SlideShare a Scribd company logo

NZ Kitchen Cost Control

•
•
Profitable Hospitality
Profitable Hospitality

1. The document discusses various strategies for controlling costs in a kitchen, including organizing the workplace, standardizing ordering processes, checking deliveries, properly storing foods, and using checklists. 2. It emphasizes the importance of having competent staff with the right skills, knowledge, and attitudes, and suggests creative recruitment strategies to find such staff. 3. Metrics like food costs per customer, labor costs by department, and weekly sales figures are recommended to monitor performance and identify areas for improvement.

Education
1 of 41
Kitchen Cost Control Presented by Ken Burgin for HSI New Zealand, May 2010 ProfitableHospitality.com
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
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
1.5° C
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
tools, not toys...
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object]
How do know what it really costs?
 
[object Object],[object Object]
[object Object]
 
Price formula?
$3.00 cost $6.00 cost 30c $18.00 Profit?
$3.00 $6.00 30c $18.00 Cost 10% Profit 90% Cost 33% Profit 67%
$3.00 $6.00 30c $18.00 Profit $2.70 Profit $12
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
Weekly figures at Giovanni’s Restaurant…
Looking at weekly Cost Percentages
Food Cost per customer…
Per Head Spending reveals a lot…
Checking all spending options for performance…
Checking the ‘Strike Rate’ for sales success…
Labour Costs by department…
[object Object],[object Object],[object Object],[object Object],[object Object]
[object Object],[object Object],[object Object],[object Object],[object Object],% $ X + ? :(
The team
[object Object],[object Object],Skills Behaviour & Attitude Knowledge
[object Object],Behaviour & Attitude Knowledge
[object Object],Skills Behaviour & Attitude
[object Object],Skills Knowledge
[object Object],Skills Behaviour & Attitude Knowledge
[object Object],[object Object],[object Object],[object Object],[object Object],[object Object],[object Object]
Staff recruitment - it’s time to use more imagination...
Many more resources for kitchen operations & cost control at www.ProfitableHospitality.com Thanks… Ken Burgin

Recommended

Kitchen Cost Control.
Kitchen Cost Control.Kitchen Cost Control.
Kitchen Cost Control.
Sadip Thapa
 
Food costing
Food costingFood costing
Food costingLokendra Kumar
 
Presentation on food cost concept
Presentation on food cost conceptPresentation on food cost concept
Presentation on food cost conceptShakir Chataiwala
 
Food costing
Food costingFood costing
Food costing
Radelle Reese
 
Food cost control
Food cost controlFood cost control
Food cost controlDr. Sunil Kumar
 
Food Costing
Food CostingFood Costing
Food Costing
cathiprofitko
 
TOPIC 2: Menu cost and Pricing Strategies
TOPIC 2: Menu cost and Pricing StrategiesTOPIC 2: Menu cost and Pricing Strategies
TOPIC 2: Menu cost and Pricing Strategies
Akmal Hafiz
 
Chapter 40 f& b standards
Chapter 40 f& b standardsChapter 40 f& b standards
Chapter 40 f& b standards
Dr. Sunil Kumar
 

Recommended

Kitchen Cost Control.
Kitchen Cost Control.Kitchen Cost Control.
Kitchen Cost Control.
Sadip Thapa
 
Food costing
Food costingFood costing
Food costingLokendra Kumar
 
Presentation on food cost concept
Presentation on food cost conceptPresentation on food cost concept
Presentation on food cost conceptShakir Chataiwala
 
Food costing
Food costingFood costing
Food costing
Radelle Reese
 
Food cost control
Food cost controlFood cost control
Food cost controlDr. Sunil Kumar
 
Food Costing
Food CostingFood Costing
Food Costing
cathiprofitko
 
TOPIC 2: Menu cost and Pricing Strategies
TOPIC 2: Menu cost and Pricing StrategiesTOPIC 2: Menu cost and Pricing Strategies
TOPIC 2: Menu cost and Pricing Strategies
Akmal Hafiz
 
Chapter 40 f& b standards
Chapter 40 f& b standardsChapter 40 f& b standards
Chapter 40 f& b standards
Dr. Sunil Kumar
 
Food and Beverage Cost Control
Food and Beverage Cost ControlFood and Beverage Cost Control
Food and Beverage Cost ControlAkmal Hafiz
 
