490 the kitchen and service staff realizes the value of the equipment, and hopefully be more careful. 5. Establish par stocks for outlet to be checked regularly by the Restaurant Manager, chief accountant, and steward. Keep strict control of losses and replenishment. 6. Keep equipment neatly shelved, identified, and numbered in storeroom. Par Stocks Par stock is the maximum amount of stock an outlet is allowed to have at any point of time so as to assist in the smooth operations, as well as not to over or under stock any product for control purpose. Par stocks are replenished daily to their original levels through requisitioning from stores. Par levels should be established and posted at each Outlet, with copies maintained in the Store Room. Par levels should be reviewed quarterly for adequacy. Any revisions to Par Levels should be approved by management and copied to the Store Room.
491 Beverage Manual Pineapple and Passion Fruit Batida Ingredients Measure Cost Garnish Cachaca Sugar Syrup Lime Juice Brown Sugar Passion Fruit Pineapple Wedges Splash of Red Wine Ice 2 Oz ¼ Oz ¼ Oz ½ OZ Half I/2 Circle Splash Pineapple Leaf Method: Muddle and Build Glass: Rocks
492 Plating Guide Examples Chilled Melon and Cucumber Soup Station Plate Cutlery Temperature Time Ingredients Pantry Soup Bowl with underline Soup Spoon Cold 5 to 8 Minutes Chilled Soup made with Cucumber and Melons blended serve in carved cantaloupe shell. Steamed Chicken, Slice Tomatoes, Spring onion Condiments: Dark Soy Sauce, Ginger Paste, Special Chili Sauce Setting: Chopsticks and Porcelain Spoon
493 Menu Planning Menu planning can be the most simple thing or can be the most difficult one. All depends on the experience of the person planning the menu. The most important things to keep in mind before planning a menu are: 1. Concept and type of outlet 2. What the guest want 3. Profile of guest patronizing the outlet. 4. Location. 5. Availability of the ingredients. 6. Skill levels of the staff 7. Quality of ingredients 8. Cost 9. Competitors menu in that area. Ultimately your goal as a menu planner is to give what the guests want or expect or to introduce a known popular concept to capture market share thus getting popularity and revenue. The profile of people staying in that area, their nationality, their tastes too matter if you planning to establish an outlet in an international city.
494 Departmental Meeting Departmental meetings can be either the meeting of the whole department which a Food & Beverage Manager conveys usually once every month ,which is attended by all the outlet managers, supervisors and line staff or it can be an outlet meeting conveyed by the outlet manager with his supervisors and line staff. The points usually covered under this meeting are: 1. Standard operating procedures review 2. Recognition of Employee of the month. 3. Progress on current projects. 4. New Projects. 5. General company news 6. Open Floor. Briefing of Staff Briefings are an important part of communication two ways between the manager and the staff. It can be either pre service briefing or post service briefing. Briefings should be short and brief and any training or discussions should be done in weekly or monthly meetings and training sessions rather than in Briefings. The main points which are discussed in the briefings are: 1. Specials for the day. 2. Any new menu items 3. Stations assignment 4. Side duties assignment. 5. Team Members uniform and general appearances and deportment are inspected. 6. Service Procedures are reviewed 7. Any information relevant to that day’s operation is discussed like: Occupancy, VIPs Expected, Groups expected 8. Feedback and questions and answers
495 Standard Garnishes Drink Garnish Rum and Coke Lemon wheel in the Drink Bloody Mary Celery Stick Brandy Alexander Sprinkle of Nutmeg Campari and Soda Orange Wheel Tequila Lime Wedge and Salt Cuba Libre Spent Lime Shell in the Drink Dry Martini Olive or Lemon Twist Gibson Cocktail Onion Gin Lime /Lemon Slice Pina Colada Slice of Pineapple Sambucca 3 Coffee Beans Juices Fruit slice or Wedge as per the juice Daiquiri Sugar Rim Margarita Salt Rim
