amb 508 food cost pp
TRANSCRIPT
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Food Cost ManagementEmilie Gorman · Courtney Marshall · Amanda Parks
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Quick Session on Food Cost Management• Improve the success of your dining establishment
• Tips for increasing profit
• Areas of high concern for y0ur business
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Lesson Plan
I. Menu Execution
II. Food Prep
III.Storing Food
IV. Eliminating Waste
V. Record Keeping
VI. Forecasting
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I. Menu ExecutionHow menu items effect your business
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Target points
a) Pricing
b) Seasonality
c) High profit/low cost items
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Pricing• Edible Yield– For produce, determine what % is edible and then cost
it out using only that amount instead of the full weight of the item as is
– For meat you must consider how much is reduced when cooked as well as unedible portions such as bones or excess fat
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Pricing• Calculate out each ingredient cost and then add
up
• Long process but well worth it
• Also consider the cost of “free” items offered to customers– Rolls, butter, plate garnishes
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Pricing• Lastly, look at the following to ensure you are in
the ballpark price range for your success– Location
– Competition
– Clientele
– Atmosphere
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Restaurant Markups
Pizz
a
Past
aEgg
s
Sala
ds
Stea
k
Seaf
ood
0%10%20%30%40%50%60%70%80%90%
100%
PriceCost
“LOSS LEADERS”
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Following seasonality• Cheaper prices
• Less travel– Increased quality
• Evolving menu– Keeps customer interest
Year Round
Winter
Spring
Summer
Fall
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II. Food PreparationFull utilization of ingredients in time efficient manners
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Standardized Recipes• Consistentcy
• Developing known yield
• Inventory predictablity
• Maintains proper food cost
• Ease of purchasing
• Increased labor efficency
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Interview: Dan Winans• Program Director, EcoGastronomy,
University of New Hampshire
• Previous restuarant owner
• Lectured over forty courses at a culinary school on “Managing Food Cost”
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III. Food StorageEfficient and proper usage of space
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Target points• Storage capacity (refrigerator/freezer, cupboard
space)
• Vendor delivery schedule/operating schedule
• Items perishability and shelf life
• Purchase Point
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First IN First
OUT
Older items are to be taken out of storage prior to more recently
delivered products
IN STORAGE
NEW DELIVERY
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IV. Eliminate WasteDon’t be throwing $ down the drain!
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Opportunities in many areas:– Freeze leftovers
– Buy what you need
– Buy appropriate portions
– Set up a compost bucket
– Measure, measure, measure to not over serve portions and lose money!
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V. Record KeepingMaintaining accurate books
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Why is it important?– Payment of suppliers, employees, debts, supplies, etc.
– Predicts type and amount of food item needed based on past sales and number of customers in a given season
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VI. ForecastingUsing past data to determine future needs and demands
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How many customers will I have?
• Daily
• Weekly
• Monthly
• Yearly
• Holidays
• Meal times (breakfast, lunch, dinner, etc.)
What does the customer want?
• Popular vs. unpopular menu items
• Specific diets (gluten-free, vegan, allergies, etc.)
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Seasonal Influence• Consider slow and busy times of year– Based on past years
– Type and amount of food
– Number of customers
– Hours of operation
– Seasonal vs. annual staff members
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ReferencesDopson, Lea R., David K. Hayes, and Jack E. Miller. Study Guide to Accompany Food and Beverage Cost Control. Hoboken, NJ: John Wiley, 2008. Print. Dopson, Lea and David K.Hayes. Food and Beverage Cost Control. New York: John Wiley & Sons, 2010. Print. Finz, Stacy. “Restaurant Markups Deconstructed.” San Fransisco Chronicle. May 22, 2011. Web. Available at: http://www.sfgate.com/business/article/Restaurant-markups-deconstructed-2370995.php. “Forecasting in Food Service.” Hotel Mule. Hospitality and Tourism. Available at: http://hotelmule.com/wiki/Forecasting-in-foodservice Hayhurst, Gabriela. Store owner, Henrys’ Market in New Castle, NH. Personal Interview. April 2013. Mcevty P, S Marshall, and B Ware. The Menu and Cycle of Cost Control. Dubuque, Iowa: Kendall Hunt 2002. Print. Ojugo, Clement, and Todd Rymer. Practical Food & Beverage Cost Control. Albany, NY: Delmar, 1999. Print. “Why Use Standardized Recipes?” National Food Service Management Institute. Tools and tips for trainers. Available at: http://www.nfsmi.org/documentlibraryfiles/PDF/20110314105501.pdf Winans, Dan. Lecturer, Hospitality Management. Personal Interview. April 2013.
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Images*
http://img4-2.cookinglight.timeinc.net/i/2008/10/0810p14-kitchen-scale-m.jpg?300:300
http://teacherweb.com/NY/Arlington/Losee/CE_Ch13_328-345.pdf
http://www.onearth.org/files/onearth/article_images/spr10_livinggreen_01_FoodWaste_slideshow.jpg
http://media-cdn.tripadvisor.com/media/photo-s/03/2f/7c/2c/henry-s-market-cafe.jpg
http://teacherweb.com/NY/Arlington/Losee/CE_Ch13_328-345.pdf
*Aside from Microsoft Office Clip Art