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Food Cost ManagementEmilie Gorman · Courtney Marshall · Amanda Parks
Quick Session on Food Cost Management• Improve the success of your dining establishment
• Tips for increasing profit
• Areas of high concern for y0ur business
Lesson Plan
I. Menu Execution
II. Food Prep
III.Storing Food
IV. Eliminating Waste
V. Record Keeping
VI. Forecasting
I. Menu ExecutionHow menu items effect your business
Target points
a) Pricing
b) Seasonality
c) High profit/low cost items
Pricing• Edible Yield– For produce, determine what % is edible and then cost
it out using only that amount instead of the full weight of the item as is
– For meat you must consider how much is reduced when cooked as well as unedible portions such as bones or excess fat
Pricing• Calculate out each ingredient cost and then add
up
• Long process but well worth it
• Also consider the cost of “free” items offered to customers– Rolls, butter, plate garnishes
Pricing• Lastly, look at the following to ensure you are in
the ballpark price range for your success– Location
– Competition
– Clientele
– Atmosphere
Restaurant Markups
Pizz
a
Past
aEgg
s
Sala
ds
Stea
k
Seaf
ood
0%10%20%30%40%50%60%70%80%90%
100%
PriceCost
“LOSS LEADERS”
Following seasonality• Cheaper prices
• Less travel– Increased quality
• Evolving menu– Keeps customer interest
Year Round
Winter
Spring
Summer
Fall
II. Food PreparationFull utilization of ingredients in time efficient manners
Standardized Recipes• Consistentcy
• Developing known yield
• Inventory predictablity
• Maintains proper food cost
• Ease of purchasing
• Increased labor efficency
Interview: Dan Winans• Program Director, EcoGastronomy,
University of New Hampshire
• Previous restuarant owner
• Lectured over forty courses at a culinary school on “Managing Food Cost”
III. Food StorageEfficient and proper usage of space
Target points• Storage capacity (refrigerator/freezer, cupboard
space)
• Vendor delivery schedule/operating schedule
• Items perishability and shelf life
• Purchase Point
First IN First
OUT
Older items are to be taken out of storage prior to more recently
delivered products
IN STORAGE
NEW DELIVERY
IV. Eliminate WasteDon’t be throwing $ down the drain!
Opportunities in many areas:– Freeze leftovers
– Buy what you need
– Buy appropriate portions
– Set up a compost bucket
– Measure, measure, measure to not over serve portions and lose money!
V. Record KeepingMaintaining accurate books
Why is it important?– Payment of suppliers, employees, debts, supplies, etc.
– Predicts type and amount of food item needed based on past sales and number of customers in a given season
VI. ForecastingUsing past data to determine future needs and demands
How many customers will I have?
• Daily
• Weekly
• Monthly
• Yearly
• Holidays
• Meal times (breakfast, lunch, dinner, etc.)
What does the customer want?
• Popular vs. unpopular menu items
• Specific diets (gluten-free, vegan, allergies, etc.)
Seasonal Influence• Consider slow and busy times of year– Based on past years
– Type and amount of food
– Number of customers
– Hours of operation
– Seasonal vs. annual staff members
ReferencesDopson, Lea R., David K. Hayes, and Jack E. Miller. Study Guide to Accompany Food and Beverage Cost Control. Hoboken, NJ: John Wiley, 2008. Print. Dopson, Lea and David K.Hayes. Food and Beverage Cost Control. New York: John Wiley & Sons, 2010. Print. Finz, Stacy. “Restaurant Markups Deconstructed.” San Fransisco Chronicle. May 22, 2011. Web. Available at: http://www.sfgate.com/business/article/Restaurant-markups-deconstructed-2370995.php. “Forecasting in Food Service.” Hotel Mule. Hospitality and Tourism. Available at: http://hotelmule.com/wiki/Forecasting-in-foodservice Hayhurst, Gabriela. Store owner, Henrys’ Market in New Castle, NH. Personal Interview. April 2013. Mcevty P, S Marshall, and B Ware. The Menu and Cycle of Cost Control. Dubuque, Iowa: Kendall Hunt 2002. Print. Ojugo, Clement, and Todd Rymer. Practical Food & Beverage Cost Control. Albany, NY: Delmar, 1999. Print. “Why Use Standardized Recipes?” National Food Service Management Institute. Tools and tips for trainers. Available at: http://www.nfsmi.org/documentlibraryfiles/PDF/20110314105501.pdf Winans, Dan. Lecturer, Hospitality Management. Personal Interview. April 2013.
Images*
http://img4-2.cookinglight.timeinc.net/i/2008/10/0810p14-kitchen-scale-m.jpg?300:300
http://teacherweb.com/NY/Arlington/Losee/CE_Ch13_328-345.pdf
http://www.onearth.org/files/onearth/article_images/spr10_livinggreen_01_FoodWaste_slideshow.jpg
http://media-cdn.tripadvisor.com/media/photo-s/03/2f/7c/2c/henry-s-market-cafe.jpg
http://teacherweb.com/NY/Arlington/Losee/CE_Ch13_328-345.pdf
*Aside from Microsoft Office Clip Art