11 Essential Techniques for Controlling Restaurant Food Costs

11 Essential Techniques for Controlling Restaurant Food Costs
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Slide 1: Tekstslide

In deze les zitten 18 slides, met interactieve quizzen en tekstslides.

Onderdelen in deze les

11 Essential Techniques for Controlling Restaurant Food Costs

Slide 1 - Tekstslide

Deze slide heeft geen instructies

Learning Objectives
At the end of the lesson you will be able to schedule and conduct regular inventory checks for consistent data.
At the end of the lesson you will be able to accurately cost recipes to determine the precise cost of food served.
At the end of the lesson you will be able to track and compare actual versus theoretical inventory usage.
At the end of the lesson you will be able to train staff on the importance of inventory control and its impact on the restaurant's financial health.
At the end of the lesson you will be able to utilize forecasting tools to better manage inventory levels and reduce waste.
At the end of the lesson you will be able to implement strategies for tracking and reducing food waste.
At the end of the lesson you will be able to review and negotiate vendor contracts for favorable pricing.
At the end of the lesson you will be able to perform daily counts of selected inventory items to refine food costs.
At the end of the lesson you will be able to apply menu engineering to improve profit margins.
At the end of the lesson you will be able to calculate average daily inventory cost to inform purchasing decisions.
At the end of the lesson you will be able to adapt inventory management strategies in response to COVID-19 challenges.

Slide 2 - Tekstslide

Deze slide heeft geen instructies

What do you already know about controlling restaurant food costs?

Slide 3 - Woordweb

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Regular Inventory Checks
Importance of consistent data
Scheduling and conducting inventory checks

Slide 4 - Tekstslide

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Accurate Recipe Costing
Determining precise cost of food served
Ingredients and quantities

Slide 5 - Tekstslide

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Tracking Actual vs. Theoretical Usage
Identifying variances
Comparing actual usage to theoretical usage based on sales data

Slide 6 - Tekstslide

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Staff Training on Inventory Control
Impact on restaurant's financial health
Importance of inventory control

Slide 7 - Tekstslide

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Using Smart Forecasting Tools
Predicting future inventory needs
Optimizing purchasing decisions

Slide 8 - Tekstslide

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Tracking Food Waste
Implementing strategies for tracking and reducing food waste

Slide 9 - Tekstslide

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Reviewing Vendor Contract Prices
Negotiating for favorable pricing
Reviewing and comparing vendor prices

Slide 10 - Tekstslide

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Daily Review of Selected Inventory
Performing daily counts of selected inventory items
Refining food costs

Slide 11 - Tekstslide

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Menu Engineering for Profit Margins
Analyzing and optimizing menu
Promoting high-margin items and adjusting pricing

Slide 12 - Tekstslide

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Calculating Average Daily Inventory Cost
Informing purchasing decisions
Average cost of inventory used per day

Slide 13 - Tekstslide

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Adjusting for COVID-19 Impacts
Adapting inventory management strategies
Responding to COVID-19 challenges

Slide 14 - Tekstslide

Deze slide heeft geen instructies

Key Definitions
CoGS: Cost of Goods Sold
Recipe Costing
Actual vs. Theoretical (AvT)
Forecasting
Menu Engineering
Average Daily Inventory Cost

Slide 15 - Tekstslide

Deze slide heeft geen instructies

Write down 3 things you learned in this lesson.

Slide 16 - Open vraag

Have students enter three things they learned in this lesson. With this they can indicate their own learning efficiency of this lesson.
Write down 2 things you want to know more about.

Slide 17 - Open vraag

Here, students enter two things they would like to know more about. This not only increases involvement, but also gives them more ownership.
Ask 1 question about something you haven't quite understood yet.

Slide 18 - Open vraag

The students indicate here (in question form) with which part of the material they still have difficulty. For the teacher, this not only provides insight into the extent to which the students understand/master the material, but also a good starting point for the next lesson.