Want to write a paper on the catering industry? So how should the content of the paper be written? The following is a paper about the catering industry that I share with you. Welcome to reading.

Abstract: With the development of market economy and the improvement of residents' consumption level, while the catering industry is developing rapidly, the competition in the domestic catering market is becoming more and more fierce. At the same time, the high-profit income of the catering industry in the past has gradually declined. How to reduce the expenditure cost, increase the operating income and realize the effective development of catering enterprises is an important problem facing catering enterprises today. This paper puts forward some simple suggestions on how to reduce costs and increase efficiency in catering enterprises.

Keywords: catering industry; Reduce costs and increase efficiency; Suggestions; develop

The purpose of enterprise management is to increase profits. It is undoubtedly the core competitiveness of enterprise development to obtain the maximum economic benefit with the minimum economic cost. In today's fierce competition in the domestic catering market, how to reduce costs and increase efficiency is the main driving force for the development of catering enterprises. The reduction of cost will lower the price, thus making the enterprise more competitive. Therefore, reducing costs is helpful to improve efficiency. Only by improving economic benefits and reducing costs can we succeed. Facing the market environment of catering industry, the author puts forward the following suggestions for reference only.

First, establish and improve a strict and standardized procurement system.

In the catering industry, purchasing is an important part of enterprise development. Purchasing personnel are the envy of others. In the process of purchasing, price rebate can make some purchasing personnel make a small profit. This undoubtedly makes the company bear additional payment costs. Therefore, it is very necessary to establish and improve a strict and standardized procurement system. 1. Establish raw material procurement plan and financial approval process. The person in charge of the kitchen department determines the material purchase quantity according to the restaurant's operating income and expenses and material reserve, and makes a statistical table that night, and then fills in the purchase order and submits it to the purchasing department. The procurement plan shall be formulated by the purchasing department, approved by the manager of the finance department, and notified to the supplier in writing. 2. Establish procurement inquiry and quotation system. The finance department will set up a material price specialist to investigate the latest market price and make a budget statement through the daily consumption of this restaurant. By comparing with the daily purchase price of the buyer, determine whether there is any difference, so as to correct it in time and prevent the buyer from kickback. At the same time, the establishment of inquiry and quotation system can make buyers shop around and reduce the cost of restaurants. 3. Establish and improve the inspection responsibility system. For the materials purchased by the buyer, the inventory administrator should strictly review the quantity, quality, standards, plans and quotations. You can't be flexible because of the relationship with the buyer. The quantity and types of purchased materials must be consistent with the restaurant's purchasing progress. After the inspection, sign and fill in the acceptance form immediately. The inventory manager is responsible for purchasing materials. If there are related problems with materials, the inventory manager should bear certain responsibilities without reasonable explanation. Secondly, for some live and fresh products, the live and fresh product management personnel will conduct a second inspection and make records. Ensure the quality problems of live fresh products supplied by suppliers. If they die overnight or overnight (the first night), they will make a discount purchase agreement with suppliers in advance, which will be signed by both the warehouse keeper and the live fresh suppliers and reported to the finance department.

Second, strengthen the inventory management system.

Inventory management is an important management content of catering industry management, which involves the inventory of materials, the use of materials, the loss of materials and the registration management of initial warehousing. Strengthening inventory management system is conducive to improving the rationality of restaurant operating expenditure structure. 1. The inventory of purchased materials must be controlled according to the operation of the restaurant, and reasonable upper and lower limits should be set to facilitate the timely purchase of materials and reduce the loss or deterioration of raw materials. The inventory management is finally controlled by the computer, so that the computer can automatically alarm and replenish the goods in time. According to the sales situation of food in the warehouse, use computer to calculate the data, arrange less purchasing inventory more reasonably, reduce the supply of unsalable food, and avoid the loss caused by the deterioration of raw materials. 2. To implement the standardized loss reporting system, especially high-priced materials such as high-end seafood, tobacco and alcohol, we must register and formulate a reasonable loss reporting rate, and the department head will report the loss to the financial warehouse to standardize the loss reporting bills. The improvement of inventory system is beneficial to reduce the loss. But in the same way, the establishment of the loss reporting system must refer to the financial department and make a detailed loss reporting form. The manager of the purchasing department shall sign the loss report form after identifying and analyzing the loss report varieties. The manager of the purchasing department has the right to know the reasons for the reported loss, and the materials that exceed the reported loss rate must be stated on the loss report. Report the losses to the general manager regularly.

