Kitchen Cost Control

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Presentation on Kitchen Cost Control in a Restaurant, Cafe, Hotel or Bar for Fine Food Brisbane 2012. Presented by Ken Burgin of Profitable Hospitality.

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Kitchen Cost Control

  1. 1. Business Seminars Sunday 11 MarchKitchen Cost Control18 ways to cut expenses and increase efficiency with staff, purchasing,equipment, recipe costs and utilities. Start saving today!Presenter: Ken Burgin of Profitable HospitalityTwitter: @KenBurginFacebook.com/ProfitableHospitalitySeminar Resources: www.FandBonline.com
  2. 2. do i t on no chefs, no staff li ne Trends 2012legal blame game outsou rce ev e rything my special diet lity c osts Local pl oaring uti eases fast, cheap and good protein price rises
  3. 3. • Ordering - start at the beginning... – Standard ordering lists – Strong relationship with suppliers - use one, or play off several?? – Par (re-order) levels are agreed and set – Bulk deals...who really wins from ‘1 extra if you buy 10’ deals?
  4. 4. • Deliveries – are your systems tight? – Respect from delivery people – set times – Use a ‘detail person’ to check weights and quality. This may not be the person doing it now! – Good scales and thermometer at the check-in point – Use food-safety laws to your advantage
  5. 5. Stock Levels –how many days?
  6. 6. Storage Challenge: 1.5 ℃
  7. 7. Green Saving is Money SavingMedium-sized foodservice business in Australia:• uses 2200 Kl water at an annual cost of $2,300• use 234MWh of electricity at an annual cost of $26,000• creates 1500kL of trade waste at an annual cost of $2,400(source - Restaurant & Catering Aust)Don’t miss today’s session at1.45pm on Cutting Water, Gas & Electricity Costs
  8. 8. • Recipes in WRITING!  Each week at least 3 are written and costed  Chefs need TIME to do this properly  A job for chef #2 or #3 – someone who would love the responsibility – (another detail person!)  Maybe even a job for the office – By the way…. whose recipes are they?
  9. 9. • Checklists for everything – Start up, change-over and end-of-shift lists – Phone lists – Ordering sheets – Cleaning rosters – ‘How to use it’ guides – Laminated or in plastic sleeves
  10. 10. • Checklists for everything – Start up, change-over and end-of-shift lists – Phone lists – Ordering sheets – Cleaning rosters – ‘How to use it’ guides – Laminated or in plastic sleeves
  11. 11. • Cost-control equipment – Good electronic scales that weigh and cost – Excellent refrigeration – time to re-gas or new seals? – Good slicer – A computer for the chef – Excel spreadsheet skills
  12. 12. • An ORGANISED workplace – Equipment that works – Equipment that can do the job quickly – Plenty of bench space – No storage on the floor – Good workflow patterns – …the people you really want LOVE an organised workplace!
  13. 13. • Recipes that make real money… – 30% food costs? 20 - 25% if you’re going to pay the wages… – Aim for a healthy $ profit on each dish – if it costs $1 and you sell it for $8… congratulations!
  14. 14. Makeor Buy?
  15. 15. • Figures that tell us the truth… – Every week (by Tuesday!) – monthly is usually too late – a quick cost and labour % – Compare like with like (food costs with food sales, beverage with beverage etc) – Watching per-head spending – food, alcohol, sides and beverages – Watch out for ‘information smog’
  16. 16. • Staff number skills - they can’t help if they don’t understand… – Open the books a little more... – Explain what the numbers mean – eg food costs are 27% or food costs are 27c in the $
  17. 17. • Design profit into the menu – eg you want to sell a new Chicken dish for $22 and make $18 profit:• ‘chef, what can you put together that’s good - for $4?’
  18. 18. • Truly Profitable Menus – Balance low $ profit items eg fish, with high profit items eg pasta – Great range of high-profit desserts and grazing items High – Menu has ‘profit strength’ ie popular AND A XX X X XX profitable! X X Low High Popularity $$ Profit C B Low
  19. 19. Extra revenue
  20. 20. • What is the book-keeper doing? – Are they the best person for the job? – Weekly figures – always on time – MYOB is not enough – POS data is not enough – Other ‘checking staff’ may be needed – Great labour supply through the local uni or college - ‘figures people’
  21. 21. • Are your staff really competent? – Competent staff have the skills, knowledge and attitude you need… Knowledge Skills Behaviour & Attitude
  22. 22. • Are your staff really competent? – Competent staff have the skills, knowledge and attitude you need… Knowledge Skills Behaviour & Attitude
  23. 23. • Competent kitchen leaders: – Get the best from a team – Flexible leadership style – Can train quickly – Good with figures – Manager or Artist? – Reporting to you regularly – Fit and healthy - no addictions – There are a lot of good people looking for a decent job - what do you offer besides money?
  24. 24. There are8 types ofWaste…
  25. 25. 8 types of Waste…1. Over-production2. Excessive wait times
  26. 26. 8 types of Waste…3. Transportation4. Over-processing
  27. 27. 8 types of Waste…5. Too much stock6. ‘Motion waste’…
  28. 28. 8 types of Waste…7. Defect Waste8. Unused talent andfeedback ignored…
  29. 29. Thank youSeminar Resources: FandBonline.com

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