Kitchen Cost Control - Fine Food Perth, April 2013
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Presentation by Ken Burgin of Profitable Hospitality at the Fine Food Show.
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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?
- 3. Orders by iPhone? Synced to your PC:
- 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!
- 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 - 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?
- 9. Profitable Recipe Manager: list ingredients
- 10. Profitable Recipe Manager: write recipes
- 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
- 12. Work lists on iPad, synced to PC, iPhone etc
- 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…
- 19. Make or Buy?
- 20. Understanding Profit... $4.00 $24.00 cost 40c cost $8.00 Cost 10% Cost 33% Profit 90% Profit 67%
- 21. Understanding Profit... $4.00 $24.00 cost 40c cost $8.00 Profit $3.60 Profit $16.00
- 22. Extra revenue
- 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?’
- 28. A Better Deal from Suppliers...
- 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?
- 32. Essential: Kitchen Rosters with Real-Time Reporting
- 33. Print and Share Version (no costing) More info at: www.FandBonline.com
- 34. Thank you Resources: FandBonline.com