Third, technological innovation is conducive to reducing costs and increasing efficiency.

In the era of Internet information, it is very simple and effective to manage with the help of the Internet. It also has a certain supervisory role. Through computer systematization, the reasonable accounting of catering enterprises can be realized, the direction of cost expenditure can be counted and the market situation can be analyzed. Computer management saves human resources and reduces costs. First of all, according to the specifications and grades of this restaurant, as well as the relevant market situation, the price of dishes is set and the gross profit is calculated. According to the profitability of monthly data, adjust the food price and calculate the best price. Secondly, in inventory management, the loss of catering enterprises can be reduced by automatic registration, prompt and reimbursement of materials in the background of computer system. Let the restaurant have clear control over emergency materials, sales materials and inventory materials. Third, the statistical analysis of market material prices. The finance department will hold a monthly cost analysis meeting to analyze the cost rate of each dish, table, banquet and kitchen operated by the restaurant, and make a comparative analysis of the costs and profits of each unit and make an analysis report. It is convenient for the procurement department to consult and analyze the material procurement situation. The pricing of catering dishes is determined by the market to ensure the profits of enterprises. Finally, an electronic watch for real-time sales of dishes is established and hung in the dining hall to facilitate special consumption by consumers. It also promotes the working motivation of kitchen chefs and rewards chefs who sell high-priced dishes.

Fourth, improve the financial supervision system and optimize talent service.

1. In addition to personnel management, the cost of catering enterprises is material procurement, which is the biggest difference from other industries. The funds for material procurement must be monitored in real time, and the first is the flow of funds. Secondly, the supervision of specific expenditure of funds. The perfection of financial monitoring system is helpful for financial managers to know the restaurant expenditure information and make a perfect financial plan. At the same time, strengthen the supervision of procurement personnel, prevent procurement personnel from taking kickbacks, and reduce enterprise costs. 2. Service is an intangible cost and profit return. Optimizing the ability and quality of service personnel can enhance the reputation and corporate image of the restaurant and invisibly strengthen the competitiveness of the restaurant. To this end, catering must improve various management systems. Organize staff professional ethics education and business training regularly, so that the temperament and image of service personnel can highlight the service characteristics of this restaurant. Make them establish a sense of serving restaurants and guests, and work according to service standards and processes. This is the promotion of intangible assets of restaurants, and it is also an important link to cultivate loyal customers.

Verb (abbreviation of verb) conclusion

Reducing costs and increasing efficiency is an important way for enterprises to achieve rapid development. In today's fierce competition in the catering market, reducing costs and increasing efficiency can improve the core competitiveness of enterprises and accelerate the pace of market expansion. It is indispensable for catering enterprises to reduce costs and increase efficiency, establish strict procurement system, inventory system, financial supervision system and computer system statistical analysis system, and improve the quality of service personnel. The development of catering needs to be gradual, change the thinking of development and apply innovative ideas to maximize the economic and social benefits of enterprises.

refer to

Chen Lingjun. Research on cost reduction and efficiency improvement management of enterprises [J]. Modern Economic Information, 20 15, (6): 76.

[2] Xu Jianxin. Research on cost reduction and efficiency improvement management of enterprises [J]. Guide to Economic Research, 20 14, (12): 14- 15.

[3] Zhi Meng. How to promote the rapid development of small and medium-sized catering industry [J]. Information and computer, 20 1 1, (7): 49-50.

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