The story of a cook

Chapter 452 Talking About Restaurant Inventory
Unknowingly, the second glass went down, and when the third glass was poured, Master Li and Master Ma changed beer, and Accountant Cui and I continued to drink baijiu.

Chatted with Accountant Cui for a while.

Accountant Cui used to work under the old man.Later, the grain depot was reformed, and most of the grain personnel were paid out of their working years and laid off.After being laid off, Accountant Cui spent food with his friends. Although he was familiar with numbers, he didn’t know much about the grain market. He didn’t earn any money, so he quit.Later, a friend opened a factory and did a lot of business. He was invited to be an accountant. He worked in his friend's factory for six years. As the factory gradually declined, he quit.After staying at home for half a year, he was called by the old man to be an accountant, and also the financial director, with two small accountants following him.

Accountant Cui suddenly asked me: "Master Tan, I have a question for you. You said that if our house takes stock at the end of the month, what should we do in the kitchen?"

Normally, a restaurant like an old store needs to take inventory every month, but it's just that I haven't seen it in the past two months.In Linjiangxuan, an inventory is carried out at the end of each month.

I asked, "Is our family going to do an inventory?"

"Well, the old man meant this. I used to be the only one in the finance department, and everything was mine. Sometimes I couldn't do it alone, so I didn't take stock, let alone take stock. At the beginning, when I was an old store, I kept everything. I made an offer once, and Lao Zhao refused to give up the order when he was in the kitchen. It’s just nonsense, and there is no order for a store. Now there are three financial people. The last meeting asked the old man to take stock of each store at the end of each month. Both the hall and the back kitchen have to be carefully planned." Cui Accountant said.

I said: "A company like ours is large enough. It really needs to be counted every month. If it is not counted, the cost will not be cost-effective. Even if it is calculated, it will not be accurate and there will be errors. In addition, it is not good to not count the overall gross profit every month. Calculation, the calculated gross profit is different. At the same time, some data is inaccurate without taking stock. For operation management, without accurate data is rough management. If it is not accurate, the aspect of increasing revenue and reducing expenditure is just superficial."

"Master Tan, we both have the same idea, that is, the kitchens of the three stores are not cooperative if we want to take inventory." Cui Accountant said.

I laughed and said: "The so-called inventory is actually an audit. Who wants to be audited? Even if there is nothing wrong, they don't want to be audited by others. There are many. But inventory is good for kitchen management. It can make management more specific. More detailed, with data to rely on. In fact, an inventory is a big project for your property, especially for the first inventory. It must be meticulous, without omissions, everything has been inventoried, and at the same time, everything must be clearly recorded by category. Yes. The first time I was not clear about it, and there will be deviations when I take inventory next month, so the data will be inaccurate, and the figure obtained by subtracting last month’s inventory from this month’s inventory will be different. Accurate, and the data given to the management is also inaccurate, and it is easy for the management to go astray when managing with the support of inaccurate data.”

"Master Tan, can you tell me in detail?" Accountant Cui said.

I smiled, and said, "Brother Cui, it seems that the old man has left the inventory to you."

Accountant Cui said: "Yes, I'm going to be in charge. Isn't it necessary to implement corporate management of the restaurant? Everything must be formalized."

I said: "Tell you, Brother Cui, corporate management is right. A hotel can only develop if it enters into corporate management. Your financial department can complete it, especially for the first time, you can’t complete it at all. To do a good inventory, you must communicate effectively with the kitchen, front desk, and warehouse, and all agree and cooperate to carry out the inventory. Otherwise, don’t carry it out, not only will the inventory be tattered, but all departments will be filled with resentment, and the gains outweigh the losses.”

"This is what my brother said. If you want to make an inventory, you should do it all. Don't make an inventory of this or that. In the end, it will be useless. Everyone is unwilling to do it." Master Li said.

Master Ma also expressed his opinion: "I support the inventory. I think a big store like ours should take an inventory every month to clean up the inventory. We don't know what the front desk is like. If we don't talk about the front desk, we will talk about our kitchen. There are also a lot of things in the refrigerator every month, and the backlog is not sold for a long time, it is all money, and in the end it is gone, either to make work meals or to destroy corpses."

