Food Production Final
Texas Restaurant Association Markup Method
1. Add target percentage values for labor, other expenses (except food), and profit 2. Subtract the total in step 1 from 100 3. Divide the standard portion cost of the item by the divisor to obtain the menu selling price
Item Description
1. Appeal to the senses 2. Include preparation methods 3. Describe central ingredients 4. Use quality terms if applicable (cuts, grades, etc.)
Managerial Concepts
1. Authority: Delegated from the top down; assigned, not earned, Position-based "right to rule"2. Responsibility: Assigned or assumed obligation to complete a task 3. Accountability: State of being responsible to yourself or others 4. Efficiency: Doing things "right", Think about minimizing inputs, maximizing outputs 5. Effectiveness: Doing the right things 6. Ideally, a good manager is both effective and efficient
Factor Method Steps
1. Calculate conversion factor: desired yield/current yield (500 biscuits/100 biscuits) or portion size x number of portions 2. Convert ingredients to weight 3. Multiple weight by conversion factor 4. Check your work by adding up old weights and multiplying it by factor, add up new weights and see if they are the same 5. Convert all ingredients to convenient units
Other information to specify for food
1. Canned goods:Type or style, pack, syrup density, size, specific gravity 2.Meat & meat products:Age, cutting instructions, cut of meat to be used, weight tolerance, fat content, market class,composition, condition upon receipt of product 3. Fresh fruits and vegetables:Variety, weight, degree of ripeness/maturity, quality tolerance, geographical origin. 4. Frozen foods:Temperature during delivery and upon receipt, variety, sugar ratio. 5. Dairy products:Temperature during delivery and upon receipt, milk fat content, milk solids, bacteria content
Pros of Standardization
1. Consistency of quality and quantity of products 2. System specific (not the individual) 3. Improved cost and portion control 4. Allows for standard procedures: Training and Turnover 5. Reduces waste 6. Decreases employee preparation decisions 7. Assists in allergen identification
Percentage Method Steps
1. Convert all ingredients to weight 2. Total wight of all ingredients 3. Calculate percentage of each ingredient in relation to total weight or recipe (You should get 100% at the end) 4. Determine weight needed to give desired # of servings 5. Multiple each ingredient by total weight to give exact amount of each ingredient needed 6. Convert to pounds and ounces
Weight
1. Dry products and/or liquids 2. Pounds, ounces, etc. 3. Very accurate 4. May take longer
Methods of Adjustment
1. Factor Method 2. Percentage Method 3. Direct Reading Measuring Tables
Marketing Strategy
1. Feasibility Study. Market area: Competitors, Customers - where do they come from?, What is unique about this area?, Traffic patterns 2. Population: Demographics and Trends 3. Competitors: Visit and observe and Stay informed
Objectively describing food
1. Flavor: Odor, Taste, Mouth feel 2. Texture: Mouth feel 3. Temperature 4. Appearance: Color, Form, and Garnishing
Assembly/Serve
1. Food purchased in highly-prepared form 2. Food is heated and assembled into meals for service 3. Advantage: Lower labor costs, limited equipment needs 4. higher food cost, menu variety may be limited, availability of menu items, perceived loss of quality
Purchasing Inputs
1. Human Resource: Employees, Skill level, Purchasing/ Procurement Officer, Supplier, Customer 2. Physical Resource: Menu, Equipment, Storage Space, Facilities, and Type of Operation
Staffing steps
1. Human resource planning 2.Recruitment and selection 3.Orientation, training, and development 4.Performance appraisal
Arrangement of menu content
1. Limit your offerings 2. Blocking, borders, and color 3. Font 4. Institutional copy
Recipe costing steps
1. List each ingredient and its unit of measure (lb or oz) 2. Obtain a cost sheet that lists the price of each ingredient 3. Verify that your units match with the cost sheet 4. Calculate the per unit cost of each ingredient (ex: per/lb) 5. Determine the total cost for each ingredient using the per unit cost (for specific recipe) 6. Calculate the total recipe cost (cost of all ingredients) 7. Calculate the cost per portion (cost/# portions)
Ingredients
1. Listed in the order of use: Pre-prep items 2. Purchased-form or Pre-prep terms: Diced tomatoes, Cooked chicken 3. Preparation terms: Diced tomatoes, drained, Cooked chicken, diced
Seasonal Cycle Menu Example
1. March, April, May = Spring Menu 2. June, July, August = Summer Menu 3. September, October, November = Fall Menu 4. December, January, February = Winter Menu
Flow of Food
1. Menu planning 2. Purchasing 3. Receiving 4. Storing 5. Preparing 6. Cooking 7. Holding 8. Serving 9. Cooling 10. Reheating
