I led the content strategy and development for account-based marketing including this infographic, which was created as part of a campaign to sell back-of-house software into the Wendy's account.
How to Manage your Cost in Hotel Industry #4 Session by Dino LeonandriDINOLEONANDRI
This document discusses best practices for managing inventory and production in the food service industry. It covers storing products in dry, refrigerated, and frozen storage areas and using FIFO and LIFO systems to place products in storage. It also discusses maintaining proper temperatures in storage areas. Additionally, the document discusses inventory control methods like make-or-buy decisions, menu engineering, weekly inventory checks, and calculating inventory turnover. It provides guidance on calculating food, beverage, and labor costs as well as tools for achieving profitability.
This document discusses inventory management in the food and beverage industry. It describes different types of inventory including physical, perpetual, and ABC systems. The purpose of inventory is to verify accuracy, unit prices, and identify any adjustments. Wastage, spoilage, portion control, and quality control are also discussed as important aspects of inventory management. Maintaining proper inventory levels, minimizing waste, and ensuring quality and safety are key to controlling food costs and satisfying customers.
The document provides training on stocking procedures for employees. It outlines the daily activity loop which includes tasks like filling online orders, creating pick lists, stocking shelves, and ensuring all freight is stocked within 24 hours. It emphasizes priorities like endcaps, displays, and seasonal items. The training also details stocking standards, resources for stockers, and how following procedures maximizes sales and customer service.
This document outlines factors that affect food cost and how to control them. It discusses ordering, receiving, storing, issuing, preparation and cooking, serving, and other factors. Some key points are to have accurate recipes and purchase specifications, inspect deliveries, store items under appropriate conditions, control portion sizes and minimize waste, monitor costs regularly through analysis and spot checks, and train employees. The overall message is that careful attention to many details across the food procurement and preparation process can help control food costs.
Principles and practices of f&b control by ms. prachi wani assistant prof...AISSMS
A Food and Beverage control may be defined as the guidelines and regulations of the costs and revenue of operating the catering activity in a food and beverage establishment. A control system covering the sale of all food and beverages is vital to accomplish maximum return. Know more in detail about Principles and Practices OF F&B Control by Ms. Prachi Wani, Assistant Professor at AISSMS College Of Hotel Management And Catering Technology, Pune.
The document discusses policies and procedures for issuing stocks from the storeroom. It states that all goods should be issued based on a proper requisition form and follow the FIFO (first in, first out) method. Issuances require a signed requisition form from both the issuing and receiving parties. Determining proper stock levels considers factors like par levels, inventory, expected breakages/losses, and lead times. A requisition form is used to request items from stores and must be prepared by kitchen staff listing needed items and quantities.
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...AISSMS
A Food and Beverage control may be defined as the guidelines and regulations of the costs and revenue of operating the catering activity in a food and beverage establishment. A control system covering the sale of all food and beverages is vital to accomplish maximum return. Know in detail about Principles and Practices OF F&B Control by Ms. Prachi Wani, Assistant Professor at AISSMS College Of Hotel Management And Catering Technology, Pune.
How to Manage your Cost in Hotel Industry #4 Session by Dino LeonandriDINOLEONANDRI
This document discusses best practices for managing inventory and production in the food service industry. It covers storing products in dry, refrigerated, and frozen storage areas and using FIFO and LIFO systems to place products in storage. It also discusses maintaining proper temperatures in storage areas. Additionally, the document discusses inventory control methods like make-or-buy decisions, menu engineering, weekly inventory checks, and calculating inventory turnover. It provides guidance on calculating food, beverage, and labor costs as well as tools for achieving profitability.
This document discusses inventory management in the food and beverage industry. It describes different types of inventory including physical, perpetual, and ABC systems. The purpose of inventory is to verify accuracy, unit prices, and identify any adjustments. Wastage, spoilage, portion control, and quality control are also discussed as important aspects of inventory management. Maintaining proper inventory levels, minimizing waste, and ensuring quality and safety are key to controlling food costs and satisfying customers.
The document provides training on stocking procedures for employees. It outlines the daily activity loop which includes tasks like filling online orders, creating pick lists, stocking shelves, and ensuring all freight is stocked within 24 hours. It emphasizes priorities like endcaps, displays, and seasonal items. The training also details stocking standards, resources for stockers, and how following procedures maximizes sales and customer service.
This document outlines factors that affect food cost and how to control them. It discusses ordering, receiving, storing, issuing, preparation and cooking, serving, and other factors. Some key points are to have accurate recipes and purchase specifications, inspect deliveries, store items under appropriate conditions, control portion sizes and minimize waste, monitor costs regularly through analysis and spot checks, and train employees. The overall message is that careful attention to many details across the food procurement and preparation process can help control food costs.
Principles and practices of f&b control by ms. prachi wani assistant prof...AISSMS
A Food and Beverage control may be defined as the guidelines and regulations of the costs and revenue of operating the catering activity in a food and beverage establishment. A control system covering the sale of all food and beverages is vital to accomplish maximum return. Know more in detail about Principles and Practices OF F&B Control by Ms. Prachi Wani, Assistant Professor at AISSMS College Of Hotel Management And Catering Technology, Pune.
The document discusses policies and procedures for issuing stocks from the storeroom. It states that all goods should be issued based on a proper requisition form and follow the FIFO (first in, first out) method. Issuances require a signed requisition form from both the issuing and receiving parties. Determining proper stock levels considers factors like par levels, inventory, expected breakages/losses, and lead times. A requisition form is used to request items from stores and must be prepared by kitchen staff listing needed items and quantities.