I laughed with Master Li and Accountant Cui.

"Brother Ma, what you said is too scary." Master Li said.

"I'm talking about things that exist. This is because the management is not in place. If I take stock of those things every month, I would have already sold them." Master Ma said.

I said: "The kitchen raw materials are one piece, which we can see every day, and there are still things we haven't seen, such as tableware, things in the warehouse, seasonings, towel boards for the front desk, washing Potions and so on.” Speaking of this accountant Cui, he said: “It is estimated that these things only have the quantity of purchases in your financial account, but not the quantity of shipments.”

"You are really talking about Master Tan." Accountant Cui said.

"Therefore, you need to do three things before the stocktaking. The first is to ask a leader who is more powerful than you to come forward, hold a meeting, gather the kitchen, the front desk, the warehouse, and the cashier together, and explain the stocktaking clearly. Only if everyone agrees. If other departments don’t agree, you can’t do it by the finance department alone. When talking about the inventory, you need to do three things. First, explain why the inventory is being carried out, and then What to take inventory, and finally how to take inventory and how to cooperate. The second thing is to designate the person in charge of the inventory of each department, that is to say, who is responsible for this matter, there must be someone, so as to prevent no one when you go to the store to take stock Cooperate, do oral essays, and cope with work. Let’s take an inventory of the raw materials in the kitchen, let’s keep it simple, let’s say beef, what we bought is beef, but you can’t see the beef when you take inventory, it’s all already formed Beef tenderloin with a knife, and it has been marinated. If you don’t know how much beef tenderloin can be marinated in a pound of fresh beef, then you only get the amount of beef tenderloin. Make money or lose money."

"The third thing is the preparation before the inventory. This requires the cooperation of the purchasing department to count the names of all the raw materials, seasonings, tools, low-value consumables, drinks, etc. purchased by our family and make a table. Indicate the name, quantity, last month's inventory, and this month's balance. It is best to leave a space to calculate the interest rate. This way, taking the form to take stock is easy, and second, there are no omissions. When making the form, you must separate each department. So clear."

"The other thing is to set an inventory time. Don't do the inventory during working hours. It is best to start the inventory after the hotel is off work. It is estimated that the three of you financial staff will perform the inventory separately, and each of you will be paired with an assistant. The inventory will start at nine o'clock and will be counted until twelve. It's over."

After I finished speaking, Accountant Cui looked at me, pondered for a while and said, "I have to talk to the old man about this matter. You are right, Master Tan. We can't be fooled about what we do. If we don't do it, we have to do it well. Once Get out of shape, or else give up halfway.”

I said: "In fact, this is a matter that affects the whole body. Any company that wants to do something cannot be completed by a single department. It needs the cooperation of various departments to complete it well. This is what people are talking about now Team spirit, Brother Cui."

"It makes sense, come to Master Tan, let's have a drink." Accountant Cui raised his glass.

Accountant Cui and I drank three glasses of white wine, and it seemed that he was fine, nothing wrong.But I can't drink anymore, I have to go to work tomorrow.So the battle ended, and we made an appointment to drink again when we had time.Master Li drank a little too much, and said with pride that next time he will invite him, it will still be here, and he will go to sing after drinking here.Master Ma supported him and said that you are still singing like this, but you have to go back to sleep as soon as you speak.

When I got to the door of the dormitory, I received a call from Bao Peng. He said on the phone that Fang Lin was going to sing after drinking.I got angry when I heard it, and told Accountant Cui and the three of them to go upstairs first, and I went to have a look.

The place where Bao Peng and the others ate was right next to Hongfu Restaurant, two doors away from Hongfu Restaurant, which was a barbecue restaurant.

They were still drinking when I arrived, and the atmosphere was very lively.There are Bao Peng, Fang Lin, Niu Xiuli, and two orderers.Fang Lin spoke happily there.

"Are you happy? You have to have fun when you come out to play. Hurry up and dry up the wine in the glass. After we're done, let's change places."