Amb 508 food cost pp
Amb 508 food cost ppAmb 508 food cost pp
Amb 508 food cost ppAmanda Parks
 
A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs
Posist
 
Food cost %
Food cost %Food cost %
Food cost %
Kohinoor - IMI School of Hospitality Management
 
Standard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield AnalysisStandard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield Analysis
Kohinoor - IMI School of Hospitality Management
 
Food&beverage 2 2010
Food&beverage 2 2010Food&beverage 2 2010
Food&beverage 2 2010Kees Geselschap
 
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino LeonandriHow to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
DINOLEONANDRI
 
How to Cut Costs without Reducing Quality
How to Cut Costs without Reducing QualityHow to Cut Costs without Reducing Quality
How to Cut Costs without Reducing Quality
Profitable Hospitality
 
Chapter 3 aha romania
Chapter 3 aha romaniaChapter 3 aha romania
Chapter 3 aha romania
guest9753267
 
F & B control
F & B controlF & B control
F & B controlAndhra Pradesh Tourism & Development Corporatin
 
07 basic food costing
07 basic food costing07 basic food costing
07 basic food costingMichael Scott
 
Principles of food beverage and labor cost controls
Principles of food beverage and labor cost controlsPrinciples of food beverage and labor cost controls
Principles of food beverage and labor cost controlslibfsb
 
Cha7 Costing
Cha7 CostingCha7 Costing
Cha7 Costing
Dean Louie
 
Budgeting & controlling cost 6
Budgeting & controlling cost 6Budgeting & controlling cost 6
Budgeting & controlling cost 6kap8
 
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
AISSMS
 
THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3
Nym Unknw
 
Menu Planning, Costing, Engineering
Menu Planning, Costing, EngineeringMenu Planning, Costing, Engineering
Menu Planning, Costing, Engineering
Kohinoor - IMI School of Hospitality Management
 
Menu engineering
Menu engineeringMenu engineering
Menu engineeringDr. Sunil Kumar
 
HRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operationsHRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operationsBean Malicse
 
Cost and sales concepts
Cost and sales conceptsCost and sales concepts
Cost and sales conceptsCharmaine Campbell-Bogle
 
Food and-beverage-service-management
Food and-beverage-service-managementFood and-beverage-service-management
Food and-beverage-service-management
AMARESH JHA
 
Difference between Cost control and Cost reduction
Difference between Cost control and Cost reductionDifference between Cost control and Cost reduction
Difference between Cost control and Cost reduction
Dinil A E
 

More Related Content

What's hot

Food and Beverage Cost Control
Food and Beverage Cost ControlFood and Beverage Cost Control
Food and Beverage Cost ControlAkmal Hafiz
 
Amb 508 food cost pp
Amb 508 food cost ppAmb 508 food cost pp
Amb 508 food cost ppAmanda Parks
 
A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs
Posist
 
Food cost %
Food cost %Food cost %
Food cost %
Kohinoor - IMI School of Hospitality Management
 
Standard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield AnalysisStandard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield Analysis
Kohinoor - IMI School of Hospitality Management
 
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino LeonandriHow to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
DINOLEONANDRI
 
How to Cut Costs without Reducing Quality
How to Cut Costs without Reducing QualityHow to Cut Costs without Reducing Quality
How to Cut Costs without Reducing Quality
Profitable Hospitality
 
Chapter 3 aha romania
Chapter 3 aha romaniaChapter 3 aha romania
Chapter 3 aha romania
guest9753267
 
07 basic food costing
07 basic food costing07 basic food costing
07 basic food costingMichael Scott
 
Principles of food beverage and labor cost controls
Principles of food beverage and labor cost controlsPrinciples of food beverage and labor cost controls
Principles of food beverage and labor cost controlslibfsb
 
Cha7 Costing
Cha7 CostingCha7 Costing
Cha7 Costing
Dean Louie
 
Budgeting & controlling cost 6
Budgeting & controlling cost 6Budgeting & controlling cost 6
Budgeting & controlling cost 6kap8
 
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
AISSMS
 
THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3
Nym Unknw
 
Menu Planning, Costing, Engineering
Menu Planning, Costing, EngineeringMenu Planning, Costing, Engineering
Menu Planning, Costing, Engineering
Kohinoor - IMI School of Hospitality Management
 
HRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operationsHRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operationsBean Malicse
 

What's hot (20)

Food and Beverage Cost Control
Food and Beverage Cost ControlFood and Beverage Cost Control
Food and Beverage Cost Control
 
Amb 508 food cost pp
Amb 508 food cost ppAmb 508 food cost pp
Amb 508 food cost pp
 
A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs A complete guide on managing restaurant food costs
A complete guide on managing restaurant food costs
 
Food cost %
Food cost %Food cost %
Food cost %
 
Standard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield AnalysisStandard Recepies, Standard Specifications, Yield Analysis
Standard Recepies, Standard Specifications, Yield Analysis
 
Food&beverage 2 2010
Food&beverage 2 2010Food&beverage 2 2010
Food&beverage 2 2010
 
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino LeonandriHow to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
How to Manage Cost in your Hotel- Cost Control #6 by Dino Leonandri
 
How to Cut Costs without Reducing Quality
How to Cut Costs without Reducing QualityHow to Cut Costs without Reducing Quality
How to Cut Costs without Reducing Quality
 
Chapter 3 aha romania
Chapter 3 aha romaniaChapter 3 aha romania
Chapter 3 aha romania
 
F & B control
F & B controlF & B control
F & B control
 
07 basic food costing
07 basic food costing07 basic food costing
07 basic food costing
 
Principles of food beverage and labor cost controls
Principles of food beverage and labor cost controlsPrinciples of food beverage and labor cost controls
Principles of food beverage and labor cost controls
 
Cha7 Costing
Cha7 CostingCha7 Costing
Cha7 Costing
 
Budgeting & controlling cost 6
Budgeting & controlling cost 6Budgeting & controlling cost 6
Budgeting & controlling cost 6
 
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...
 
THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3THIRD GRADING:LESSON 3
THIRD GRADING:LESSON 3
 
Menu Planning, Costing, Engineering
Menu Planning, Costing, EngineeringMenu Planning, Costing, Engineering
Menu Planning, Costing, Engineering
 
Menu engineering
Menu engineeringMenu engineering
Menu engineering
 
HRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operationsHRMPS 12 (MIDTERM)Chapter 4 restaurant operations
HRMPS 12 (MIDTERM)Chapter 4 restaurant operations
 
Cost and sales concepts
Cost and sales conceptsCost and sales concepts
Cost and sales concepts
 

Viewers also liked

Food and-beverage-service-management
Food and-beverage-service-managementFood and-beverage-service-management
Food and-beverage-service-management
AMARESH JHA
 
Difference between Cost control and Cost reduction
Difference between Cost control and Cost reductionDifference between Cost control and Cost reduction
Difference between Cost control and Cost reduction
Dinil A E
 
08 review class
08 review class08 review class
08 review class
Chef Marc Vézina
 
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTN
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTNDinh Dưỡng An Toàn Thực Phẩm - ĐHTN
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTN
TS DUOC
 
Cross Contamination
Cross ContaminationCross Contamination
Cross ContaminationSiva Prasad
 
Hotel steward kpi
Hotel steward kpiHotel steward kpi
Hotel steward kpideritahar
 
Kitchensafety
KitchensafetyKitchensafety
Kitchensafety
Nikki Crum
 
02 kitchen heirarchy
02 kitchen heirarchy02 kitchen heirarchy
02 kitchen heirarchy
Mehernosh Dhanda
 
BEM it!
BEM it!BEM it!
BEM it!
Max Shirshin
 
TYPES OF CUTLERY USED IN RESTAURENT
TYPES OF CUTLERY USED IN RESTAURENTTYPES OF CUTLERY USED IN RESTAURENT
TYPES OF CUTLERY USED IN RESTAURENT
indian chefrecipe
 
Cross-Contamination
Cross-ContaminationCross-Contamination
Cross-Contamination
Sue Raymond
 
Kitchen dep
Kitchen depKitchen dep
Kitchen dep
yubraj balami
 
Safety & Sanitation PowerPoint
Safety & Sanitation PowerPointSafety & Sanitation PowerPoint
Safety & Sanitation PowerPointemurfield
 
