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Sacramento Food & Beverage a division of Big Four Management Corporation Consulting - Training - Food Safety
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Accounting Tools Weekly Purchase Log This log is an integral component of your in-house weekly cost control program and the basis for many of the other related reports that follow. This template should be completed on a weekly basis and entered into the Flash Report. Weekly Flash ReportThis report summarizes Prime Costs (cost of goods sold and total labor) on a weekly basis and is used as a real time accounting tool. The categorical breakdowns are designed to give the operator more specific information in the high cost areas of usage. Inventory Turnover RatioThe turnover ratio report is designed to calculate a relationship between the value of inventory on hand and ideal product consumption. Inventory, Order, Delivery (IOD) This document serves as an alternate order guide. This protocol insures that what was delivered matches what was ordered and confirms prices on commodity items such as meat and produce. Rationalized Bid Sheet This purchasing tool is designed to calculate the cost of purchasing an entire food group or multiple food groups from a specific vendor over a given period of time. For commodity items such as meat, fish, poultry and produce it might be executed on a weekly or bi-weekly basis. COP/Cook’s Count This document is designed as a perpetual inventory system for expensive center of the plate portioned protein items such as steaks, fish and shellfish. Yield Test WorksheetThis worksheet is designed to calculate the actual portion cost of products that are fabricated in house such as salmon portions, steaks or prepped vegetables. Recipe Cost SheetThis program will calculate the food cost for an existing menu item or calculate the menu selling price for a new menu item. Theoretical Food CostThis worksheet is used to benchmark an ideal food cost figure for comparison to the actual food cost generated by the flash report.
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