00:00:01
now in the kitchen I want to start
00:00:04
things off I just one here I'm not going
00:00:05
to get into a deep dive and how it cost
00:00:07
a menu right now it is well a we done
00:00:10
the time scope B it's something that you
00:00:12
need to know how to do and if you don't
00:00:14
know how to do that is
00:00:16
fine on that link we're sending 3D email
00:00:19
just drop a time in and we'll have a
00:00:20
conversation we'll write down exactly
00:00:22
what's going on how to do it but we want
00:00:24
to be talking today about what your menu
00:00:26
was costed how to keep your menu costed
00:00:29
and how to keep your food going down
00:00:31
because people cost their venu and think
00:00:32
they had
00:00:34
done but it doesn't matter when your
00:00:36
Venue was costed out if your food is
00:00:37
going out at
00:00:39
40% it's just a bit of paper and we need
00:00:42
to make it profitable and keep it
00:00:44
profitable over and over and over again
00:00:47
and just like this morning we have our
00:00:48
culture leaders Runing our campfire we
00:00:50
have our teaming this for us it's really
00:00:53
going to come down to the three piece in
00:00:56
the
00:00:57
kitchen is it in a work booking you kill
00:00:59
this
00:01:00
sell is your purchasing your cres and
00:01:03
your
00:01:05
production these are the three areas you
00:01:07
got to maintain your fruit cost yes we
00:01:09
do know they are first in and cting your
00:01:11
menu but cting your menu W maintain your
00:01:14
food cost this I
00:01:25
me when we look at our kitchen
00:01:28
uh
00:01:30
G Le down the
00:01:32
end we look at our
00:01:34
kitchen it's a creative stance shess are
00:01:36
creative they love making or sending
00:01:39
things out new design new we as old as
00:01:43
we give as we for people that give we
00:01:46
need to think of our kitchen the way
00:01:49
that our car manufacturer thinks
00:01:54
car where a car comes up a
00:01:57
plan thousand a day you don't see a car
00:02:00
come off the
00:02:02
line with an extra steering wheel that
00:02:04
the the to got the rest of
00:02:07
it you don't see a car come off the line
00:02:09
with extra spoiler or because someone
00:02:11
thought it looked a bit cheap on the
00:02:12
plate or you don't see a car go off the
00:02:14
line with all of the seats on the left
00:02:16
hand side because someone was at a rush
00:02:18
Med it and play
00:02:20
public it comes off the same way every
00:02:24
time and the person that's created it
00:02:25
knows that the customer can get exactly
00:02:27
what they want exactly what they ordered
00:02:30
and asked for and they know exactly what
00:02:32
it cost them to create still get lemons
00:02:34
every now then you still get lemons
00:02:37
every now we've just talked about thrust
00:02:39
car some pretty cool ones take that up
00:02:41
with your
00:02:44
comment who here has faith that every
00:02:46
meal that leaves their
00:02:47
kitchen goes out the same way with the
00:02:50
same ingredients the same weights looks
00:02:52
the same tastes the same every
00:02:56
day what in my pixel room m the rest of
00:03:00
the
00:03:00
restant one in one area on a restaurant
00:03:04
now as a customer if I'm coming into
00:03:06
your Venue and I will something being
00:03:08
one night or the same the next night it
00:03:09
comes out different how's that making me
00:03:12
feel as
00:03:13
custom do I have feel ripped off that
00:03:15
you must she run a chips
00:03:19
tonight yeah yeah a we
00:03:22
probably listen before start trashing
00:03:24
your probability this is just hang on
00:03:26
what's my experience coming into this SL
00:03:32
when we have consistency in the kitchen
00:03:34
in those 3 hours we just cut St we can
00:03:36
be sending things out that we know are a
00:03:39
profitable for us B tastes great because
00:03:41
we design them or approve their design
00:03:43
and C are exactly what the customers
00:03:45
expecting in exactly we markers the
00:03:48
customer that's when you build trust
00:03:50
with your customers when they know what
00:03:51
they're going to get and you build trust
00:03:53
with your team when they know what their
00:03:54
job
00:03:57
is so we don't have time to run through
00:04:00
thr spring these in massive depth but I
00:04:03
do want to start with these six kitchen
00:04:06
adds habits that we can start with
00:04:08
running now if you're in the kitchen
00:04:10
it's you if you've got a team in the
00:04:12
kitchen it's your
00:04:16
team very first one it's the obvious one
00:04:19
when's the last time everyone shot their
00:04:21
suppliers did a full Supply review of
00:04:23
their kitchen wa last wait I just did it
00:04:27
I'm from me okay so he had a bit of kick
00:04:29
out the ass I'm better do if they going
00:04:31
to ask me this
00:04:34
yeah there another full kitchen review
00:04:37
in the last month