Knife and Cutting Techniques
Knife and Cutting TechniquesKnife and Cutting Techniques
Knife and Cutting Techniques
Catherine Patterson
 
Kitchen layouts module 9 management of food preparation & service
Kitchen layouts module 9 management of food preparation & serviceKitchen layouts module 9 management of food preparation & service
Kitchen layouts module 9 management of food preparation & service
Maxine Walters-Pitt
 
First In, First Out (FIFO); Last In, Last Out (LIFO)
First In, First Out (FIFO); Last In, Last Out (LIFO)First In, First Out (FIFO); Last In, Last Out (LIFO)
First In, First Out (FIFO); Last In, Last Out (LIFO)
UNowAcademics
 

Viewers also liked (20)

Food and-beverage-service-management
Food and-beverage-service-managementFood and-beverage-service-management
Food and-beverage-service-management
 
Difference between Cost control and Cost reduction
Difference between Cost control and Cost reductionDifference between Cost control and Cost reduction
Difference between Cost control and Cost reduction
 
08 review class
08 review class08 review class
08 review class
 
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTN
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTNDinh Dưỡng An Toàn Thực Phẩm - ĐHTN
Dinh Dưỡng An Toàn Thực Phẩm - ĐHTN
 
Cross Contamination
Cross ContaminationCross Contamination
Cross Contamination
 
Hotel steward kpi
Hotel steward kpiHotel steward kpi
Hotel steward kpi
 
Kitchensafety
KitchensafetyKitchensafety
Kitchensafety
 
02 kitchen heirarchy
02 kitchen heirarchy02 kitchen heirarchy
02 kitchen heirarchy
 
Kitchen Cost Control
Kitchen Cost ControlKitchen Cost Control
Kitchen Cost Control
 
Industrial catering
Industrial cateringIndustrial catering
Industrial catering
 
2.fifo & lifo (2)
2.fifo & lifo (2)2.fifo & lifo (2)
2.fifo & lifo (2)
 
BEM it!
BEM it!BEM it!
BEM it!
 
TYPES OF CUTLERY USED IN RESTAURENT
TYPES OF CUTLERY USED IN RESTAURENTTYPES OF CUTLERY USED IN RESTAURENT
TYPES OF CUTLERY USED IN RESTAURENT
 
Cross-Contamination
Cross-ContaminationCross-Contamination
Cross-Contamination
 
Kitchen dep
Kitchen depKitchen dep
Kitchen dep
 
Safety & Sanitation PowerPoint
Safety & Sanitation PowerPointSafety & Sanitation PowerPoint
Safety & Sanitation PowerPoint
 
Knife and Cutting Techniques
Knife and Cutting TechniquesKnife and Cutting Techniques
Knife and Cutting Techniques
 
Cost control
Cost controlCost control
Cost control
 
Kitchen layouts module 9 management of food preparation & service
Kitchen layouts module 9 management of food preparation & serviceKitchen layouts module 9 management of food preparation & service
Kitchen layouts module 9 management of food preparation & service
 
First In, First Out (FIFO); Last In, Last Out (LIFO)
First In, First Out (FIFO); Last In, Last Out (LIFO)First In, First Out (FIFO); Last In, Last Out (LIFO)
First In, First Out (FIFO); Last In, Last Out (LIFO)
 

Similar to NZ Kitchen Cost Control

Kitchen Cost Control
Kitchen Cost ControlKitchen Cost Control
Kitchen Cost Control
Profitable Hospitality
 
Kitchen Cost Control - Fine Food Perth, April 2013
Kitchen Cost Control - Fine Food Perth, April 2013Kitchen Cost Control - Fine Food Perth, April 2013
Kitchen Cost Control - Fine Food Perth, April 2013
Profitable Hospitality
 
13 catersource rising-food-costs
13 catersource rising-food-costs13 catersource rising-food-costs
13 catersource rising-food-costsWarren Dietel
 
Portion control
Portion controlPortion control
Portion controlOLFU-AC
 
Assignment on Set up A Restaurant
Assignment on Set up A RestaurantAssignment on Set up A Restaurant
Assignment on Set up A Restaurant
Kapie Khandaker
 
Industry induction
Industry induction Industry induction
Industry induction
pavjoe
 
13 frl rising-food-costs
13 frl rising-food-costs13 frl rising-food-costs
13 frl rising-food-costsWarren Dietel
 
