Cost management of restaurants and properties

First of all, I don't know much about the catering industry and property, but I can give some views from the perspective of cost management for your consideration:

First, the competent department of cost management should be the audit department or the finance department of the group. As a project department, you should not overstep your authority. If the management of the company stipulates that you have this function, that is another matter. Of course, if you are afraid that some uncontrollable projects will go wrong, you can make suggestions to the above two departments to introduce some cost control measures and set some quantitative indicators, so that you can have rules to follow.

Second, as far as restaurants are concerned, the cost is nothing more than rent, water and electricity repairs, staff salaries and so on. These are uncontrollable, but there are requirements for the number of people, how much the repair expenditure is, and how much the repair expenditure needs to be submitted for approval in advance, which should be stipulated; It is important that there should be a system for the procurement, warehousing acceptance and kitchen management of dishes.

Third, the property is mainly the expenditure of project repair, and it is also stipulated above that the financial system should be improved.

Fourth, reiterate: to do a good job in cost, we must understand the business process, go to the scene in person and understand the actual situation.