496 Food & Beverage Training Training in Food & Beverage can be done in a combination of the following two methods: Class room training and on the job training. For class room training these are the important things to keep in mind: How to conduct training to staff? There are certain qualities that an effective trainer needs: ¾ To be approachable ¾ To be supportive ¾ To be honest ¾ To be trustworthy ¾ To have integrity ¾ To be non-judgmental ¾ To have sense of humor ¾ To be patient ¾ Commands respect and respect others ¾ Good people skills ¾ Good Knowledge of the business ¾ Willing to try out new ideas ¾ Able to motivate employees to excel ¾ Command over language ¾ Confident There are certain skills a trainer should have. They are: Presentation Skills: Presentation Skills is the heart of training delivery. The following things will have an outcome on your presentation/Training: ¾ Eye Contact and Facial Expressions ¾ Voice ¾ Gestures ¾ Posture ¾ Movement
497 Materials: It is the responsibility of the trainer to have all the materials prepared for the training session. Make sure all materials are complete and professional looking. Logistics: Determine the following before you conduct a training session ¾ What are the number of participants that should attend ¾ What is the date and time of session ¾ Mode of presentation: Audio, Video, LCD etc ¾ What evaluation forms to use? There are 6 steps to training somebody on the Job for any task: ¾ Read through their task description for that shift making sure that the trainee understands every thing that needs to be done. ¾ The task sheet is carried out by the trainer while being observed by the trainee. ¾ The Trainee then carries out the task/shift while being observed and guided by the trainer; also another reading of the task description takes place. ¾ The task/shift is carried out by the trainee for a couple of days ¾ The trainee is then assessed by the trainer using the appraisal sheets before continuing on to the next shift. ¾ If the task/shift is not fulfilled to the satisfactory level, then the trainee will have to redo the training and be assessed at a later date. Explanation of Assessment Sheets: The trainer will be given assessment sheets to assess the trainee after completing each training programme. The idea is that the training is split in to steps described before, as to how to train somebody. As the trainee proves that they have past each task, they will receive a tick. This is carried out by the trainer at that time that stays with that trainee throughout their training. The trainee will keep all the assessment sheets together so that they can also see their own progress.
498 This is an example of the assessment form: Task Trainer A B C D E F Comments Preparation of Tea/Coffee Prepare the Tray Lay out Crockery Prepare Milk Prepare Tea/Coffee At the end of each two week shift, during the assessment period, the trainer will give the trainee the task description for their next shift. The reason for this is so the trainee can look through the task description and know what they have to learn. What training to conduct in Food & Beverage Department? Food and Beverage training is divided in to Basic Skills and Specialized Skills training. Basic skills training is for the line staff and specialized skills training is for Supervisors and further up. There is some general training for all the staff in common.
499 Training Plan Basic Skills Training The following points are covered under the basic skills training: ¾ Using Correct Verbiage when picking up Calls ¾ How to take Reservation on Phone ¾ How approach guest and extend greetings ¾ How to present Menu ¾ How to Clear and reset table ¾ How to Serve Water and condiments ¾ When and How to take Beverage Orders ¾ When and How to take Food Orders ¾ How to Pick up and Serve Beverage Orders ¾ How to Pick up and Serve Food orders ¾ How to Give Recommendations and up sell when taking orders ¾ How to open and serve White Wine, Red wine and Sparkling Wine ¾ How to replace cutleries for the guest ¾ How to check food and service satisfaction ¾ When and how to offer Dessert Menu to the guest ¾ When and how to offer and serve Tea, Coffee and other after dinner drinks ¾ How to present the check ¾ How to thank guest and bid farewell ¾ How to clean and reset the tables after the guest leave the restaurant ¾ How to set up a restaurant for Breakfast, Lunch and Dinner ¾ Identification of Equipment ¾ How to stock Side stations ¾ How to use Coffee Machine ¾ Guidelines on setting up buffet tables/counters ¾ Knowledge of Condiments ¾ Table Accessories ¾ Styles of Service ¾ Table Set Ups ¾ Service Station Items ¾ Outlets Layout Plan ¾ Hygiene and Safety Guidelines on handling Food and Beverage Service Equipment ¾ Menu Knowledge
