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
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
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 $4?’
26. Figures that tell us the truth…
• Every week (by Tuesday!) – monthly is usually too
late – a quick cost and labour %.
Less obsession with monthly stocktake.
• Watch per-head spending - never as good as
you think – food, alcohol, sides and beverages
• Watch out for ‘information smog’ and paranoia!
27. Staff number skills
they can’t help if they don’t understand…
Less GP% / Cost % confusion
Explain what the numbers mean – talk in terms of
cents/$ rather than % so it’s easier to understand: eg
our food costs are 27%
or
our food costs are 27c in the $
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.
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
