0% found this document useful (0 votes)
41 views

PHPNN 8 Nwy

This document provides information on controlling food costs for truck stop restaurants. It begins with the objective of saving 2% or more in food costs and other expenses. Several examples are provided on calculating food cost percentages using beginning inventory, purchases, ending inventory and net sales. Guidelines are given for typical food cost percentages based on restaurant type. The document then outlines a two-phase action plan for getting organized, setting up tracking forms, costing out menu items, reviewing pricing and controlling labor costs. Additional resources on food cost management are listed at the end.

Uploaded by

NATSOInc
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
0% found this document useful (0 votes)
41 views

PHPNN 8 Nwy

This document provides information on controlling food costs for truck stop restaurants. It begins with the objective of saving 2% or more in food costs and other expenses. Several examples are provided on calculating food cost percentages using beginning inventory, purchases, ending inventory and net sales. Guidelines are given for typical food cost percentages based on restaurant type. The document then outlines a two-phase action plan for getting organized, setting up tracking forms, costing out menu items, reviewing pricing and controlling labor costs. Additional resources on food cost management are listed at the end.

Uploaded by

NATSOInc
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 11

1/19/17

Know Your Truckstops:


Food Costs
Featuring:
Michael Ouimet, Oasis Travel Center

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

Example: Food Cost %


(a)Beginning Inventory: $10,000
(b)Purchases:

$15,000

(c)Ending Inventory:

$5,000

(d)Net Sales:

$50,000

Example: Theoretical Food Cost


1/19/17

Whats a
Good Food
Cost % for My
Location?

Food Cost Guidelines


FS /No Buffet:

28-32%

FS/Buffet:

33-36%

Grab/Go In-House:

30-35%

D&D New England:

23%

D&D Midwest:

28%

Sandwich Shop:

25-29%

Moes Southwest Grill: 25-31%


1/19/17

Action Plan (Phase I)


Objectives

(List of Goals)

Tasks

Success

(What needs to be Criteria


done to achieve
(How will success
the goals)
be identi,ied)

Get Organized

Stockrooms
Coolers
FOH

Inventory

Setup Inventory
Forms with
CURRENT
PRICES

Invoice
Tracking Form

Setup and use


an Invoice
Tracking Form

Time Frame Responsible


(When will this Party
objective be
completed)

(Who is responsible
for getting this
done?)

Start Weekly
Inventory
Track Waste

Create Waste
Tracking Sheet

1/19/17

1/19/17

Action Plan (Phase II)


Objectives

(List of Goals)

Tasks

(What needs
to be done to
achieve the
goals)

Success
Criteria

Time Frame

(When will this


(How will success objective be
completed)
be identi,ied)

Responsible
Party
(Who is responsible
for getting this
done?)

Cost Out Menu


Items
Calculate
Theoretical Food
Cost Using Actual
Menu Mix
Review/Reset
Pricing

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

Tips and Tools for Controlling your Food Cost


http://www.starchefs.com/cook/business-tips/controlling-restaurant-food-cost

Consulting Services
http://www.ouimetconsulting.com

11

You might also like