Grene studio
Grene studioGrene studio
Grene studio
Raja Pandian
 
Recipes for restaurant business success (1)
Recipes for restaurant business success (1)Recipes for restaurant business success (1)
Recipes for restaurant business success (1)
Douglas Lezameta
 
Franchising Manual
Franchising ManualFranchising Manual
Franchising Manual
Era Mae
 
Spicy gypsy food truck
Spicy gypsy food truckSpicy gypsy food truck
Spicy gypsy food truck
Amila Rathnayake
 
Lean in hospitality
Lean in hospitalityLean in hospitality
Lean in hospitality
Vedzen Institute
 
Cloud Kitchen Concept – The Complete Breakdown
Cloud Kitchen Concept – The Complete BreakdownCloud Kitchen Concept – The Complete Breakdown
Cloud Kitchen Concept – The Complete Breakdown
Limetray - Restaurants Guide A-Z
 
Sustainability, food and big data
Sustainability, food and big dataSustainability, food and big data
Sustainability, food and big data
Alex Kroger
 
kpi restaurant.ppt
kpi restaurant.pptkpi restaurant.ppt
kpi restaurant.ppt
ssuser14de24
 

Similar to NZ Kitchen Cost Control (20)

Kitchen Cost Control
Kitchen Cost ControlKitchen Cost Control
Kitchen Cost Control
 
Kitchen Cost Control - Fine Food Perth, April 2013
Kitchen Cost Control - Fine Food Perth, April 2013Kitchen Cost Control - Fine Food Perth, April 2013
Kitchen Cost Control - Fine Food Perth, April 2013
 
Itamexican Restaurant
Itamexican RestaurantItamexican Restaurant
Itamexican Restaurant
 
13 catersource rising-food-costs
13 catersource rising-food-costs13 catersource rising-food-costs
13 catersource rising-food-costs
 
Portion control
Portion controlPortion control
Portion control
 
e-foods profile email
e-foods profile emaile-foods profile email
e-foods profile email
 
Assignment on Set up A Restaurant
Assignment on Set up A RestaurantAssignment on Set up A Restaurant
Assignment on Set up A Restaurant
 
Industry induction
Industry induction Industry induction
Industry induction
 
13 frl rising-food-costs
13 frl rising-food-costs13 frl rising-food-costs
13 frl rising-food-costs
 
Grene studio
Grene studioGrene studio
Grene studio
 
Recipes for restaurant business success (1)
Recipes for restaurant business success (1)Recipes for restaurant business success (1)
Recipes for restaurant business success (1)
 
Bite A Slice1
Bite A Slice1Bite A Slice1
Bite A Slice1
 
Franchising Manual
Franchising ManualFranchising Manual
Franchising Manual
 
Spicy gypsy food truck
Spicy gypsy food truckSpicy gypsy food truck
Spicy gypsy food truck
 
Interview
InterviewInterview
Interview
 
Lean in hospitality
Lean in hospitalityLean in hospitality
Lean in hospitality
 
Cloud Kitchen Concept – The Complete Breakdown
Cloud Kitchen Concept – The Complete BreakdownCloud Kitchen Concept – The Complete Breakdown
Cloud Kitchen Concept – The Complete Breakdown
 
Sustainability, food and big data
Sustainability, food and big dataSustainability, food and big data
Sustainability, food and big data
 
kpi restaurant.ppt
kpi restaurant.pptkpi restaurant.ppt
kpi restaurant.ppt
 
In&outwich shop business plan
In&outwich shop business planIn&outwich shop business plan
In&outwich shop business plan
 

More from Profitable Hospitality

Profitable Functions Workshop - Opening
Profitable Functions Workshop - OpeningProfitable Functions Workshop - Opening
Profitable Functions Workshop - Opening
Profitable Hospitality
 
Cafe Menu Ideas
Cafe Menu IdeasCafe Menu Ideas
Cafe Menu Ideas
Profitable Hospitality
 
Cafe Design Ideas 2015
Cafe Design Ideas 2015Cafe Design Ideas 2015
Cafe Design Ideas 2015
Profitable Hospitality
 
Local beauty in Sydney
Local beauty in SydneyLocal beauty in Sydney
Local beauty in Sydney
Profitable Hospitality
 