500 ¾ How to do hosting ¾ Side Duties ¾ Linen Exchange Procedure ¾ Tray handling Techniques ¾ Cocktail Making(For Bartenders) Specialized Skill Training 1. Requisition Procedure 2. Checklist procedure 3. Complaints handling. 4. How to resolve conflicts at workplace 5. Managing Service Breakdowns 6. Outlet Opening and Closing Procedures 7. Supervisory skills training 8. Train the Trainer 9. Team Building 10. Communications 11. Cigar Knowledge 12. Pairing Food and Wine 13. Suggestive and up Selling Skills 14. Standard Operating Procedures and Minimum operating Guidelines 15Service Quality Concepts and Principles 16. Service Excellence 17. Understanding your Customer 18. Problem Solving Skills 19. Leadership Skills 20. Employee Motivation
501 Monthly Beverage Reconciliation Opening Inventory Purchases Adjustment Total Purchases Food to Bar Total Available Closing Inventory Gross Consumption Credit Cost Beverage to Food Executive Lounge Beverage Amenities Welcome Drinks Beverage Tasting Spoilage Entertainment Officers Check GM Cocktail Party Total Credit Nett Beverage Cost Beverage Revenue Beverage Cost %
502 Monthly Food Reconciliation Opening Inventory Purchases Adjustment Total Purchases Bar to Food Total Available Closing Inventory Gross Consumption Credit Cost Food to Beverage Executive Lounge Food Amenities Staff Meal Food Tasting Spoilage Entertainment Officers Check GM Cocktail Party Total Credit Nett Food Cost Food Revenue Food Cost %
503 Breakage/Spillage/Spoilage Form Location:_______________ Date:______________ Description Quantity Unit Unit Cost Amount Remarks Raised By Authorized By ________________ _______________
504 Inter Bar Transfer No: ___________ Date: _____________ From: ____________ To: _______________ Requested By Issued By Received By __________ __________ __________ Food and Beverage Controller:_______________ Code Item Quantity Issued Unit Cost Total Cost
505 Requisition Date: Food Beverage Supply Department: _________Ordered By: ________ Ext: _________ Department Head: _______ Division Head/Exec Chef: _______ Item Quantity Unit Number Description Quantity Issued Requested By Received By
506 Stewarding Store Damage and Return Requisition Form Outlet: _____________ Date: _______________ Requested By Issued By ______________ _______________ Quantity Code # Item On Hand Requested Issued Remarks
507 Weekly Breakage Control Sheet Outlet/Area: ______________ Date: _____________ Date Item Quantity Unit Price Total Value Reason Total estimated Value of Breakage: _________________ Department Head Assistant Steward _______________ _______________
508 Hotel Food cost report for the month of December 2008 Opening Stock Food Store Cold Store Main Kitchen Cold Kitchen Butchery Pastry Veg & Fruit Restaurant 1 Restaurant 2 In Room Dining Staff Kitchen Total Add Purchases Transfers to Food Store Beverage to Food(Outlet) Beverage to Food(Store) Total Less Closing Stock Food Store Cold Store Main Kitchen Cold Kitchen Butchery Pastry Veg & Fruit Restaurant 1 Restaurant 2 In Room Dining Staff Kitchen Total Gross Consumption Less Credit Food to Beverage(Store)
509 Food to Beverage(Outlets) Staff Meals Kitchen Construction Officers Meals Band Meals Meals for the water sports staff Shop Staff Directors Meals Employee Relation Room Amenities Room Amenities(Store) Sales Promotion General Promotion Complimentary Meals Food Transferred to Spa(Store) Food Transferred to Spa(Outlets) Food Transferred to Staff Shop G M Cocktail Photo Shooting Food Tasting & Testing Spoilage(Store) Spoilage(Outlets) Total Credits Less Discounts Employee Benefits Cost of Food Sold Restaurant 1 Restaurant 2 Bar 1 Bar 2 In Room Dining Banquet Total Food Sales Food Cost of Sales Percentage
510 Hotel Beverage cost report for the month of December 2008 Opening Stock Beverage Store Jackson Bar Pirates Bar Lagoon Bar Cloud Club Bar Cigar Club Bar In Room Dining Beverage Spa Bar Mini Bar Total Add Purchases Food to Beverage Return to Store Total Less Closing Stock Beverage Store Jackson Bar Pirates Bar Lagoon Bar Cloud Club Bar Cigar Club Bar In Room Dining Beverage Spa Bar Mini Bar Total Closing Stock Gross Consumption Less Credit Beverage to Food(Store)
511 Beverage to Food Beverage to Tobacco Pack Gratis Food Officers Beverage Band Staff Directors Employee Relation Room Amenities Welcome Drinks Sales Promotion Spoilage(Outlet) General Promotion Beverage Testing and Tasting Staff Training Spoilage Beverage Store Photo Shooting Total Credits Less Discounts Employee Benefits Sales Promotion/Happy Hour Cost of Beverage Sold Total Beverage Sales Beverage Cost Percentage
512 Hotel Tobacco Cost report for the month of December 2008 Opening Stock Store Jackson Bar Pirates Bar Lagoon Bar Cloud Club Bar Cigar Club Bar In Room Dining Total Add Purchases Adjustment Beverage to Tobacco Package Total Less Store Jackson Bar Pirates Bar Lagoon Bar Cloud Club Bar Cigar Club Bar In Room Dining Beverage Closing Stock Gross Consumption Less Credit Directors GM’s Ex. Sales Promotion Spoilage General Promotion Tobacco Testing and Tasting Losses Total Credits Total Cost Total Tobacco Sales Tobacco Cost Percentage
