Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

Cost control

No description
by

Amira Dimassi

on 9 November 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Cost control

Cost Control
By:Ryan Mietz
Amira Dimassi
Katie Mcclaire Revenue is the income from sales before expenses, or costs, are subtracted. Every business needs to make more money than it spends in order to survive.
That is, its sales, or revenue, have to be higher than its costs. Cost is the price an operation pays out in the purchasing and preparation of its products or the providing of its service. Cost Control
A business’s efforts to manage how much it spends. Taking physical inventory means counting and recording the number of each item in the storeroom.

Use the latest purchase price (FIFO), actual purchase price, weighted average purchase price, or last in, first out (LIFO) method to determine the value of the closing inventory.
Inventory Standards Monitor perishable food daily to preserve its quality.
Some food items have manufacturer’s recommendations for storing the product.
Store food with proper labels, and rotate all products in storage following the FIFO (first in, first out) system.
Storage facilities themselves should be checked regularly to make sure they are clean and functioning properly and efficiently. Standards for Storing:
It’s critical that operations create quality standards for proper storage. Purchasing: Prior to ordering, receiving, and storing quality products, consider where the products were grown or produced.
Those with purchasing responsibility should seek suppliers who are considered to be ethical, reliable, and financially stable.
Receiving: Once purchase orders have been made, the next step is to receive the item in the most efficient, safe, and effective way possible. Standards for Purchasing
and Receiving Business volume, or the amount of sales an operation is doing for a given time period, impacts labor costs. Labor Cost Factors Labor is a semi-variable, controllable cost.
Labor costs are tied to sales, but not directly.
Most operations have both full-time and part-time staff.
Operations must be aware of the fluctuations in their sales, so as to have just the right amount of staff on hand to handle customers efficiently. Labor Cost There are a number of methods for menu pricing:
A contribution margin is the portion of dollars that a particular menu item contributes to overall profits. To use the contribution margin method, an operation must know the portion costs for each item sold.
In the straight markup pricing method, multiply raw food costs by a predetermined fraction.
With the average check method, the total revenue is divided by the number of seats, average seat turnover, and days open in one year.
The food cost percentage is equal to the food cost divided by food sales. The menu is the primary sales tool in most restaurant and foodservice operations. Tools that are essential for accurate portion control include:
Scoops
Ladles
Serving spoons
Serving dishes
Ramekins, bowls, cups, and so on
Portion scales

Another mechanism for ensuring that portions are the right size is to proportion any item that can be pre-portioned before serving. Controlling portions is very important for a restaurant to meet its standard food cost. The edible-portion (EP) method is used to cost an ingredient after trimming and removing waste, so that only the usable portion of the item is reflected.
Using the EP method to cost an ingredient, the quantity is listed on the standardized recipe using only the edible portion of that particular ingredient The as-purchased (AP) method is used to cost an ingredient at the purchase price before any trim or waste is taken into account.
In the AP method, all ingredient quantities are listed on the standardized recipe in the form in which they are purchased. AP / EP Total Food Cost Percentage Analyze food cost percentage by comparing it to:
company standards,
historical costs,
or even industry standards.
To determine the percentage, divide the total food cost by the sales: Food cost is a variable cost: It should increase or decrease in direct proportion to an increase or decrease in sales if all of the standards and food controls are followed correctly. The relationship between sales and the cost of food to achieve those sales. Food Cost Food cost includes the cost of food sold, given away, wasted, spoiled, incorrectly prepared, over-portioned, over-produced, or pilfered. Inventory is the dollar value of a food product in storage, and can be expressed in terms of units, values, or both:
Opening inventory is the physical inventory at the beginning of a given period.
The closing inventory is the inventory at the end of a given period.
The actual dollar value of the food used by an operation during a certain period. Advances in technology have drastically increased the number of options available to operations in controlling costs.
Software programs can be used to complete the calculations required in cost planning, controlling sales, controlling inventory, and focusing on the menu.
Computer software can easily provide better access to information, more accurate and convenient collection of information, and improved analysis of that information.
If used effectively, technology can help in running an operation more efficiently and helping to reduce and effectively control costs. Technology A forecast is a prediction of sales levels or costs that will occur during a specific time period.
Most forecasting techniques rely on having accurate historical data for the operation.
The most common foodservice revenue forecasting techniques are based on the number of customers and average sales per customer.
A sales history is a record of the number of portions of every item sold on a menu.
Most operations can run historical sales and production reports from their point-of-sale (POS) systems. An operating budget is a financial plan for a specific period of time. Food costs, beverage costs, and labor costs each have components that are related to sales levels.
Variable or semi-variable costs can change based on sales.
These are controllable costs because the operation has a certain amount of control in how it spends on these aspects of the operation.
Overhead cost is a fixed or non-controllable cost, meaning it needs to be paid regardless of whether the operation is making or losing money.
Fixed costs do not change based on the operation’s sales. A successful restaurant or foodservice operation needs to manage and control many costs. Revenue is the income from sales before expenses, or costs, are subtracted. Every business needs to make more money than it spends in order to survive.
That is, its sales, or revenue, have to be higher than its costs. Cost is the price an operation pays out in the purchasing and preparation of its products or the providing of its service. Cost Control
A business’s efforts to manage how much it spends. Standard-portion sizes, standardized recipes, and standard-portion costs are all food-production standards.