Principles And Practices of F&B Control by Ms. Prachi Wani Assistant Profess...AISSMS
A Food and Beverage control may be defined as the guidelines and regulations of the costs and revenue of operating the catering activity in a food and beverage establishment. A control system covering the sale of all food and beverages is vital to accomplish maximum return. Know in detail about Principles and Practices OF F&B Control by Ms. Prachi Wani, Assistant Professor at AISSMS College Of Hotel Management And Catering Technology, Pune.
The document discusses food receiving procedures in a food service operation. It outlines the key steps and requirements for effective receiving, including inspecting deliveries for quality and quantity, having competent receiving staff, and following receiving procedures like verifying quantities, qualities, and prices against invoices and purchase specifications. The receiving clerk is responsible for receiving all food deliveries and carrying out established control procedures. Receiving procedures also include differentiating between direct foods that are extremely perishable and stores foods that can be held in inventory for short periods.
Jeretha M. Webb resides in Corpus Christi, TX and has experience as both a cook and production worker. She has excellent communication, leadership, time management, and problem-solving skills. Webb is also a certified forklift operator and is working towards obtaining her GED through Lonestar Community College in Houston, TX. Her work history includes positions at American Bank Center as a cook from 2013-2015 and at Remedy Staffing as a production worker from 2011-2015 where her duties included operating and monitoring equipment, cleaning, and assisting on production lines.
This document provides a checklist for an IRD (In-Room Dining) team to prepare for their shift. It includes over 30 items to check including: logging attendance, checking communications, ensuring 86 items and chef specials are updated, checking for VIP orders, maintaining cleanliness, checking temperatures and inventory levels, and ensuring equipment is ready. The goal is to prepare all items consistently and efficiently to facilitate smooth service delivery.
Material Management- Stocks to be verified in the stores is important duty of the store manager. Some methods help them to keep a check & avoid any discrepancies.
The document provides a summary of the candidate's employment history and education. It shows that they have over 10 years of experience in roles such as quality control, health and safety, environmental analysis, and customer service. They have a degree in environmental science with a focus on areas like soil science, ecology, pollution biology, and environmental management. They also have relevant skills in communication, teamwork, work ethic, computing, and safety certification.
MRP (Material Requirements Planning) is an inventory management system used in manufacturing to plan production and purchasing. It works backwards from finished goods orders to determine raw material needs. MRP aims to maintain optimal inventory levels to meet demand while minimizing costs. It breaks production down into stages and schedules materials and resources. Accurate data input is required for MRP to generate reliable production plans.
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
Cycle counting is a great auditing practice to encourage accurate inventory counts and reduce the risk of inventory undersells, oversells, etc. Learn the best practices merchants can utilize with the help of an inventory management system.
Sagar Singh is seeking a managerial role in store or materials management. He has over 4 years of experience in inventory control, logistics operations, and store management. Currently working at Luxor Nano Technology Pvt. Ltd., his expertise includes managing store operations, inventory functions, and adhering to minimum stock levels. Previously he worked as a Store & Dispatch Executive at Windals Auto Pvt. Ltd. where he was responsible for store transactions, stock records, coordinating with departments, and preparation of cost books. He holds a B.A. degree and has knowledge of Tally ERP 9.0, ERP systems, and basic computer and internet skills.
This document discusses the purchasing process and best practices for procurement. It defines purchasing as getting the right products at the right time for the right price, quality, and quantity. It outlines ethics in purchasing and the 5 R's - getting the right quality, quantity, price, time, and source. It also discusses purchase orders, different types of markets, discounts vs rebates, and purchasing policies around approvals, budgeting, bidding, and record keeping. The ordering system uses fixed intervals for groceries, soft drinks, and perishables.
Presentation to the 3rd Annual Optimising Mine Operations Conference 2015IMAFS
- Canadian Malartic Mine faced challenges managing its large spare parts inventory with manual min-max levels and no dedicated inventory analyst.
- It implemented a scientific inventory optimization system to set dynamic min-max levels for over 75% of items, classify parts, forecast demand, and manage lead times.
- This led to an 80% reduction in backorders for critical A items, 45% fewer backorders for other items, and a 3.5% overall increase in parts availability, including a 5% rise for critical items. Inventory levels also declined by 15% on average and 24% for mobile equipment parts.
This document provides guidance on planning and managing menu-based catering. It discusses writing menus ensuring balance, preparing menu costing by calculating ingredient, labor and equipment costs, and producing a finished menu that meets the needs of customers and the cost structure of the establishment. It also covers selecting appropriate control methods like food ordering systems, controlling labor costs, optimizing product usage, applying stock control measures, and planning production schedules. The overall aim is providing guidance to catering managers on developing profitable menus through cost control and demand forecasting.
Ahmed Abdul Majeed is seeking a leadership position in supply chain management. He has over 15 years of experience managing procurement, logistics, inventory control, and supplier relationships for various companies. Currently, he is the Head of Supply Chain & Procurement for Schlumberger, where he is responsible for inventory management, purchasing, transportation, and supplier management. Previously, he held senior roles overseeing inventory control for government and trading organizations. He has experience with strategic sourcing, contract negotiation, warehouse operations, and ERP systems.
This document outlines changes being implemented in ProfiTouch for Marco's as part of a standardization plan. Key points include:
1. Products, pricing, and food costing will be standardized across all Marco's stores using a national standard PLU dataset and online master menu.
2. Order entry, payment processing, and routing features are being enhanced. Reports are being modified and new ticket formats added.
3. Stores need to prepare for the conversion by printing reports and future orders. On launch day, owners need to verify products, pricing, and inventory values before reopening. Support will be provided to address any issues.
Alain Serrano has over 5 years of experience in warehouse, kitchen, and cashier roles. His experience includes assisting with shipping and receiving, inventory management, food preparation and stocking, cash register operations, and customer service. He is bilingual in Spanish and English and has strong communication, organizational, and multi-tasking skills with an attention to detail.
