CN113393218A - Catering menu system adjusting method, system, equipment and medium - Google Patents

Catering menu system adjusting method, system, equipment and medium Download PDF

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CN113393218A
CN113393218A CN202110758224.9A CN202110758224A CN113393218A CN 113393218 A CN113393218 A CN 113393218A CN 202110758224 A CN202110758224 A CN 202110758224A CN 113393218 A CN113393218 A CN 113393218A
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dish
label
menu
grade
total
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吴强
安刚
张金华
胡怀文
孙新
王贺
付张莉
史维
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Shanghai Hanyuan Education Technology Co ltd
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    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
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    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q30/00—Commerce
    • G06Q30/02—Marketing; Price estimation or determination; Fundraising
    • G06Q30/0201—Market modelling; Market analysis; Collecting market data
    • G06Q30/0202—Market predictions or forecasting for commercial activities
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06Q—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES; SYSTEMS OR METHODS SPECIALLY ADAPTED FOR ADMINISTRATIVE, COMMERCIAL, FINANCIAL, MANAGERIAL OR SUPERVISORY PURPOSES, NOT OTHERWISE PROVIDED FOR
    • G06Q50/00—Systems or methods specially adapted for specific business sectors, e.g. utilities or tourism
    • G06Q50/10—Services
    • G06Q50/12—Hotels or restaurants

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Abstract

The invention discloses a catering menu system adjusting method, a system, equipment and a medium, belonging to the technical field of catering, wherein the method comprises the following steps: s1, according to the preset analysis period, calling the structured data about the menu from the database, wherein the structured data comprises the cost, selling price and selling quantity information of each dish in the menu; s2, determining the turnover and the gross profit of each dish in the analysis period according to the cost, selling price and sales volume information of the dishes; s3, according to the proportion of the business amount of each dish to the total business amount, giving a first label to each dish, and according to the proportion of the gross profit of each dish to the total gross profit, giving a first label and a second label to each dish, wherein the first label and the second label both comprise at least two grades; s4, according to the first label grade, the second label grade and the preset adjusting rule of each dish, determining the adjusting strategy applicable to each dish and generating a menu system adjusting scheme. The method has the characteristics of high efficiency and high precision, and can realize the profit maximization of a menu system.

