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FoodOps1

Introduction to Foodservice Operations

QuestionAnswer
What are the events in history that most affected the foodservice industry? First restaurants, automats, world war II, prohibition, refrigerators at home
Define Four top table of four, party of four
What is a cover? a customer
What is a dupe? A ticket submitted to the kitchen by the waiter for the customer's order
What does fire mean? Begin cooking food
Define food at home food purchased and prepared at home by the consumer, regardless of where it’s consumed
Define food away from home food purchased in a prepared state, regardless of where it’s consumed
What factors caused the increase of FAFH? (food away from home) highways, women in the workforce, rise in income
What factors could cause the increase of FAFH in the future? Lifestyle, household structure, cost of consumption
Give examples of fast casual restaurants Panera, Chipotle, Baja Fresh
Give examples of family restaurants Denny's, IHOP
Give examples of casual proper Applebee's, Chili's, Outback, TGI Fridays
Give examples of upscale casual chains PF Changs, Cheesecake Factory, Houston's
Give examples of quick-service snack Starbuck's, Dunkin Donut's, Krispy-Kreme
Give examples of traditional QSR McDonald's, Burger King, Wendy's, Yum!
Give examples of upscale restaurants Per Se, Le Cirque, Daniel
Average Check Snack 3-5
Average Check QSR 5-8
Average Check Fast Casual 8-12
Average Check Family 8-12
Average Check Casual 10-12
Average Check Upscale casual 15-25
Average Check Luxury 30+
4 basic attributes of a fast casual restaurant Speed Customization Quality Higher price
3 Types of Ownership Franchise, Independent, Chain
Percent of restaurants that are independently owned 70%
Positives of independent ownership: consistency, supervision, creativity, quality, customer relationship
Negatives of independent ownership: burn out, slow reaction to competition, limited capabilities & resources
Advantages of Chains: Ready access to cash and credit Can experiment without great risk Can hire staff specialists Useful comparative financial information Purchasing power Standardization Controls
Disadvantages of Chains: Bureaucratic rules and procedures can slow response times to market changes Motivating management
Top Ten Chains McDonald's Subway Starbucks Burger King Wendy's Taco Bell Dunkin Donuts Pizza Hut KFC Applebee's
Advantages of Franchise: Start-up assistance Franchisor-sponsored training and materials More revenue due to extensive advertising, name recognition, consistency of products and services Lower costs due to volume purchasing Tested operating procedures Motivated owners
Disadvantages of Franchise Contracts restrict style and methods of operation, products and services, decor and furnishings, equipment Contract favors franchisor Difficult to react to environmental changes
What fees do franchises pay? Development fee, Franchise fee, Advertising fee
Top Ten Chains McDonald's Subway Starbucks Burger King Wendy's Taco Bell Dunkin Donuts Pizza Hut KFC Applebee's
What do managed services or foodservice contractors do? Plan foodservice in large places like hospitals, sports centers, and colleges
Advantages of Franchise: Start-up assistance Franchisor-sponsored training and materials More revenue due to extensive advertising, name recognition, consistency of products and services Lower costs due to volume purchasing Tested operating procedures Motivated owners
Disadvantages of Franchise Contracts restrict style and methods of operation, products and services, decor and furnishings, equipment Contract favors franchisor Difficult to react to environmental changes
What fees do franchises pay? Development fee, Franchise fee, Advertising fee
What do managed services or foodservice contractors do? Plan foodservice in large places like hospitals, sports centers, and colleges
What are advantages of contract management services? Large management companies have more resources to solve problems Can negotiate better deals with suppliers Greater efficiency, therefore lower overall cost Food service operated by experts
What are the disadvantages of contract management services? Management companies assume too much control, affecting public image Dislike of profit-making business operating healthcare, educational, and other noncommercial programs May decrease f&b quality Institution may become dependent on the service
What are some non-alcholic trends? Housemade soda, ice teas, lemonades, organic coffee
What are some alcohol trends? Local beer and wine, culinary cocktails, food and beer pairings
What are the top trends overall? Local, Healthy, Sustainable, Children nutrition, Gluten free
A franchise has to be apart of a chain, so is a chain apart of a franchise? No
Prime Cost Payroll + Cost of Sales
Name the Performance Indicators of Restaurants Number of covers (hour, day, week, month) Average check Number of transactions Covers per employee Sales per server/employee Food/Beverage sales ratio (%) Sales per square foot / per seat RevPASH - Revenue per available seat hour
Food Cost is generally ___% of Total Food Sales 28-32
Define P+L A financial statement that summarizes the revenues, costs and expenses incurred during a specific period of time - often a fiscal quarter or year
What question does the P+L answer? "Am I Making Any Money?"
Is a P+L Statement necessary? Yes it is the only financial statement required by the IRS
What does the guest control in the restaurant? Sales
What does the Manager control? Cost of Goods and Controllable Expenses
What are some examples of controllable expenses? Payroll, Benefits, Direct Operating, Music, Marketing, Utilities, Administration and General, Repairs and Maintenance
What does the owner control? Occupation costs, depreciation, interest
Food Sales Formula (Beginning Inventory+ Food Sales) - Ending Inventory= COG - Adjustments = Total COG
Prime Cost Formula COGS + Total Labor IN PERCENTS!! %%%
How can a restaurant reduce their costs? Scheduling Reduce Waste Recipe Standardization Ingredient substitution/portion sizes Quality Control (temp. 32 vs 40 degrees) Better Cross utilization of ingredients
How can a restaurant increase net revenue? Upselling items (appetizers, beverage, dessert) Reservation management Examine day parts Menu Design Specials with higher contribution margin
Average Check Formula (Total Sales- Take-out)/# of covers
REVPASH Formula Hours/Day * Seats * Hours/Seats, then Revenue/SeatHours
How many restaurants fail during the first year of operations? 25%
Why do restaurants fail? Financial: Revenue Model, Pricing, Control Capital Marketing: Slow to Adapt, Lack of clear concept Management: Motivation, Burnout, Lifestyle, Planning, Operational procedures
What are behavioral factors affecting product value? Perception of fairness, utility is relative, salient reference prices, COGS perception
What are two psychological pricing methods? Decoy effect, compromise effect
All Day Total amount
Back of house what isn't seen by guests, kitchen, offices etc
Comp free meals given to guests
Cover Customer
Deuce Table party of 2
Dupe Check given to cooks from waiter for guest order
86 Off the menu for the time being
Expeditor communicator between the kitchen and waiters
Fire Start cooking
Front of house what the guests see
No Call/No Show reservation doesn't come
On the Fly food needed ASAP
Sidework what waiters do around the restaurant other than wait
Sommelier Wine expert
Station Place where you get stuff
Table turn move one party out, bus and clean for next party
upsell encourage guests to order more expensive items
Walk-in no reservation
Well drink mix drink with super cheap alc
Created by: studybuddy44