This document provides a summary of Subash Chaurasia's work experience and qualifications. It includes 11 years of experience in store management, warehouse management, inventory management, and team management. Currently working as a Materials Controller in Saudi Arabia, responsibilities include maintaining stock levels, inventory management, purchase management, and vendor management. Previous roles include Store Keeper positions in India with responsibilities such as day-to-day store operations, inventory control, materials receiving and issuing, and monthly reporting. Educational background includes a Bachelor's degree in Arts from India.
Kati Otwell-Jenkins is an operations management professional with over 20 years of experience in distribution, production, scheduling, purchasing, customer service, and inventory management in the food, valve, manufacturing, and oil and gas industries. She has worked as a senior buyer for SPX Flow and a purchasing and inventory analyst for Nestle Waters/Perrier, where she met goals around inventory reduction, on-time delivery, cost savings, and customer service levels. Otwell-Jenkins has an MBA from the University of Houston and references available.
This document discusses ways to analyze and reduce actual vs theoretical (A vT) cost variances in a restaurant. It identifies the three main factors that can impact A vT - portioning, point of sale (POS), and product management. For each factor, it provides examples of best practices like proper portioning using recipes, auditing server POS entries, ordering optimal amounts of products and using first-in first-out inventory management. The document stresses the importance of monthly inventory counts and comparing to weekly A vT numbers to identify issues.
Warren Dietel, CEO of Puff 'n Stuff Catering, shares tactics to combat rising food and operations costs. He discusses developing standardized systems to reduce waste, using menu engineering to design cost-effective menus, and determining true production and overhead costs. Other tactics include strategically raising prices considering various factors, effective purchasing practices, and leveraging technology and small efficiencies to streamline operations. The presentation aims to help combat rising costs while protecting and increasing margins.
This document discusses inventory control and management. It covers objectives of inventory control like matching physical inventory to records and ascertaining stock value. It describes perpetual and physical inventory systems and their comparison. Methods of pricing, receiving, storing, and controlling stock are outlined. The roles of purchase control, stock records, and the storekeeper are also summarized.
An inventory accountant is responsible for valuing and accounting for a company's inventory assets. Inventory typically involves raw materials, work in progress, and finished goods. The inventory accountant assigns values to inventory at each stage and tracks changes in value as items move through production. Accurately tracking and reporting inventory is important for assessing assets, financial reporting, and maintaining appropriate stock levels to meet customer demand while avoiding excess inventory. Common inventory accounting methods include specific identification, weighted average, FIFO, and LIFO.
The document discusses food receiving procedures in a food service operation. It outlines the key steps and requirements for effective receiving, including inspecting deliveries for quality and quantity, having competent receiving staff, and following receiving procedures like verifying quantities, qualities, and prices against invoices and purchase specifications. The receiving clerk is responsible for receiving all food deliveries and carrying out established control procedures. Receiving procedures also include differentiating between direct foods that are extremely perishable and stores foods that can be held in inventory for short periods.
Jeretha M. Webb resides in Corpus Christi, TX and has experience as both a cook and production worker. She has excellent communication, leadership, time management, and problem-solving skills. Webb is also a certified forklift operator and is working towards obtaining her GED through Lonestar Community College in Houston, TX. Her work history includes positions at American Bank Center as a cook from 2013-2015 and at Remedy Staffing as a production worker from 2011-2015 where her duties included operating and monitoring equipment, cleaning, and assisting on production lines.
This document provides a checklist for an IRD (In-Room Dining) team to prepare for their shift. It includes over 30 items to check including: logging attendance, checking communications, ensuring 86 items and chef specials are updated, checking for VIP orders, maintaining cleanliness, checking temperatures and inventory levels, and ensuring equipment is ready. The goal is to prepare all items consistently and efficiently to facilitate smooth service delivery.
Material Management- Stocks to be verified in the stores is important duty of the store manager. Some methods help them to keep a check & avoid any discrepancies.
The document provides a summary of the candidate's employment history and education. It shows that they have over 10 years of experience in roles such as quality control, health and safety, environmental analysis, and customer service. They have a degree in environmental science with a focus on areas like soil science, ecology, pollution biology, and environmental management. They also have relevant skills in communication, teamwork, work ethic, computing, and safety certification.
MRP (Material Requirements Planning) is an inventory management system used in manufacturing to plan production and purchasing. It works backwards from finished goods orders to determine raw material needs. MRP aims to maintain optimal inventory levels to meet demand while minimizing costs. It breaks production down into stages and schedules materials and resources. Accurate data input is required for MRP to generate reliable production plans.
The document discusses establishing effective controls for receiving goods. It emphasizes that receiving controls are important to verify that delivered goods match what was ordered in quantity, quality and price. Standards must be established for the receiving process, including verifying these three aspects and documenting receipts. The receiving clerk has key responsibilities like inspection, acceptance, documentation and storage of delivered goods. Training and oversight can help reduce theft during receiving.
Cycle counting is a great auditing practice to encourage accurate inventory counts and reduce the risk of inventory undersells, oversells, etc. Learn the best practices merchants can utilize with the help of an inventory management system.
Sagar Singh is seeking a managerial role in store or materials management. He has over 4 years of experience in inventory control, logistics operations, and store management. Currently working at Luxor Nano Technology Pvt. Ltd., his expertise includes managing store operations, inventory functions, and adhering to minimum stock levels. Previously he worked as a Store & Dispatch Executive at Windals Auto Pvt. Ltd. where he was responsible for store transactions, stock records, coordinating with departments, and preparation of cost books. He holds a B.A. degree and has knowledge of Tally ERP 9.0, ERP systems, and basic computer and internet skills.