Description

Catering menu system adjusting method, system, equipment and medium
Technical Field
The invention relates to the field of catering, in particular to a method, a system, equipment and a medium for adjusting a catering menu system.
Background
From the top to the large-scale chain catering huge, to the roadside restaurant stores, the most important thing is to have a set of reasonable catering menu system, so that customers can be better served, and meanwhile, the operation profit of the customers is better realized.
The menu system construction of catering enterprises usually needs to combine multiple variable factors such as raw material cost, selling price, food materials, sales volume, customer group distribution, process timeliness and the like, so that blind zones of menu system detection inevitably occur. For example, dishes with very high sales volume and explosiveness are difficult to define due to the fact that the overall profit is not optimistic due to the high cost of raw materials and the bottleneck of selling price, but the real value of the dishes is difficult to be defined because the dishes can be guided by the raw materials and the bottleneck of selling price, and therefore, the menu system is difficult to modify.
At present, the catering enterprises mainly rely on manual work for the design evaluation of menus, and develop the menu in various ways such as chef guidance, market research, team planning and the like, so that the evaluation results of a menu system are not comprehensive enough, the manual work efficiency is low, and time and labor are wasted. In addition, the manual menu adjustment mode is simple, and dishes are adjusted only by feeling, so that the adjustment effect is poor.
Disclosure of Invention
Aiming at the problems of low efficiency, simple adjustment mode and poor effect of the manual catering menu adjustment mode in the prior art, the invention aims to provide a catering menu system adjustment method, a system, equipment and a medium.
In order to achieve the purpose, the technical scheme of the invention is as follows:
in a first aspect, the present invention provides a catering menu system adjustment method, including the following steps,
s1, according to a preset analysis period, retrieving structured data about the menu from a database, wherein the structured data about the menu comprise cost, selling price and sales amount information of each dish in the menu;
s2, determining the turnover and the gross profit of each dish in the analysis period according to the cost, the selling price and the selling amount information of the dishes;
s3, giving a first label to each dish according to the proportion of the business amount of each dish to the total business amount, and giving a first label and a second label to each dish according to the proportion of the gross profit of each dish to the total gross profit, wherein the first label and the second label both comprise at least two grades;
and S4, determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish, and generating a menu system adjusting scheme.
Preferably, in S1, the structured data about the menu is obtained by,
acquiring a data table in which basic menu information is recorded, wherein the basic menu information comprises cost, selling price and sales volume information of each dish in a menu;
and capturing and structuring the basic menu information recorded in the data table, obtaining structured data about the menu and storing the structured data in a database.
Preferably, in S3,
the first label comprises A, B, C three grades, and the ratio of the vegetable turnover to the total business is determined to be A grade with the ratio more than or equal to 1/2a, B grade with the ratio more than or equal to 1/B and less than 1/2a, and the rest is C grade, wherein a is the number of vegetables completing 50% of the total business, and B is the total number of the vegetables.
Preferably, in S3,
the second label comprises A, B, C three grades, and the ratio of the vegetable hair amount to the total hair amount is determined to be more than or equal to 1/2a1Is class A, greater than or equal to 1/b but less than 1/2a1Is B-stage, the rest is C-stage, a1The number of dishes to complete 50% of the total gross profit, b is the total number of dishes.
Preferably, the step of determining the adjustment strategy applicable to each dish according to the grades of the first label and the second label of each dish and the preset adjustment rule comprises,
when the first label and the second label of the dish are both in C level, the adjustment strategy applicable to the dish is to delete the dish;
when the first label and the second label of the dish are both in the B level, the adjustment strategy applicable to the dish is to increase the cost and the selling price of the dish;
when the first label and the second label of the dish are both in A level, the adjustment strategy applicable to the dish is to determine that the dish is a marketing activity dish.
Preferably, when the first label and the second label of the dish are both class a and the dish with the highest gross profit and/or business account is the dish, the marketing campaign of the dish is determined to be a gift.
In a second aspect, the present invention further provides a catering menu system adjustment system, comprising,
the acquisition module is used for calling the structured data about the menu from the database according to a preset analysis period, wherein the structured data about the menu comprises the cost, the selling price and the sales volume information of each dish in the menu;
the calculation module is used for determining the turnover and the gross interest of each dish in the analysis period according to the cost, the selling price and the selling quantity information of the dishes;
the label module is used for giving a first label to each dish according to the proportion of the business amount of each dish to the total business amount, and giving a first label and a second label to each dish according to the proportion of the gross profit of each dish to the total gross profit, wherein the first label and the second label respectively comprise at least two grades;
