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Create a table. List items. Add measurement units. Count or measure all items. Insert the unit price. Calculate total cost. COGS = Beginning Inventory + Purchased Inventory - Ending Inventory. Net Profit = Gross Profit (Total Sales-COGS) - Labor Cost + Total Operating Cost.
To calculate actual food cost, complete the following equation: Food Cost % = (Beginning Inventory + Purchases Ending Inventory) ÷ Food Sales. For our example, let's say Beginning Inventory = $10,000; Purchases = $2,000; Ending Inventory = $10,500; Food Sales = $5,000.
Perform a Personal Initial Inspection. Invest in Restaurant Inventory Management Software. Implement Inventory Controls. Track Usage to Identify Discrepancies. Improve Restaurant Kitchen Inventory Accuracy.
Fine-tune your forecasting. Use the FIFO approach (first in, first out). Identify low-turn stock. Audit your stock. Use cloud-based inventory management software. Track your stock levels at all times. Reduce equipment repair times.
Always Give Clear, Specific Instructions Regarding Expectations & Standards. Explain your Reasons and Why you Think the Way you Do. Know When to Put Your Foot Down. Always have a pre-service. If the Shift is Going to be Ugly, Warn the Staff Early!
Ideally, you should have three levels of food storage: a 72-hour supply of food and drinking water; a three-month supply of food; and a longer-term supply of items, such as wheat, white rice, and beans, that can be stored for years.
Take an inventory of your long-term foods with a 2030 year shelf life, such as wheat, rice, and beans. 3. Decide on a food storage budget, such as 2030 dollars a month per person. If you live in a small apartment or are on a limited budget, start with a one-month supply of food.
Store at least one gallon per person, per day. Consider storing at least a two-week supply of water for each member of your family. If you are unable to store this quantity, store as much as you can.
The standard rule of thumb you'll hear most often is 300 pounds of grains per person, regardless of what their age is, for a year.
For longer-term needs, and where permitted, gradually build a supply of food that will last a long time and that you can use to stay alive, such as wheat, white rice, and beans. These items can last 30 years or more when properly packaged and stored in a cool, dry place.
A three month supply would require 90 breakfast bags, 90 lunch bags (if desired) and 90 dinner bags. It's that easy. Gather your favorite quick and simple recipes and make copies of them. One copy for each time you would like to eat that meal.
Work on the first three steps: gather a three-month supply of food, emergency drinking water, and a financial reserve (see the post from last Saturday on short-term food storage). Then gather long-term foods, home storage supplies, and emergency equipment.
Luckily, there are some guidelines to ensure you're not overspending. The USDA publishes a monthly food plan suggesting how much your groceries should be. The average cost of food per month for one person ranges from $165 to $345, depending on your age and gender.
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