This document discusses the purchasing process and best practices for procurement. It defines purchasing as getting the right products at the right time for the right price, quality, and quantity. It outlines ethics in purchasing and the 5 R's - getting the right quality, quantity, price, time, and source. It also discusses purchase orders, different types of markets, discounts vs rebates, and purchasing policies around approvals, budgeting, bidding, and record keeping. The ordering system uses fixed intervals for groceries, soft drinks, and perishables.
Presentation to the 3rd Annual Optimising Mine Operations Conference 2015IMAFS
- Canadian Malartic Mine faced challenges managing its large spare parts inventory with manual min-max levels and no dedicated inventory analyst.
- It implemented a scientific inventory optimization system to set dynamic min-max levels for over 75% of items, classify parts, forecast demand, and manage lead times.
- This led to an 80% reduction in backorders for critical A items, 45% fewer backorders for other items, and a 3.5% overall increase in parts availability, including a 5% rise for critical items. Inventory levels also declined by 15% on average and 24% for mobile equipment parts.
This document provides guidance on planning and managing menu-based catering. It discusses writing menus ensuring balance, preparing menu costing by calculating ingredient, labor and equipment costs, and producing a finished menu that meets the needs of customers and the cost structure of the establishment. It also covers selecting appropriate control methods like food ordering systems, controlling labor costs, optimizing product usage, applying stock control measures, and planning production schedules. The overall aim is providing guidance to catering managers on developing profitable menus through cost control and demand forecasting.
Ahmed Abdul Majeed is seeking a leadership position in supply chain management. He has over 15 years of experience managing procurement, logistics, inventory control, and supplier relationships for various companies. Currently, he is the Head of Supply Chain & Procurement for Schlumberger, where he is responsible for inventory management, purchasing, transportation, and supplier management. Previously, he held senior roles overseeing inventory control for government and trading organizations. He has experience with strategic sourcing, contract negotiation, warehouse operations, and ERP systems.
This document outlines changes being implemented in ProfiTouch for Marco's as part of a standardization plan. Key points include:
1. Products, pricing, and food costing will be standardized across all Marco's stores using a national standard PLU dataset and online master menu.
2. Order entry, payment processing, and routing features are being enhanced. Reports are being modified and new ticket formats added.
3. Stores need to prepare for the conversion by printing reports and future orders. On launch day, owners need to verify products, pricing, and inventory values before reopening. Support will be provided to address any issues.
Alain Serrano has over 5 years of experience in warehouse, kitchen, and cashier roles. His experience includes assisting with shipping and receiving, inventory management, food preparation and stocking, cash register operations, and customer service. He is bilingual in Spanish and English and has strong communication, organizational, and multi-tasking skills with an attention to detail.
This document provides a summary of Subash Chaurasia's work experience and qualifications. It includes 11 years of experience in store management, warehouse management, inventory management, and team management. Currently working as a Materials Controller in Saudi Arabia, responsibilities include maintaining stock levels, inventory management, purchase management, and vendor management. Previous roles include Store Keeper positions in India with responsibilities such as day-to-day store operations, inventory control, materials receiving and issuing, and monthly reporting. Educational background includes a Bachelor's degree in Arts from India.
Kati Otwell-Jenkins is an operations management professional with over 20 years of experience in distribution, production, scheduling, purchasing, customer service, and inventory management in the food, valve, manufacturing, and oil and gas industries. She has worked as a senior buyer for SPX Flow and a purchasing and inventory analyst for Nestle Waters/Perrier, where she met goals around inventory reduction, on-time delivery, cost savings, and customer service levels. Otwell-Jenkins has an MBA from the University of Houston and references available.
This document discusses ways to analyze and reduce actual vs theoretical (A vT) cost variances in a restaurant. It identifies the three main factors that can impact A vT - portioning, point of sale (POS), and product management. For each factor, it provides examples of best practices like proper portioning using recipes, auditing server POS entries, ordering optimal amounts of products and using first-in first-out inventory management. The document stresses the importance of monthly inventory counts and comparing to weekly A vT numbers to identify issues.
Warren Dietel, CEO of Puff 'n Stuff Catering, shares tactics to combat rising food and operations costs. He discusses developing standardized systems to reduce waste, using menu engineering to design cost-effective menus, and determining true production and overhead costs. Other tactics include strategically raising prices considering various factors, effective purchasing practices, and leveraging technology and small efficiencies to streamline operations. The presentation aims to help combat rising costs while protecting and increasing margins.
This document discusses inventory control and management. It covers objectives of inventory control like matching physical inventory to records and ascertaining stock value. It describes perpetual and physical inventory systems and their comparison. Methods of pricing, receiving, storing, and controlling stock are outlined. The roles of purchase control, stock records, and the storekeeper are also summarized.
An inventory accountant is responsible for valuing and accounting for a company's inventory assets. Inventory typically involves raw materials, work in progress, and finished goods. The inventory accountant assigns values to inventory at each stage and tracks changes in value as items move through production. Accurately tracking and reporting inventory is important for assessing assets, financial reporting, and maintaining appropriate stock levels to meet customer demand while avoiding excess inventory. Common inventory accounting methods include specific identification, weighted average, FIFO, and LIFO.
This document provides tactics and best practices for combating rising food and operations costs shared by CEOs from three catering and hospitality groups. They discuss developing standardized systems to reduce waste, using menu engineering when designing cost-effective menus, determining true production and overhead costs, factors to consider when strategically raising prices, and effective purchasing practices.
https://www.udemy.com/hotel-management-food-beverage-and-general-cost-control/?couponCode=INTERNAL
In Hospitality management, F&B and other general Cost are second largest cost in hospitality apart from labour cost.
in this hotel management cost control course you will learn the fundamental processes by which these cost can be controlled.
we will learn various
- PAR Setting process for general inventory
- How to Calculate kitchen food orders
- Butcher Test / Yield Tests
- Bar Spot Checks
- Various other control aspects related to hotel cost controls
This Course is designed for hotel cost controllers, finance staff, department heads to be able to understand how cost for hotels are managed.