513 Food & Beverage Budget Preparing Budget is one of the most important functions of a Food & Beverage Manager. It is the basis on which you measure the performance of a Food & Beverage Department quantitatively. If it’s a new hotel and if it’s the first budget for that organization then its relatively easy, as most of the things are done based on an estimate. The only drawback is that you do not have any data to analyze. For an already operational hotel, you already have the data and it’s for you to analyze to come to correct figures. The following points are to be taken care of while making Food & Beverage Budget: 1. Hotel Occupancy Percentage Forecast: You have to have this from the Rooms Division to know as to how much occupancy they are projecting. This will have a direct effect on your budget, if it’s a resort hotel, as most of the in house guests tend to dine with in the property. 2. Breakfast Included or not: Now a day’s most of the hotels have breakfast included as part of the room. The most important for you to check with your Financial Controller/General Managers is how they are allocating the Cost/revenue for Breakfast. In some hotels only a small cost from room revenue is allocated towards breakfast cost and is not added to the revenue. Whereas in some hotels a certain amount from every room occupied is allocated towards breakfast which is shown as Food & Beverage Revenue. You should also have a look if the allocation is for each room or for each guest. 3. The third factor which you have to consider before making a Food & Beverage Budget for a new hotel is about the percentage of revenue of Food & Beverage to the total revenue of the hotel: This further depends on the number of outlets you have etc.
514 4. The most important factor while making a budget is to take inflation in to consideration. Because, if you make a budget for the coming year based on only expecting revenues and if the costs of the raw materials go up, you will certainly make your revenue, but when you look at your year end costs they will eat a lot in to your revenues. The yearly budget estimates the total number of covers, average check, and amount in revenue for the coming year on a monthly basis per outlet and by meal period. A summary of historical data as well as the forms will be distributed by Accounting to assist the department heads in making the Budget. Health and Safety Safety is a major priority in the Food & Beverage department. We must all ensure we maintain a safe and secure working environment. Health and Safety Issues: The most common causes of accidents in The Food & Beverage department are: ¾ Slippery Floors ¾ Cuts and Burns ¾ Blunt Knives ¾ Blocked Emergency Exits ¾ Lack of Lighting and Visibility ¾ Improper use of Equipment ¾ Improper methods of Bending and lifting things ¾ Overloading Important Steps in ensuring a proper Health & Safety environment: ¾ Protective Clothing ¾ Avoiding Spills & Slips ¾ Proper use of Equipment ¾ Identifying Hazards ¾ Written safe work procedure ¾ Proper Lifting Techniques. ¾ Develop and implement safe working procedures
515 ¾ First Aid Kits ¾ Use correct Procedures ¾ Report dangerous Situations/Equipment ¾ Never use faulty equipment Electrical Equipment: General Rules: Check the flex, plug and socket before connecting equipment. Frayed flexes or Brocken plugs should be reported immediately and equipment not used until mended. If electrical equipment begins to give off smoke, switch off immediately and report it to your supervisor. Contact reception in case of fire. Do not use electrical equipment with wet hands. Flexes and Plugs: Use the nearest socket and do not allow the flex to trail across busy work areas. Ensure the electrical sockets are switched off before connecting or disconnecting equipment. ¾ Do not let the flex trail in water. ¾ Do not over stretch the flex. ¾ Do not remove a plug from a socket by pulling on the flex. Use of chemicals: Chemicals can be dangerous if not handled properly. Please follow these rules: ¾ Use the correct chemicals for the job ¾ Read the instructions on the label. ¾ Dilute as manufacturers instructions ¾ Use gloves as directed ¾ Seek medical if an accident occurs-especially if you get some chemical in your eyes. ¾ Clean up any spills immediately. ¾ Do not mix chemicals ¾ Do not transfer chemicals in to other containers.
