Take Control
of Your Kitchen
Presented by Ken Burgin
ProfitableHospitality.com
Club       Pub


  Our sweet
spot – the best
                Restaurant
  of each…
ed o r Food?
Fe
What’s happening?
no chefs, no trades         faster, faster
                      outso
 FAT KIDS                    urce...
Food Trends…
Not just good,
but cravable...
Everyone’s talking
   about food
Local
no sugar
My Diet
   no salt
no glu ten
           tt er
    no  bu
  no worries...
In Control...
Ordering - start at the
 beginning...

  •   Standard ordering lists

  •   Strong relationship with suppliers -
      use...
Deliveries – are your systems tight?
  •   Respect from delivery people – set times


  •   Proper checks


  •   Good sca...
Storage – there’s never enough space

  •   Food and grog don’t mix!

  •   Time to change the locks?

  •   Do you have a...
Recipes in WRITING!
     (easy with the Profitable Recipe Manager)

       Each week at least 3 are written and costed

 ...
Checklists for everything

  •   Start up, change-over and end-of-shift lists

  •   Phone lists

  •   Ordering sheets

 ...
tools, not toys...
An ORGANISED workplace
 •   Equipment that works


 •   Equipment that can do the job quickly


 •   Plenty of bench space...
Food safety is cost-control
  •   New rules for suppliers


  •   Regular rotation – a healthy
      obsession with freshn...
Design profit into the menu –
    eg you want to sell a new Chicken dish for $22 and
    make $18 profit:

•
    ‘chef, what...
Make or Buy?


$ Profit Margin
 ahead of GP%
Figures that tell us the truth…

  •   Every week (by Tuesday!) – monthly is usually too
      late – a quick cost and lab...
Staff number skills
  they can’t help if they don’t understand…

Less GP% / Cost % confusion
Explain what the numbers me...
The team
Clubs offer the best
 job in the area…
Permanent position with good pay, modern
   equipment, room to work, flexible hours,...
Competent staff


             Knowledge
        Skills
           Behaviour
           & Attitude
Competent kitchen leaders:

  •   Flexible leadership style – good with teams

  •   Can train staff quickly

  •   Good w...
•   Potential problems...

•   Too little talent at the top

•   Too little variety in the menu

•   Obsession with cost-c...
How others are
 recruiting…
Have good employment info on your website:
Go fishing where the fish are:
Menus and marketing
Better menu design
Entrees
Garlic Mussels
 
      $10.95 
< < highest selection
Chilli Prawns
 
       $12.95
Thai seafood puffs
    $ 8.50
 ...
Focaccia Melts
Vegetarian - tomato, capsicum, roasted kumera, eggplant and mozzarella       $6.50
Chardonnay ham, eggplant...
Focaccia Melts                                       Snack time
Vegetarian - tomato, capsicum,                       Nacho...
Example of a great website – www.nathaniasprings.com.au
Share information about your environmental actions:
RedScooter.com.au
Modern functions:
•Modern furnishings
•Good food & beverage
•Great coffee options
•Generous AV facilities
•Entertainment
•...
•   Attend industry trade shows

•   Join Profitable Hospitality

•   Improve your website

•   Visit the smart operators
 ...
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
RSL Keynote June09 Key
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RSL Keynote June09 Key

