Depending on the type of establishment regents our raw material costs can range between 30% and 40% of our collection, which is the same as saying that for every 10 € to collect an average of 4 are spent on food and beverages. This indicator gives an idea of \u200b\u200bthe importance of proper management of our purchasing and processing of raw materials.
Let's review some important points to consider for proper management of goods. First we must answer a key question. Where do we miss the money mishandling raw materials?
• Rations excessive. Servings of meat or fish bad heavy weight exceeding the set, fittings etc disproportionate.
• oversupply in our letter. A letter too long may lead to a lack of rotation in our gender. This will mean that some of our dishes are not served due to freshness and even they have to be thrown away.
• Letters poorly designed. From the standpoint of control cost a poorly designed card can cause large decreases in our profitability. In addition, our letter is to be designed taking into account the use of shrinkage, for example using the sirloin tips to prepare a Yakitoris beef or ham tips for croquettes.
• Receiving incorrect material. The monitoring of suppliers and the proper receipt of raw materials is another vital point. We must establish a protocol reception which is always correct state control of genres, their weights and expiration dates.
• Incorrect handling and storage refrigerators. The order in our refrigerators and storage must always be respected to the fullest. Disorder in the stores and damage cleavages. Details as obvious as putting forward the oldest genres to be used first are not respected in many cases thus creating unnecessary disqualifications.
• shopping forecast weak. Orders poor installation can cause unnecessary excess stock, on the other hand, if we fall short order we will have to go out and buy rushed to the corner grocery store where we will to higher prices.
• Shopping
offseason• Mala mise en place. We must prepare our correction services, is not the same clean and sirloin rationing during the mise en place during a service, do it during the stress of secure service that will cause it to take away more meat than necessary and rationing incorrectly.
• Theft. The monthly inventory control is a good way to detect them.
Once located the main reasons that cause losses in raw material we must set ourselves a strategy to get them all under control. For them we make use of Excel tools you can find in the downloads section of the blog. The process is:
1. OUR SET COST OBJECTIVE Global Commodity
2. PLANNING OUR LETTERS AND MENUS.
3. DEVELOPMENT OF TECHNICAL SPECIFICATIONS AND sounding
4. SALE PRICING.
Once we have running our letter we carry out an operation of this using the following methods. Inventories
monthly
Warehouse Management
Procurement and Management
orders goods receiving
Kitchen Management
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