How to reduce staff canteen costs and improve service

1. Establish cost control awareness

Awareness is the motivation that guides people’s daily behaviors. To carry out cost management in the staff canteen, every canteen employee, including canteen managers, must establish the awareness of cost control. Only by raising awareness of cost control, understanding the importance of cost control, and then turning awareness into action can the value of cost control be reflected.

The following three methods can be adopted: regular cost management training for all employees, inviting experts in canteen cost management, and using lectures to teach every employee the importance of cost management. , popularize cost management knowledge, so that every employee has a certain degree of understanding of canteen costs, and understands the necessity of saving ingredients and energy.

Convene cost meetings regularly, and through mutual communication between participants, summarize the problems missed in cost control, carry forward the advantages accumulated in cost control; learn advanced concepts in cost control, and then make the canteen All employees realize that cost control is the basis for improving the overall management level of the canteen.

Introducing the "Five Constants" management concept, which originated from the "5S" on-site management method of Japanese companies in the 1950s. Its essence is "work is always organized, organized every day, and the environment is always clean." , things should always be standardized, and everyone should always be self-disciplined."

For example, through "regular organization", various types of food and tools are divided into necessities, non-necessities and non-necessities according to the frequency of use. Only necessities are kept at the work site, non-necessities are reduced, and unnecessary supplies are cleared. Thereby reducing procurement and warehousing costs.

Through "constant rectification", various necessities are placed in categories and the placement locations are clearly marked, thereby improving work efficiency, reducing unnecessary waste as much as possible, allowing employees to develop good habits of saving, and fully mobilizing employees self-discipline, and finally establish a sense of cost control.

2. Implement cost control for all employees and the whole process

Cost control is a comprehensive and systematic economic management work that only focuses on a certain link or a certain type of group of people. It is impossible to achieve the cost control target, so cost control must be adopted for all employees and the whole process.

All-employee cost control should be considered from both horizontal and vertical dimensions. From a horizontal perspective, it includes purchasing personnel, acceptance personnel, warehousing personnel, material picking personnel, dish production personnel, service personnel, and dish pricing personnel. , even financial personnel and personnel management personnel; from a vertical perspective, including front-line employees in the canteen, middle-level managers, high-level decision-makers and even service recipients. The so-called all-employee cost control is to include personnel in all aspects.

Full-process cost control refers to incorporating all production and operation activities of the canteen into cost control, and combing and optimizing the work process, handling the connection between various links, and ensuring the orderly and orderly transmission of information. Efficient.

At the same time, in full-process cost control, we must not only pay attention to explicit costs, such as food purchase costs and utility costs, but also to hidden costs, such as service costs and human resource costs. Only when cost control involves the participation of all employees and is implemented throughout the entire process can we truly improve work efficiency and achieve cost control goals.

3. Improve the cost control system

The effective implementation of cost control depends on a complete cost control system. The establishment of a complete cost control system should start from the following two points: Develop standardized Cost standards, which accurately quantify the production costs of dishes. Some staff canteens have formulated standard recipes for each dish, clarifying the exact quantities of raw materials, ingredients, seasonings, and cooking methods required for each dish. At the same time, they have set up full-time dish waiters in the canteens.

The task is to provide the chef with a specified amount of ingredients according to the standard recipe, and then the chef is responsible for the production and processing, so that the dish production has a more quantitative standard, which becomes an important basis for cost control.

Develop strict cost control systems in all aspects of production and operation, establish standard work procedures, standardize the use of various documents, clarify the cost responsibilities of various personnel, and institutionalize all activities involved in production and operation , process and standardization. This not only provides reliable institutional guarantee for cost control, but also reduces the possibility of risks.

4. Innovate cost control methods

Cost control methods are tools for implementing cost control, but for now, the cost control methods in the staff canteen are still relatively backward and single.

Therefore, innovating cost control methods can greatly improve the implementation efficiency of cost control. Specifically, the following three methods can be adopted: Building an information cost control system. The information cost control system is the future development trend of cost management.

For the canteen, procurement, acceptance, warehousing, material picking and other links can be integrated into an ERP management system. Canteen employees only need to operate in a certain sequence on the computer. Complete the recording and accounting work of the above-mentioned links. At the same time, the network can also be used to add functions such as the latest market price inquiry of food ingredients and service object satisfaction survey. This not only reduces the workload of canteen staff, but also greatly enhances the timeliness and accuracy of data transmission.

Cost analysis methods are diverse. In addition to using Excel to create spreadsheets, cost analysis can also use Access databases for data sorting and integration, so that valuable information can be quickly screened out. In addition, canteen managers can also use cost behavior analysis, value chain analysis, target cost analysis and other methods to divide cost responsibilities, optimize cost structure, and determine selling price, thereby making cost analysis more scientific and cost decision-making more reasonable.

Increase the introduction and training of cost management professionals. Canteen managers can recruit external professionals who understand both financial knowledge and canteen business characteristics and entrust them to carry out canteen cost control work. They can also train outstanding employees internally to become canteen cost managers to assist canteen managers in fulfilling their cost management responsibilities. , complete the cost control target and provide human resources guarantee for the stable development of the canteen.

Lack of awareness of cost control

Lack of awareness of cost control is the primary problem faced by the cost management of employee canteens within units, especially employee canteens of government agencies or public institutions. The finance department has set high food standards for each employee. Therefore, canteen employees generally lack the concept of cost and have a weak awareness of cost control. In addition, the lack of cost control awareness is not only reflected among front-line employees in canteens, but some canteen managers also lack understanding of cost control.

The reason: not realizing the importance of cost control; not understanding the methods of cost control, leading to situations such as being unable to make ends meet one after another. Canteen managers often simply raise the price of meals to make up for the gap in canteen costs. However, this method often puts the canteen into a vicious cycle of rising food prices, which ultimately seriously affects the normal operation and sustainable development of the canteen.