength.

The variety of catering cuisines is ever-changing, which requires restaurants to divide chefs into two categories. Very few chefs (executive chef and chefs at all points) undertake the duties of designers and craftsmen of similar industrial products, mainly studying innovative dishes, formulating quality standards for food tastes, and supervising the implementation throughout. These people's skills and work attitude are part of the restaurant's assets, so you can consider owning part of the restaurant's equity and paying dividends. If the chef has any suggestions to modify the standard of dishes, no chef can go his own way and maintain a stable taste and texture without the correction of the chef.

Our company invested 300,000 yuan in the restaurant (subject to the actual investment), and the operating period is years.

First of all, the lobby

1. Entrance lighting.

2. Maintenance of regional ministries.

3, the wall is refreshed.

4. Air conditioning installation.

5. Line maintenance and transformation.

6. Corporate culture.

Second, the backcourt

1, kitchenware maintenance and procurement.

2. Line maintenance and transformation.

3. Parts update.

Third, equipment.

1. Tableware replacement: (1) plate (2) chopsticks (3) spoon

The service life of the original tableware in the canteen is too long. Replace a batch of distinctive sterilized tableware to make students eat comfortably.

2. Form maintenance.

Fourth, the restaurant model.

1. According to the needs of students, the company plans to turn the restaurant on the first floor of the college into a food city with Chinese fast food as the mainstay and flavor snacks as the supplement.

2. Turn the restaurant on the second floor into a food court with rich cooking, special snacks and fashionable leisure.

Fifth, dishes.

1, to cater to students' psychology, it is planned to make more defensive dishes in the proportion of dishes (the lowest dish is 50 cents, the best one is 3 yuan, and each meal has more than 50 middle and low-grade dishes, 5 leafy vegetables 1 yuan, below 0 yuan 10 yuan).

2. Significantly increase the variety of dishes, improve the quality of dishes, and adhere to our accumulated experience of "stir-frying less, dividing meat dishes into pots, stir-frying now and selling now" to ensure that students can eat delicious, beautiful and nutritious hot meals and hot dishes.

Pointing and thinking

Cooperation principle of enterprise spirit development view

Business philosophy

Safety first, benefit second "Food is the first priority for the people, and safety is the first priority for food".

Food safety is related to the health and life of customers, the reputation of schools, the survival of companies and the stability and peace of society. Without food safety, enterprise benefits are empty talk. Food safety is the top priority of _ _ company. From top to bottom, from management system to operation details, the company strictly implements the business philosophy of "safety first, benefit second", always bearing in mind that "food safety is more important than Mount Tai".

Once hot rice, hot dishes and warm Chinese fast food are cold, it is not only ugly in appearance, but also difficult to digest. To this end, we have always adhered to the principle of "stir-frying less, dividing meat and vegetables into pots, stir-frying now and selling now" to ensure that students can eat delicious, delicious, nutritious and economical hot meals and hot dishes, which embodies our guiding ideology of "customer first, people first". At the same time, we will provide "friendly, convenient, efficient and value-added" warm-hearted service, treat people sincerely and emotionally, and let students feel the beauty and warmth of the environment and service while enjoying the food.

A single spark can start a prairie fire, and the key is to do the details well. We know that details determine the success or failure of enterprise management. We plan the canteen as a whole with the mode of project management, and start from a small place, transforming the system text into the executive power and work habits of employees, so that it can penetrate into every detail of the canteen operation process, so as to achieve the business goal of "three-party satisfaction" and achieve a harmonious situation of multi-win. Enterprise advantage

1. Adhering to the enterprise spirit of "rewarding diligence by heaven and paying attention to morality", we advocate a positive and healthy corporate culture atmosphere, do a good job of "conscience canteen" wholeheartedly, and win the recognition of customers and social associations with a strong sense of corporate responsibility.

2. Our company and insurance company have specially developed the third liability insurance for dining places suitable for our company. The maximum compensation for any accident in the canteen is 2 million, which reduces the worries of the school. 3. Cost control in the procurement process. The company implements centralized procurement and unified distribution, and determines control standards such as inquiry, price comparison, pricing, counter-investigation and public bidding during the procurement process. At the same time, the standard purchasing plan is the guarantee for us to realize "zero inventory" and put an end to the waste caused by the deterioration of materials caused by excess raw materials.

