Kitchen Cost Control
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This seminar provided 18 ways for foodservice businesses to cut expenses and increase efficiency, focusing on staffing, purchasing, equipment, recipe costs, and utilities. It was presented by Ken Burgin of Profitable Hospitality and addressed topics like ordering processes, delivery logistics, storage practices, recipe costing, utilizing checklists, analyzing financial metrics, designing profitable menus, ensuring staff competency, and eliminating types of waste. Attendees were provided with additional seminar resources and information on Ken Burgin's social media profiles.
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Kitchen Cost Control
- 1. Business Seminars Sunday 11 March 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 Seminar Resources: www.FandBonline.com
- 2. do i t on no chefs, no staff li ne Trends 2012 legal blame game outsou rce ev e rything my special diet lity c osts Local pl oaring uti ease s fast, cheap and good protein price rises
- 3. • 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 the check-in point – Use food-safety laws to your advantage
- 5. Stock Levels – how many days?
- 6. Storage Challenge: 1.5 ℃
- 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 at an annual cost of $26,000 • creates 1500kL of trade waste at an annual cost of $2,400 (source - Restaurant & Catering Aust) Don’t miss today’s session at 1.45pm on Cutting Water, Gas & Electricity Costs
- 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?
- 9. • Checklists for everything – Start up, change-over and end-of-shift lists – Phone lists – Ordering sheets – Cleaning rosters – ‘How to use it’ guides – Laminated or in plastic sleeves
- 10. • Checklists for everything – Start up, change-over and end-of-shift lists – Phone lists – Ordering sheets – Cleaning rosters – ‘How to use it’ guides – Laminated or in plastic sleeves
- 11. • Cost-control equipment – Good electronic scales that weigh and cost – Excellent refrigeration – time to re-gas or new seals? – Good slicer – A computer for the chef – Excel spreadsheet skills
- 12. • 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!
- 13. • Recipes that make real money… – 30% food costs? 20 - 25% if you’re going to pay the wages… – Aim for a healthy $ profit on each dish – if it costs $1 and you sell it for $8… congratulations!
- 14. Make or Buy?
- 15. • Figures that tell us the truth… – Every week (by Tuesday!) – monthly is usually too late – a quick cost and labour % – Compare like with like (food costs with food sales, beverage with beverage etc) – Watching per-head spending – food, alcohol, sides and beverages – Watch out for ‘information smog’
- 16. • 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 $
- 17. • 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?’
- 18. • Truly Profitable Menus – Balance low $ profit items eg fish, with high profit items eg pasta – Great range of high-profit desserts and grazing items High – Menu has ‘profit strength’ ie popular AND A XX X X XX profitable! X X Low High Popularity $$ Profit C B Low
- 19. Extra revenue
- 20. • 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 - ‘figures people’
- 21. • Are your staff really competent? – Competent staff have the skills, knowledge and attitude you need… Knowledge Skills Behaviour & Attitude
- 22. • Are your staff really competent? – Competent staff have the skills, knowledge and attitude you need… Knowledge Skills Behaviour & Attitude
- 23. • Competent kitchen leaders: – Get the best from a team – Flexible leadership style – Can train quickly – Good with figures – Manager or Artist? – 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?
- 24. There are 8 types of Waste…
- 25. 8 types of Waste… 1. Over-production 2. Excessive wait times
- 26. 8 types of Waste… 3. Transportation 4. Over-processing
- 27. 8 types of Waste… 5. Too much stock 6. ‘Motion waste’…
- 28. 8 types of Waste… 7. Defect Waste 8. Unused talent and feedback ignored…
- 29. Thank you Seminar Resources: FandBonline.com