How does Confucius Club Control Kitchen Cost?

Kitchen cost refers to the funds occupied and consumed by products in the process of production, processing and sales, which consists of three parts: main material consumption, auxiliary material consumption and seasoning consumption. Kitchen cost management mainly refers to the management of the consumption level of raw materials, auxiliary materials and seasonings. When analyzing the cost category, the chef should divide the business content of the enterprise according to the category, focusing on the composition, characteristics and price of raw materials, so as to grasp the cost factors.