The key is in monitoring the standard portion size to ensure quality.
Food Production Standards Scheduling depends greatly on how much revenue an operation is bringing in and how much revenue an operation expects to bring in. A crew schedule is a chart that shows employees’ names and the days and times they are to work.
A contingency plan helps an operation remain efficient and productive even during adverse conditions. A master schedule is a template that shows the number of people needed in each position to run the restaurant or foodservice operation for a given time period.

To make the best estimates for a reasonable master schedule, it also needs to consider current trends.
After determining the anticipated sales, management determines the payroll dollars, which are the number of dollars available for payroll for a scheduling period. Scheduling Sales history is critical in helping management forecast how many portions of each menu item to produce on a given day. A food production chart shows how much product should be produced by the kitchen during a given meal period.
A well-structured chart can ensure product quality, avoid product shortages, and minimize waste, spoilage, theft, energy costs, and administrative costs. When restaurants produce too much, food cost goes up; produce too little, and sales are lost. Most every operation has standardized recipes that are followed every time a menu item is prepared.
For every standardized recipe, an operation should establish a standard portion cost, which is the exact amount that one serving, or portion, of a food item should cost when prepared according to the item’s standardized recipe.
A recipe cost card is a tool used to calculate the standard portion cost for a menu item.
As with the standardized recipe, a recipe cost card should exist for every multiple-ingredient item listed on the menu. Additional Food Cost Management Tools The formula for obtaining an actual food cost accurately is:
 
(Opening inventory + Purchases = Total food available)
– Closing inventory = Total food cost Food Cost Formula For an operation to be profitable, sales must exceed costs. A P&L shows whether an operation has made or lost money during the time period covered by the report.
The P&L, or income statement, helps managers gauge an operation’s profitability as well as compare actual results to expected goals.
A P&L also helps management determine areas where adjustments must be made to bring business operations in line with established financial goals. Profit-and-Loss report (P&L)
A compilation of sales and cost information for a specific period of time. Cost Control Once a yield is known and properly followed, it’s easier to increase or decrease the size of the recipe based upon the operation’s changing needs. To determine how many portions a recipe yields, calculate the total volume of the recipe either by weight or by volume, depending on how the portion size is calculated.
Understanding recipe yields is one of the keys to successful food preparation and controlling food costs.
The measurements given in recipes must be followed exactly. A recipe yield is the process of determining the number of portions that a recipe produces. The Seven Stages
in the Flow of Food Purchasing
Receiving
Storage
Issuing
Preparation
Cooking (production)
Service (sale) Food costs must be controlled during all seven stages of the food flow process Total food cost ÷ Sales = Food cost percentage This costs money, in terms of wasted product and lost productivity. Quality standards are the specifications of the operation with regard to products and service. Quality standards also affect labor cost. Employee turnover is the number of employees hired to fill one position in a year’s time. Well-defined receiving procedures ensure that an operation receives only the products that meet its established standards for quality and quantity. Ideal labor cost is the standard the restaurant uses to budget for staffing needs; it represents what management predicts will happen. It is an important part of the management function to make sure that payroll cost is in line with the budgeted standard.
Full transcript