Food processing continuum
1. No processing, ingredients 2. Complete, ready to heat or serve
Food Processing Continuum
1. None: Ingredients purchased 2. Complete: Food purchased ready to heat or serve
How to Standardize
1. Prepare the product in the amount of the original recipe 2. Evaluate the product: Acceptable for foodservice operation, Adjustments needed 3. Revise the recipe 4. Make the product again 5. Continue making in home-size amounts until the product is satisfactory 6. Double the recipe or expand to an appropriate size (pan size). Convert to weights/measures used in your operation 7. Prepare the product, noting on the recipe any changes you make along the way: Pan sizes, cooking times, etc. 8. Evaluate the product: Yield, quality, serving size, etc. 9. Double again 10. Prepare 11. Evaluate again!
Two types of forecasting models
1. Qualitative: naive 2. Quantitative: simple moving average, exponential smoothing, popularity index
Recipe Verification
1. Review components of the recipe: Format, Ingredients, Procedures, Portion size, Yield, and Equipment 2. Make the recipe 3. Verify the recipe yield 4. Record any changes or modifications
Static Menu Design
1. Single Page Menu 2. Two Fold Menu 3. Letter Fold Menu 4. Tri-fold menu
Physical Menu
1. Size 2. Materials 3. Cover Information 4. Food Item Listing: Be aware of the SC, Primacy and recency, and 50/50 rule for spacing
Systems Approach
1. Systems philosophy - is a way of thinking about an event in terms of wholes, including parts or subsystems, with emphasis on their interrelationships. 2. Systems analysis - is a decision-making process aiding the manager in making the best choice among several alternatives. 3. Systems management - involves the application of systems theory to managing organizations.
Disadvantage of Standardization
1. Takes time, money, and personnel to develop 2. Decreases chef and cook experimentation/creativity 3. Not always followed 4. Cannot predict the quality of the "raw" products used
Cycle Menu Patterns
1. Typical: The menu is repeated every 5 or 7 days (often in business and industry accounts). Specific menu items appear on the menu on specific days of the week: Monday -pizza, Tuesday -meatloaf, Wednesdays -nacho bar, Thursdays -sub sandwiches, and Fridays -seafood 2. Typical Break: the same menu items repeat, but not on he same day of the week 3. Seasonal: The menu changes with seasons of the year
Ingredient Measures
1. Weight 2. Volume Measures
When EP > AP, the yield factor is
>1
System Defined
A collection of interrelated parts or subsystems unified by design to obtain one or more objectives. Many parts working together to achieve a common goal
Static Menu
A menu which contains the same items every day. Examples: Restaurants and Bars, Banquet / Catering, and Buffets
Hierarachy
A system is composed of subsystems of lower order; the system is also part of a larger suprasystem. In fact, the ultimate system is the universe. For purposes of analysis, however, the largest unit with which one works generally is defined as the system and the units thereof become subsystems. A subsystem, a complete system in itself but not independent, is an interrelated and interdependent part of the whole system.
EP=
AP * yield factor
Quantity Adjustment
Adjusting the yield of the recipe up or down depending on the number or servings and portion size served
Why Standardize Recipes
Allows for accurate cost and price calculations. Ensures that a recipe will produce consistent results over a given time period. Assists in compliance with laws, such as truth-in-labeling. Standardized recipes are vital to the success of an operation
Types of Service
American Service, Family Style, Buffets, Cafeteria Style, Quick Service, French Service, and Russian Style
Yield
Amount of product resulting at the end of the procurement/production process
Characteristics of Systems
An open system has a number of unique characteristics: Interdependency and interrelatedness of parts, Dynamic equilibrium, Equifinality, Permeable boundaries, Interface of systems and subsystems, Hierarchy of the system
Transformation
Any action or activity that changes inputs into the desired outputs. Management functions, Functional subsystems -here is where production fits in a foodservice system, Linking processes
Inputs
Any human, physical, or operational resource required to accomplish objectives of the system. People, Building, facilities. equipment, Food , supplies, Money, time, information
Feedback
Any information you receive internally or externally. Allows for adjustments in the system to ensure that desired outputs are obtained: Can be both positive and negative, Surveys, Comment cards, Employee/customer complaints, Turnover rates, Financial data, Plate waste, Employee morale, Etc.