and the adjusting module is used for determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish and generating a menu system adjusting scheme.
In a third aspect, the present invention also provides an electronic device comprising a memory storing executable program code and a processor coupled to the memory; wherein the processor calls the executable program code stored in the memory to perform the method as described above.
In a fourth aspect, the present invention also provides a computer-readable storage medium, storing a computer program which, when executed by a processor, performs the method as described above.
By adopting the technical scheme, the first label and the second label are given to each dish according to the proportion of the business amount of each dish to the total business amount and the proportion of the gross profit of each dish to the total gross profit, the adjustment strategy suitable for each dish is determined and the menu system adjustment scheme is generated according to the first label grade, the second label grade and the preset adjustment rule of each dish, so that two dimensions related to the fund profit, namely the business amount and the gross profit in the dish are comprehensively considered and evaluated, the adjustment rule and the menu system adjustment scheme determined on the basis are more accurate and better in effect, and higher adjustment efficiency is achieved compared with manpower, the accurate positioning of the menu short board and the locking of the star dish can be facilitated for catering enterprises, and the real conditions of the menu system can be comprehensively known for the catering enterprises from multiple angles, such as the price, the cost and the like, thereby achieving the goal that one menu can maximize profitability.
Drawings
FIG. 1 is a flowchart of a method according to a first embodiment of the present invention;
FIG. 2 is a schematic diagram illustrating a label hierarchy of dishes according to an embodiment of the present invention;
FIG. 3 is a schematic structural diagram according to a second embodiment of the present invention;
fig. 4 is a schematic structural diagram of a third embodiment of the present invention.
Detailed Description
The following further describes embodiments of the present invention with reference to the drawings. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
It should be noted that in the description of the present invention, the terms "upper", "lower", "left", "right", "front", "rear", and the like indicate orientations or positional relationships based on structures shown in the drawings, and are only used for convenience in describing the present invention, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention.
In the technical scheme, the terms "first" and "second" are only used for referring to the same or similar structures or corresponding structures with similar functions, and are not used for ranking the importance of the structures, or comparing the sizes or other meanings.
In addition, unless expressly stated or limited otherwise, the terms "mounted" and "connected" are to be construed broadly, e.g., the connection may be a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; the two structures can be directly connected or indirectly connected through an intermediate medium, and the two structures can be communicated with each other. To those skilled in the art, the specific meanings of the above terms in the present invention can be understood in light of the present general concepts, in connection with the specific context of the scheme.
Example one
A method for adjusting a menu system of a restaurant is shown in FIG. 1, and includes a step S1, a step S2, a step S3 and a step S4.
Step S1, retrieving the structured data about the menu from the database according to the preset analysis period, wherein the structured data about the menu comprises the cost, selling price and sales amount information of each dish in the menu.
The preset analysis period can be adjusted according to the scene, for example, a period of one month, one quarter, and the like. In addition, in this embodiment, the structured data about the menu is obtained by the following steps:
1. acquiring a data form recorded with basic menu information, wherein the data form is usually manually filled and recorded into a database, and the basic menu information comprises cost, selling price and sales volume information of each dish in the menu;
2. and capturing and structuring the basic menu information recorded in the data table, obtaining the structured data about the menu and storing the structured data in a database.
For example, a data table in which the basic menu information is described is as follows:
[ vegetable name | selling price | cost | … | food material | cooking method ], [ data start date | data end date | total number of turntables or total number of trades | activity participation ratio (%) | human being ].
Similar to the above table format, the operation key indexes such as enterprise menu details and periods are organized into table records according to the format, and after the table records are imported and uploaded to a database, the cost, selling price and sales information of each dish can be analyzed according to the table organization information.
And it will be understood that the database will typically store the data therein in a standard structure set by different enterprises, different analysis periods, and different menu versions.
And step S2, determining the turnover and the profit of each dish in the analysis period according to the cost, selling price and sales volume information of the dishes.
Wherein, the business amount of each dish is the selling price of the dish multiplied by the sales volume of the dish; the gross profit of each dish is the selling price of the dish-the cost of the dish.
