PHPNN 8 Nwy
PHPNN 8 Nwy
1/19/17
Restaurant
Pro,itability
Action
Plan
for
Increasing
your
Bottom
Line
1/19/17
Objective
Save
2%+
in
Food
Cost
and
Other
Expenses
The
Formula
1/19/17
$15,000
(c)Ending Inventory:
$5,000
(d)Net Sales:
$50,000
1/19/17
Whats
a
Good
Food
Cost
%
for
My
Location?
28-32%
FS/Buffet:
33-36%
Grab/Go In-House:
30-35%
23%
D&D Midwest:
28%
Sandwich Shop:
25-29%
1/19/17
(List of Goals)
Tasks
Success
Get Organized
Stockrooms
Coolers
FOH
Inventory
Setup
Inventory
Forms
with
CURRENT
PRICES
Invoice
Tracking
Form
(Who
is
responsible
for
getting
this
done?)
Start
Weekly
Inventory
Track
Waste
Create
Waste
Tracking
Sheet
1/19/17
1/19/17
(List of Goals)
Tasks
(What
needs
to
be
done
to
achieve
the
goals)
Success
Criteria
Time Frame
Responsible
Party
(Who
is
responsible
for
getting
this
done?)
1/19/17
1/19/17
Labor Cost
10
1/19/17
QUESTIONS?
Additional
Resources:
40
Thieves
of
Food
Cost:
http://www.chefs-resources.com/kitchen-management-tools/food-cost-tools/forty-thieves-of-food-cost/
Eight
Basics
of
Cost
Control:
http://www.hsgpurchasing.com/Articles/Eight%20Basics%20of%20Cost%20Control.htm
Consulting
Services
http://www.ouimetconsulting.com
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