Cost control in quantity food productionJanrey Tiña
This document discusses techniques for cost control in quantity food production. It outlines ways for management to enhance productivity such as reducing errors and simplifying steps. Employees should work as a team and accept suggestions for improvement without taking deficiencies. Proper accounting systems, inventory records, and order sheets are needed for cost control in food purchasing and delivery. Specific techniques for food purchasing include market surveys, buying from reliable suppliers, deciding on payment terms in writing, participating in menu planning, keeping food records, checking quality against cost, storing promptly, and observing FIFO principles.
This document discusses best practices for inventory management in restaurants. It addresses who should be responsible for inventory tasks, what types of items should be tracked using periodic vs perpetual inventory methods, when key inventory activities like ordering, receiving, and counting should occur, and why accurate setup and tracking of inventory is important for controlling costs and increasing profits. Maintaining accurate inventory through daily discipline and periodic analysis of discrepancies can help recover half of inventory losses and improve gross profits.
This document discusses inventories and inventory policies for PRO MILK. It defines inventory and the different types, including raw materials, work in process, and finished goods. It outlines the key inventory cycles of purchase order processing, receiving materials, storage, processing items, and storage of finished goods. The document emphasizes the importance of accurate inventory information and tracking inputs and outputs to warehouses and production to establish exact asset quantities and enable quick decision making. It also stresses the importance of good inventory management in reducing costs, increasing sales and competitiveness.
This document discusses various concepts related to inventory management. It begins by describing different types of inventories held by companies. It then discusses the goals of inventory management and different departmental perspectives on inventory levels. The document outlines inventory costs like holding, ordering, and shortage costs. It also summarizes different inventory control systems like fixed order quantity, periodic review, and ABC classification. Key metrics like inventory turnover and service levels are also briefly covered.
The document discusses various cost control concepts and methods for restaurants. It defines different types of costs such as fixed costs, variable costs, and prime costs. It emphasizes the importance of controlling food costs, labor costs, utility costs, and other operating expenses. Specific strategies covered include standardizing recipes and portion sizes, forecasting sales to control purchasing and staffing, monitoring daily and monthly food and operating costs, conducting periodic physical inventories, and implementing practices to reduce costs like power and water savings. The overall goal is to maintain profitable pricing through efficient cost management.
The document discusses cost control concepts and techniques for restaurants. It defines different types of costs such as fixed, variable, and prime costs. It emphasizes the importance of controlling food costs through practices like standardizing recipes, portion sizes, and conducting monthly physical inventories. Other areas covered include sales concepts, food purchasing controls like maintaining par levels and periodic ordering, food receiving, storing, production planning using sales forecasting, and calculating monthly food costs. The overall aim is to regulate expenses and ensure profitability.
McDonald's is an American fast food company founded in 1940 with global headquarters in Chicago. It has over 100,000 locations in more than 100 countries. The document discusses McDonald's inventory management practices, including using a lean approach, centralized stock planning, demand forecasting, and first-in first-out inventory. McDonald's inventory system aims to reduce waste and costs while improving order fulfillment times and customer satisfaction.
The document discusses inventory control for foods in a foodservice organization. It describes how inventory control is important for planning orders, tracking food usage, and controlling costs. It outlines procedures for tracking inventory, including using spreadsheets, requisition forms, and perpetual versus physical inventory systems. Key aspects of inventory control covered are receiving, issuing, storage, record keeping, and tools to analyze inventory like ABC analysis and economic order quantity. Maintaining accurate inventory records is important for effective management of a foodservice operation.
The document outlines a training for small format stores on improving freshness. It discusses:
1. The objectives of understanding the importance of freshness, seeing business from the customer's perspective, and learning available tools and resources.
2. Differences between supercenters and neighborhood markets, with the latter being a food shopping destination.
3. Key areas of fresh including basic expectations, efficiencies, presentation, food safety, and financials.
4. Details on production planning, routines, customer perceptions and purchase decisions, and tools to ensure success in fresh departments.
This document provides information and tips for improving food cost management. It discusses 6 key areas: 1) Menu execution, including pricing strategies, seasonality, and high/low profit items. 2) Food preparation, such as standardized recipes and full ingredient utilization. 3) Food storage, like first in/first out and storage based on perishability. 4) Eliminating waste by not overbuying or overportioning. 5) Record keeping to track payments and sales trends. 6) Forecasting future needs using past data on customers, popular items, and seasonal influences. Managing these areas can increase profits by reducing costs and eliminating waste.
Food cost control involves setting standards for costs according to business objectives and policies. It aims to control costs related to food including cost of food cooked, wastage, spoilage, and shrinkage/pilferage. Key aspects of food cost control involve planning, operations such as purchasing and storage, and control after the event through reporting and assessment. The overall goal is to analyze income and expenses to maximize profits while maintaining quality and customer satisfaction. Factors like menu planning, purchasing, skills, and waste avoidance can impact the percentage of food costs.
Inventory management involves determining optimal inventory levels to balance costs and meet demand. There are three main types of inventory - raw materials, work in progress, and finished goods. The economic order quantity model helps determine how much to order by balancing ordering costs, carrying costs, and shortage costs. Maintaining appropriate inventory levels decouples processes, provides product variety for customers, and allows for quantity discounts.
We all have a general understanding of how inventory counting works, but do we really know the best practices and why they are so important? This presentation discusses that further
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and records. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse.
This document provides guidance on effective store and inventory management. It outlines key objectives and responsibilities of storekeepers including understanding inventory principles, record keeping, and maintaining stock levels. The document describes best practices for core warehouse activities such as stock receipt, storage, issuance and record keeping. It also discusses inventory control systems and how to assess stock status. The goal is to provide timely customer service while minimizing costs and protecting inventory through proper care, storage, and security of the warehouse and stock.
