A vs T Presentation
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Transcript of A vs T Presentation
A vs TMelissa Rodriguez
A v T Breakdown Calculation
Actual Usage: Beginning Inventory+Purchases-Ending Inventory
Theoretical Usage:Portion of product used in recipe X Menu Tally
Usage Cost: Actual Usage/Theoretical Usage X Average Invoice Unit Price
A v T %: Usage Cost/Theoretical Usage Cost
Why is my A v T high? Th3 3 P’s of A v T
Portioning POS Product
Which Chicken Alfredo do you see at your restaurant?
Portioning Line
Line check Temps, proper tools
Recipes on the line Finish Fresh –Lasagna & Alfredo
• Alley • Salad
• Salad Chart• Scale• Lined bowl
• Breadsticks• Soups
• Black spoodle• 1 scoop
Production• Spot check production
• Calamari, Broccoli, • Production Lists• Sauce Excellence• Always use recipes• Alfredo Kits
• 1X & 3X• 15 minutes for 1
batch • Fire Chart Cart
POS Ring It & Bring It Server check audit
5 per shift What are easy items for servers to give away?
Product Ordering
Usage trends Ordering too much or too little
Receiving Produce
Count and weight product Use everything
Product complaints
• Storing• FIFO• Organization
• Harvest • Have a system in place• Harvest makes a difference
• Cost Transfers• Cost Transfer sheet• Must be done weekly
Weekly Inventory• Set up weekly inventory
for your top 10 waste items • Every Monday
morning• Share information with
your team members
D-DAY….MONTH END!!! So you’ve done all of that…Now what? Follow proper month end inventory procedures
EVERY MONTH If your numbers seem off it could be from
previous miscounting Compare to Weekly A v T