Equifinality
Applied to the organization as a system, meaning that a same or similar output can be achieved by using different inputs or by varying the transformation processes. In other words, various alternatives may be used to attain similar results.
AP
As purchased, amount of food before processing. 5 pounds uncooked whole chicken, 2 pounds whole raw carrots, unprepared, 10 pounds iceberg head lettuce
Menu prices should
Be directly related to costs. Help predict profitability. Serve as a cost control tool. Reflect realistic markups (the difference between a menu item's cost and selling price)
Standardizing a home-sized recipe
Be sure the recipe is appropriate for large-quantity production. Ensure the same quality can be achieved in larger amounts. Verify the equipment needs in a professional kitchen
Du Jour Menu
Called a single-use menu. Planned, written, and priced daily
Cycle Menu
Carefully planned series of menus. May offer different items daily, Repeated weekly, biweekly, or based on some other time period, and The length of the cycle varies with the type of operation 1. Advantages: Prevent customer boredom, Purchasing becomes routine, Employees become accustomed to the menu prep. Examples: School foodservice, College and university foodservice, Healthcare, Correctional facilities, and Business and industry (B&I)
Environmental
Conditions, circumstances, and influences affecting your system. The system has no direct control over these: Technological, Political/Legal, Economic, Social, Ecological/Environmental, Ethical
What part of systems is the menu in
Control
Procurement Feedback
Customer Comments, Employee Comments, Profit and Loss Statements, Inventory Levels, Inventory Turnover, Suppliers' Comments, and Food Cost Percentage
Impact of the Menu
Customer base, Budget, Layout and Equipment, Staffing, and Environment
Purchase specifications
Description including all product information, as well as information regarding the pertinent services buyers require from suppliers
Product specification
Description of all the characteristics of a product required to fill certain production and/or service needs. Establishes the specific requirement for what the buyer wants. Supports your quality standards. Must be understood by both the buyer and the supplier
Exponential smoothing model
Designed to eliminate storage of historical data and records because they are considered in the smoothing process over time. Accounts for the forecaster's professional judgment . Judgment factor = α. Very complex method Often uses computer program with formulas to assist with this method of forecasting. Amount of Forecast = (Judgment Factor x Amount Served Last Time) + (1 - Judgment Factor x Amount Forecasted Last Time)
Factor Meth Def
Determine conversion factor; multiply each ingredient in the recipe by the factor to get the adjusted amount. Most used method in foodservice operations.
Factor Method
Determines menu prices based upon the standard (target) food cost percentage. Involves a two-step process 1. Calculate the appropriate factor using the following formula 1.00/standard food cost percentage 2. Calculate the menu price using the following formula: factor x menu item cost = selling price
Markups affect selling price
Different menu items are typically marked up by different amounts. In general, the lower the menu item cost, the higher the markup (and the lower the food cost percentage). Soups/appetizer: 20-50% Salad: 30-45% Entree/sandwiches: 25-50 Dessert: 20-50% Beverage: 5-30%
Product yield=
EP/AP
AP weight=
EP/yield factor
EP
Edible Portion. Amount of food available for eating after preparation and/or cooking. 5 pounds cooked, shredded chicken, 2 pounds peeled and diced carrots, and 10 pounds ready to serve iceberg lettuce
Menu Classifications
Entrees or main courses - typically plan the most expensive ones first b. Are there any "house specialties" to consider? c. Starches and side dishes d. Salads, accompaniments, and appetizers e. Desserts f. Breakfast items g. Beverages h. Review the day as a unit - ensure that legal and nutrition requirements are met, avoiding duplication of items or frequent repetition
Product Evaluation
Evaluate the acceptability of the product: Appearance, Flavor, Texture, Cost, Product availability, Labor capabilities (time & skill), and Equipment needs
Food and labor costs
Food cost + labor cost = total cost
Procurement Method
Forecasting Data, Customer Data, Records of Suppliers, Types of Products Used in the Past, and Memory of Purchasers and Suppliers
A la carte
French for "according to the menu". Each item is priced separately
Table d'hote
French for "host's meal". All courses are offered at a fixed price (prix fixe). Soup, salad, entrée, starch, dessert, and beverage
Product gains
Gains caused by absorption of liquids during cooking (e.g., dried beans, pasta, and rice).
