Relative to large enterprises canteen, as long as there is a minimum guarantee of basic standards Caters (such as 3.00 yuan / meal), the other is a rich choice cuisine can be; la carte price shall not exceed the price of the outside of the restaurant, and At the same time guarantee a certain number of dishes and meals supply.
       For SMEs, factories and enterprises both talk about profits, but also allow employees to eat well, so that employees motivated to do a good job, not because of the food problem affecting labor recruitment or loss. How best to achieve this balance?
A cafeteria meals positioning reference factors:
1, the number of species:
Species diversity, relatively speaking, more diverse species procurement, the process and the costs have increased. Ultimately affect the price of meals.
Increased workload: process increases, extend processes; such as procurement, transportation, washing and cooking cut;
Procurement cost increase: increase species diversity, reducing the relative amount of individual dishes purchase, purchase price has been raised;
Processing cost increase: Originally a process completed (such as a fried dish), now into several processes (multi-fried dishes), and increase the amount of material and facilities, tools, etc., such as fuel oil, spices and food dish and so on.
2, labor costs:
    The larger workload, the relative increase in labor costs, factors affecting the workload are: the amount of food varieties style dishes, clean the area, dishes Bowl cleaning, dining level, breakfast snack and so on.
3, meat weight:
    Meat weight is a key location for meals, meat meal quantity naturally high standard; perhaps in addition to the staff will focus on taste, dishes with fresh dishes, all aspects of health, canteen staff awareness of service, employees avenues and have to buy insurance etc catering needs.
4, quality ingredients:
Meals high standard and low raw material and production targets meal is quite different.
Relatively high standard meal more elegant use of materials, processing and cut more carefully, the furnace control is more rigorous, manual time and effort to spend more technical aspects of higher demands ....
Nevertheless, the quality of the low standard meal recipes must meet the provisions in the "procurement management practices", all rice grain, oil and other food materials possess the required three certificates, meat and vegetables are purchased from the formal channels. Purchase more for locally grown vegetables, seasonal rich, wholesale gifted.
5, the internal and external environment
        Rising food prices, according to the external environment; combined with the actual situation of factories and enterprises to develop standard meal meals; meals intensive processing enterprises is relatively low, relatively high-tech innovators some meals.
 




Second, meals positioning:
1. Customer canteen currently self-employed, foreign contracting program.
     The original cost of a monthly accounting of self canteen out (including staff salaries, utilities and fuel, vehicle transportation costs, management costs, and grain and oil ingredients such as meat), divided by the number of meals and 30 days, you can draw per person per day meal expenses.
     Under the original meals per day, with actual customer situation, or increase, or decrease, or remain the same standard meals will be handed over to our canteen contract management.
2, the customer has outsourced canteens, plans to replace contractors.
① meals to maintain the original standard unchanged.
② to improve the food improve canteen meals.
3, combined with the social environment and the actual situation and implement their own meals standards.
       Over time goes on, the pace of price increases has never stopped; from the previous four yuan per person / day meals to 5 yuan / day, 6 yuan / day, up to now seven dollars to more than a dozen, dozens per month. Customers should be developed according to the actual situation of canteen meals standards to achieve to meet the staff of catering requirements, but also reduce the pressure on the business.
Note: canteen contractor canteen meals positioning first to find out, to understand the price of canteen meals to be opened next cookbook procurement work; let the dining staff, students according to cafeteria food meal price, know what the price of cafeteria food, cafeteria food much money to co-ordinate their own pockets.