Staff Wanted Signs
Staff Wanted SignsStaff Wanted Signs
Staff Wanted Signs
Profitable Hospitality
 
Mobile Adelaide 2014
Mobile Adelaide 2014Mobile Adelaide 2014
Mobile Adelaide 2014
Profitable Hospitality
 
Restaurant Tip Bowl Signs
Restaurant Tip Bowl SignsRestaurant Tip Bowl Signs
Restaurant Tip Bowl Signs
Profitable Hospitality
 
Using Phone images, photo sharing, Instagram and Pinterest
Using Phone images, photo sharing, Instagram and PinterestUsing Phone images, photo sharing, Instagram and Pinterest
Using Phone images, photo sharing, Instagram and Pinterest
Profitable Hospitality
 
Social Media, Your Business and the Law
Social Media, Your Business and the LawSocial Media, Your Business and the Law
Social Media, Your Business and the Law
Profitable Hospitality
 
Google and Google+
Google and Google+Google and Google+
Google and Google+
Profitable Hospitality
 
Kitchen Design Workshop - Brian Lennox
Kitchen Design Workshop - Brian LennoxKitchen Design Workshop - Brian Lennox
Kitchen Design Workshop - Brian Lennox
Profitable Hospitality
 
Spreading the Net to Catch More Seafood Sales
Spreading the Net to Catch More Seafood SalesSpreading the Net to Catch More Seafood Sales
Spreading the Net to Catch More Seafood Sales
Profitable Hospitality
 
Menu Costs & Pricing - How the Experts Work
Menu Costs & Pricing - How the Experts WorkMenu Costs & Pricing - How the Experts Work
Menu Costs & Pricing - How the Experts Work
Profitable Hospitality
 
Make or Buy? Serving Great Products at an Affordable Price
Make or Buy? Serving Great Products at an Affordable PriceMake or Buy? Serving Great Products at an Affordable Price
Make or Buy? Serving Great Products at an Affordable Price
Profitable Hospitality
 
Who are Your Customers and How to Reach Them
Who are Your Customers and How to Reach ThemWho are Your Customers and How to Reach Them
Who are Your Customers and How to Reach Them
Profitable Hospitality
 
Walking the marketing talk: where customer perceptions clash with your reality
Walking the marketing talk: where customer perceptions clash with your realityWalking the marketing talk: where customer perceptions clash with your reality
Walking the marketing talk: where customer perceptions clash with your realityProfitable Hospitality
 

More from Profitable Hospitality (20)

Profitable Functions Workshop - Opening
Profitable Functions Workshop - OpeningProfitable Functions Workshop - Opening
Profitable Functions Workshop - Opening
 
Cafe Menu Ideas
Cafe Menu IdeasCafe Menu Ideas
Cafe Menu Ideas
 
Cafe Design Ideas 2015
Cafe Design Ideas 2015Cafe Design Ideas 2015
Cafe Design Ideas 2015
 
Local beauty in Sydney
Local beauty in SydneyLocal beauty in Sydney
Local beauty in Sydney
 
Staff Wanted Signs
Staff Wanted SignsStaff Wanted Signs
Staff Wanted Signs
 
Mobile Adelaide 2014
Mobile Adelaide 2014Mobile Adelaide 2014
Mobile Adelaide 2014
 
Restaurant Tip Bowl Signs
Restaurant Tip Bowl SignsRestaurant Tip Bowl Signs
Restaurant Tip Bowl Signs
 
Using Phone images, photo sharing, Instagram and Pinterest
Using Phone images, photo sharing, Instagram and PinterestUsing Phone images, photo sharing, Instagram and Pinterest
Using Phone images, photo sharing, Instagram and Pinterest
 
Social Media, Your Business and the Law
Social Media, Your Business and the LawSocial Media, Your Business and the Law
Social Media, Your Business and the Law
 
Google and Google+
Google and Google+Google and Google+
Google and Google+
 
Kitchen Design Workshop - Brian Lennox
Kitchen Design Workshop - Brian LennoxKitchen Design Workshop - Brian Lennox
Kitchen Design Workshop - Brian Lennox
 
Spreading the Net to Catch More Seafood Sales
Spreading the Net to Catch More Seafood SalesSpreading the Net to Catch More Seafood Sales
Spreading the Net to Catch More Seafood Sales
 
