Analysis on the operating cost of Cafe Shop

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

The cost standard (cost rate) of a cafe does not come out of thin air, but is generally calculated after regular operation for a period of time due to various factors such as menu structure, operating formula, raw material price and so on. Since the coffee shop opened for business, cost control is not only a fundamental channel to understand and control a store's business income and expenditure, product quality, staff management, customer intention and so on, but also effectively reflects the advantages and disadvantages in the operation of a cafe, so as to make the later business objectives more accurate and reasonable.

Four major purposes of cost control:

If we have a good grasp of the income and expenditure of the cafe, we can clearly understand the profit and loss of the cafe.

Control the unification of product standards and tastes, and promote the innovation and improvement of some products

We can supervise and manage the staff skills management and the use of raw materials.

Collect mainstream customers' recognition of some aspects of the store in operation, or room for improvement.

The future development direction of the store is planned according to the basis, which avoids the owner's insistence on having his own way.

The first step is to establish a management form and fill in the data of the business daily.

In the early days of the coffee shop, the cafe will formulate its own standardized formula for the products on the menu according to the characteristics of the raw materials purchased, so as to allow employees to quantify the production, in order to avoid disunity in the taste of the product. sometimes, such as operational errors and other phenomena, management forms are the basic way to restrain employees.

The cost-related forms of stores are generally composed of daily business reports, customer opinion collection forms, employee reward and punishment system, utensils wear records, purchase records, warehousing inventory, and so on. Take the employee reward and punishment system as an example, for example: the customer wants a cup of leaf-shaped cappuccino, but the leaves are not pulled out due to operational reasons, is this cup of coffee produced or how to do? The answer of many employees: I drank it myself and made another cup, which may be the problem of the cost of materials for a few yuan, but it is actually the formation of a bad wind among the employees in the later stage, and they think that it does not matter if they do not do a good job of the product. on the contrary, they can motivate the employees to be precise and refined in the exercise, but in front of the customers, if we produce this cup that is not a leaf-shaped flower. Then your professional skills will be greatly reduced in front of consumers.

The second step is to effectively issue orders and purchase goods according to the operating characteristics of working days and holidays.

The vaguest part of the cost of the cafe is the raw materials (variety, price difference, consumption difference). In order to facilitate the settlement of the cost at the end of the month, the general materials choose the way of inventory at the end of the month and purchase at the beginning of the month. Some materials have to improve day by day due to the pursuit of freshness. Daily warehouse inventory inspection, on-site use analysis, targeted to make the supply of raw materials every other day or next month. Coffee shop management raw materials as far as possible to recommend stable and reliable partners, can be in the long-term business process of quality, supply is stable, for some materials should also be judged in advance, such as many cafes use freshly baked coffee beans, then a few days in advance to inform the roaster for processing, delivery or express delivery, so as to avoid the lack of timely materials.

The third step, safety inventory of raw materials, and on-site use management.

After purchasing the raw materials, fill in the form and enter the warehouse according to the relevant forms, achieve the principle of first-in-first-out, and observe the safety of the warehouse or on-site storage environment at any time.

Discipline management in the operation of employees restricts the non-arbitrariness of the use of raw materials, such as: employees have to check the taste of semi-finished products, or finished products, and then try them to ensure the evaluation of the taste of the products, but sometimes there is a difference between taste and eating; there is a difference between trial and use; there is a difference between after-care and effective work after the operation; it is very important to develop awareness.

The fourth step is inventory statistics and monthly report analysis.

Every cafe looks very busy on the last day at the end of the month, and it is time to calculate the cost and calculate the profit and loss after a month of hard work. The stocktaking of raw materials is generally done by two people (technical supervisor, accountant), which is fair and open.

After the quantity and price of the remaining raw materials at the end of the month are converted into the amount of remaining raw materials, based on the statistical analysis of the monthly report of one month's operation, we can calculate:

This month's turnover

Top ten products sold on the menu

Zero sales products on the menu

Calculation of raw material cost rate (cost rate = last month's inventory + this month's purchase-this month's inventory divided by turnover)

According to the customer complaint form and the customer information in the service, we can judge the reason of the zero sale product and the improvement plan.