4. With more than ten years' professional development and the operation scale of more than 200 canteens, our professionalism has been recognized by the society. By learning from and absorbing others' excellence, I have continuously refined and summarized myself, accumulated rich experience in canteen management and established an effective management system.

"Good moral character and hard work" is the company's employment philosophy. The company has a large number of experienced management talents and thousands of well-trained employees, effectively ensuring the implementation of various systems and management standards.

6, a good system through active people and effective implementation, our canteen is dedicated to serving customers, is a liquid product, can fully meet the diverse dietary needs of students. ;

7. All employees of the company always keep in mind: "The responsibility for food safety is more important than Mount Tai." The company's strict safety and health control system reduces the safety of enterprise canteens to the maximum extent and effectively protects the most vital interests of students, their families and schools.

8. We adopt various effective ways to keep good communication with students, a special dining group, so as to grasp their dietary needs and ideological trends, thus eliminating barriers and promoting harmonious interaction between canteens and diners.

9. The first-class management level and service quality have greatly improved the satisfaction and dining rate of the canteen, contributed to the social benefits such as "three-party satisfaction" of the canteen, realized the preservation and appreciation of the canteen, improved the logistics management performance of the school, and provided a strong logistics guarantee for the harmonious development of the school.

10. In the era of market economy, the honest cooperation with complementary advantages of industries has promoted the common development and mutual benefit of both sides, promoted the healthy competition among the canteens under the school, and improved the overall management level of the school canteens.

Business orientation

Make the canteen into a food city with Chinese fast food and flavor snacks as the mainstay and fashion and leisure as one.

A. Grade: high-grade "hotel-style" canteen

Efficient management+safe environment+intimate service+harmonious culture.

★ High-standard canteen is the window of school civilization construction and logistics service. The upgrade of canteen grade adapts to the development of social economy, meets the growing dietary needs of students, is conducive to the satisfaction rate of school catering services, and promotes the development and stability of the school.

★ As the representative of Fujian school, the management strength of the school is self-evident, so its canteen management must also reach the same height. Canteen should have "market awareness", "service awareness" and "brand awareness" in order to lead the trend of domestic school development.

B, function: comprehensive and rich

Price classification and aftertaste; Rich varieties and balanced nutrition; Scientific diet, cultural education

★ Students come from families with different regions, different cultural backgrounds and different economic levels, and their dietary needs are quite different. Comprehensive and high-quality catering service is a powerful guarantee for schools to carry out education and work.

★ The school canteen is not only a place for students to eat, but also a place for educating people. It is a crucial contact point in the process of students' socialization. Harmonious dining environment realizes the harmonious interaction between canteen and diners; Good canteen culture can exert a subtle educational effect on students and help to improve their comprehensive quality.

Brief introduction of management measures

Quality and price

1, distinguish grades, clearly mark the price, and the quality and price are consistent. The minimum dish is 60 cents, and the best is 3 yuan. There are more than 40 kinds of middle and low-grade vegetables below 1 yuan and 5 kinds of leafy vegetables, 1 0.

2. Ensure the "color, fragrance, taste and taste" of dishes, and let customers eat "hot meals and hot dishes".

3. More than 0/5 dishes are served for breakfast, and more than 60 dishes are served for lunch and dinner; Arrange seasonal varieties according to different seasons; An innovative dish is launched every half month to continuously enrich the variety of dishes.

The manager checks the quality of the dishes every day to ensure that the dishes meet the production standards of our company.

Safety and health care department

1, canteen staff all hold valid health certificates and ID cards.

2. Strictly abide by the Food Hygiene Law and the May 4th System of Food Hygiene and Safety, purchase and purchase food raw materials, and put an end to the storage of "three noes" products.

3. Strictly implement relevant health systems and standards, and do a good job in disinfection and soaking of vegetables, disinfection of tableware and 48-hour sample retention of dishes; Strictly implement the entry and exit registration system for foreigners.