Goals of Menu Planning
Goals: Should be the overriding purpose of the organization. Objectives: specific to goals. Example: Goal: Attain a yearly profit of 8% Objectives: Maintain food costs at or below 30% Achieve a 30% or lower labor cost. Purchase sensibly, maintaining a 2% waste cost
Labor cost
Hourly wage + (employee benefit x hourly wage) = labor cost per hour
Quality Standards
Identifies and communicates specific characteristics of a product to staff and suppliers. Provides a quality reference. Basis for monitoring performance and taking corrective action, when necessary. Varies based on type of operation. Provides written record of purchasing criteria. Helps maintain quality and cost. Communicates product (and service) standards to staff and suppliers. Identifies your specific product needs for use in purchasing. Provides a basis for suppliers to establish a replacement policy for products. Improves the ability of your staff to identify and prepare quality menu items
Food cost summary
If the weighted percentage exceeds the standard percentage, take steps to manage sales activity. If the actual food cost percentage exceeds the weighted percentage, take steps to improve food controls.
Approved brand specs
Indicates a desired brand name. Indicates you desire quality known by using a product with known characteristics. Pros: Customer recognition, Product familiarity. Cons: Decreases bargaining power, Cost, and Limits options. Ex. PRODUCT: Heinz Ketchup -#10 Plastic Jug. PACKAGE SIZE: #10 Jug (7.125 lbseach) -6/case. CONTAINER PACKAGING: Net Weight: 7.125 lbs per jug Container: 6.375 X 5.75 X 6.875
Performance Spec
Indicates desired quality based on performance and/or functioning quality of a product. In the item descriptions
Judgement factor
Indicates how confident the forecaster is that past data represent current customer counts. The higher the judgment factor, the lower the forecast
System
Input, Transformation (control, output, memory) Feedback
Procurement Output
Inventory Control, Quality Product, Right time, Right place, Satisfied Customers, Satisfied Employees, and Financial Goals Met (profit or break-even)
Procurement
Involves: Purchasing, Receiving, Storage, Inventory, and Management. Part of transformation
Markup on cost method
Is popular and easy to use. Menu item cost/ standard food cost percentage= selling price
Menu Product Mix
It is not possible to add unweighted unit costs to determine average unit costs. It is not possible to add unweighted food cost percentages. A menu product mix spreadsheet helps determine the total (weighted) food cost percentage. The items that guests select have a significant impact on a restaurant's weighted food cost percentage.
Food service recipes
Large quantity foodservice recipes are written in block style with a list of ingredients on the left and the corresponding procedures to the right hand side. Procedures are sequential, Reduces errors, Maintains consistency, Easy to follow, Includes specific equipment, and Reduces eye movements & fatigue
Volume
Liquid items; tsp., cups, pints; Less accurate, More convenient
Menu product mix spreadsheet
Lists the names of all menu items sold. Lists the number of times each item has sold. Identifies the unit item cost of each item. Lists each menu item's selling price. Identifies the total cost of each item (number sold x item cost). Lists the total sales achieved by each item (number sold x selling price)
Product Losses
Losses from peeling, trimming, boning, and cooking (shrinkage), and handling losses during production, portioning, and serving.
