LAG TIME-NUMBER OF DAYS BETWEEN ORDERING AND DATE OF DELIVERY

ORDER SPAN- NUMBER OF DAYS FROM THE DELIVERY TO THE NEXT ETA (RECENT DELV’s + NEXT ETA)

DAY PAD- BUFFER IN CS THERE IS AN INCREASE IN TREND

ORDERING CYCLE- OVER ALL TIME FROM PLACE OF ORDER TO DAY PAD

STORE EMAIL:
Username : store541@mcdpartner.com.ph
Password :4U4tXR8x

HAVI Account:
Username : mcdonalds.tabaco@temp.com
Password : 12345678
4 AREAS
*PEOPLE *SALES
*PRODUCT *PROFIT

CUT OF ORDERS:

FCDS➔ MONDAY (11AM)

BUNS➔ MONDAY (11AM) FOR THURS DELIVERY

THURSDAY (11AM) FOR SUNDAY DELIVERY

TO CONSIDER?

*TREND OF SALES PER WEEK

*UPCOMING PROMOS FOR THE WEEK
*UPCOMING LFO/PARTIES FOR THE WEEK
*UPDATE NEW RAW ITEMS
HOW TO ORDER?

1. PRINT INV VARIANCE – to get the mtd usage

2. Check if there is a change on RM’s Projection
3. Count on hand vs. Upcoming Order
4. Input all the data
5. Approve/ double check by RM

COMPUTATION!!!

STRAIGHT COMPUTATION OF ORDER

1. MTD USAGE / DAYS PAST / CASE PER UNIT = BUILD TO’S

2. ON HAND / BUILD TO’S = DAYS OF CONSUMPTION OF ON HAND STOCKS

3. DAYS OF CONSUMPTION – ORDERING CYCLE = DAYS NEED TO ORDER

4. DAYS NEED TO ORDER X BUILD TO’S = FINAL ORDER

SW2 ORDERING COMPUTATION (541 TEMPLATE)

SALES PER THOUSAND (SPT)➔ EVERY 1000 NA BENTA ANG UPT (UNIT PER THOUSAND) AY ANG CONSUMED PRODUCTS

SPT (OPS) = MTD NET SALES from ops report /1000

SPT (PROJECTION) = SUM OF ALL PROJECTION / 1.12 / 1000

UPT (UNIT PER THOUSAND)= MTD USAGE / SPT OPS

UPT X MTD USAGE= AMOUNT IN PCS OF UPT

BUILD TO’S (PCS) = UPT X SPT PROJECTED

BUILD TO’S (CS) = BUILD TO PCS / CS PER UNIT

ENDING CS/PCS = TOTAL ON HAND X CS PER USAGE

ORDER PCS (PCS TO ORDER) = ENDING PCS – BUILD TO PCS

FINAL ORDER= ORDER PCS / UNIT PER CS

FCDS ENTRIES

➢ AOR FREIGHT file name

➢ BUNS (CUBE)
➢ INPUT LINENS, FOOD, CHILLED, DRY

HOW TO TALLY DR’s?

NON VAT + W/0 VAT – LAST ROW OF NON VAT (FREIGHT)

Food Cost
This is the cost of all raw food products used in preparing menu items. It is the
cost of all food products including products sold, waste, employee meals, yields,
variances and condiments. It also includes the cost of transporting and delivering
the raw food items (otherwise known as freight cost): HAVI service fee and
shipping/trucking/airfare charges for off-island restaurants.

Paper Cost
This is cost of all raw paper products used in the course of serving the menu
items (packaging, bags, carry-out trays, straws and napkins). It is the cost of all
paper products including products sold, waste, employee meals, yields, variances
and condiments. It also includes the cost of transporting and delivering the raw
paper items (otherwise known as freight cost): HAVI service fee and
shipping/trucking/airfare charges for off-island restaurants.
Linen
Restaurant’s cost of purchasing and maintaining uniforms for crew, maintenance
and management which includes the following: Polo/blouse, pants, belt, t-shirt,
scarf, nameplates, etc.

Ops Supplies
Restaurant’s cost of all cleaning supplies (sanitizer, APC, brooms, mop heads)
and parts needed to maintain equipment (belts, O-rings, Taylor brushes) and
small utensils (tongs, spatula). It also includes tissue rolls, Teflon sheets (grill
and rapid toaster, MFY stickers, and MDS bag

Office Expense
Includes all office supplies, manual Official Receipt, safe logbook, food safety
logbook, courier and photocopy charges.

Gross Profit
This is the amount left after subtracting Total Cost of Sales from Product Net
Sales.
Food Cost
Food cost represents the largest controllable expense. Be able to use your variance Report to help you manage food cost.
Here are some recommendations on actions you can take in the restaurant:

1. Make sure your restaurant is not billed for product not received and that all credits are reflected.
2. Form a core team to monitor yields and variances (headed by a manager)
- Communicate top 3 opportunities for both to crews and obtain their assistance in minimizing these costs
- Recognize, reward and communicate success to management and crew during the shift

3. Raw Product
- Keep storage areas locked and do not give out keys to crews
- Do not allow crews in the back room or storage area when off duty
- Ensure proper storage and handling of raw product (FIFO)
- Set build to amounts and ensure these are followed when stocks are brought
out specially for the prep table and the reach in freezers
- Reseal bun pillows at close
- Ensure that these are wasted and accounted for in every shift.
- Observe crew procedures and coach if necessary.
- Review build to’s and charts if the level is still applicable to the store’s
needs.
- Check use thru dates of incoming products to ensure proper remaining shelf
Life and proper rotation.
5. Ensure Service Manager is positioned at the counter to prevent over the
counter theft. Cash control is proportional to FCCs. The higher the cash
control, the higher the FCCs.
7. Filter oil daily.
8. Complete assigned preventive maintenance tasks for all equipment
9. Always have sharpened utensils and ensure release sheets are in good
condition and cleaned regularly
10. Ensure punching of all employee meals for both managers and crews. Have
this checked accurately.
11. Ensure that Ordering Manager has been verified to make accurate orders.
12. Ensure that suggestive selling is strongly done to make an impact on base
food. Refer to your RM what items can be suggested.
13. Ensure that correct inventory levels.
Food and Paper Cost
There are a number of errors experienced when determining food and paper cost of a restaurant. Below are some of
the common reasons why this happen so watch out for them:

- The reported beginning inventory is not the same from previous month ending inventory
- HAVI deliveries do not tally and there are unaccounted OSND/pre-cuts
- Last day Delivery Receipt (DR) not included on deliveries and inventories
- Hard copies of transfer out to franchisee and charges to other departments not forwarded to Accounting Department.
- Completed promo recorded is net of employee meals and items not punched as promo
- Charges to other departments are reported as menu price

Note: All food and paper items on Form 12 must be recorded at raw cost and not
Menu price.
Things to Consider when Encoding Deliveries
1. Delivery dates must be followed and must be entered to SMS upon receipt
of goods.
2. Rice, lettuce and eggs must be recorded as Gross of Vat since they are
agricultural products.
3. Always tally amount of Food and Paper in SMS vs sales invoices.