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RSL Keynote June09 Key

  1. 1. Take Control of Your Kitchen Presented by Ken Burgin ProfitableHospitality.com
  2. 2. Club Pub Our sweet spot – the best Restaurant of each…
  3. 3. ed o r Food? Fe
  4. 4. What’s happening? no chefs, no trades faster, faster outso FAT KIDS urce e verythi ng the blame game on line regulation city it find endless price rises super seniors
  5. 5. Food Trends…
  6. 6. Not just good, but cravable...
  7. 7. Everyone’s talking about food
  8. 8. Local
  9. 9. no sugar My Diet no salt no glu ten tt er no bu no worries...
  10. 10. In Control...
  11. 11. 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 the ‘one extra if you buy ten’ deals?
  12. 12. Deliveries – are your systems tight? • Respect from delivery people – set times • Proper checks • Good scales at the check-in point • Use food-safety laws to your advantage
  13. 13. Storage – there’s never enough space • Food and grog don’t mix! • Time to change the locks? • Do you have a Key Register? • Labels on shelves – just like a supermarket
  14. 14. Recipes in WRITING! (easy with the Profitable Recipe Manager)  Each week at least 3 are written and costed  Chefs need TIME to do this properly  A job for chef #2 or #3  Maybe even a job for the office
  15. 15. Checklists for everything • Start up, change-over and end-of-shift lists • Phone lists • Ordering sheets • Cleaning rosters • ‘How to use it’ guides
  16. 16. tools, not toys...
  17. 17. 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
  18. 18. Food safety is cost-control • New rules for suppliers • Regular rotation – a healthy obsession with freshness and quality • Cleaning rosters • Is it really a problem to check quality regularly?
  19. 19. 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?’
  20. 20. Make or Buy? $ Profit Margin ahead of GP%
  21. 21. Figures that tell us the truth… • Every week (by Tuesday!) – monthly is usually too late – a quick cost and labour %. Less obsession with monthly stocktake. • Watch per-head spending - never as good as you think – food, alcohol, sides and beverages • Watch out for ‘information smog’ and paranoia!
  22. 22. Staff number skills they can’t help if they don’t understand… Less GP% / Cost % confusion Explain what the numbers mean – talk in terms of cents/$ rather than % so it’s easier to understand: eg our food costs are 27% or our food costs are 27c in the $
  23. 23. The team
  24. 24. Clubs offer the best job in the area… Permanent position with good pay, modern equipment, room to work, flexible hours, happy team, high-volume operation with a-la-carte and functions, training opportunities, uniform, parking, family-friendly, great local facilities.
  25. 25. Competent staff Knowledge Skills Behaviour & Attitude
  26. 26. Competent kitchen leaders: • Flexible leadership style – good with teams • Can train staff quickly • Good with figures • 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?
  27. 27. • Potential problems... • Too little talent at the top • Too little variety in the menu • Obsession with cost-cutting instead of sales building • Chef left without admin. support
  28. 28. How others are recruiting…
  29. 29. Have good employment info on your website:
  30. 30. Go fishing where the fish are:
  31. 31. Menus and marketing
  32. 32. Better menu design
  33. 33. Entrees Garlic Mussels $10.95 < < highest selection Chilli Prawns $12.95 Thai seafood puffs $ 8.50 < < lower selection rate Fresh Oysters (6) $ 9.50 Sugar cane prawns $10.95 < < highest selection Seafood Tiger Prawn Sautee $18.50 < < highest $ profit Whole baby Schnapper $21.50 Chargrilled Blue-eye Cod $18.95 < < lower $ profit Swordfish fillets $22.50 < < lower $ profit Octopus Salad $16.95 Prawn Kebabs $18.50 Bream fillets with lime $16.95 < < highest $ profit
  34. 34. Focaccia Melts Vegetarian - tomato, capsicum, roasted kumera, eggplant and mozzarella $6.50 Chardonnay ham, eggplant, tomato, roasted capsicum & cream cheese $6.90 Chicken breast, tomato, capsicum, pesto and mozzarella cheese $6.90 Turkey, cranberry sauce, kumera and tomato $6.80 Roast beef with tomato, capsicum, cheddar cheese and a light mustard cream $6.80 Smoked Salmon, tomato, onion, avocado & cream cheese $7.50 Hot Tomato with tomato, capsicum, cheddar cheese and spicy chilli $6.80 Cheese time with cheddar cheese, parmesan, mozzarella and ricotta $6.80 Snack time Nachos - with beef, guacamole, melted cheese & sour cream $8.00 Sate snack - chicken sate sticks with peanut sauce and salad greens $6.90 Vegetable Frittata - baked omelette with Italian salad greens $6.80 Fresh Salads & Sandwiches Terrace Caesar Salad with lettuce, bacon, croutons and parmesan $8.80 Rocket with mixed lettuces, avocado, roasted vegetables & balsamic $9.80 Chicken Caesar Salad – with breast pieces of chicken $9.80 Classic steak sandwich - thinly sliced sirloin with horseradish and fries $7.80 Chicken Schnitzel - panfried chicken fillet with mango cream and fries $7.80
  35. 35. Focaccia Melts Snack time Vegetarian - tomato, capsicum, Nachos - with beef, guacamole, eggplant and mozzarella $6.50 melted cheese & sour cream $8.00 Chardonnay ham, eggplant, tomato, roasted capsicum & Sate snack - chicken sate sticks cream cheese $6.90 with peanut sauce and salad $6.90 Chicken breast, tomato, capsicum, pesto and mozzarella Vegetable Frittata - baked omelette cheese $6.90 with Italian salad greens $6.80 Turkey and cranberry sauce $6.80 Roast beef with tomato, capsicum, cheddar cheese and a light mustard cream $6.80 Fresh Salads & Sandwiches Smoked Salmon, tomato, onion, avocado Terrace Caesar Salad with lettuce, and cream cheese $7.50 bacon, croutons and parmesan $8.80 Hot Tomato with tomato, capsicum, cheddar cheese andRocket with mixed lettuces, avocado, spicy chilli $6.80 roasted vegetables & balsamic $9.80 Cheese time with cheddar cheese, parmesan, Chicken Caesar Salad – with mozzarella and ricotta $6.80 breast pieces of chicken $9.80 Classic steak sandwich - thinly sliced sirloin with fries $7.80 Turkey Club Sandwich - turkey, cheese, tomato, lettuce & mayonnaise $7.80 Chicken Schnitzel - panfried chicken fillet with fries $7.80
  36. 36. Example of a great website – www.nathaniasprings.com.au
  37. 37. Share information about your environmental actions:
  38. 38. RedScooter.com.au
  39. 39. Modern functions: •Modern furnishings •Good food & beverage •Great coffee options •Generous AV facilities •Entertainment •Wireless internet •Privacy & room to move •Parking
  40. 40. • Attend industry trade shows • Join Profitable Hospitality • Improve your website • Visit the smart operators Thank you – • Educate everyone... Ken Burgin

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