Similar to Xenial optimize operations infographic_wendys (20)
This document summarizes three book summaries provided by Xenial for busy IT leaders.
The first summary is of the book "Infonomics" by Douglas B. Laney. The summary outlines how the book provides a framework for businesses to value, manage, and leverage data as a strategic asset. It discusses methods for monetizing data through analytics and establishing an information product management function.
The second summary is of "The Cloud Adoption Playbook" by multiple authors. The summary notes the book provides guidance on developing a cloud adoption strategy and overcoming barriers to adoption. It discusses assessing organizational readiness and selecting appropriate workloads to migrate.
The third summary is of "The Stress Solution" by Arthur P
Campaign Workbook_ Preserve the Port Gamble ForestMichael Kowalski
Submitted as my final project for the Integrated Marketing portion of my Professional and Continuing Education Certificate Program in Marketing Management at the University of Washington Michael G. Foster School of Business
FlexPod from Cisco and NetApp is a prevalidated, integrated infrastructure solution for deploying private clouds using Microsoft technologies. It combines Cisco computing and networking hardware with NetApp storage hardware and has been validated by Microsoft. FlexPod allows organizations to quickly establish virtual desktop or server environments with Microsoft technologies. It can easily scale and supports a wide variety of Microsoft applications and workloads, simplifying the transition to private clouds.
Integrated Marketing Example MegaPath One Unified CommunicationsMichael Kowalski
This document contains many elements of the integrated marketing launch communications and content for MegaPath One Unified Communications. I contributed to the landing page and get started page, and I created all of the other communications and content shown here.
This screen capture shows the titles and teasers for blog posts I developed for MegaPath Unified Communications as part of an integrated content marketing approach.
eBook How to do More with Unified Communications_Lead NurtureMichael Kowalski
The document discusses how unified communications (UC) can integrate various communication tools like phone calling, video calling, screen sharing, instant messaging, and file sharing. It explains that while these tools provide value individually, there can be challenges with a lack of integration. The document promotes a UC solution from MegaPath that combines these tools with features like mobility, conferencing, transcription, and management tools. It argues that UC can improve productivity and reduce costs compared to maintaining separate communication applications and services.
MegaPath offers a hosted Microsoft Exchange email and collaboration solution that provides enterprises with increased productivity and lower IT costs compared to an on-premise solution. Key benefits include predictable monthly subscription costs with no hardware or software expenses, easy scalability to add or remove user mailboxes as needed, and MegaPath managing the underlying infrastructure to reduce IT complexity. The solution provides 50GB mailboxes, mobile access, security features like spam and virus protection, and additional options for archiving, encryption, and Active Directory integration.
Managed WiFi has enormous potential to promote customer and guest loyalty, and to enable workers to stay connected so they can better serve customers and stay productive from anywhere WiFi can reach. I wrote this product sheet as one of several deliverables for the launch of MegaPath's Managed WiFi service.
The document discusses how emerging digital technologies will enable new operational capabilities to help manufacturers adapt to changes in the industry. Key points:
1) Additive manufacturing/3D printing and collaborative technologies can transform product design and manufacturing by reducing costs and time.
2) Technologies like augmented reality can simplify maintenance and service delivery by providing procedural guidance to technicians.
3) While new technologies enable opportunities, success requires a holistic view across the entire value chain and aligning technology goals with organizational vision.
This document discusses delivering unified citizen services cost-effectively through innovative technology. It describes the benefits of consolidating citizen service functions into a centralized citizen services center. Key considerations for developing a successful center include choosing user-friendly technology, ensuring easy implementation and future growth, and providing cost-effective redundancy. Characteristics of an effective center are providing a variety of contact methods for citizens, seamless delegation of tasks, analytical reporting capabilities, and practical technology that streamlines operations. The document recommends best practices like avoiding costly implementations and finding flexible delivery models. It promotes Microsoft solutions like Dynamics CRM as providing a cost-effective starting point for developing a citizen services center.
GraphRAG for Life Science to increase LLM accuracyTomaz Bratanic
GraphRAG for life science domain, where you retriever information from biomedical knowledge graphs using LLMs to increase the accuracy and performance of generated answers
GraphSummit Singapore | The Future of Agility: Supercharging Digital Transfor...Neo4j
Leonard Jayamohan, Partner & Generative AI Lead, Deloitte
This keynote will reveal how Deloitte leverages Neo4j’s graph power for groundbreaking digital twin solutions, achieving a staggering 100x performance boost. Discover the essential role knowledge graphs play in successful generative AI implementations. Plus, get an exclusive look at an innovative Neo4j + Generative AI solution Deloitte is developing in-house.
Unlocking Productivity: Leveraging the Potential of Copilot in Microsoft 365, a presentation by Christoforos Vlachos, Senior Solutions Manager – Modern Workplace, Uni Systems
Sudheer Mechineni, Head of Application Frameworks, Standard Chartered Bank
Discover how Standard Chartered Bank harnessed the power of Neo4j to transform complex data access challenges into a dynamic, scalable graph database solution. This keynote will cover their journey from initial adoption to deploying a fully automated, enterprise-grade causal cluster, highlighting key strategies for modelling organisational changes and ensuring robust disaster recovery. Learn how these innovations have not only enhanced Standard Chartered Bank’s data infrastructure but also positioned them as pioneers in the banking sector’s adoption of graph technology.
In his public lecture, Christian Timmerer provides insights into the fascinating history of video streaming, starting from its humble beginnings before YouTube to the groundbreaking technologies that now dominate platforms like Netflix and ORF ON. Timmerer also presents provocative contributions of his own that have significantly influenced the industry. He concludes by looking at future challenges and invites the audience to join in a discussion.
