WelcomeWelcome

InnkeepersInnkeepers

Why do people go to a B&B, instead of a Why do people go to a B&B, instead of a hotel? It’s a question he has often been hotel? It’s a question he has often been

asked. He answers it with a simple asked. He answers it with a simple example. “A hotelkeeper buys his orange example. “A hotelkeeper buys his orange

juice at the wholesalers; a B&B-owner juice at the wholesalers; a B&B-owner presses his own oranges. A hotelkeeper presses his own oranges. A hotelkeeper doesn’t make time for that, a good B&B doesn’t make time for that, a good B&B

host or hostess does. That is the big host or hostess does. That is the big difference.difference.

A great quote from: A great quote from: http://www.bedandbreakfast.eu/blog/innkeepers/2011/03/28/bb-critic-%E2%80%98bed-breakfasts-really-raised-the-bar-high%E2%80%99/

Never Never Sacrifice Sacrifice QualityQuality

But keep your eyes open for dealsBut keep your eyes open for deals

Estimated Food Cost vs Actual

Food Cost

also know as

AP Cost (As Purchased Cost) vs

EP Cost (Edible Potion Cost)

Calculating Food Cost YieldsYellow Holland Peppers

-Price per lb./pound $3.99

-Raw cost per oz. .25¢

-83% Yield or usable product

Calculation:

3.99 ÷ .83 = $4.81

Actual Cost of product

Prepared/cut $4.81

Why are Yields Important?

Yellow Holland Peppers

Actual Cost of product Prepared $4.81

Cost per oz. .30¢

You need a lb./pound of cut peppers for a recipe.

Pre-sliced peppers, cello pack 1 lb. = $4.49 Cost per oz. .28 ¢

This is not factoring in labor time (to prepare and cut the peppers) or a % of overall operating expenses.

Common mistakes when costing a recipe

•Not including yield costs if recipe is requesting a lb. or oz. measurement instead of an each. -i.e. ½ lb. chopped tomatoes vs 6 medium vine tomatoes

•Not factoring in cost of labor time as well as percentage of overall operating expenses

•Not using a standardized recipe, amounts change ever time it’s made.

•Not using portion control

Why is factoring labor and operating expenses important?

Store (private label) Brand vs

Name Brand

Same ingredients, many times the same manufacturer and distributor, store brands save money on packaging and marketing costs so

can offer a less expensive product.

Comparing food pricing can save between 6% and 12% on average

Market Trends Market Trends When raw product goes When raw product goes

up or down in priceup or down in price

Keeping on eye on Keeping on eye on Food market trendsFood market trends

Keep on eye on your costs

The cost of peanuts went up this year considerably as an example:Skippy Peanut Butter Chunky Honey Roasted Nut; went from $3.59 up to $4.69

Say as an inn you serve Trappist Monk Jams and the import price of lingonberries doubles. The price of TM Jam went from $2.69 a jar up to $3.89. -An inn goes through 1-2 jars per week.-An extra $1.20 a week or $2.40 a week X 52 weeks -$62.40 and $124.80 per year extra on average

Now that alone isn’t much, but if you factor in all the variables of all of the products (including paper goods and chemicals and cleaners), if a dozen products out of the 100+ you buy on a weekly or bi-weekly basis go up a $1 it can equal more then a thousand+ dollars per year.

Edible Garnish

Vs

Non-edible Garnish

http://www.propacificfresh.com/pdf/pdf_22.pdf

Waste Cutting•Keep a list of all items that get thrown out, scraps, outdated or unusable food. Do a rough tally weekly or monthly of estimated $ that went unused.

•Keep a separate list of food that comes back un-eaten in from a guests plate, including information on what was served.

-This is done for two reasons, the first is the amount gets included with the regular waste list and two, this list should be analyzed regularly. If the 2 slices of tomato come back from a guest’s breakfast 85% of the time, you may want to consider eliminating it as a item served.

Small things add up, unless you serve two slices of tomato “every day” it may not register that this particular thing is being uneaten.

Wholesale

vs

Retail

Scrap Utilization

“Look” at the vegetable and

fruit being cut up, what “scraps” are

usable?

Tips:

•Bay Leaves and Bay leaf oil help control flour/grain moths

•Writing a date opened on top of label or can, if putting them out for guest use, save previous jar lids for dating.

•Bulletproof quiche, egg bake, or frittata base recipe is 1 qt. Heavy Cream, 9 egg yolks, 3 whole eggs.-Makes 2+ cheese quiches or 3 vegetable/meat quiches or 12-14 minisFreezes EXTREMELY well. -The higher the fat content the better it freezes.

The Gluten Free Conundrum

Includes allergies in general

No Magic Answer

•Tofu as a substitute for eggs, buy the shelf stable variety

•Small boxes of rice milk, soy milk, almond milk for people with allergies or as an alternative, many of the mini boxes are shelf stable products and while the smaller sizes cost more,

--A. it gives more variety and B. if you buy a qt. size and throw half of it away because it does not get used, it’s more expensive.

•Dairy Free cheeses, split into pre-portioned sections and freeze remaining pieces, most freeze very well, as opposed to buying a 8 oz. package for one guest and only using half of it.

Homemade bread/breakfast items (gluten/dairy free vs specialty store bought brands.

Cost + Labor + Name Brand Recognition

-Bread: Food for Life

-Waffles: Van’s

Terrific list of Gluten Free Products here

http://homepage.mac.com/sholland/celiac/GFfoodlist.pdf

The Line Between Meal Types is Blurring Which is dinner and which

breakfast?.......

Think out of the BoxThink out of the Box

Pros and Cons of Types of Breakfast Service

Innkeepers ChoiceOr

Individual Table Buffet StyleOr

Give menu options prior to service in the morning

Or

Offering options the night before, as well as have guests fill out cards prior to check in,

favorite foods, don't likes, allergies and intolerances.

Using Descriptive WordsUsing Descriptive Words

zippy, roasted, savory, grilled, zippy, roasted, savory, grilled, oven roasted, zesty, fresh, oven roasted, zesty, fresh, glazed, pan roasted, tangy, glazed, pan roasted, tangy,

sweet, slightly sweet, sweet, slightly sweet, smoked, crispy, crunchy, smoked, crispy, crunchy,

caramelized, richcaramelized, rich

"Selling the Breakfast“ It's all in how you "Selling the Breakfast“ It's all in how you word it. word it.

Concepting: Concepting:

A quiche is a A quiche is a quiche is a quiche is a quiche quiche

unless it's unless it's a grilled vegetable, a grilled vegetable, smoked gouda, smoked gouda, creamy goat cheese creamy goat cheese and oven and oven roasted tomato roasted tomato savory tart.savory tart.

Thank you!Thank you!

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