1. Why do people eat at Restaurants?

2. Demographics

3. What about the people?

4. Planning a Menu -don’t forget the ______________!

5. Types of Menus Static versus Cycle- Static- Menu stays the same day to day while the guests rotate Cycle- Menu rotates daily and eventually repeats itself

6. A la Carte and Table d Hote A la Carte- each item on the menu is individually listed with its’ own price Table d Hote- no choices in the menu. Each menu is listed as a group with one price. banquets

7. Menu Order- who and why? Cold hors d oeuvre Soup Hot hors d oeuvre Fish Main Course Hot Entree Cold Entrée Sorbet Roast Vegetable Sweet Dessert

8. A La Carte Menu

9. Recipies Yield = EP / AP AP = EP / Yield EP = AP * Yield

10. Yield Example 1. You purchase 10 whole snapper. They weigh 30 lbs total. After fileting you are left with 10 lbs of filets. What is the yield %? Question- If the cost is 3.99 per pound whole, what is the true cost of snapper filets once processed? Bonus- If filets of snapper cost $11.99 per pound, how should you purchase the fish?

11. Yield Question #2 You are catering a party for 200 people. Each person will be served an 4 ounces of cooked fajita meat. Fajita meat has a yield of 80%. How much uncooked meat should you purchase for the party?

12. Purchasing In order to purchase effectively you need…

13. Purchasing What are Specifications? Who needs to know them?

14. Par Stock What are Pars? What do they prevent?

15. Purchasing Bid Sheets Seafood Co 1Seafood Co 2 Snapper9.998.99 Shrimp3.593.69 Scallops5.505.49 Clams19.9921.99 Oysters30.4932.99

16. Inventory Used to determine and Control the #1 Expense in Restaurants Formula?

17. Inventory BI – EI + P = COGS

18. Inventory COGS / Sales = Food Cost

19. Example Group Problem… Last week our inventory was $6,000.00 This week our inventory was $5,000.00 Weekly purchases were $15,000.00 Weekly Sales were $48,500.00 What is my food cost? What is my DOH inventory? Is this good? Why?

20. DOH formula (days on hand) Daily Sales * food cost % = Amount needed per day Inventory Amount / Amount needed per day = days on hand

21. Labor Payroll –vs- Labor Cost

22. Labor Fixed –vs- variable

23. Labor Turn Over Rate Employees Separated / # of Employees = Turn Over Rate

24. Labor Managing Labor What are great ways to manage labor?

25. Labor Who is the most important?

26. Resume What is the purpose?

27. Resume What are employers looking for? What are the top 10?

28. Top 10 Communication Flexibility Interpersonal Skills Computer Literacy Honesty Research Team Work Initiative Work Ethic Willingness to Learn

29. Interviews Why? Practice, Refine, Unexpected opportunities, Network 7 – vs - 93 What do you do at the end?

30. Interviews How to tell a story * Situation, Task, Action, Result

31. Interviews The most important aspect of an interview

32. Budgets Top Line Bottom Line

33. Budgets Controllable –vs- non controllable

34. Budgets Fixed –vs- Variable