Observability Concepts EVERY Developer Should Know -- DeveloperWeek Europe.pdfPaige Cruz
Monitoring and observability aren’t traditionally found in software curriculums and many of us cobble this knowledge together from whatever vendor or ecosystem we were first introduced to and whatever is a part of your current company’s observability stack.
While the dev and ops silo continues to crumble….many organizations still relegate monitoring & observability as the purview of ops, infra and SRE teams. This is a mistake - achieving a highly observable system requires collaboration up and down the stack.
I, a former op, would like to extend an invitation to all application developers to join the observability party will share these foundational concepts to build on:
Building Production Ready Search Pipelines with Spark and MilvusZilliz
Spark is the widely used ETL tool for processing, indexing and ingesting data to serving stack for search. Milvus is the production-ready open-source vector database. In this talk we will show how to use Spark to process unstructured data to extract vector representations, and push the vectors to Milvus vector database for search serving.
Removing Uninteresting Bytes in Software FuzzingAftab Hussain
Imagine a world where software fuzzing, the process of mutating bytes in test seeds to uncover hidden and erroneous program behaviors, becomes faster and more effective. A lot depends on the initial seeds, which can significantly dictate the trajectory of a fuzzing campaign, particularly in terms of how long it takes to uncover interesting behaviour in your code. We introduce DIAR, a technique designed to speedup fuzzing campaigns by pinpointing and eliminating those uninteresting bytes in the seeds. Picture this: instead of wasting valuable resources on meaningless mutations in large, bloated seeds, DIAR removes the unnecessary bytes, streamlining the entire process.
In this work, we equipped AFL, a popular fuzzer, with DIAR and examined two critical Linux libraries -- Libxml's xmllint, a tool for parsing xml documents, and Binutil's readelf, an essential debugging and security analysis command-line tool used to display detailed information about ELF (Executable and Linkable Format). Our preliminary results show that AFL+DIAR does not only discover new paths more quickly but also achieves higher coverage overall. This work thus showcases how starting with lean and optimized seeds can lead to faster, more comprehensive fuzzing campaigns -- and DIAR helps you find such seeds.
- These are slides of the talk given at IEEE International Conference on Software Testing Verification and Validation Workshop, ICSTW 2022.
Pushing the limits of ePRTC: 100ns holdover for 100 daysAdtran
At WSTS 2024, Alon Stern explored the topic of parametric holdover and explained how recent research findings can be implemented in real-world PNT networks to achieve 100 nanoseconds of accuracy for up to 100 days.
Full-RAG: A modern architecture for hyper-personalizationZilliz
Mike Del Balso, CEO & Co-Founder at Tecton, presents "Full RAG," a novel approach to AI recommendation systems, aiming to push beyond the limitations of traditional models through a deep integration of contextual insights and real-time data, leveraging the Retrieval-Augmented Generation architecture. This talk will outline Full RAG's potential to significantly enhance personalization, address engineering challenges such as data management and model training, and introduce data enrichment with reranking as a key solution. Attendees will gain crucial insights into the importance of hyperpersonalization in AI, the capabilities of Full RAG for advanced personalization, and strategies for managing complex data integrations for deploying cutting-edge AI solutions.
UiPath Test Automation using UiPath Test Suite series, part 6DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 6. In this session, we will cover Test Automation with generative AI and Open AI.
UiPath Test Automation with generative AI and Open AI webinar offers an in-depth exploration of leveraging cutting-edge technologies for test automation within the UiPath platform. Attendees will delve into the integration of generative AI, a test automation solution, with Open AI advanced natural language processing capabilities.
Throughout the session, participants will discover how this synergy empowers testers to automate repetitive tasks, enhance testing accuracy, and expedite the software testing life cycle. Topics covered include the seamless integration process, practical use cases, and the benefits of harnessing AI-driven automation for UiPath testing initiatives. By attending this webinar, testers, and automation professionals can gain valuable insights into harnessing the power of AI to optimize their test automation workflows within the UiPath ecosystem, ultimately driving efficiency and quality in software development processes.
What will you get from this session?
1. Insights into integrating generative AI.
2. Understanding how this integration enhances test automation within the UiPath platform
3. Practical demonstrations
4. Exploration of real-world use cases illustrating the benefits of AI-driven test automation for UiPath
Topics covered:
What is generative AI
Test Automation with generative AI and Open AI.
UiPath integration with generative AI
Speaker:
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
HCL Notes und Domino Lizenzkostenreduzierung in der Welt von DLAUpanagenda
Webinar Recording: https://www.panagenda.com/webinars/hcl-notes-und-domino-lizenzkostenreduzierung-in-der-welt-von-dlau/
DLAU und die Lizenzen nach dem CCB- und CCX-Modell sind für viele in der HCL-Community seit letztem Jahr ein heißes Thema. Als Notes- oder Domino-Kunde haben Sie vielleicht mit unerwartet hohen Benutzerzahlen und Lizenzgebühren zu kämpfen. Sie fragen sich vielleicht, wie diese neue Art der Lizenzierung funktioniert und welchen Nutzen sie Ihnen bringt. Vor allem wollen Sie sicherlich Ihr Budget einhalten und Kosten sparen, wo immer möglich. Das verstehen wir und wir möchten Ihnen dabei helfen!
Wir erklären Ihnen, wie Sie häufige Konfigurationsprobleme lösen können, die dazu führen können, dass mehr Benutzer gezählt werden als nötig, und wie Sie überflüssige oder ungenutzte Konten identifizieren und entfernen können, um Geld zu sparen. Es gibt auch einige Ansätze, die zu unnötigen Ausgaben führen können, z. B. wenn ein Personendokument anstelle eines Mail-Ins für geteilte Mailboxen verwendet wird. Wir zeigen Ihnen solche Fälle und deren Lösungen. Und natürlich erklären wir Ihnen das neue Lizenzmodell.