"Where else can I drink?" I came to their table and asked coldly.

Fang Lin turned around and saw it was me, probably because of my uneasy complexion, she lost her excitement a lot, lowered her voice a lot and said, "I'm not going anywhere, I'll go back to the dormitory after drinking."

When she finished saying this, Niu Xiuli smiled and said, "Okay, your old uncle is coming and be honest."

Fang Lin lowered his head and said nothing.

Niu Xiuli said: "Master Tan just came. Sit down and have a drink. We just finished drinking. You came just as we were about to go back."

I said, "I won't drink anymore. I drank a lot today. I went to the dormitory to see that Bao Peng hadn't gone back. I was a little bit worried so I came out to have a look. I'm afraid the two of them drank too much."

"It's okay for you to worry about Bao Peng. He can't drink, so don't worry about that damn girl. At least she can drink, and the more she drinks, the more excited she gets. If you don't come, none of us can fix her." Niu Xiuli said.

I took a look at Fang Lin, she was staring at Bao Peng, the little girl was very smart, she knew it was Bao Peng who called me.

Looking at the table, it was a mess, piled up with barbecue skewers and signed, there was a half-jin bottle of liquor, and there were twenty or so beer bottles on the table.

Shaking his head, he said, "You guys are pretty good at drinking."

"I'm happy with the drink, there's no doorkeeper," Niu Xiuli said.

"It's almost twelve o'clock, almost." I said.

"The last cup, finish drinking." Niu Xiuli said.

I looked at the wine glass in front of Bao Peng, took it over and poured a glass of beer, and then said, "Come on, let's work together, let's leave when we're done."

Fang Lin was very obedient this time, and he did it happily.

After coming out of the barbecue restaurant, Niu Xiuli and the two orderers took a taxi home, and Bao Peng, Fang Lin, and I went to the dormitory.Fang Lin drank white wine first, and then drank beer tonight. There was no wind in the house and nothing happened. When he came out, he was a little confused when he saw the wind. He started to feel uncomfortable after walking 100 meters away. He squatted there and wanted to vomit.

"Do you want to throw up?" I asked her.

She didn't make a sound, squatted there and nodded, digging her throat with her fingers, and then there was a sound of "vomit", and she began to vomit out the food she ate.

I asked Bao Peng to help her, and then I bought a bottle of mineral water from a nearby shop and handed it to her.

"Shuashuazui." I said.

She shook her head after receiving the water, and said in pain, "I still have to vomit—"

He started to vomit again, this time he vomited so thoroughly that he almost spit out the bile.After spitting out, I rinsed a few mouthfuls of water, and then straightened up, my little face suddenly expressed pain, and tears came out.

Seeing her so uncomfortable makes me want to laugh.Just like this, I still want to go to the karaoke hall to sing, but I have to lie on the road before I get to the karaoke hall.

I asked her, "Is it still uncomfortable?"

She didn't even look at me, and said, "It's not uncomfortable after vomiting, but I'm a little confused."

"Drink more and you won't be confused." I said.

"I'm already like this and you still talk about me, woo--"

The little girl's tears fell down one by one, and she looked pitiful.

There happened to be a 24-hour noodle shop next to it, and I ordered three bowls of beef noodles in it, and said to her: "Now the foundation is empty, hurry up and eat a bowl of noodles, and you won't feel uncomfortable if you have something in your stomach."

The little girl was also hungry and started eating noodles.I was also a little hungry, so I ate a bowl with Bao Peng.

After eating half a bowl of noodles, Fang Lin felt much better, and his expression became normal. He said to me, "Actually, I mainly drink on an empty stomach today. If it's not on an empty stomach, there's nothing wrong with it."

I said: "You can't do it even if you have an empty stomach. How can you drink like this? It's both beer and white wine. You drink the half catty of white wine, right?"

"Well, I drank it, I drank it before, it's fine." She said.

"No alcohol for a month, listen?"

"Well, I don't drink anymore, I don't drink anymore, it's too uncomfortable."

Hope she has a long memory.

(End of this chapter)