7 strokes teach you to reduce the cost of restaurants

as everyone knows, hunger breeds discontentment, every day we go on the road, see the most, not too large and small restaurants, many friends also want to open a restaurant to achieve the dream of getting rich. When you’re on the path to the food and beverage industry, cost control is a must do, so how to reduce the cost of your restaurant? Here are 7 tips for you.

1, the technical level of saving

2, purchase savings


kept saving kitchen

Houchu custody of the work is the thickness of the majority of managers to mention, but often it is difficult to get the job done, it should have rules and regulations, and must constantly monitor. The preservation of fresh food to be frozen, frozen to be frozen, leftover materials for the workers do not eat the meal, the refrigerator should be regularly checked to implement, and so these should be clearly defined.

4, personnel savings

5, decoration investment savings

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