13 catersource 25 ways to cut costs without sacrificing quality
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This document outlines 25 ways for catering businesses to cut costs without sacrificing quality. It discusses using financial statements as a tool to save money, how inventory lists can help cash flow, and scheduling techniques to reduce payroll. Additional tips include building quality-focused teams, using software to price menu items efficiently, fabricating own meat cuts, developing different menus for venues, and networking with other caterers to share best practices. The full presentation with more details is available online.
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13 catersource 25 ways to cut costs without sacrificing quality
- 1. 25 WAYS TO CUT COSTS WITHOUT SACRIFICING QUALITY WARREN DIETEL, PUFF ’N STUFF CATERING, ORLANDO & TAMPA, FL GREG KARL, EPICUREAN CULINARY GROUP, DENVER, CO
- 2. It is a fact of life that food and operations costs continue to rise. The financial squeeze and client expectations off the charts makes it difficult to squeeze out profit while delivering excellence. How to use your financial statement as a tool to save money Why your utility company may owe you money How an inventory list can help your cash flow Scheduling Techniques to save total payroll Step-by-step demonstration of how much it costs you to fabricate your own meat and fish into portion cuts 20 more ways to cut costs and bring more profit to the bottom line Presentation available at: http://www.slideshare.net/WarrenDietel
- 3. HOW TO USE YOUR FINANCIAL STATEMENT AS A TOOL TO SAVE MONEY
- 4. • Involve all department managers • Department managers build the budget • PPI Squad • Profit sharing program • Build culture around supporting one another • Meet weekly • Focus on top 3-5 goals per department • Take ownership & report minutes • Educates sales – event level P&L Statements • Task force with department representation to promote, new recipes and ideas. BUILD A QUALITY-FOCUSED TEAM
- 5. Velocity Reports • MPM velocity report by menu item • PEAR Report “Post Event Analysis Report” • 80% of your sales come from 20% of your menu items – study what sells and what doesn’t. • Be efficient and price items higher that sell. • Use software to mark-up based on venue commission, other factors FINANCE: WORK SMARTER, NOT HARDER
- 6. WHY YOUR UTILITY COMPANY MAY OWE YOU MONEY
- 7. • ???????? • Back up generation program – Progress Energy • Solar and other energy sources
- 8. HOW AN INVENTORY LIST CAN HELP YOUR CASH FLOW
- 9. Pricing • Set a base sell price for each menu item • Determine required items for each and every item you sell • Price it accordingly LET YOUR SOFTWARE DO THE HEAVY LIFTING
- 10. SCHEDULING TECHNIQUES TO SAVE TOTAL PAYROLL
- 11. • When creating menus, we calculate labor • Schedule based on revenue and budgeted labor • Stagger Staff in and out of parties. Tell staff that they must sign out at X time and that they need to come to the Captain. Force efficiency. HOW TO MAKE YOUR KITCHEN LABOR WORK FOR YOU
- 12. W/E W/E 2/6/13 2/13/13 Dept # Dept. Name Wages Reg Hrs OT Hrs Wages Reg Hrs OT Hrs 1500 Kitchen - Orlando 11,230 564 15 19,390 657 87 1600 Service - Orlando 10,175 773 2 24,340 1,751 24 1300 Warehouse - Orlando 9,930 654 14,716 862 7 Orl Tol 31,336 58,446 2500 Kitchen - Tampa 4,450 279 7,244 398 23 2600 Service - Tampa 5,457 366 9,137 524 16 2300 Warehouse - Tampa 3,503 277 5,493 417 4 Tpa Tol 13,410 21,874 Total Gross Payroll 44,746 0 0 80,319 0 0 Revenues: Orlando 96,153.74 197,775.68 Tampa 36,636.55 67,182.69 Total % Of Total Sales 34% 30% Orlando Labor to Revenue: Budget Actual Variance Actual Variance Kitchen 7.75% 11.68% 3.93% 9.80% 2.05% Service (incl road chef & supervisors) 10.25% 10.58% 0.33% 12.31% 2.06% Warehouse 5.98% 10.33% 4.35% 7.44% 1.46% Tampa Labor to Revenue: Variance Variance Kitchen 7.75% 12.15% 4.40% 10.78% 3.03% Service (incl road chef & supervisors) 10.25% 14.89% 4.64% 13.60% 3.35% Warehouse 5.38% 9.56% 4.18% 8.18% 2.80%
- 21. WHY FABRICATE YOUR OWN MEAT AND FISH INTO PORTION CUTS
