F&B Cost Control
by Ms Jennifer Chen
Zack 4991C015
Vita 4991C001
Rex 4991C004
Joyce 4991C005
Sally 4991C009
Nancy 4991C011...
Research Subject:
Chef Teng Chain-Restaurant
Case Study:
Impact of Price Hiking on F&B
and Its Counter Measurements
Company’s Introduction
 Founded at 1984
 Local Cuisine with French Style Cooking
 Company's Motto: Service with Conscie...
Utility Analysis
Utility Price Index Rate of Change for Utility Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 201...
Utility Analysis
-5
0
5
10
15
20
25
30
35
40
45
50
2010 2011 2012 2013 2014
RATEOFCHANGEOFUTILITYPRICING(%)
TIME LENGTH
CH...
Food Cost Analysis
Vegetable Price Index Rate of Change of Vegetable Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 201...
-60
-40
-20
0
20
40
60
80
2010 2011 2012 2013 2014
RateofChangeofVegetablePricing(%)
Time Length
Chart of Vegetable Index
...
Food Cost Analysis
Meat Price Index Rate of Change of Meat Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 201...
-5
0
5
10
15
20
2010 2011 2012 2013 2014
RateofChangeofMeatPricing(%)
Time Length
Chart of Meat Index
Pork Ribs Pork Trott...
Selling Price Analysis
Menu Price Index Rate of Change for Menu Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 201...
0
5
10
15
20
25
30
35
2010 2011 2012 2013 2014
RateofChangeforMenuPricing(%)
Time Length
Chart of Menu Index
枸杞高麗菜 番茄滑蛋 乾煸...
Relationship between Utility Index, Ingredient Index and Menu Index
-5
0
5
10
15
20
2010 2011 2012 2013 2014
RateofChange(...
Raising Selling Price
 Timing
 Customers loyalty
 Introducing promotion as price raising
 Increase of high population ...
Alternative Solutions
 Cutting down portion
 New concept
 Meal packages
Establishment of Commissary Kitchen
 Control food cost percentage
 Cutting down human resources cost
 Saving utility ex...
Technology Spearhead Future World
 Energy Efficient Electricity Consumption
 Greater production, faster, more energy sav...
Conclusion / Q&A
 Zack Fong
Project Leader
Credit
 Interviewee: Chef Tim Teng, CEO of Chef Tim Chain-Restaurant
 Tutor: Ms Jennifer Chen
Zack
Project Leader
Brian
Background Research
Sally
Utility Analysis
Vita
Operation Control
Rex
Commissary Kitchen
Joyce
I...
Interview
Interview
End of Presentation
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F&B Cost Control Case Study ICAP NKUHT

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F&B Cost Control Case Study ICAP NKUHT

