1. Kitchen Cost Control Presented by Ken Burgin for HSI New Zealand, May 2010 ProfitableHospitality.com

2. Trends 2010 outsource everything no chefs, no staff soaring utility costs legal blame game my special diet do it online fast, cheap and good commodity price rises clever customers

8. 1.5° C

11. tools, not toys...

14. How do know what it really costs?

19. Price formula?

20. $3.00 cost $6.00 cost 30c $18.00 Profit?

21. $3.00 $6.00 30c $18.00 Cost 10% Profit 90% Cost 33% Profit 67%

22. $3.00 $6.00 30c $18.00 Profit $2.70 Profit $12

23. You need Profitable and Popular Menu Items Popular $$ Profit Best position here... High High Low Low Pasta X Chicken Steak A D C B GB Weird stuff

24. Weekly figures at Giovanni’s Restaurant…

25. Looking at weekly Cost Percentages

26. Food Cost per customer…

27. Per Head Spending reveals a lot…

28. Checking all spending options for performance…

29. Checking the ‘Strike Rate’ for sales success…

30. Labour Costs by department…

33. The team

40. Staff recruitment - it’s time to use more imagination...

41. Many more resources for kitchen operations & cost control at www.ProfitableHospitality.com Thanks… Ken Burgin