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    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.

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    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.

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    33 views11 pages

    PHPNN 8 Nwy

    Uploaded by

    NATSOInc
    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.

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    of 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

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