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.

1. Take Control
of Your Kitchen
Presented by Ken Burgin
ProfitableHospitality.com

2. Club Pub
Our sweet
spot – the best
Restaurant
of each…

3. ed o r Food?
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. Food Trends…

9. Not just good,
but cravable...

12. Everyone’s talking
about food

13. Local

14. no sugar
My Diet
no salt
no glu ten
tt er
no bu
no worries...

15. In Control...

16. Ordering - start at 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 – are your 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’s never 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

21. tools, not toys...

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 is cost-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 into the 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 tell us 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 $

28. The team

29. Clubs offer the best
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 employment info on your website:

38. Go fishing where the fish are:

39. Menus and marketing

40. Better menu design

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 a great website – www.nathaniasprings.com.au

45. Share information about your environmental actions:

46. RedScooter.com.au

47. Modern functions:
•Modern furnishings
•Good food & 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