Uploaded byProfitable Hospitality
RSL Keynote June09 Key
This document provides tips for taking control of the kitchen operations to improve efficiency and profitability. It recommends establishing standard ordering lists and strong supplier relationships, ensuring proper delivery and storage procedures, writing recipes, developing checklists for all tasks, prioritizing food safety, designing profitable menus, analyzing key performance metrics, recruiting and retaining competent staff, and improving marketing through better menu design and an engaging website. The overall message is that with proper systems and organization, a restaurant can gain control over costs and drive higher profits.
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RSL Keynote June09 Key
- 1. Take Control of YourKitchen Presented by Ken Burgin ProfitableHospitality.com
- 2. Club Pub Our sweet spot – the best Restaurant of each…
- 3. ed o rFood? Fe
- 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.
- 9. Not just good, butcravable...
- 12. Everyone’s talking about food
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- 14. no sugar My Diet no salt no glu ten tt er no bu no worries...
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- 16. Ordering - startat 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?
- 17. Deliveries – areyour systems tight? • Respect from delivery people – set times • Proper checks • Good scales at the check-in point • Use food-safety laws to your advantage
- 18. Storage – there’snever 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
- 19. 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
- 20. Checklists for everything • Start up, change-over and end-of-shift lists • Phone lists • Ordering sheets • Cleaning rosters • ‘How to use it’ guides
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- 22. 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
- 23. Food safety iscost-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?
- 24. Design profit intothe 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?’
- 25. Make or Buy? $Profit Margin ahead of GP%
- 26. Figures that tellus the truth… • Every week (by Tuesday!) – monthly is usually too late – a quick cost and labour %. Less obsession with monthly stocktake. • Watch per-head spending - never as good as you think – food, alcohol, sides and beverages • Watch out for ‘information smog’ and paranoia!
- 27. Staff number skills they can’t help if they don’t understand… Less GP% / Cost % confusion Explain what the numbers mean – talk in terms of cents/$ rather than % so it’s easier to understand: eg our food costs are 27% or our food costs are 27c in the $
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- 29. Clubs offer thebest 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.
- 30. Competent staff Knowledge Skills Behaviour & Attitude
- 31. 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?
- 32. • 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
- 33. How others are recruiting…
- 36. Have good employmentinfo on your website:
- 38. Go fishing wherethe fish are:
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- 41. 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
- 42. 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
- 43. 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
- 44. Example of agreat website – www.nathaniasprings.com.au
- 45. Share information aboutyour environmental actions:
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- 47. Modern functions: •Modern furnishings •Goodfood & beverage •Great coffee options •Generous AV facilities •Entertainment •Wireless internet •Privacy & room to move •Parking
- 48. • Attend industry trade shows • Join Profitable Hospitality • Improve your website • Visit the smart operators Thank you – • Educate everyone... Ken Burgin