Percentage Method
Measurements for ingredients are converted to weights and then the percentage of the total weight for each ingredient is computed. Most accurate and precise method
Market forces affect selling prices
Menu prices can be affected by a variety of external forces, including: Competition and Price-value relationship
Why do we cost recipes
Menu pricing, Budget standards, Organizational goals, and Profit
Menu Engineering
Method of menu evaluation. Considers contribution margin (selling price minus menu item food cost). Considers popularity (number of items sold)
Par Stock
Method of purchasing using a set "level of inventory". Par Stock = number of a particular item that you intend to always have on-hand (in inventory)
Primary food quality attributes
Microbiological, Nutritional, Sensory
Beginning with a standardized recipe
Modify the recipe and adjust it to match your desired yield. Adjust to a uniform portion size. Pay attention to the size of pans
Semi a la carte
Most common type. The salad, entrée, and starch are priced as a unit. The other items on the menu are priced separately
Recipes should include
Name of food item, Total yield, Portion size and number of portions, Cooking time and temperature (if appropriate), List of ingredients in order of use, Amount of each ingredient by weight, measure, or count, Procedures (step by step instructions), Serving and garnishing suggestions, Food safety (HACCP) guidelines (industrial recipes)
When to do a make-or buy analysis
New item added to the menu. Modification of an existing item. Change in labor and/or food costs. Change in staffing levels. Change in skill levels of staff
Menu Planning Tips
Offer better alternatives than your competition, Be new and innovative, Update your menu, Meet the needs of your customers, Be descriptive, yet concise, Fits the image and location of the operation, Clear and easy to read, Complete...not complicated, Interesting to your customers
Notes on Standardization
Once the product is satisfactory, you will continue to enlarge incrementally to the desired size. Evaluate for acceptability and yield each and every time you make it, making adjustments and notes as you go. Use a taste panel to evaluate the final product: How does it taste? Is the portion adequate? Ask for comments and suggestions!
Who writes specifications
Owner/manager, Buyers, Vendors, Consultants, and Any combo of the above...
What to include
Performance requirements, Exact name of the product or service, Packers' brand name, U.S. quality grade, Size information, Acceptable trim, Pack size, Type of package, Preservation and/or processing method, Point of origin, Packaging procedure, Degree of ripeness, Form, Color, Trade association standards, Approved substitutes, Expiration dates, Chemical standards, Test/inspection method to be used to check deliveries, Cost and quantity limitations, General instructions, and Specific instructions to bidders, if applicable
Menu Points to consider
Philosophy, slogan, mission statement, marketing strategy
Procurement Environmental Factors
Physical environment: Weather, Natural disasters; Geographical location, Technology for new products and services, Economy, Purchasing power, Cost of items, Strikes or disagreements, Politics, Cultural and social aspects, Resources of the firm, Competition
Management Functions
Planning, Organizing, Staffing, Directing/Leading, Controlling
Management Defined
Planning, organizing, leading and controlling the use of resources to achieve objectives. Integrating resources for accomplishment of objectives. Getting work done through people and processes
Procedures vs methods
Procedures define the chronological steps required to meet the policies' general guidelines. Even more specific are the methods which detail each step in a process. All policies, procedures, and methods need to be in agreement with the broader organizational goals and objectives.