516 To prevent accidents happening: ¾ Never use chairs as a ladder ¾ Report broken or defective equipment of any kind to your supervisor immediately ¾ Ensure you understand the safe way to perform any task given to you. If in doubt ask your supervisor. ¾ If necessary ask someone to help you move heavy objects. When lifting bend at your knees, make use of your legs muscle and keep the load close to your body. ¾ Never carry a table by yourself-There must always be two people. ¾ Aisles, Stairways, exists should be kept clean and free from obstructions. Do not leave brooms, mops, and boxes etc where people can fall over them. ¾ Walk, don’t run ¾ Remove jewellery when working around machinery or handling heavy objects. ¾ Wipe up all spills immediately. ¾ Watch where you are going. ¾ Load trays properly. Stack and balance your tray-do not overload. Never carry trays over a customers head. ¾ Report all injuries at once, regardless of the severity to your supervisor so that proper first aid or medical treatment can be given. Lifting Items Safely: ¾ Examine the object for size, shape and weight. ¾ Decide where and how to hold it. ¾ Know where you are going and you are going to put in down. ¾ Clear the path you are going to take of obstructions ¾ Get help if you are in doubt about lifting objects. To lift ¾ Stand close to the object ¾ Squat down, keep your back straight and knees bent ¾ Gasp the object firmly ¾ Slowly straighten legs as you stand up ¾ Hold the object close to body ¾ Turn with your knees not with your back.
517 Pronounciation Guide 1. Anjou: Ahn-Joo 2. Appellation Controlee: Ah-pel-lahss-yon-con-troe-lay 3. Beaujolais: Boh-joh-lay 4. Beerenauslese: Beer-en-ow-slay-zuh 5. Bereich: Buh-rike 6. Beaune: Bone 7. Blanc de Bancs: Blahn-duh-blahn 8. Bordeaux: Bor-doe 9. Brouilly: Broo-yee 10. Brunello di Montalcino: Broo-nell-oh –dee-mon-tahl-chee-noe 11. Brut: Broot 12. Cabernet: Cah-bear-nay 13. Chablis: Shah-blee 14. Chambertin: Shahm-bear-tan 15. Chardonnay: Shah-doe-nay 16. Chateau: Shah-toe 17. Chateauneuf du Pape: Shah-toe-nuhf—doo-pahp 18. Chenin Blanc: Shay-nan-blahn 19. Cinsault: San-so 20. Gewurztraminer: Guh-vurts-trah-mee-ner 21. Hermitage: Air-mee-tahj 22. Manzanilla: Man-zah-nee-ya 23. Meursault: Muhr-soe 24. Mousseux: Moo-suh 25. Muscadet: Muhss-kah-day 26. Nuits St Georges: Nwee-San-Jawj 27. Pinot Grigio: Pee-noe-gree-joh 28. Pinot Noir: Pee-noe-nwah 29. Pouilly Fuisse: Poo-yee-fwee-say 30. Puligny Montrachet: Poo-lee-nyee-mon-rah-shay 31. Sancerre: Sahn-sair 32. Sauvignon Blanc: Soh-veen-yon-blahn 33. Valpolicella: Val-poh-lee-chay-lah 34. Verdicchio: Vair-dee-kee-oh
518 Sponsorships in Food and Beverage Department There are various Sponsorship options available in Food and Beverage Department, which would reduce your costs and at the same time offer valve to guests in the form of discounted pricing: ¾ Sponsorship can be secured from coffee suppliers who supply coffee and Tea, they usually offer Coffee Machine Free on lease as long as the hotel has contract with them and gives a pre set Monthly minimum business volume to them. They offer Coffee