Teppanyaki Table Restaurant | Profit Cost Issue

The business of teppanyaki table restaurants is rising, but profits have not increased significantly. There are two main reasons for analysis.

First, poor awareness of food cost control.

Main Performance:

1. There are non-competitive purchases in teppanyaki table restaurants, and each type of supply is only one high, resulting in no comparison of purchases. Suppliers are rarely evaluated, and market information surveys are rarely conducted;

2. The purchase monitoring system has not been effectively established, and the purchase process is not strictly controlled. The restaurant implements cash purchases, and most of the purchases only have one buyer, and there is very little transfer.

3. Unplanned purchases, fish, shrimp, seafood, and perishable meals are purchased too much at one time, so the cost and waste caused by the death of fish and shrimp and the deterioration of meals are too large.

4. Acceptance issues: The warehouse management is responsible for the inspection and acceptance of the restaurant dishes. There is no second person on the spot to check the accuracy of the invoice, price, and quantity. For goods that did not meet the quality standards or were underweight, the warehouse management also joked to accept the goods under the bribe of the supplier to issue a cigarette.

5. Storage and distribution issues: The temperature and humidity of the raw material storage room are not effectively controlled, and the raw materials are not clearly marked during storage due to improper storage, and the principle of first-in first-out is not followed. There is also no specific standard for the distribution of materials. The kitchen is distributed as much as the kitchen receives. There are management problems.

6. The problem of initial processing of dishes: Due to the failure to check the quality of the dishes during the acceptance, the quality of the dishes does not meet the requirements. For example, the purchased eel is too small, resulting in too much waste in the initial processing and low yield. The cutting board staff is not strong in responsibility or they are not clear about the roughing process, resulting in low yield.

7. The issue of the production standard; each dish has not formulated an accurate production standard, and the quantity of the dish is sometimes more and sometimes less. The restaurant does not use standard utensils.

8. Operating expenses control; personnel over-staffing, no job analysis during staffing, poor resource integration and coordination among various posts, unoptimized service flow, random and unplanned staffing;

9. The restaurant's material management is chaotic, purchases are not planned, commonly used materials are not in stock, and temporary purchases are mostly; there is no plan and no control for requisition.

Second, sales analysis

The restaurant lacks efforts to promote low-cost and high-profit dishes. Service complaints are serious due to slow production and unfamiliar service skills.