  1. 1. F&B Cost Control by Ms Jennifer Chen Zack 4991C015 Vita 4991C001 Rex 4991C004 Joyce 4991C005 Sally 4991C009 Nancy 4991C011 Brian 4991C012 Alex 50211025 21st May 2014
  2. 2. Research Subject: Chef Teng Chain-Restaurant Case Study: Impact of Price Hiking on F&B and Its Counter Measurements
  3. 3. Company’s Introduction  Founded at 1984  Local Cuisine with French Style Cooking  Company's Motto: Service with Conscience and Moral  9 outlets.  NTD 240 million in year 2013
  4. 4. Utility Analysis Utility Price Index Rate of Change for Utility Index (%) 2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014 76.02 93.07 109.3 108.1 103.7 Dubai Crude Oil Constant 22.43 43.78 42.2 36.41 12.08 12.08 12.08 12.08 12.8 Water 0 0 0 0 2.73 2.76 2.76 2.72 2.86 Electricity 1.099 1.099 -0.366 4.762 Mean 7.84 14.95 13.94 13.72
  5. 5. Utility Analysis -5 0 5 10 15 20 25 30 35 40 45 50 2010 2011 2012 2013 2014 RATEOFCHANGEOFUTILITYPRICING(%) TIME LENGTH CHART OF UTILITY INDEX Dubai Crude Oil Water Electricity Mean
  6. 6. Food Cost Analysis Vegetable Price Index Rate of Change of Vegetable Index (%) 2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014 55.5 58.1 67.4 72.8 61.9 四季豆 Constant 4.685 21.44 31.17 11.53 83.2 85.5 90.1 87.3 103.3 秀珍菇 2.764 8.293 4.928 24.16 91.1 93.7 88.7 99.7 101.2 杏鮑菇 2.854 -2.634 9.44 11.09 48.9 56.3 57.3 59.1 73.7 金針菇 15.13 17.18 20.86 50.72 40.1 39 45.4 51.8 51.2 菜豆 -2.743 13.22 29.18 27.68 38 35.9 49.2 45.1 49.9 九層塔 -5.526 29.47 18.68 31.32 14.3 14.5 18.8 19.8 9 高麗菜 1.399 31.47 38.46 -37.06 31.6 22.7 43.5 37.5 20.5 番茄 -28.16 37.66 18.67 -35.13 28.3 26.8 28.7 25.3 26.1 雪裡紅 -5.3 1.413 -10.6 -7.774 34.3 30.4 37.5 38 54.6 苦瓜 -11.37 9.329 10.79 59.18 89.2 84.5 82 85.1 89 筍乾 -5.269 -8.072 -4.596 -0.224 Mean -2.869 14.43 15.18 12.31
  7. 7. -60 -40 -20 0 20 40 60 80 2010 2011 2012 2013 2014 RateofChangeofVegetablePricing(%) Time Length Chart of Vegetable Index 四季豆 秀珍菇 杏鮑菇 金針菇 菜豆 九層塔 高麗菜 番茄 雪裡紅 苦瓜 筍乾 Mean
  8. 8. Food Cost Analysis Meat Price Index Rate of Change of Meat Index (%) 2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014 161.37 158.67 159 159.6 169.28 Pork Ribs Constant -1.67 -1.46 -1.09 4.90 108.34 105.77 109.17 114.59 127.53 Pork Trotter -2.37 0.76 5.76 17.71 128.42 129.22 124.24 128.92 140.83 Chicken 0.62 -3.25 0.38 9.66 Mean -1.14 -1.31 1.68 10.75
  9. 9. -5 0 5 10 15 20 2010 2011 2012 2013 2014 RateofChangeofMeatPricing(%) Time Length Chart of Meat Index Pork Ribs Pork Trotter Chicken Mean
  10. 10. Selling Price Analysis Menu Price Index Rate of Change for Menu Index (%) 2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014 30 30 30 30 30 枸杞高麗菜 Constant 0 0 0 0 30 30 30 30 30 番茄滑蛋 0 0 0 0 40 45 45 50 50 乾煸四季豆 12.5 12.5 25 25 45 45 45 45 50 金針燴鮑菇 0 0 0 11.11 45 50 50 50 50 豆豉秀珍菇 11.11 11.11 11.11 11.11 50 50 50 50 50 油燜筍 0 0 0 0 45 45 50 55 60 宮保雞丁 0 11.11 22.22 33.33 45 45 50 55 60 三杯雞 0 11.11 22.22 33.33 45 45 50 55 60 丁香小魚 0 11.11 22.22 33.33 50 50 50 55 60 青龍小卷 0 0 10 20 50 50 55 60 60 蜜汁珍珠蟹 0 10 20 20 60 金沙臭豆腐 90 蔥燒肋排 90 90 90 90 95 蹄膀 0 0 0 5.55 60 60 雞絲百頁 Mean 1.96 5.57 11.06 16.06
  11. 11. 0 5 10 15 20 25 30 35 2010 2011 2012 2013 2014 RateofChangeforMenuPricing(%) Time Length Chart of Menu Index 枸杞高麗菜 番茄滑蛋 乾煸四季豆 金針燴鮑菇 豆豉秀珍菇 油燜筍 宮保雞丁 三杯雞 丁香小魚 青龍小卷 蜜汁珍珠蟹 蹄膀 Mean
  12. 12. Relationship between Utility Index, Ingredient Index and Menu Index -5 0 5 10 15 20 2010 2011 2012 2013 2014 RateofChange(%) Time Length Comparism of Indices Utility Vegetable Meats Menu
  13. 13. Raising Selling Price  Timing  Customers loyalty  Introducing promotion as price raising  Increase of high population dish to encourage low population dish selling  Raising less frequent, greater amount
  14. 14. Alternative Solutions  Cutting down portion  New concept  Meal packages
  15. 15. Establishment of Commissary Kitchen  Control food cost percentage  Cutting down human resources cost  Saving utility expenses  Mass Production  Big storage space  Efficiency  Bulk ordering  Standardized quality
  16. 16. Technology Spearhead Future World  Energy Efficient Electricity Consumption  Greater production, faster, more energy saving  Renewable Heat Technology  E-marketing  E-commerce
  17. 17. Conclusion / Q&A  Zack Fong Project Leader
  18. 18. Credit  Interviewee: Chef Tim Teng, CEO of Chef Tim Chain-Restaurant  Tutor: Ms Jennifer Chen
  19. 19. Zack Project Leader Brian Background Research Sally Utility Analysis Vita Operation Control Rex Commissary Kitchen Joyce Ingredient Analysis Alex Solution Methods Nancy Alternative Solution
  20. 20. Interview
  21. 21. Interview
  22. 22. End of Presentation Thank you

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