If an enterprise wants to make profits, it is nothing more than doing two things well. On the one hand, do a good job in marketing operation to ensure turnover, on the other hand, do a good job in cost control. Turnover and cost are important factors related to the survival and development of enterprises. For catering enterprises, in the era of low profit, it is difficult to make a profit without low-cost operation. Cost has become a problem that catering enterprises must consider when participating in fierce competition. Because of its special industry characteristics and many links and details involved, cost control once became a difficult problem.

Controlling production and processing costs is to ensure the quality of processed food, reduce the consumption and waste of raw materials in production and processing, reduce costs, improve efficiency and enhance the production and operation of enterprises.

So how can catering enterprises find the key link of cost control and control it effectively? This information clearly tells us the link that can not be ignored in cost control, that is, cost control in the process of production and processing. At the same time, according to the requirements of cost control in the production and processing process, the whole process from ingredients to dish making is expounded in detail. If you are worried that the cost of the enterprise can't be effectively controlled, and if you are worried that you can't think of effective cost control methods, then I believe this information can give you substantial help!

This information contains the following:

First, the basic requirements of production process control

Second, the cost control of ingredients. Third, the cost control of the main course