And step S3, assigning a first label to each dish according to the proportion of the business amount of each dish to the total business amount, and assigning a first label and a second label to each dish according to the proportion of the gross profit of each dish to the total gross profit, wherein the first label and the second label both comprise at least two grades.
In the present embodiment, the first label is set to include A, B, C three levels, and it is determined that a ratio of the dish turnover to the total business amount is 1/2a or more, that is, a level a, that is, a number of dishes completing 50% of the total business amount, and that is, B is the total number of dishes, that is, a level B but 1/2a, and the remainder is a level C.
Wherein the total business amount of the dishes is the sum of the business amounts of all the dishes. For dishes with a first label of grade a, the judgment is as follows: when the ratio of the business amount of a certain dish to the total business amount is greater than or equal to 1/2a, the first label of the dish is considered as A grade, wherein a is the number of dishes completing 50% of the total business amount, namely, the business amounts of the dishes are sorted from high to low and added in sequence until the sum of the business amounts of the dishes added to the a-th dish exceeds 50% of the total business amount.
Similarly, in this embodiment, the second label also includes A, B, C three levels, and it is determined that the ratio of the gross profit of the vegetable to the total gross profit is 1/2a or more1Is class A, greater than or equal to 1/b but less than 1/2a1Is B-stage, the rest is C-stage, wherein, a1The number of dishes to complete 50% of the total gross profit, b is the total number of dishes. Wherein, a1The determination method of (a) is the same as the above-mentioned method (a).
For example, in the present embodiment, as shown in fig. 2, the following are calculated: the first label of the dish with the turnover percentage of 10% is A grade, the first label of the dish with the turnover percentage of 3.85% is B grade, and the rest is C grade, in addition, the second label of the dish with the gross profit percentage of 10% is A grade, the second label of the dish with the turnover percentage of 3.85% is B grade, and the rest is C grade.
And step S4, determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish, and generating a menu system adjusting scheme.
In this embodiment, the adjustment rule specifically includes:
when the first label and the second label of the dish are both in C level, the adjustment strategy applicable to the dish is to delete the dish;
when the first label and the second label of the dish are both in the B level, the adjustment strategy applicable to the dish is to increase the cost and the selling price of the dish;
when the first label and the second label of the dish are both in A level, the adjustment strategy applicable to the dish is to determine that the dish is a marketing activity dish.
It is understood that the adjustment strategy may be no adjustment with respect to dishes of other combinations of levels of the first tag and levels of the second tag.
The set of the adjustment strategies is a menu system adjustment scheme, and workers can perform adaptive adjustment on related dishes in the menu according to the adjustment scheme, so that higher profits and lower cost are obtained.
In one embodiment, it may be further configured that when the first label and the second label of the dish are both in a level a and the dish is the dish with the highest gross profit and/or business account, the marketing activity of the dish is determined to be a full gift, that is, when the consumption amount of the customer reaches a preset full gift amount, the dish is given as a gift.
The amount of the full gift is equal to the average unit price of the table, the cost price of the gift and the expected profit of the gift, wherein the average unit price of the table is the average unit price of the store table, the amount of the gift is obtained by presetting, the gift is the dish with the highest gross profit and/or business sum, and the expected profit of the gift is obtained by presetting, wherein the first label and the second label are both of A level.
For example, when the average price of the store tables is 200 yuan, the cost price of the dish to be given is 30 yuan, and the expected profit of the dish to be given is 10 yuan, the dish is given only when the consumption amount of the customer reaches 240 yuan or more.
Example two
A catering menu system adjustment system, as shown in fig. 3, comprising,
the acquisition module is used for calling the structured data about the menu from the database according to a preset analysis period, wherein the structured data about the menu comprises the cost, the selling price and the sales volume information of each dish in the menu;
the calculation module is used for determining the turnover and the gross interest of each dish in the analysis period according to the cost, the selling price and the selling quantity information of the dishes;
the label module is used for giving a first label to each dish according to the proportion of the business amount of each dish to the total business amount, and giving a first label and a second label to each dish according to the proportion of the gross profit of each dish to the total gross profit, wherein the first label and the second label both comprise at least two grades;
and the adjusting module is used for determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish and generating a menu system adjusting scheme.
EXAMPLE III
An electronic device, as shown in fig. 4, includes a memory storing executable program code and a processor coupled to the memory; the processor calls the executable program code stored in the memory to execute the method steps of the first embodiment.
Example four
A computer storage medium, in which a computer program is stored which, when being executed by a processor, performs the method steps of the first embodiment.
The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The embodiments of the present invention have been described in detail with reference to the accompanying drawings, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.

