Lợi nhuận nhà hàng mỏng như nào?

cogs: 21,2%
direct labor: 44,9%
direct operating: 2,6%
quản lý: 18,7%
thuê mặt bằng: 9,6%

-> lợi nhuận chỉ có 1,8% doanh thu thôi,
In the early days at Mei Mei, success was measured by having enough dumplings to get through the day and confirming that the bank account wasn’t empty. Today, every single staff member, from the dishwasher to the line cook, can interpret and speak to the restaurant’s entire profit-and-loss statement (báo cáo lãi lỗ) because, for two years now, Mei Mei has been opening its books to its staff. This means all staff are able to see every line item associated with money coming in the door and all of the expenses the restaurant takes on — from paying its employees to keeping the lights on. Not only that, each employee actually plays a hand in working to move the bottom line, working on teams tasked with the goal of reducing costs and increasing profits for the business. If the team wants to research and vet new vendors, they have that power. If they want to change the menu prices for a fixed period of time, they’re able to do that too.

In the three years since implementing this practice, Li says she’s seen a measurable difference. The line cook who once questioned Li about the $9 price attached to the Double Awesome menu item, an oozy egg sandwich, can now speak to all of the other costs — the things beyond the eggs, the pesto, and the scallion (hành tươi) pancake breading — that they wouldn’t have known to consider before. Because there’s a staff member who called the electric company for refunds when the power went out, one who negotiated for better alarm fees, and another who put in the work to source a cheaper linen provider, there’s an understanding of the full picture of what goes on at the restaurant. As Li puts it, “There’s buy-in because their fingerprints are there.”

Now, it’s no longer enough for Li to share the nitty-gritty financial info with her team. She wants the public to understand it, too.

Bài trước: Loay hoay phong tỏa
Tags: economics

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