Make or Buy? Serving Great Products at an Affordable Price

1,061 views

Published on

Hear first-hand how a successful club does more of its food production in- house, including butchery and baking. They use rigorous costing and create a product that customers love…including the meat trays!

0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total views
1,061
On SlideShare
0
From Embeds
0
Number of Embeds
144
Actions
Shares
0
Downloads
0
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide
  • Stock held $15,000 -$20,000
  • 100 pe
  • Make or Buy? Serving Great Products at an Affordable Price

    1. 1. Make or Buy? Serving Great Products at an Affordable Price Brad Whittaker – Executive Chef Tweed Heads Bowls Club
    2. 2. Back in the day “90 years ago”
    3. 3. THBC today
    4. 4. Overview of THBC  Social Members – 16,000  Bowling Members - 600  Permanent Staff - 79  Casual Staff - 57  Pokies – 256 – with 44 outdoor  Food Outlets – 2 restaurants, café, 3 events venues  Butchery & Bakery in house  Retail licence for butchery  Catering staff - 65
    5. 5. Level One Brasserie
    6. 6. Level One Brasserie  Seats 200  Lunch special $7.50  Dinner specials $11.90  180,000 main meals per year  48,000 sweets  Sales of $2.2Million  Average spend per head $11.50
    7. 7. Sails on Tweed
    8. 8. Sails on Tweed  Seats 100 people  60,000 main meals per year  Meal deal 2 mains & bottle wine $41.50  4,000 sweets – new dessert area coming  Turnover $1.05 mil  Average spend per head $19.00
    9. 9. Level One Cafe
    10. 10. Level One Cafe  Serves 120,000 hot drinks  44,000 Light meals  Sandwiches, quiche, gourmet rolls  32,000 sweets  Turnover $750,000  Average spend per head $7.50
    11. 11. Bakery  2 full time employees  Work Tuesday – Saturday  Desserts, Muffins, Scones, Meat pies  Raffle trays  Take away cakes  Christmas Puddings - 3,000 annually
    12. 12. Bakery Equipment list  Deck Oven $17,500  Pastry sheeter $7,500  Dough prover $5,000  Mixer $6,500  Scales $250  Bun divider $10,500  Tray troll $500  Equipment costs $47,75031 Stanley Street Peakhurst PO Box 137 Peakhurst 2210 Ph: (02) 9533-9522
    13. 13. 3 Deck Oven
    14. 14. Pastry Sheeter
    15. 15. Mixer
    16. 16. Bun Divider
    17. 17. Basic ingredients
    18. 18. Dry store
    19. 19. Cold room shelving
    20. 20. Raffle trays
    21. 21. Finished product
    22. 22. Monthly usage Savoury Muffins 59 2.00$ 118$ Cookies 398 1.00$ 398$ Muffins 143 1.50$ 215$ Scones 885 0.75$ 664$ Promotion Muffins 1,938 1.20$ 2,326$ Small Cakes 1,768 2.50$ 4,420$ Sweets 6,018 3.00$ 18,054$ Pies 1,032 2.00$ 2,064$ Family Pie 326 6.00$ 1,956$ Bowls Afternoon teas 1,950 2.50$ 4,875$ Cost to buy in bakery products 35,089$
    23. 23. Savings analysis In House Bought in Income $64,111 $64,111 Cost of Sales $13,523 21% $35,089 55% Gross Profit $50,588 79% $29,022 45% Expense $3,136 $0 Wages $8,851 $2,213 On costs $2,655 $664 Direct Expenses $14,643 $2,877 Profit $35,945 $26,145 $9,800 $117,599 Monthly savings Annual Savings
    24. 24. Butchery  2 full time employees plus a casual  Monday to Friday operation  Portioning steaks  Raffle trays (275)  Dicing and vacuum tumbling  Schnitzels  Sausages  Value added products  Corned beef
    25. 25. Equipment list  Band Saw $7,880  Crovac Machine $5,600  Vacuum tumbler $9,200  Mincer mixer $13,440  Sausage filler $5795  Brine pump $795  Equipment set up cost $42,680
    26. 26. Butchery
    27. 27. Mincer Mixer
    28. 28. Vacuum tumbler
    29. 29. Band Saw
    30. 30. Work area
    31. 31. Crovac machine
    32. 32. Brine Pump
    33. 33. Sausage filler
    34. 34. Portion control
    35. 35. Butchery storage
    36. 36. Carton meat
    37. 37. Meat Tray
    38. 38. Meat tray label requirements
    39. 39. Raffle Trays Food Costs Sales Price Nos Food costs Income Legs Lamb 9.16$ 15.00$ 20 183$ 300$ Silverside 8.89$ 15.00$ 18 160$ 270$ Roast Beef 8.59$ 15.00$ 12 103$ 180$ Roast Pork 12.35$ 15.00$ 16 198$ 240$ Mixed Trays 10.59$ 16.50$ 18 191$ 297$ Pepper steak 9.38$ 15.00$ 18 169$ 270$ Chicken Schnitzel 9.54$ 15.00$ 20 191$ 300$ Chicken 9.43$ 15.00$ 14 132$ 210$ Chicken Breast 9.91$ 15.00$ 16 159$ 240$ Bacon / Eggs 11.58$ 15.00$ 9 104$ 135$ Mince 7.54$ 15.00$ 32 241$ 480$ Rump 9.12$ 15.00$ 9 82$ 135$ Pork Chops 7.19$ 15.00$ 11 79$ 165$ Large Tray 13.07$ 20.00$ 62 810$ 1,240$ Totals 275 2,802$ 4,462$ Income 4,462.00$ Food Cost 2,801.75$ 63% Gross profit 1,660.25$ Wages 2,425.00$ On costs 727.50$ Repairs &Maintence 188.63$ Consumables 325.85$ Total Expenses 3,666.98$ Net Profit 2,006.73-$
    40. 40. Rib Filet Rump T-bone Diced Beef Kilograms 75 250 20 100 Carton Price 19.50$ 11.90$ 13.00$ 5.60$ Portioned Price 24.99$ 18.00$ 18.99$ 7.99$ Additional cost 412$ 1,525$ 120$ 239$ Roast Beef Corned Beef Sausages Filet Mignon Kilograms 200 100 120 100 each Carton Price 5.60$ 5.60$ 4.00$ 4.50$ Portioned Price 8.00$ 8.00$ 7.99$ 6$ Additional cost 480$ 240$ 479$ 150$ 2,006.73-$ Additional cost of portion control 3,644.35$ 1,637.62$ 85,156.20$ Meat tray costs Net savings per week Annual Savings
    41. 41. Retail outlet  Located in our Bottle shop  NSW Food Authority Retail Butchers Licence  Documented Food Safety program  Meat sales $80,000  Christmas we sell or redeem by points  $15,000 worth of Hams  Bakery sales $50,000  Food cost 60%  Wages nil
    42. 42. Retail Outlet
    43. 43. Retail product
    44. 44. Conclusion  Benefits of having a bakery and butchery  Unique products to your club  Freshness – daily desserts  Improved gross profit of catering operation  Reduced wastage and product loss  Variety for members and guests  Contact details: bradw@thbc.com.au  Mobile: 0417725590

    ×