How to control cost and improve gross profit.

Third, control the consumption of fuel oil, seasoning, refined oil and gas, save water, and make every employee have a sense of saving. Fourth, through the coordination between the front hall and the back hall, everything is to reduce the loss and damage of tableware and reduce production costs. Five, fixed personnel to assist the acceptance of good quality goods every day, improve the net rate of raw materials. Six, inspectors strictly control the quality, there can be no short-term, there can be no short-term. Seven, the kitchen and inspectors every day to urge suppliers according to the specifications and quantity of the first order every night, the quality can not be less, can not be more, strengthen the professional awareness of suppliers. Eight, do a good job in the development of guest meals, realize the operating profit of guest meals to support the staff's staple food cost, and try to control the amount of meals. Nine, on the premise of the main menu is stable, regularly develop a batch of high gross profit, high grade and low cost dishes to improve gross profit. Ten, do a good job in refrigerator management, innovation, put an end to the preservation of expired food, resulting in deterioration and waste, try to compress the inventory to a minimum. Eleven, chopping board side dishes as little as possible, prepare side dishes, accurately declare every day, to prevent the backlog, even leftovers and overnight dishes are treated as working meals. Twelve, stove foreman accurate feeding, reasonable materials, people turn off the fire, turn off the water, flexible deployment of work and rest time, save oil. 13. Materials used for tables and edges should be used as much as possible and kept in a reasonable way. Tableware should be handled with care to prevent damage, and all pastes should be uniformly configured. Fourteen, steamer, clay pot rice departments should reasonably prepare materials, reasonably manage the unsold semi-finished products and finished products on the same day, and reduce losses. Fifteen, establish the responsibility system of dim sum department, strengthen the concept of cost, unify standards, properly manage, and learn from some experiences of western food standardization. Sixteen, cold dishes based on the current focus, do a good job in the development of seasonal dishes, improve the grade of cold dishes, change the structure, and enrich the characteristics of gourmet restaurants. Seventeen, as soon as possible to set up fish ponds in situ, increase the variety of fresh river, reduce losses and improve the speed. Eighteen, every day by the kitchen backbone supervision dining, finishing work, put an end to waste caused by carelessness. Nineteen, taboo employees and management in the kitchen confrontation, alienation, enhance the cost consciousness of every employee to do everything. Twenty, the technical backbone of the kitchen has a special person in charge, knowing the business situation of each city every day, knowing the turnover, analyzing the consumption structure and direction of the guests, guiding the consumption of the guests, reporting the business situation and gross profit margin to all kitchen employees in a digital and operational way, and supervising everyone's interest rate consciousness. Twenty-two, banquet dishes should be prepared to place an order, prepare materials, and dishes must be done according to standards to prevent loss of profits. Twenty-three, kitchen oil, soup, sauce, dry goods should be processed and managed by special personnel to prevent waste. It is necessary to unify the professional level of all masters, lower the standard of finished products and lower the quality.