Nehmen Sie an diesem Webinar teil, bei dem HCL-Ambassador Marc Thomas und Gastredner Franz Walder Ihnen diese neue Welt näherbringen. Es vermittelt Ihnen die Tools und das Know-how, um den Überblick zu bewahren. Sie werden in der Lage sein, Ihre Kosten durch eine optimierte Domino-Konfiguration zu reduzieren und auch in Zukunft gering zu halten.
Diese Themen werden behandelt
- Reduzierung der Lizenzkosten durch Auffinden und Beheben von Fehlkonfigurationen und überflüssigen Konten
- Wie funktionieren CCB- und CCX-Lizenzen wirklich?
- Verstehen des DLAU-Tools und wie man es am besten nutzt
- Tipps für häufige Problembereiche, wie z. B. Team-Postfächer, Funktions-/Testbenutzer usw.
- Praxisbeispiele und Best Practices zum sofortigen Umsetzen
Driving Business Innovation: Latest Generative AI Advancements & Success StorySafe Software
Are you ready to revolutionize how you handle data? Join us for a webinar where we’ll bring you up to speed with the latest advancements in Generative AI technology and discover how leveraging FME with tools from giants like Google Gemini, Amazon, and Microsoft OpenAI can supercharge your workflow efficiency.
During the hour, we’ll take you through:
Guest Speaker Segment with Hannah Barrington: Dive into the world of dynamic real estate marketing with Hannah, the Marketing Manager at Workspace Group. Hear firsthand how their team generates engaging descriptions for thousands of office units by integrating diverse data sources—from PDF floorplans to web pages—using FME transformers, like OpenAIVisionConnector and AnthropicVisionConnector. This use case will show you how GenAI can streamline content creation for marketing across the board.
Ollama Use Case: Learn how Scenario Specialist Dmitri Bagh has utilized Ollama within FME to input data, create custom models, and enhance security protocols. This segment will include demos to illustrate the full capabilities of FME in AI-driven processes.
Custom AI Models: Discover how to leverage FME to build personalized AI models using your data. Whether it’s populating a model with local data for added security or integrating public AI tools, find out how FME facilitates a versatile and secure approach to AI.
We’ll wrap up with a live Q&A session where you can engage with our experts on your specific use cases, and learn more about optimizing your data workflows with AI.
This webinar is ideal for professionals seeking to harness the power of AI within their data management systems while ensuring high levels of customization and security. Whether you're a novice or an expert, gain actionable insights and strategies to elevate your data processes. Join us to see how FME and AI can revolutionize how you work with data!
“An Outlook of the Ongoing and Future Relationship between Blockchain Technologies and Process-aware Information Systems.” Invited talk at the joint workshop on Blockchain for Information Systems (BC4IS) and Blockchain for Trusted Data Sharing (B4TDS), co-located with with the 36th International Conference on Advanced Information Systems Engineering (CAiSE), 3 June 2024, Limassol, Cyprus.
Best 20 SEO Techniques To Improve Website Visibility In SERPPixlogix Infotech
Boost your website's visibility with proven SEO techniques! Our latest blog dives into essential strategies to enhance your online presence, increase traffic, and rank higher on search engines. From keyword optimization to quality content creation, learn how to make your site stand out in the crowded digital landscape. Discover actionable tips and expert insights to elevate your SEO game.
Best 20 SEO Techniques To Improve Website Visibility In SERP
Xenial optimize operations infographic_wendys
1. QUALITY CONTROL
• Hold your employees accountable for
checking inventory before signing for it.
• Check for all aspects of food and
beverage orders that are important
to you.
10 WAYS SUCCESSFUL
RESTAURANTS OPTIMIZE
OPERATIONS TO SAVE MONEY
5 REPORTS YOU SHOULD GET IN YOUR INBOX
FROM YOUR BACK-OFFICE SYSTEM
CATEGORIZE AND ORGANIZE
• Label your shelves to identify what’s stored where.
• Draw a map of the stockroom.
• Sequence your inventory count sheets to match your shelves
to improve inventory accuracy and time.
FIRST IN, FIRST OUT
• Always use the products that arrived first.
• Take some extra time to organize inventory as it arrives.
• Scoot old inventory up on the shelves and place the new
stock behind the old.
MAINTAIN AN ACCURATE LEVEL
OF INVENTORY.
• Reduce your upfront inventory investment.
• Prevent spoilage and waste associated with
over ordering.
• Avoid store-to-store transfers.
EMPHASIZE DAILY ITEMS
• Closely monitor the 18-22 items that make
up 66% of your food cost
• Emphasize Daily Variance on days when
deliveries are received
• Do morning checks of last night's count
FOOD COST VARIANCE TREND
(DAILY/WEEKLY/PERIOD)
• Avoid surprises and see trends in
food waste by item.
• Especially valuable for high-cost
ingredients like proteins.
CORE ITEM VARIANCE
• Focus in on food costs for your core menu items for
one or several stores.
• Quickly assess and correct any issues causing
excessive costs.
DAILY LABOR VARIANCE REPORT
• Keep tabs on actual vs. scheduled labor
hours and cost, summary and by daypart.
OPERATIONS SUMMARY
• See current sales compared with historical sales (last
week, last month, last year).
• If your back office system allows, customize this report
with other operational metrics you wish to see
alongside sales numbers.
DAILY SALES
• Keep your finger on the pulse of your store(s).
• At a glance: see totals, sales by transaction type, voids,
refunds, and deposits.
$
5 TIPS FOR SUCCESSFUL INVENTORY MANAGEMENT
® WWW.XENIAL.COM