Machine, Coffee Bean Grinders and sometimes even cups and saucers. ¾ Sponsorships can be secured from Wine Suppliers in the form of Wine Cooler/Wine Chiller, which they will offer to you free based on an exclusive contract with them ¾ Sponsorships can also be secured from Cigar Suppliers in the form of Free Humidor on Lease. ¾ Sponsorships can be secured from Liquor and Beer Suppliers for Happy Hours and One for One offer. ¾ Sponsorships can also be secured from other hotel suppliers of Meat , soft Drinks, Juices and other items for them to sponsor you for advertising during a special promotion in your outlet ¾ Most of the beer suppliers , if it’s a new outlet offer their beer kegs for free for opening day ceremony ¾ Wine Suppliers also do offer sometimes one bottle of wine free for every case of wine purchased ¾ Many suppliers and entities also do offer sponsorships in the form of Flight Tickets etc for a special music promotion etc. ¾ Nearly all suppliers offer free training for staff on or off premises involving their product. ¾ Some suppliers also do offer the option of Consignment where in they supply you the goods (Non Perishable) and they would at the month end
519 would only invoice you for the amount of goods which you have used, thus not blocking your valuable capital . ¾ Wine, Beer and Liquor suppliers also offer you Glasses, Trays, Ice Buckets etc for free as long as you have contract with them ¾ Soft Drink Suppliers will offer you Storage Fridges for Free. Food and Beverage Promotions and Operations in Resorts Food and Beverage operations and promotions in resorts though similar to normal hotels in many aspects, vary slightly because of the guest profile who are mostly holiday makers and also because of the average stay which is longer in Resorts than in hotels. Varied and innovative dining options and entertainment with a friendly service are the hallmarks of Food and Beverage Operations in Resorts. Following are some of the Promotions/Operations in Resorts: ¾ Sunrise Breakfast/Champagne Breakfast on the beach. ¾ Picnics at the beach ¾ Sunset Cruise ¾ Boat Trips ¾ Weddings ¾ Sunset Cocktails ¾ Cocktail Making Classes ¾ Wine tasting Sessions. ¾ Chefs Master/Cooking Class ¾ Theme Nights: Seafood, Barbecue, ¾ Gala Dinners ¾ General Managers Cocktail Party ¾ Beach Party ¾ Private Picnic in Desert Island ¾ Romantic Dinners and Special events in the villa ¾ Overnight on a Desert Island ¾ Lobster and Champagne dinner by the Beach ¾ In Room Dining Service rather than Room Service: Serving Course by course in Villa ¾ In Villa Barbecue
Food and Beverage Budget Below is an Yearly Budget Planner Bud: Budget For: Forecast Classification Jan Feb Mar Apr May Jun Jul Total Revenue For Bud For Bud For Bud For Bud For Bud For Bud For Bud For Bud Breakfast Covers Lunch Covers Dinner Covers
520 Total Covers Average Check Food: Breakfast Average Check Beverage: Breakfast Average Check Food: Lunch Average Check Beverage: Lunch Average Check Food: Dinner Average Check Beverage: Dinner Food and Beverage Revenue Other Revenue Total Revenue