Menu Costs & Pricing - How the Experts Work
Menu Costs & Pricing - How the Experts WorkMenu Costs & Pricing - How the Experts Work
Menu Costs & Pricing - How the Experts Work
 
Make or Buy? Serving Great Products at an Affordable Price
Make or Buy? Serving Great Products at an Affordable PriceMake or Buy? Serving Great Products at an Affordable Price
Make or Buy? Serving Great Products at an Affordable Price
 
Who are Your Customers and How to Reach Them
Who are Your Customers and How to Reach ThemWho are Your Customers and How to Reach Them
Who are Your Customers and How to Reach Them
 
Your Event Management Toolbox
Your Event Management ToolboxYour Event Management Toolbox
Your Event Management Toolbox
 
More Success with Bridal Fairs
More Success with Bridal FairsMore Success with Bridal Fairs
More Success with Bridal Fairs
 
Event Costings Up Close
Event Costings Up CloseEvent Costings Up Close
Event Costings Up Close
 
ABC of Sales & Marketing Plans
ABC of Sales & Marketing PlansABC of Sales & Marketing Plans
ABC of Sales & Marketing Plans
 
Walking the marketing talk: where customer perceptions clash with your reality
Walking the marketing talk: where customer perceptions clash with your realityWalking the marketing talk: where customer perceptions clash with your reality
Walking the marketing talk: where customer perceptions clash with your reality
 

Recently uploaded

Instructions for Submissions thorugh G- Classroom.pptx
Instructions for Submissions thorugh G- Classroom.pptxInstructions for Submissions thorugh G- Classroom.pptx
Instructions for Submissions thorugh G- Classroom.pptx
Jheel Barad
 
1.4 modern child centered education - mahatma gandhi-2.pptx
1.4 modern child centered education - mahatma gandhi-2.pptx1.4 modern child centered education - mahatma gandhi-2.pptx
1.4 modern child centered education - mahatma gandhi-2.pptx
JosvitaDsouza2
 
Home assignment II on Spectroscopy 2024 Answers.pdf
Home assignment II on Spectroscopy 2024 Answers.pdfHome assignment II on Spectroscopy 2024 Answers.pdf
Home assignment II on Spectroscopy 2024 Answers.pdf
Tamralipta Mahavidyalaya
 
Additional Benefits for Employee Website.pdf
Additional Benefits for Employee Website.pdfAdditional Benefits for Employee Website.pdf
Additional Benefits for Employee Website.pdf
joachimlavalley1
 
Overview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with MechanismOverview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with Mechanism
DeeptiGupta154
 
Sha'Carri Richardson Presentation 202345
Sha'Carri Richardson Presentation 202345Sha'Carri Richardson Presentation 202345
Sha'Carri Richardson Presentation 202345
beazzy04
 
The Roman Empire A Historical Colossus.pdf
The Roman Empire A Historical Colossus.pdfThe Roman Empire A Historical Colossus.pdf
The Roman Empire A Historical Colossus.pdf
kaushalkr1407
 
Acetabularia Information For Class 9 .docx
Acetabularia Information For Class 9 .docxAcetabularia Information For Class 9 .docx
Acetabularia Information For Class 9 .docx
vaibhavrinwa19
 
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCECLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
BhavyaRajput3
 
CACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdfCACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdf
camakaiclarkmusic
 
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp NetworkIntroduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
TechSoup
 
How libraries can support authors with open access requirements for UKRI fund...
How libraries can support authors with open access requirements for UKRI fund...How libraries can support authors with open access requirements for UKRI fund...
How libraries can support authors with open access requirements for UKRI fund...
Jisc
 
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
MysoreMuleSoftMeetup
 
"Protectable subject matters, Protection in biotechnology, Protection of othe...
"Protectable subject matters, Protection in biotechnology, Protection of othe..."Protectable subject matters, Protection in biotechnology, Protection of othe...
"Protectable subject matters, Protection in biotechnology, Protection of othe...
SACHIN R KONDAGURI
 
Language Across the Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.Language Across the Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.
Atul Kumar Singh
 
