餐饮创业者该怎么控制自己的成本?
来源:http://www.zuixianya666.com/  2019-1-22 15:26:47
有很多餐饮创业者都有这样的一个疑问:每天都很努力地去运营了,生意不能说很火爆,可是都过得去,为什么算账的时候总是不赚钱的呢?原因在哪里?该如何调整呢?
Many restaurant entrepreneurs have such a question: Every day they work very hard to operate, business can not be said to be very hot, but they all get along, why do not they always make money when accounting? What's the reason? How to adjust it?
其实,作为餐饮草创者有几组数据是每天都要观测的,这些才是关乎餐厅生死的要害点。
In fact, as a catering initiator, there are several sets of data to be observed every day, which is the key point of the restaurant's life and death.
01 餐厅的每日销售收入
01 daily sales revenue of restaurants
每日销售收入的高低,决定了餐厅每日收入效益的好坏,也决定了全年收入的散布状况。开店初期,餐饮人有必要重视餐厅每日收入的数据,特别是就餐人数,平均餐标,每日毛利率以及其它大堂吧、茶坊、商场、车场、会议室、场租等收入状况。
The level of daily sales income determines the efficiency of daily income of restaurants and the distribution of annual income. In the early stage of opening a restaurant, it is necessary for caterers to pay attention to the daily income data of the restaurant, especially the number of meals, the average standard of meals, the daily gross interest rate and other income conditions such as lobby bar, tea shop, shopping mall, parking lot, conference room, rent, etc.
02 每日现金流量有必要要盯牢
02 Daily Cash Flow Necessary to Pay Attention to
餐饮创业初期,必定要牢牢盯住每日现金入账的状况,真实做到“储银于仓,心中不慌”,只要真金白银在手,不怕各种运营困难,不怕外部运营环境的变化。
In the early stage of catering entrepreneurship, we must pay close attention to the daily cash entry situation, and truly "store the silver in the warehouse, not panic in the heart", as long as the real gold and silver in hand, not afraid of various operational difficulties, not afraid of changes in the external operating environment.
03 每日本钱开销,严控开销
03 Daily Cost Expenditure, Strict Control of Expenditure
要有严格的本钱认识,清楚知道餐厅每日运营本钱是多少,如每日人事费用开销、水电气能耗开销、固定资产折旧开销、每日正常运营费用开销、管理费用开销、营销费用开销等,做好本钱开销管理作业,本钱费用操控作业,降低运营本钱。

We should have a strict understanding of the cost and know clearly what the daily operating cost of the restaurant is, such as the daily personnel cost, the energy consumption of water and electricity, the depreciation of fixed assets, the daily normal operating cost, the management cost, the marketing cost and so on. We should do a good job in the cost management operation, the cost control operation, and reduce the operating cost.

04 盘点每日应收账款,防止死账
04 Inventory of Daily Accounts Receivable to Prevent Dead Accounts
了解每日、每月、每季运营回款问题,应收账款的催收问题,及时督导查看财务部、营销部、餐饮部等部分,做好会议客源、团队客源、政府部分、企事业单位等客人,在餐饮、会议,娱乐消费挂账,与欠款的及时催收回款作业。
Understand the daily, monthly and quarterly operation of the repayment problem, the collection of accounts receivable, timely supervision and inspection of the Finance Department, Marketing Department, catering department and other parts, do a good job of meeting visitors, team visitors, government departments, enterprises and institutions and other guests, in catering, meetings, entertainment consumption accounts, and timely collection of arrears.
不要让欠款长期地滞留在餐厅之外,占用餐厅流动资金,不能回来,更不要让其成为呆账、死帐、无法收回之帐。
Don't let the arrears stay outside the restaurant for a long time, occupy the liquidity of the restaurant, can't come back, let alone become bad debts, dead debts, uncollectible accounts.
05 查清应付账款,防止出入不平衡
Check accounts payable to prevent imbalance of incoming and outgoing
“收入”与“开销”是餐厅每日都要面对的运营形态——若“收”大于“支”,就有效益,有赢利;若“支”大于“收”,就可能呈现亏本、资金紧张和运营困难。
"Income" and "expenditure" are the daily operation patterns that restaurants have to face - if "revenue" is greater than "expenditure", it will be beneficial and profitable; if "expenditure" is greater than "revenue", it may present loss, financial constraints and operational difficulties.
06 关注当日赢利,随时调整
06 Pay attention to the profit of the day and adjust at any time
餐饮运营考究商场更大化、客源更大化、收入更大化,更考究赢利更大化。所以在抓运营创收过程中,必定还要紧紧抓住每日收入与赢利目标的完结。
Food and beverage operations focus on maximizing shopping malls, customers, income and profit. Therefore, in the process of operating income generation, we must firmly grasp the end of daily income and profit goals.
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