Classification Jan Feb Mar Apr May Jun Jul Total Costs For Bud For Bud For Bud For Bud For Bud For Bud For Bud For Bud Cost of Sales-Food Cost of Sales-Beverage Salaries Benefits: Vacation Pay Benefits: Other Crockery and Cutlery Cleaning Supplies Decorations Kitchen Fuel ,Gas Guest Supplies Linen & Laundry M&DikLit
521 Menus & Drinks List Music & Entertainment Printing and Stationary Uniforms Operating Supplies Miscellaneous Kitchen Utensils and Appliances Glassware Un distributed Expenses Total Expenses Gross Result
Alcoholic Beverages Fermented Distilled Cocktails/Other Mixed Drinks Wine Beer Sake Cider Perry Mead Table Wine Fortified Rum Gin Vodka Classifiaction of Beverages
522 Sparkling Aromatized Tequila Whisky Brandy Liqueurs Bitters Other Spirits
Daily Revenue Report Outlets Today Month to Date Variance Forecast Actual Forecast Actual Today MTD Restaurant 1 Food Revenue Beverage Revenue Total Revenue Covers AverageCheck
523 Average Check Bar Food Revenue Beverage Revenue Total Revenue Covers Average Check Total
Month End Report Meal Period Covers Actual Plan Variance Actual Vs Plan Last Year Variance Actual Vs Last Year Breakfast Lunch Snacks Di
524 Dinner Supper Total Average Check Breakfast Lunch Snacks Dinner Supper Total Revenue Breakfast Lunch
Snacks Dinner Supper Total Profit/Loss Breakfast Lunch Snacks Dinner Supper Total
525
Monthly Breakage Report Outlet Week 1 Week 2 Week 3 Week 4 Total Restaurant 1 Revenue C
526 Covers Cost Per Cover Restaurant 2 Revenue Covers Cost Per Cover Total
Monthly Revenue Comparison Meal Period: Dinner November 2008 November 2007 Variance % Date Meal Period Cover s Food $ Bev $ Total $ Meal Period Cover s Food $ Bev $ Total $ Covers Food Bev Total 1 2 3 4 5
527 5 6 7 8 9 10 11 12 13 14 15 Total
Pricing Drinks Current Shots Per Bottle & Serving Portion Current Cost Per Bottle, Cost Per Shot Sales Price and Cost % Per Shot Item Unit Portion Shots Bottle Cost Bottle Cost Shot Sales Price Per Shot Cost % Shot Courvoisier VSOP 70 cl 3 cl 23 $32.94 $1.93 $15 12.88%
528 Remy Martin VSOP Hine Rare Henessy VSOP Remy Martin XO Camus
Pricing Food Ala carte Pricing No Code Formula Qty Total cost Total cost + 5% condiments Food cost % selling price 1 ROYAP01 IMPERIAL MIXED SALAD 1 14,820 15,561 27.79% 56,000 2 ROYAP02 CHICKEN AND BANANA SALAD 1 11,630 12,212 24.42% 50,000 3 ROYAP03 COLD CRYSTAL SPRING ROLL 1 20,323 21,339 26.67% 80,000 4 ROYAP04 VIETNAMESE TIPIT COMBINATION 1 15,688 16,472 25.74% 64,000 5 ROYAP05 GIO RE SPRING ROLL 1 9,348 9,815 19.48% 50,400
529 ,,,6 ROYAP06 GRILLED MINCE SHRIMP ON SUGAR CANE 1 18,350 19,268 30.11% 64,000 7 ROYAP07 STEAMED RICE DUMPLING 1 19,433 20,405 28.34% 72,000 8 ROYAP08 LOBSTER AND SCALLOP WITH WARM FIG SALAD 1 43,040 45,192 39.23% 115,200 9 ROYSU01 DOUBLE RICH ROYAL BROTH WITH BEEF DUMPLING 1 13,557 14,235 29.07% 48,960 10 ROYSU02 IMPEROR THICK SOUP WITH ABALONE AND LOBSTER 1 11,850 12,443 21.13% 58,880 11 ROYSU03 CHICKEN CONSUMME 1 9,218 9,679 21.53% 44,960 12 ROYSU04 ROYAL CHICKEN SOUP 1 10,574 11,102 23.76% 46,720 13 ROYNODL01 NOODLE SOUP 1 13,250 13,912 18.58% 74,880 14 ROYNODL02 VERMICELLI NOODLE WITH EEL 1 13,600 14,280 19.07% 74,880