Claims (9)

1. A catering menu system adjusting method is characterized in that: comprises the following steps of (a) carrying out,
s1, according to a preset analysis period, retrieving structured data about the menu from a database, wherein the structured data about the menu comprise cost, selling price and sales amount information of each dish in the menu;
s2, determining the turnover and the gross profit of each dish in the analysis period according to the cost, the selling price and the selling amount information of the dishes;
s3, giving a first label to each dish according to the proportion of the business amount of each dish to the total business amount, and giving a second label to each dish according to the proportion of the gross profit of each dish to the total gross profit, wherein each of the first label and the second label comprises at least two grades;
and S4, determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish, and generating a menu system adjusting scheme.
2. The method of claim 1, wherein: in S1, the structured data about the menu is obtained by,
acquiring a data table in which basic menu information is recorded, wherein the basic menu information comprises cost, selling price and sales volume information of each dish in a menu;
and capturing and structuring the basic menu information recorded in the data table, obtaining structured data about the menu and storing the structured data in a database.
3. The method of claim 1, wherein: in the step of S3, the user is allowed to perform,
the first label comprises A, B, C three grades, and the ratio of the vegetable turnover to the total business is determined to be A grade with the ratio more than or equal to 1/2a, B grade with the ratio more than or equal to 1/B and less than 1/2a, and the rest is C grade, wherein a is the number of vegetables completing 50% of the total business, and B is the total number of the vegetables.
4. The method of claim 3, wherein: in the step of S3, the user is allowed to perform,
the second label comprises A, B, C three grades, and the ratio of the vegetable hair amount to the total hair amount is determined to be more than or equal to 1/2a1Is class A, greater than or equal to 1/b but less than 1/2a1Is B-stage, the rest is C-stage, a1The number of dishes to complete 50% of the total gross profit, b is the total number of dishes.
5. The method of claim 4, wherein: the step of determining the adjustment strategy applicable to each dish according to the grades of the first label and the second label of each dish and the preset adjustment rule comprises the steps of,
when the first label and the second label of the dish are both in C level, the adjustment strategy applicable to the dish is to delete the dish;
when the first label and the second label of the dish are both in the B level, the adjustment strategy applicable to the dish is to increase the cost and the selling price of the dish;
when the first label and the second label of the dish are both in A level, the adjustment strategy applicable to the dish is to determine that the dish is a marketing activity dish.
6. The method of claim 5, wherein: and when the first label and the second label of the dish are both in A grade and are the dish with the highest gross profit and/or business amount, determining that the marketing activity of the dish is a full gift.
7. A catering menu system adjusting system is characterized in that: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
the acquisition module is used for calling the structured data about the menu from the database according to a preset analysis period, wherein the structured data about the menu comprises the cost, the selling price and the sales volume information of each dish in the menu;
the calculation module is used for determining the turnover and the gross interest of each dish in the analysis period according to the cost, the selling price and the selling quantity information of the dishes;
the label module is used for giving a first label to each dish according to the proportion of the business amount of each dish to the total business amount and giving the first label to each dish according to the proportion of the gross profit of each dish to the total gross profit, and the first label and the second label both comprise at least two grades;
and the adjusting module is used for determining an adjusting strategy suitable for each dish according to the first label grade, the second label grade and a preset adjusting rule of each dish and generating a menu system adjusting scheme.
8. An electronic device, characterized in that: comprising a memory storing executable program code and a processor coupled to the memory; wherein the processor calls executable program code stored in the memory to perform the method of any one of claims 1-6.
9. A computer-readable storage medium storing a computer program, characterized in that: the computer program, when executed by a processor, performs the method of any one of claims 1-6.
CN202110758224.9A 2021-07-05 2021-07-05 Catering menu system adjusting method, system, equipment and medium Pending CN113393218A (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111340554A (en) * 2020-02-28 2020-06-26 上海明略人工智能(集团)有限公司 Dish pricing processing method and device
CN111507779A (en) * 2020-05-09 2020-08-07 苏州中仑网络科技有限公司 Method and device for grading commodities

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111340554A (en) * 2020-02-28 2020-06-26 上海明略人工智能(集团)有限公司 Dish pricing processing method and device
CN111507779A (en) * 2020-05-09 2020-08-07 苏州中仑网络科技有限公司 Method and device for grading commodities

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