- 22. ADDITIONAL WAYS TO CUT COSTS AND BRING MORE PROFIT TO THE BOTTOM LINE
- 23. 1. Build and leverage relationships 2. Negotiate 3. Manage ordering/payments 4. Manage in-house processes EFFECTIVE PURCHASING STRATEGIES
- 26. Chef/Management is allowed to reduce quantities based on knowledge of events or guest counts. Guests Go Right – for station events, put more expensive items to the left and reduce quantities. Quantities: Tricks of the Trade
- 27. Create hors d’oeuvres based on your typical waste Leftover and end products of Cheese, Beef, Fish
- 28. Higher sales makes cost cutting easier Develop different menus for different venues Mark up menu items based on venue commissions Manage overtime! Plan NOW for the Affordable Health Care Act What you do today impacts 2014 Charge a fee to cover credit card charges
- 29. FOOD FOR THOUGHT… lop your own network of caterer’s of similar size philosophy to share best ctices and learn from each other
- 30. THANK YOU! PRESENTATION AVAILABLE AT: HTTP://WWW.SLIDESHARE.NET/WARRENDIETEL
Editor's Notes
- Example
- Synergy Software – we calculate $15.00 per hour prep labor even though we are paying $9 on average.If an hors d’oeuvres takes 2 hours to create 100. We calculate it at 3.Epicurean’s Synergy pricing vs.”true” pricing based on today’s cost
- eTime Xpress – this is our control central for our management of employees hours and employee informationEmployees – all employee dataRegions – all event data that has come over from CatereaseVisual Scheduler – the tool that allows us to schedule employees and auto populate shiftsControl Center – oversee employee shifts in live timeTime & Attendance – manage employee’s shift information after the shift and before sending to payrollBilling – how to bill for hours worked (which we don’t do in eTime)Payroll – run our automatic payroll export to CoAdvantageVoice Xpress – module to control how our employees clock in/out via 1. biometric scanner 2. call in over the phone 3. log in through the web
- Update Caterease EmployeesThis will take your employees loaded in the eTime program and push them to your Caterease program. The information transfers from the employees database in eTime to the Employee Manager in Caterease. The purpose is to have the employees scheduled in etime show linked to the staff scheduled on the event. The SEP will know who is working their party, we can then calculate job costing properly after the fact, there is a historical record of the staff that worked and what the actual hours worked were (this is an easy reference guide for billing for additional hours, when booking the same party again for a repeat client or knowing that the staff worked late last time and why)
- 3. Update Caterease Scheduled StaffThe feature will move the scheduled staff from the Visual Scheduler in eTime to the event in Caterease.
- This is where our employees go to clock in and out on the job site. It is a website that allows them to punch in and out of their shift and it also allows them to manage their schedule and availability.
- To punch in to a shift click here.
- Clock in, select your shift, and confirm clocking in to shift. You are now clocked in. Or out.
- An employee must specify what days and times they are available to work. Click Specify Availability. Select the day you are putting your hours in to work, and fill in the availability record window that pops up. Your employees can copy their availability week to week. For example, if you have a college student working as a server, their schedule can be set for the whole semester quite easily.
- Using gmail we email the Supervisor for each job a copy of their SEO, the packsheet, and the Supervisor report. At the end of their shift, the Supervisor replies to the manager report and fills out each field in the body of the email, and sends it off to the Service Manager, the SEP for the job, and department managers.
- 702-635-5268
- Scaps turned into hors d’eovures, soups, stocks, ground for hamburgerLeftover Cheese – Chile Rellenos – 10 cent cost that sells for $2.00 eachLeftover Beef – Leftover Fish -