1. Analyze Labor Costs w Total labor hours in the kitchen Type of meal service –disposable vs. ware-washing –satellite vs. self-op –number of self-serve items Number of serving lines Number of lunch waves Cash vs. ticket or roster system vs. POS Are labor hours staggered w Meals Per Man Hour

2. Meals Per Man Hour Formula 1. Calculate Average Daily Participation (ADP). ADP = total number meals served during month number of serving days in the month 2. Calculate the total daily labor hours in the kitchen. 3. Divide ADP by total daily labor hours.

3. v5770 meals served in January 19 serving days = 304 ADP vTotal daily labor hours = 17 v304 / 17 = 17.89 = 18 MPMH Target Range: 20-22 MPMH with ware-washing 22-25 MPMH all disposable Meals Per Man Hour Example

4. Meal Equivalents Formula Total A La Carte Dollars Meal Price= ME Examples of a la carte income include: Z a la carte sales such as snacks, bagels, and ice cream Z adult lunches Z student milk Z adult milk

5. Determining Meal Equivalents à Determine daily a la cart income monthly a la carte sales / number serving days ie: $7995.80 / 19 = $495.61 à Divide the daily a la carte $ by meal price ie: $495.61 / 1.50 = 330 ME à ME + ADP / daily labor hours = MPMH ie: 330 + 632 = 962 / 52.75 = 18.25 MPMH