25 WAYS TO CUT COSTS WITHOUT SACRIFICING QUALITY
WARREN DIETEL, PUFF ’N STUFF CATERING, ORLANDO & TAMPA, FLGREG KARL, EPICUREAN CULINARY GROUP, DENVER, CO
It is a fact of life that food and operations costs continue to rise. The financial squeeze and client expectations off the charts makes it difficult to squeeze out profit while delivering excellence.
❖ How to use your financial statement as a tool to save money❖ Why your utility company may owe you money❖ How an inventory list can help your cash flow❖ Scheduling Techniques to save total payroll❖ Step-by-step demonstration of how much it costs you to
fabricate your own meat and fish into portion cuts❖ 20 more ways to cut costs and bring more profit to the bottom line
Presentation available at: http://www.slideshare.net/WarrenDietel
HOW TO USE YOUR FINANCIAL STATEMENT AS A TOOL TO SAVE
MONEY
• Involve all department managers• Department managers build the budget• PPI Squad • Profit sharing program• Build culture around supporting one another• Meet weekly• Focus on top 3-5 goals per department• Take ownership & report minutes• Educates sales – event level P&L Statements • Task force with department representation to
promote, new recipes and ideas.
BUILD A QUALITY-FOCUSED TEAM
Velocity Reports• MPM velocity report by menu item • PEAR Report “Post Event Analysis Report”• 80% of your sales come from 20% of your menu items –
study what sells and what doesn’t. • Be efficient and price items higher that sell.• Use software to mark-up based on venue commission, other
factors
FINANCE: WORK SMARTER, NOT HARDER
WHY YOUR UTILITY COMPANY MAY OWE YOU MONEY
• ????????• Back up generation program – Progress Energy• Solar and other energy sources
HOW AN INVENTORY LIST CAN HELP YOUR CASH FLOW
Pricing• Set a base sell price for each menu item• Determine required items for each and every item you sell • Price it accordingly
LET YOUR SOFTWARE DO THE HEAVY LIFTING
SCHEDULING TECHNIQUES TO SAVE TOTAL PAYROLL
• When creating menus, we calculate labor• Schedule based on revenue and budgeted labor• Stagger Staff in and out of parties. Tell staff that they must
sign out at X time and that they need to come to the Captain. Force efficiency.
HOW TO MAKE YOUR KITCHEN LABOR WORK FOR YOU
W/E W/E2/6/13 2/13/13
Dept # Dept. Name Wages Reg Hrs OT Hrs Wages Reg Hrs OT Hrs
1500 Kitchen - Orlando 11,230 564 15 19,390 657 87
1600 Service - Orlando 10,175 773 2 24,340 1,751 24
1300 Warehouse - Orlando 9,930 654 14,716 862 7
Orl Tol 31,336 58,446
2500 Kitchen - Tampa 4,450 279 7,244 398 23
2600 Service - Tampa 5,457 366 9,137 524 16
2300 Warehouse - Tampa 3,503 277 5,493 417 4
Tpa Tol 13,410 21,874
Total Gross Payroll 44,746 0 0 80,319 0 0
Revenues:Orlando 96,153.74 197,775.68Tampa 36,636.55 67,182.69Total % Of Total Sales 34% 30%
Orlando Labor to Revenue: Budget Actual Variance Actual Variance Kitchen 7.75% 11.68% 3.93% 9.80% 2.05% Service (incl road chef & supervisors) 10.25% 10.58% 0.33% 12.31% 2.06% Warehouse 5.98% 10.33% 4.35% 7.44% 1.46% Tampa Labor to Revenue: Variance Variance Kitchen 7.75% 12.15% 4.40% 10.78% 3.03% Service (incl road chef & supervisors) 10.25% 14.89% 4.64% 13.60% 3.35% Warehouse 5.38% 9.56% 4.18% 8.18% 2.80%
WHY FABRICATE YOUR OWN MEAT AND FISH INTO
PORTION CUTS
ADDITIONAL WAYS TO CUT COSTS AND BRING MORE
PROFIT TO THE BOTTOM LINE
1. Build and leverage relationships
2. Negotiate3. Manage
ordering/payments4. Manage in-house
processes
EFFECTIVE PURCHASING STRATEGIES
EFFECTIVE QUANTIFICATION
EFFECTIVE QUANTIFICATION
Chef/Management is allowed to reduce quantities based on knowledge of events or
guest counts.
Guests Go Right – for station events, put more expensive items to the left and reduce
quantities.
Quantities: Tricks of the
Trade
Create hors d’oeuvres based on your typical waste
Leftover and end products of Cheese, Beef, Fish
Higher sales makes cost cutting easierDevelop different menus for different venuesMark up menu items based on venue commissionsManage overtime!Plan NOW for the Affordable Health Care Act
What you do today impacts 2014Charge a fee to cover credit card charges
FOOD FOR THOUGHT…
Develop your own network of fellow caterer’s of similar
size and philosophy to share best practices and learn from
each other
THANK YOU!PRESENTATION AVAILABLE AT:
HTTP://WWW.SLIDESHARE.NET/WARRENDIETEL