Core Viewpoint - The article emphasizes the importance of reducing food gross margin costs in restaurants to enhance profitability and operational efficiency through various strategies. Group 1: Cost Reduction Strategies - Establishing production standards and improving production mechanisms is essential for controlling costs and setting clear operational goals [2] - Clarifying responsibilities and creating a robust supervision and control mechanism across all production stages is necessary to ensure quality and cost management [4] - Enhancing employee skills and awareness regarding cost control is crucial, focusing on business skills, responsibility, and a culture of saving [7] Group 2: Menu and Resource Optimization - Optimizing menu structure to improve the comprehensive utilization of various raw materials while minimizing waste is vital for controlling cost increases [5] - Implementing an effective cost assessment and reward-punishment system based on performance metrics, such as return dish records, can help in evaluating employee contributions [5] Group 3: Modern Management Practices - Utilizing modern management techniques, such as computer systems for sales records and standard recipes, can streamline operations and enhance data management across various restaurant functions [8]