豆捞坊火锅餐厅运营管理资料 厨务部工作业绩表（呈厨师长）.xls

厨厨 政政 部部 工工 作作 业业 绩绩 表表 店店项目一月二月三月四月销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售计划实际计划实际计划实际计划 实际锅底类羊肉类肥牛类其他肉类海鲜类水产类配菜类凉菜类面点类烧烤类酒水类综合毛利项目五月六月七月八月销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售计划实际计划实际计划实际计划 实际锅底类羊肉类肥牛类其他肉类海鲜类水产类配菜类凉菜类面点类烧烤类酒水类综合毛利项目九月十月十一月十二月销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售销售比重毛利率OEC扣分退菜情况新品销售计划实际计划实际计划实际计划 实际锅底类羊肉类肥牛类其他肉类海鲜类水产类配菜类凉菜类面点类烧烤类酒水类综合毛利注明：计划毛利不是基准毛利，是为了完成09年全年毛利指标所定的毛利永定路小西天石景山亚运村东直门星河城将台路12月锅底毛利率56.00%55.08%55.63%63.46%60.64%54.46%57.88%12月羊肉毛利率64.94%64.74%65.77%68.51%68.33%63.39%67.27%12月肥牛毛利率68.76%69.40%70.20%69.29%70.85%66.53%72.56%12月肉类毛利率69.85%70.46%66.28%70.79%72.51%74.06%70.85%12月海鲜毛利率67.49%0.00%59.62%59.64%71.00%64.98%64.44%12月水产毛利率62.16%62.88%63.51%61.71%63.90%62.63%65.31%12月配菜毛利率80.96%80.63%82.11%80.94%80.80%80.27%79.98%12月凉菜毛利率74.27%71.52%71.88%63.90%67.38%68.48%73.14%12月面点毛利率74.07%69.97%79.42%74.21%81.41%76.29%77.21%12月酒水毛利率52.32%52.96%51.44%53.20%52.76%54.00%54.51%12月纸巾毛利率0.00%0.00%0.00%0.00%0.00%0.00%0.00%12月烧烤毛利率69.80%66.00%51.91%52.74%80.01%70.29%74.50%12月早餐毛利率0.00%0.00%0.00%0.00%0.00%0.00%0.00%12月服务费毛利率0.00%0.00%0.00%0.00%0.00%0.00%0.00%12月其他毛利率84.35%0.00%0.00%80.49%93.69%88.15%0.00%12月毛利率66.85%66.72%67.07%68.14%68.69%65.66%68.37%2009年1月 计划毛利68.0%68.0%68.0%69.0%69.0%66.0%69.0%2009年2月 计划毛利68.50%68.50%68.50%69.50%69.50%66.50%69.50%2009年3月 计划毛利69.0%69.0%69.0%70.0%70.0%67.0%70.0% 说明:提升毛利的方法1. 厨政部协调物流部门及时降低原料价格。 2. 通过调整菜品结构及销售比重。 3. 节约成本降低损耗。 4. 马上对酒水单的调整。通州回龙观复兴路昌平国展菜市口良乡天通苑合计55.41%52.75%67.56%50.96%56.25%58.05%52.88%53.73%57.61%64.85%60.30%75.13%60.41%67.60%65.34%59.94%64.61%66.17%69.47%67.06%67.21%66.41%73.80%69.88%65.98%70.46%69.42%74.84%68.55%72.97%72.35%73.95%70.89%62.34%73.35%71.18%68.72%37.07%64.86%64.05%82.54%66.93%0.00%54.28%65.21%62.74%60.96%73.90%63.42%64.64%63.90%63.49%56.29%63.80%80.13%77.98%83.35%79.57%81.34%79.68%76.78%82.88%80.81%73.86%65.23%76.31%70.35%72.05%73.94%67.47%66.04%70.76%77.57%81.74%86.60%84.20%77.86%73.77%78.71%76.71%78.33%53.56%51.47%62.68%50.44%52.44%53.23%53.43%52.39%54.40%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%64.90%68.46%58.15%60.92%72.54%55.31%0.00%66.43%66.95%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%0.00%80.00%80.00%91.80%86.95%41.66%100.00%87.41%81.13%60.00%0.00%64.49%67.14%63.78%72.66%64.42%68.65%67.22%63.18%66.53%67.53%68.0%64.5%75.0%65.5%69.5%68.5%64.0%67.0%67.9%68.50%65.00%75.50%67%70.00%69.00%64.50%67.50%68.47%69.0%65.5%80.0%67.5%70.5%69.5%65.0%68.0%69.3% 说明:提升毛利的方法1. 厨政部协调物流部门及时降低原料价格。 2. 通过调整菜品结构及销售比重。 3. 节约成本降低损耗。 4. 马上对酒水单的调整。