Methods & Procedures
Procedures: a sequence of activities. Methods: how a standard job is to be done. A key role in the planning stage is to oversee the various components of your operation, to make certain that tasks are being completed properly
Procurement Controls
Procurement Policies and Procedures: Ethics, Supplier selection, Specification system, Bid system; Budget, Quality, Type of Operation, and Customer
Commissary
Procurement, production, (chilling, transportation, bulk reheating, hot holding, service to customer) or (hot transportation, hot holding, service to customer) 1. Food purchased primarily raw 2. Expansive centralized production facilities used 3. Prepared foods typically transported to remote locations for final preparation and service 3. Advantage: lower food and supply cost, purchasing power, effective utilization of USDA commodities, inventory control, lower labor costs, flexibility, mechanization of preparation, quality control, consistency, better utilization of production facility, flexibility, fully-equipped kitchen are not needed in each school 4. Disadvantage: high initial capital investment for building and equipment, more technically skilled employees are required, some jobs may be very monotonous, equipment malfunction can be significant, transportation costs, perceived loss of quality, recipe modification may be required, food safety problems can affect many customers, and individual preparing the food are not serving the food to customers
Ready Prepared
Procurement, production, chilling, (bulk reheating, hot holding, meal assembly, service to customer) or (meal assembly, transportation, meal reheating, service to customer Cook-chill/freeze. 1.Food purchased raw or partially-prepared 2. Food chilled or frozen after production 3. Food stored in either bulk or individual form/meals 4. Food reheated just prior to service 5. Service may be onsite or at remote locations 6. Advantage: flexibility in scheduling food preparation, and lower labor costs 7. Disadvantage: Menu variety may be limited, high initial capital investment for equipment, perceived loss of quality, recipe modification may be required, food safety problems can affect many customers
Conventional
Procurement, production, hot holding, meal assembly, transportation, service to customer 1. Food purchased raw or partially-prepared 2. Production and service happen on the same premises . Time between production and service is relatively short 3. Advantages: High degree of perceived quality, flexibility in menu items, food is served after preparation, traditional standardized recipes can be used 4. Disadvantage: Labor intensive, consistency, higher food costs, food safety
Factors to consider for make or buy
Production space, Preparation/cooking equipment, Staffing levels, Customer expectations, Product consistency, Foodservice operation's image, Uniqueness, Quality, Quantity needed, Total combined cost of food and labor, Storage space: dry storage, refrigerators, freezers, and Skills of employees
What do we forecast for?
Production, purchasing, scheduling
Convenience Foods
Products purchased premade or processed to some extent. Provide convenience in preparation faster, less labor and equipment needed. Do not require highly skilled employees. Usually have a higher food cost per portion. Are used in almost all foodservice operations. May require more refrigerator/freezer storage space. Require less production space
If menu prices are too low
Profits suffer
Factors to consider
Quality of final product and operational image/goals. Customer expectations. Waste: Need 2½ packages of frozen mashed potatoes. Can a package be easily divided? Will labor and equipment be available for scratch version? Is there sufficient storage space in freezer for frozen version?
Truth in Menu Laws
Quantity, Quality, Price, Brand name, Product identification, Points of origin, Merchandising terms, Means of preservation, Food preparation, and Verbal and visual presentation
Recipe Adjustment
Recipe adjustment is NOT recipe standardization, but it is a part of the standardization process.. Standardization must be done PRIOR to adjusting.
Standardization Process
Recipe verification, Product evaluation, and Quantity adjustment
Actual food cost percentage
Reported on the restaurant's income statement
Menu product mix is important
Restaurants must achieve their standard (targeted) food cost percentage. If a restaurant exceeds its food cost standard, profits will likely decline. Menu items sell at a variety of cost percentages. The average food cost percentage is determined by menu mix. Menu mix significantly determines a restaurant's food cost percentage target.
Forecasting
Reviewing past data and predicting future demands of food items, as well as overall customer counts. Primary goal is to reduce error so that food is not overproduced or underproduced. Requires experience of the foodservice director or staff. Forecasting models may be qualitative or quantitative
If menu prices are too high
Sales suffer
Variables affecting forecasting
Seating capacity, Time and day, Weather, Economic climate and local events, Holidays, and Established indicators
Examples of convenience foods
Shredded cheese, Precut produce, Canned sauces, Sliced bread, Frozen waffles, and Frozen broccoli
Standard food cost percentage
Standard food cost percentage. The expected food cost percentage based upon the approved operating budget or other benchmark. Calculation. Total target food cost/ total food sales = standard food cost percentage
Dynamic Equilibrium
Steady state, is the continuous response and adaptation of a system to its internal and external environment. The environment includes all the conditions, circumstances, and influences surrounding and affecting the system.
Memory
Stored information that provides historical records of a system's operations or past experiences: Accounting records, Customer counts, Manager/employee/customer memory, Previous menus
Simple moving average
Takes an average of customer data (covers) over a given period of time. Uses the most recent observations and drops the older observations. Add up total and divide by number of days
Types of specs
Technical Specifications, Approved Brand Specifications, and Performance Specifications
Menu pricing methods
The Texas Restaurant Association (TRA) markup method. The factor method. The markup on cost method
Permeability or boundaries
The characteristic of an open system that allows the system to be penetrated or affected by the changing external environment. Boundaries define the limits of a system, but permeability allows the system to interact with the environment.