4. Insure the restaurant with third-party public liability insurance;

Do a good job in the "four prevention" project of canteen.

1. Carry out "5S" management (sorting, rectifying, sweeping, cleaning and literacy), improve the environment, reduce wave fees, improve efficiency, and improve product quality and service level; The responsibility of health area is implemented in the personal system, with daily inspection and weekly evaluation.

2. Employees should work in uniform work clothes (no one will distribute 2 sets, arrange special personnel to clean them and change them every day to ensure the cleanliness of the clothes); Wear disposable masks and gloves to sell rice. Carry out "warm-hearted" service, on the basis of equality, mutual assistance and respect, timely and properly handle employees' opinions and complaints, treat people with sincerity and affection.

3. Publicize the business philosophy of the enterprise every day, conduct centralized study and training once a month, and constantly improve the service awareness, service skills and service level of employees.

Culture and communication

1. paste paintings and calligraphy works (famous sayings, warm tips, etc. ), guide students to queue up to buy rice, return the tableware voluntarily after eating, prevent waste, and cultivate a good atmosphere for students to have a civilized meal.

2. Set up convenience measures such as "lost and found office" (registered and kept by special personnel) to provide convenience for students as much as possible and meet their reasonable requirements.

3. Hold a food festival in due course every year; Promote scientific diet knowledge to students in various ways.

4. Recruit students' dietary consultants, provide work-study positions, regularly invite employees/student representatives to discuss, listen carefully to students' opinions, and maintain positive interaction and communication with students.

Operating cost control and accounting During the years of operation, our company has accumulated rich management experience and formed a scientific quality and quantity management system. We manage benefits scientifically and create customer value with benefits. The company has determined a series of operating standards, effectively controlled costs and expenses, and made reasonable profits.

First, the cost control of the procurement process. The company implements centralized procurement and unified distribution, and determines control standards such as inquiry, price comparison, pricing, counter-investigation and public bidding during the procurement process. At the same time, the standard purchasing plan is the guarantee for us to realize "zero inventory" and put an end to the waste caused by the deterioration of materials caused by excess raw materials.

Second, the cost control of the picking process.

According to the production needs, the kitchen formulates the daily required raw materials, implements perfect collection standards, provides financial data in time, puts an end to waste and internal Jerry-building, and effectively controls costs.

Third, production cost control.

The company has created loss standards, clean standards, menu standards, process standards and process standards in the process of raw material rough machining, cutting, collocation and cooking, which effectively saves energy, reduces waste and improves product quality. Using cost control standards can clearly and intuitively reflect the standard cost of dishes produced in the kitchen, provide standard data for the canteen and ensure the balanced realization of profits.

Four, the control of operating expenses is the source of profit.

The principle that the low-value consumables in the canteen are used by special personnel, managed regularly, saved and rewarded, and wasted at your own risk. Business objectives Overall business objectives: Three-party satisfaction (student satisfaction, school satisfaction and social satisfaction)

◆ Effectively protect students' dietary needs. According to the existing number of students, the number of canteens, the construction area and future development, the comprehensive school will rationally allocate its business scale and provide comprehensive and high-quality catering services to meet the dining needs of students at all levels.

◆ Start with the software and hardware to build the canteen, so as to make it a high-standard canteen with "hardware up to standard, first-class software and satisfaction from all three parties", and provide strong logistical support and guarantee for the harmonious development of the school. Improve the "cultural education" function of the canteen, make it serve the life of teachers and students and school work, and ensure that the service level of the canteen can meet the requirements of the rapid development of the school.

On the premise of ensuring food safety and hygiene and meeting the different dietary needs of teachers and students, we will create excellent business performance with scientific and efficient management and repay the support and trust of the school with practical actions; Strive to achieve a double harvest of social and economic benefits in the canteen, and realize the preservation and appreciation of the canteen; Strive to create a high-end brand image of "_ _ catering" leading China group meals, and achieve the goal of mutually beneficial development and win-win cooperation between Party A and Party B.

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