1. Train new team members into service, organisation and planning,
2. Train new and existing team members in food costing management,
3. Train new and existing team members into portion control and today's modern methods of portioning,
4. Train new and existing team into food safety and HACCP,
5. Develop better prep methods with new and existing team members,
6. Introduction of new items of equipment to speed up processes
7. Development of personal responsibility, in relation to kitchen, ordering, stock, packing, food handling, and team aspects.
8. The use of our cloud based menu costings analysis application for menu item development and cost efficacy analysis.
Training aspects are dependant on the goals of the kitchen, the change that the kitchen needs to undergo in its working dynamics, and the impact of this on the business goals. The overall training method is very practical and aims to develop the team member as an asset to the business, resulting in more personal satisfaction, going to a higher role in the kitchen and also as a result better rewards.
To develop a good training program, please discuss your observations, needs and requirements with Amaresh Wardha.
Good data management and access, will literally save a food operation tens of thousands of dollars a year. Its a mathematical fact that can be proven through analysis. Unfortunately this can be cumbersome or restrictive to many operators, when it is very essential.
Costings Analysis puts together all the key factors in a spreadsheet to work out value of outcomes for decisions made. Custom spreadsheets are created for calculation of food costs, food volumes, labour hours, the impact of GST on the food operation, making dishes fit into desired margins.
CREATING CUSTOMISED
SPREADSHEETS
COSTINGS ANALYSIS
ON SPREADSHEETS
Spreadsheets are created in a responsive format, for clients food operations, so fields can just be filled in, with all the formulas put into place and the relationships of data from various pages integrated. For a chef, manager or owner it is then very simple to pick ingredients from a drop down list in the spreadsheet, to which the pricing of such ingredients automatically come up and the overall food costs can be known. The spreadsheets can also take into account other key financial data.
All this is cumbersome to work out on paper, and almost impossible to work out in the "head". Some menus can have upwards of 160 individual ingredients. So the custom designed spreadsheet for the food business allows much information and data to be taken into account for planning, menu development and calculating for functions is applicable.
Full support and training is provided on and offsite, to make this an essential part of kitchen costings and management. This gives owners and manager more control over their food operation and takes out much guess work and eliminated losses that easily accumulate over the course of a financial year, which when analysed can amount to tens of thousands of dollars for a food operation.
Creating and managing spreadsheets for a food operation is a systematic and disciplined process, carried out by Amaresh Wardha specific to the operation.
SUPPORT ON
SPREADSHEETS
Full support and training is provided on and offsite, to make this an essential part of kitchen costings and management. This gives owners and manager more control over their food operation and takes out much guess work and eliminated losses that easily accumulate over the course of a financial year, which when analysed can amount to tens of thousands of dollars for a food operation.
Creating and managing spreadsheets for a food operation is a systematic and disciplined process, carried out by Amaresh Wardha specific to the operation.
LARDER
INGREDIENTS
Individual ingredient elements are entered into a sheet with the pricing, portioning in a dish or resale of that ingredient as a side. This data is then fed into a master sheet.
FOOD COST ANALYSIS
& LABOUR HOURS:
MENU DEVELOPMENT
A master sheet is "dynamic" [it automatically calculates changes across the whole spreadsheet] and also responsive [the user can access choices and data in fields, to make changes and not have to create these changes oneself, or wreck the sheet]. The diagram on the left shows the drop down menu available for each ingredient choice in a dish, whereby the price of that ingredient and its portion show up automatically.
The master sheet also calculates the margins, and the difference between the food cost, labour cost, and cost on pass, to help with making key financial decisions. This then allows the owners/managers/head chef to make key decisions, and assess financial impact.
CREATING CUSTOMISED
SPREADSHEETS
The purchasing analysis assesses the efficacy of current competitive supply to the food operation.
Suppliers are known to creep around or above standard recommended retail.
Services provided in constantly getting competitive purchasing for the food operation, can save the food oepration as much as 37% and still keep a high quality standard.
The spreadsheet on the right shows how on an average order, has saved $139.69 on a average fruit and vegetable purchase. This particular food operation during winter trade, orders 4 times a week. So thats an average overall saving of ~$600 - $1200 a week, equating to $31,200 - $62,400 annually. In summer there is an order every day. The elements are also fresher and better quality.
This is where the food operation through such due diligence, can save a lot, and also put some of those savings back into the food operation, such as additional skilled team,to enhance presentation, meet quicker service requirements carry out marketing, and other all round benefits.
ROSTERS
Easy to manage, dynamic and responsive digital rosters, in customised spreadsheets, make it extremely easy for owners and managers to fill in shifts, see who is available, calculate the labour hours and more.
The spreadsheet is a time saving device that can save up to 2-3 hours a week, and also handle changes in the team member availability. It can also accommodate for front of house personnel.