According to the seasonal characteristics and product sales volume, analyze whether the categories of the top 10 products need to be developed or strengthened.

The fifth step is the management of equipment, utensils and damaged parts.

Each coffee equipment has its own maintenance principles, such as coffee machine, daily cleaning work, weekly cleaning work, monthly maintenance work, etc., to give priority to prevention and prevention, especially for new employees in the use of equipment, cleaning training work, not only enable newcomers to have skills to learn, but also strengthen the management of equipment.

There is no shortage of glassware in cafes, which are most likely to be broken or lost. Advice on management:

Form the inventory table of utensils and count its quantity into the warehouse.

Depletion of employee responsibility (half of the owner, general responsibility of the employee)

The depletion of customer responsibility (the customer takes full responsibility)

Natural wear and tear (borne by the owner)

The sixth step is to analyze and compare the actual operating costs.

In the table of cost analysis, tobacco and alcohol are the easiest to calculate, so coffee, cold drinks, snacks, and so on, sometimes fluctuate. For example, the turnover of coffee is the same as that of last month, but the consumption of coffee beans is much higher than that of last month. So the question is, where are the multi-purpose coffee beans?

Possibility analysis:

Employees take it out or steal it many times.

There are more new employees this month, and there are frequent unqualified operations, resulting in double costs.

Reasons for storage mildew discarding, stock estimation, or storage inspection not in place

When various problems arise, we can improve and correct the causes of the problems.

The seventh step is to analyze the emerging problems in the cost and make reasonable adjustments to the employees and the management.

Failure to find the problem is the biggest problem. Take wastage as an example, coffee shops have long lost small utensils. For example, some guests especially like coffee spoons or coffee cups in the store, although we can't check their bags. Please check and confirm before you check out the bill to prevent similar incidents from happening again.

Finally:

Marketing is a strategy in coffee shop operation, while cost control is related to many links in actual operation, and small problems can expose big defects. therefore, cost control is a very key issue in the operation of physical stores, which requires long-term and patient control and shaping standards.

[related reading]

Coffee etiquette

[how to get a coffee cup] Coffee that you drink after a meal is usually served in a pocket cup. The ear of this kind of cup is so small that you can't get your fingers out. But even if you use a larger cup, don't put your finger through the ear and carry the cup. The correct way to hold a coffee cup is to hold the handle of the cup by your thumb and forefinger and then pick up the cup.

[how to add sugar to coffee] when adding sugar to coffee, the sugar can be scooped out with a coffee spoon and added directly to the cup, or you can first use a sugar clip to clip the cube sugar on the near side of the coffee plate, and then add the cube sugar to the cup with a coffee spoon. If you put the cube sugar directly into the cup with a sugar clip or hand, it may sometimes spill the coffee and stain the clothes or tablecloth.

[how to use coffee spoon] Coffee spoon is specially used to stir coffee. You should take it out when drinking coffee. No longer use a coffee spoon to scoop a spoonful of coffee to drink slowly, and do not use a coffee spoon to mash the cube sugar in the cup.

[what if the coffee is too hot] the freshly brewed coffee is so hot that you can gently stir it in the cup with a coffee spoon to cool it, or wait for it to cool naturally before drinking. It is very impolite to try to cool the coffee with your mouth.

[use of cups and saucers] the cups and saucers that hold coffee are specially made. They should be placed on the front or right side of the drinker, and the cup ear should point to the right. When drinking coffee, you can hold the cup ear of the coffee in your right hand and hold the coffee plate gently in your left hand, slowly moving to your mouth and sipping. It is not advisable to hold the cup and swallow, nor should you bow your head to the coffee cup. Don't make a noise when drinking coffee. When adding coffee, do not pick up the coffee cup from the coffee plate.

[coffee and snack] sometimes you can have some snacks when drinking coffee, but don't alternate between eating and drinking with a coffee cup in one hand and a snack in the other. You should put down the snack when you drink coffee and the coffee cup when you eat it.