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Amb 508 food cost pp
- 1. Food Cost Management EmilieGorman · Courtney Marshall · Amanda Parks
- 2. Quick Session onFood Cost Management • Improve the success of your dining establishment • Tips for increasing profit • Areas of high concern for y0ur business
- 3. Lesson Plan I. MenuExecution II. Food Prep III. Storing Food IV. Eliminating Waste V. Record Keeping VI. Forecasting
- 4. I. Menu Execution Howmenu items effect your business
- 5. Target points a) Pricing b)Seasonality c) High profit/low cost items
- 6. Pricing • Edible Yield –For produce, determine what % is edible and then cost it out using only that amount instead of the full weight of the item as is – For meat you must consider how much is reduced when cooked as well as unedible portions such as bones or excess fat
- 8. Pricing • Calculate outeach ingredient cost and then add up • Long process but well worth it • Also consider the cost of “free” items offered to customers – Rolls, butter, plate garnishes
- 9. Pricing • Lastly, lookat the following to ensure you are in the ballpark price range for your success – Location – Competition – Clientele – Atmosphere
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- 11. Following seasonality • Cheaperprices • Less travel – Increased quality • Evolving menu – Keeps customer interest Year Round Winter Spring Summer Fall
- 12. II. Food Preparation Fullutilization of ingredients in time efficient manners
- 13. Standardized Recipes • Consistentcy •Developing known yield • Inventory predictablity • Maintains proper food cost • Ease of purchasing • Increased labor efficency
- 15. Interview: Dan Winans •Program Director, EcoGastronomy, University of New Hampshire • Previous restuarant owner • Lectured over forty courses at a culinary school on “Managing Food Cost”
- 16. III. Food Storage Efficientand proper usage of space
- 17. Target points • Storagecapacity (refrigerator/freezer, cupboard space) • Vendor delivery schedule/operating schedule • Items perishability and shelf life • Purchase Point
- 18. First IN First OUT Olderitems are to be taken out of storage prior to more recently delivered products IN STORAGE NEW DELIVERY
- 20. IV. Eliminate Waste Don’tbe throwing $ down the drain!
- 21. Opportunities in manyareas: – Freeze leftovers – Buy what you need – Buy appropriate portions – Set up a compost bucket – Measure, measure, measure to not over serve portions and lose money!
- 22. V. Record Keeping Maintainingaccurate books
- 23. Why is itimportant? – Payment of suppliers, employees, debts, supplies, etc. – Predicts type and amount of food item needed based on past sales and number of customers in a given season
- 24. VI. Forecasting Using pastdata to determine future needs and demands
- 25. How many customerswill I have? • Daily • Weekly • Monthly • Yearly • Holidays • Meal times (breakfast, lunch, dinner, etc.) What does the customer want? • Popular vs. unpopular menu items • Specific diets (gluten- free, vegan, allergies, etc.)
- 26. Seasonal Influence • Considerslow and busy times of year – Based on past years – Type and amount of food – Number of customers – Hours of operation – Seasonal vs. annual staff members
- 28. References Dopson, Lea R.,David K. Hayes, and Jack E. Miller. Study Guide to Accompany Food and Beverage Cost Control. Hoboken, NJ: John Wiley, 2008. Print. Dopson, Lea and David K.Hayes. Food and Beverage Cost Control. New York: John Wiley & Sons, 2010. Print. Finz, Stacy. “Restaurant Markups Deconstructed.” San Fransisco Chronicle. May 22, 2011. Web. Available at: http://www.sfgate.com/business/article/Restaurant-markups-deconstructed-2370995.php. “Forecasting in Food Service.” Hotel Mule. Hospitality and Tourism. Available at: http://hotelmule.com/wiki/Forecasting-in-foodservice Hayhurst, Gabriela. Store owner, Henrys’ Market in New Castle, NH. Personal Interview. April 2013. Mcevty P, S Marshall, and B Ware. The Menu and Cycle of Cost Control. Dubuque, Iowa: Kendall Hunt 2002. Print. Ojugo, Clement, and Todd Rymer. Practical Food & Beverage Cost Control. Albany, NY: Delmar, 1999. Print. “Why Use Standardized Recipes?” National Food Service Management Institute. Tools and tips for trainers. Available at: http://www.nfsmi.org/documentlibraryfiles/PDF/20110314105501.pdf Winans, Dan. Lecturer, Hospitality Management. Personal Interview. April 2013.
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