Measures of Dispersion and Variability: Range, QD, AD and SD
Kitchen Cost Control - Fine Food Perth, April 2013
1. Business Seminars
Sunday 14 April
Kitchen Cost Control
18 ways to cut expenses and increase efficiency with staff, purchasing,
equipment, recipe costs and utilities. Start saving today!
Presenter: Ken Burgin of Profitable Hospitality
Twitter: @KenBurgin
Facebook.com/ProfitableHospitality
2. 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
‘1 extra if you buy 10’ deals?
4. Deliveries – are your systems tight
•Respect from delivery people – set times
•Use a ‘detail person’ to check weights and quality.
This may not be the person doing it now!
•Good scales and thermometer at check-in point
•Use food-safety laws to your advantage
5. Stock Levels –
how many days?
1. Work out cost of daily food used eg $300
2. Count your food stock.
If you have $3000 of stock, divide by daily
food used: $3000 / $300 = 10 days of food
You have 10 days of food in stock - too much!
7. Green Saving is Money Saving
Medium-sized foodservice business in Australia:
• uses 2200 Kl water at an annual cost of $2,300
• use 234MWh of electricity - annual cost of $26,000
• creates 1500kL of trade waste - annual cost of $2,400
(source - Restaurant & Catering Aust)
8. Recipes in WRITING!
Each week at least 3 are written and costed
Chefs need TIME to do this properly
A job for chef #2 or #3 – someone who would
love the responsibility – (another detail person!)
Maybe even a job for the office
– By the way…. whose recipes are they?
11. Checklists for everything
•Startup, change-over and end-of-shift lists
•Phone lists
•Ordering sheets
•Cleaning rosters
•‘How to use it’ guides
•Laminated or in plastic sleeves
13. Cost Control Equipment
• Good electronic scales that weigh and cost
• Excellent refrigeration – time for new seals?
• Good slicer
• A computer for the chef
• Combi-Oven is not just a steamer
15. 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
…the people you really want
LOVE an organised workplace!
16. Waste Watching...
8 types of waste*
1. Over-production
2. Excessive wait times
3. Transportation
4. Over-processing
* from Toyota
17. Waste Watcher...
5. Too much stock
6. ‘Motion waste’…
7. Defect Waste
8. Unused talent and
feedback ignored…
25. What is the
book-keeper doing?
•Are they the best person for the job?
•Weekly figures – always on time
•MYOB is not enough...
•POS data is not enough...
•Other ‘checking staff’ may be needed
•Great labour supply through
the local uni or college -
‘numbers people’
26. Staff number skills
- they can’t help if they don’t understand…
•Open the books a little more...
•Explain what the numbers mean –
eg food costs are 27%
or
food costs are 27c in the $
27. 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?’
29. A Better Deal from Suppliers...
What about:
Fewer deliveries
Delivery flexibility
Larger orders
Less packaging
Substitutions OK
No broken packs
Faster payment
Online ordering
Order certainty
Longer contracts
Your A/c value: $100,000 pa or $200,00 pa?
30. Are your staff & managers
really competent?
Competent staff have the skills, knowledge
and attitude you need…
Knowledge
Skills
Behaviour
& Attitude
31. Competent kitchen leaders:
•Get the best from a team
•Flexible leadership style
•Can train people quickly
•Good with figures and a PC
•Manager more than an Artist...
•Reporting to you regularly
•Fit and healthy - no addictions
There are good people
looking for a decent job -
what do you offer besides money?