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
Levi Shapiro
 
Thesis Statement for students diagnonsed withADHD.ppt
Thesis Statement for students diagnonsed withADHD.pptThesis Statement for students diagnonsed withADHD.ppt
Thesis Statement for students diagnonsed withADHD.ppt
EverAndrsGuerraGuerr
 
Operation Blue Star - Saka Neela Tara
Operation Blue Star - Saka Neela TaraOperation Blue Star - Saka Neela Tara
Operation Blue Star - Saka Neela Tara
Balvir Singh
 
Synthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptxSynthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptx
Pavel ( NSTU)
 
The Challenger.pdf DNHS Official Publication
The Challenger.pdf DNHS Official PublicationThe Challenger.pdf DNHS Official Publication
The Challenger.pdf DNHS Official Publication
Delapenabediema
 

Recently uploaded (20)

Instructions for Submissions thorugh G- Classroom.pptx
Instructions for Submissions thorugh G- Classroom.pptxInstructions for Submissions thorugh G- Classroom.pptx
Instructions for Submissions thorugh G- Classroom.pptx
 
1.4 modern child centered education - mahatma gandhi-2.pptx
1.4 modern child centered education - mahatma gandhi-2.pptx1.4 modern child centered education - mahatma gandhi-2.pptx
1.4 modern child centered education - mahatma gandhi-2.pptx
 
Home assignment II on Spectroscopy 2024 Answers.pdf
Home assignment II on Spectroscopy 2024 Answers.pdfHome assignment II on Spectroscopy 2024 Answers.pdf
Home assignment II on Spectroscopy 2024 Answers.pdf
 
Additional Benefits for Employee Website.pdf
Additional Benefits for Employee Website.pdfAdditional Benefits for Employee Website.pdf
Additional Benefits for Employee Website.pdf
 
Overview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with MechanismOverview on Edible Vaccine: Pros & Cons with Mechanism
Overview on Edible Vaccine: Pros & Cons with Mechanism
 
Sha'Carri Richardson Presentation 202345
Sha'Carri Richardson Presentation 202345Sha'Carri Richardson Presentation 202345
Sha'Carri Richardson Presentation 202345
 
The Roman Empire A Historical Colossus.pdf
The Roman Empire A Historical Colossus.pdfThe Roman Empire A Historical Colossus.pdf
The Roman Empire A Historical Colossus.pdf
 
Acetabularia Information For Class 9 .docx
Acetabularia Information For Class 9 .docxAcetabularia Information For Class 9 .docx
Acetabularia Information For Class 9 .docx
 
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCECLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
CLASS 11 CBSE B.St Project AIDS TO TRADE - INSURANCE
 
CACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdfCACJapan - GROUP Presentation 1- Wk 4.pdf
CACJapan - GROUP Presentation 1- Wk 4.pdf
 
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp NetworkIntroduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
 
How libraries can support authors with open access requirements for UKRI fund...
How libraries can support authors with open access requirements for UKRI fund...How libraries can support authors with open access requirements for UKRI fund...
How libraries can support authors with open access requirements for UKRI fund...
 
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
Mule 4.6 & Java 17 Upgrade | MuleSoft Mysore Meetup #46
 
"Protectable subject matters, Protection in biotechnology, Protection of othe...
"Protectable subject matters, Protection in biotechnology, Protection of othe..."Protectable subject matters, Protection in biotechnology, Protection of othe...
"Protectable subject matters, Protection in biotechnology, Protection of othe...
 
Language Across the Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.Language Across the Curriculm LAC B.Ed.
Language Across the Curriculm LAC B.Ed.
 
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...
 
Thesis Statement for students diagnonsed withADHD.ppt
Thesis Statement for students diagnonsed withADHD.pptThesis Statement for students diagnonsed withADHD.ppt
Thesis Statement for students diagnonsed withADHD.ppt
 
Operation Blue Star - Saka Neela Tara
Operation Blue Star - Saka Neela TaraOperation Blue Star - Saka Neela Tara
Operation Blue Star - Saka Neela Tara
 
Synthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptxSynthetic Fiber Construction in lab .pptx
Synthetic Fiber Construction in lab .pptx
 
The Challenger.pdf DNHS Official Publication
The Challenger.pdf DNHS Official PublicationThe Challenger.pdf DNHS Official Publication
The Challenger.pdf DNHS Official Publication
 

NZ Kitchen Cost Control