Take Action Reduce Food Cost Eliminate Waste Presented

Take Action: Reduce Food Cost & Eliminate Waste Presented by: Cathy Ness, CBORD 1 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Overview of Session • Preview system functionality • How all of the pieces of your system tie together • The most critical elements • Top 3 areas where your system can save you money • Menu Engineering • Production Controls • Purchasing and Supply Chain • Interactive discussion 2 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste How the pieces of your system tie together Think of a puzzle…. It isn’t complete until every piece is in place. You can add pieces to get closer to your goal, but until all of the pieces are complete, you don’t see the big picture. 3 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Menu Engineering • • • Establish targeted food cost goals Review costs during recipe creation Use cost analysis tool based on forecast numbers when building menus • Ensure appropriate menu mix • Pre and post cost analysis 4 | CBORD 2018 User Group Conference | Presentation Targeted Food Cost Recipe Costing Accurate Forecasting Appropriate Menu Mix Analysis

Take Action: Reduce Food Cost & Eliminate Waste • Ensure there is a cost associated with each ingredient in recipe • Ensure there is a sell price for each recipe • Create a blank menu in the future • Add the recipe to the blank menu and forecast • 5 | CBORD Adjust ingredients 2018 User Group Conference | Presentation as necessary Recipe Costing

Take Action: Reduce Food Cost & Eliminate Waste Accurate Forecasting • Cyclical menus • Patron counts by meal period (POS) • Post service actuals • Using historical data • Closing the gap 6 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Appropriate Menu Mix • Ensure accurate costs and pricing for all items • Start with highest food cost items • Add items consistent with your operational parameters • Check food cost as you add and forecast items 7 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Post Cost Analysis • Enter actuals into system • Ensure that you have calculated “served” number for items that ran out before the end of service • Service Reports Post Service Cost Detail 8 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Production Controls The Critical Elements Production controls play a critical role in reducing waste and controlling costs. Working from accurate production and prep reports, following sized recipes, batch cooking and cooking to flow all play a part in controlling production. 9 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste The Most Critical Elements • Accurate production and prep reports • Advanced withdrawal and prep reports • Kitchen production worksheets • Sized recipes • Batch cooking • Meal production distribution (lunch vs. dinner) • Cooking to flow • Patron count analysis (POS) 10 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Purchasing and Supply Chain Menu driven purchasing considers only what has been forecasted in the exact amounts Forecasting Inventory Order Schedule 11 | CBORD 2018 User Group Conference | Presentation Considering on-hand values of products will support just in time purchasing Using the Order Schedule will ensure accurate purchasing of correct products and in accurate amounts

Take Action: Reduce Food Cost & Eliminate Waste Consolidated Order Guide • COG’s help to reduce the amount of vendor shorts and ensure consistency in vendor deliveries • Create after menus are forecasted • Ensure price updates are done before creation • Create far enough in advance for vendors to prepare 12 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Order Schedule Creation • Ensure all menus have been forecasted properly • Count and finalize inventory • Create Order Schedule as close to inventory finalization as possible • Purchasing Order Schedule Create a New Schedule Based on Schedule Generation 13 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Using the Order Schedule 14 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Pros and Cons of Pars Pros Cons Easy to order and maintain Encourages over ordering/waste Ensures you don’t run out of product Tying up money that could be used for other purposes Quicker response time for last minute orders Isn’t included in menu driven food cost reporting Quicker replenishment of products More product on shelf to count/move/lose Can be set at the item or unit level Cannot be considered in pre/post cost analysis reports 15 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Benefits of Par Recipes • Par recipes are groups of items that are used every day • Written based on what we know happens on an average day • Can be forecasted and adjusted 16 | CBORD 2018 User Group Conference | Presentation

Take Action: Reduce Food Cost & Eliminate Waste Quick Recap • • • Menu Engineering • Menu for cost and product mix • Cost your recipes • Forecast using historical data Production Controls • Use product and prep reports based on forecasted amounts • Batch cook/cook to flow Purchasing and Supply Chain • Menu driven purchasing 17 | CBORD 2018 User Group Conference | Presentation • Create OS’s using on

Questions and Discussion 2018 User Group Conference 18 | CBORD 2018 User Group Conference | Presentation

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