Output
The end result of the transformation process -the desired products or services. These outputs represent the overall goals of the system; define these first! "The objective of food production is to satisfy the expectations, desires, and needs of customers, clients, or patients." Satisfied employees, profit, and more may be part of the equation.
Control
The guidance for the system, which makes sure that your are getting the desired outputs. VERY IMPORTANT: Without controls in place, most operations fail. External: Regulations and Laws, The Joint Commission (healthcare), Contracts. Internal, Menu (primary control/locus of control), Budget, Policies and Procedures, Plans. Many of the planning functions of management involve controls. Policies, procedures, methods, rules, programs, projects, budgets are examples of controls in a food service operation. THE MENU IS THE LOCUS OF CONTROL!
Weighted food cost percentage
The percentage that results from the actual food sales. Actual food cost for menu items sold/ actual sales from menu items sold
Controlling
The process of comparing performance against your plans. Make corrections or changes where needed to better reach your goals. Must be continuous; is affected by all of the other management functions -think "quality control" for foodservices
Organizing
The process of putting similar tasks together. Bringing order and creating relationships between people and work. Organizing is output-focused.
Recipe Standardization
The process of tailoring a recipe to suit a particular purpose in a specific foodservice operation.
Product yeild
The product yield is the amount of food (weight or volume) available for service at the completion of all phases of procurement, production, and service.
Monitoring Menu
Three factors must be considered and compared when analyzing food cost efficiency.1. Standard food cost percentage 2. Weighted food cost percentage 3. Actual food cost percentage
Food cost per portion
Total cost/ number of portions
Weight Food cost percent
Total cost/# sold. This would be the weighted cost for one item. Do not use unit cost
Cost per portion
Total cost/total number of per portions or serving
Before you begin costing
Use standardized recipes! Convert all measurements to weights: Weights give you a more accurate picture of what you are actually adding to the recipe. Products are generally sold by weight.
Technical Specs
Used for products in which quality can be measured impartially and objectively by testing instruments. Examples: Graded food items, Material fabrication and/or sizes, and Chemical make-up
Popularity Index Model
Used in restaurants or where there is a static menu. Take the percentage sold of an item over time and multiply it by the forecasted number of customers. # of times a menu item is selected over time ÷ by customer count over time = Popularity Index. Total Number of Customers x Popularity Index = Forecast for Item
Direct Reading Measuring Tables
Utilize tables that have been developed for adjusting weight and volume of ingredients (usually divisible by 25). Simple, quick, and easy to use. Requires minimal calculation
Writing the menu: points to consider
Variety, Flavor, Texture and Consistency, Color, Shape, Style of Preparation, and Descriptive Terms
Transformation procurement
Writing specifications. Getting formal bids. Determining amounts to purchase by reviewing: Menu, Customer counts, Forecasting figures, Inventory, Preparing purchase orders, Contacting suppliers, Receiving and verifying amounts and quality, and Maintaining safety and security
Consider your menu priorities
a. Who are your customers? What do they want? What do they need? How much are they willing to pay? What type of service do they want? b. Who is your competition? Is your audience a captive one, such as in a hospital or prison, or can they make choices between your facility and the one across the street? c. What are the consumer trends you need to consider? d. Can you brand your products and services? e. What is the impact of the menu in a variety of internal areas in your operation? i. Food Cost/Profit ii. Kitchen capacity/Equipment capability iii. Ingredient availability iv. Staff - production and service; number of employees and time
Inderdependency
reciprocal relationship of the parts or components of a system emphasizes the importance of viewing the organization as a whole and not simply the parts in isolation. Changes in one part of a system have implications or ripple effects throughout the system. A disturbance anywhere may be transmitted to other parts of the system. In the same way, decisions made in one part of an organization may affect other parts as well.
Factors contributing to poor quality food
spoilage due to microbiological, biochemical, physical, or chemical factors. Adverse or incompatible water conditions. Poor sanitation and ineffective ware washing. Presence of vermin and pesticides. Poor packaging. Poor equipment maintenance. Incorrect temperatures. Incorrect timing. Wrong recipe formulations. Incorrect production procedures
