Your point of sale system (till) must be linked to your back of house control system so that every time you sell a burger it reduces the ingredients from your stock. In other words if you have 10 beef patties and sell 1 burger you will have 9 patties left.
The recipe will also calculate a cost of each dish so that you can work out what to sell it for. Every time you buy ingredients and process the invoice through the system the recipe will update its values according to the latest price that you have paid for the goods.
At the end of the trading day/week/month you will do a stock count of your goods and enter this count into the system.
If you should have 9 burger patties in stock and only have 8, then the missing patty will be reported as a variance of 1.
Most important of all is that the system must give you a 'theoretical cost of sales" which means what the food that you have sold would have cost if you had prepared everything strictly according to the recipe and no goods have been wasted or stolen.
This report when compared with your true usage of goods will tell you by how far you have "missed the boat"
If you dont know where you should be heading in the first place how will you know where you are going wrong?
In the fairy tale book "Alice in Wonderland" the little girl Allice comes to a fork in the road and asks a cat sitting in a tree which fork she should take? The cat asked her where she wanted to go and she replied that she did not know. The cat replied "then it does not matter which fork you take!"
Once you have determined wher your variances lie it is up to you to take corrective action to solve the problem. Just reading the report will do you no good at all!
If you cannot afford a computerised control system then try to work this concept out on some sort of Excel spread sheet.
submitted by Patrick Dwyer in Cape Town South Africa
@ July 10, 2009 - 03:33 AM
Firstly you need a computerised stock control system.
There are many on the market ranging from inexpensive to quite costly.
This program will normally contain a section where your recipes are entered;
For example: Beef Burger
Burger roll 1
Beef Patty 1
Tomato 60gm
Onion 30gm
Gherkin 20gm
Your point of sale system (till) must be linked to your back of house control system so that every time you sell a burger it reduces the ingredients from your stock. In other words if you have 10 beef patties and sell 1 burger you will have 9 patties left.
The recipe will also calculate a cost of each dish so that you can work out what to sell it for. Every time you buy ingredients and process the invoice through the system the recipe will update its values according to the latest price that you have paid for the goods.
At the end of the trading day/week/month you will do a stock count of your goods and enter this count into the system.
If you should have 9 burger patties in stock and only have 8, then the missing patty will be reported as a variance of 1.
Most important of all is that the system must give you a 'theoretical cost of sales" which means what the food that you have sold would have cost if you had prepared everything strictly according to the recipe and no goods have been wasted or stolen.
This report when compared with your true usage of goods will tell you by how far you have "missed the boat"
If you dont know where you should be heading in the first place how will you know where you are going wrong?
In the fairy tale book "Alice in Wonderland" the little girl Allice comes to a fork in the road and asks a cat sitting in a tree which fork she should take? The cat asked her where she wanted to go and she replied that she did not know. The cat replied "then it does not matter which fork you take!"
Once you have determined wher your variances lie it is up to you to take corrective action to solve the problem. Just reading the report will do you no good at all!
If you cannot afford a computerised control system then try to work this concept out on some sort of Excel spread sheet.