00:04:38
yes last three
00:04:41
months last six
00:04:44
months who isn't the full Supply review
00:04:47
in the
00:04:48
year yeah
00:04:50
double that's this doesn't need to be
00:04:53
hard start small pick five do it this
00:04:56
week pick the next five do it the next
00:04:59
week
00:05:00
make them do the work for you just TR
00:05:04
off everything you wor up take the BR
00:05:06
off and it's
00:05:07
that before you make a vat call realize
00:05:10
what you're worse than it if you're why
00:05:13
two grade a mil a week you're worth 100
00:05:15
Grand e that com
00:05:19
tet know that walking into
00:05:27
it is that change but the star you
00:05:30
business Earth you bu the business is SW
00:05:33
like for instance when I my be buys it
00:05:35
until they go above and beyond for
00:05:38
someone that's doing 200 kids a week to
00:05:40
someone that's doing two kids a week oh
00:05:42
they always will and that's fine but
00:05:44
don't forget about the
00:05:46
guy what's he not to do with your
00:05:47
business I mean what you're going to
00:05:49
sell you've got to sell well if you've
00:05:52
got five men us in your area and you're
00:05:54
selling something VI one's doing 10
00:05:56
bucks a screener you've got to do 10
00:05:58
bucks a screen you're not making as much
00:06:01
why do you to
00:06:02
do why is someone coming to a pizza in a
00:06:05
steak restaurant but cheap in you go to
00:06:07
a p dick they Jo get
00:06:09
away Point why are you stocking sign
00:06:12
that you can't beat our PR with with
00:06:14
someone that has posting G but think is
00:06:17
a
00:06:18
market it's a local metor that's very
00:06:21
popular in the
00:06:22
market with the work I can't the market
00:06:26
um wants it do they want us
00:06:32
Pap maybe 4 second P for
00:06:36
for yeah they guess second 8 to5 right
00:06:40
on is is it better than yours
00:06:43
no that's your Mar you're locket of
00:06:46
people that want to spend more money on
00:06:47
better ho product than the FL down the
00:06:49
road the flx down the road make sh pizza
00:06:51
and sells cheap here you made good p and
00:06:54
sell beer fa
00:06:55
CR and if they beting you you better ask
00:06:58
yourself why forget about that
00:07:02
so makes
00:07:02
sense does anyone else feel about like
00:07:06
if you got a pub or a big chain or
00:07:08
someone near you and you're like well
00:07:09
they're doing it
00:07:11
chinga and who's going to pay my price
00:07:14
when they get a better
00:07:18
deal yeah or used to but I CH they come
00:07:22
on the
00:07:23
M if you're P shop trying to comp with
00:07:26
Domino on price you're stuffed and if
00:07:29
you're restaurant turn the people with
00:07:30
the beer with the p beer price once
00:07:34
again figure out what they coming to you
00:07:37
and charge that you got charge but first
00:07:39
negotiate with your suppliers that make
00:07:41
sure that you are getting the best deal
00:07:42
come to a m for remember recently that
00:07:45
organized meeting with all the Reps back
00:07:47
to back to back they saw going just to
00:07:50
create that little bit
00:07:52
of composition in
00:07:55
there and the next one this is for my
00:07:58
what my big one right now who currently
00:08:00
inent a
00:08:05
budget what you
00:08:09
got you mean the dollar amount dollar
00:08:11
amount cuz we do
00:08:14
c but how when they're actually doing
00:08:16
the ordering how do they know what that
00:08:17
was like in terms of how much of order
00:08:20
this would well you go an estimate for
00:08:22
the weight of what SI Y and they so they
00:08:25
they get better all than that yeah they
00:08:27
s to that
00:08:29
some better yeah it's R not
00:08:36
see we still
00:08:40
the
00:08:43
absolutely who know C achen
00:08:47
budget and this
00:08:51
what yeah I'm going
00:08:54
do Max
00:08:57
Styles h
00:09:00
well we're pretty odd spot on over here
00:09:02
in terms of do you want the fastest way
00:09:04
to reduce your food cost tangibly next
00:09:07
week press ins first and no way you want
00:09:10
to be what should they be use that
00:09:12
calculator and set your target you
00:09:14
actually achieve it if you don't have a
00:09:17
Target what do you ever get hit lowering
00:09:19
conss is is a nothing tpg it's like
00:09:23
saying I about stop
00:09:26
walking no taret is let's say your
00:09:29
business is 20 s start
00:09:32
earlier super simple look at your sales
00:09:34
her leak over the last month app is am
00:09:37
that is 20 grand multiply that by 27 Co
00:09:42
that's your 27 half% that is all your
00:09:45
Chef gets to order this week this is
00:09:46
your dollar b as you're putting your
00:09:48
orders together tally them up and
00:09:50
they're not allowed to come open their
00:09:51
St up congratulations this week your
00:09:53
food cost a 27
00:09:56
half% that simple now if you're
00:09:59
currently sitting at 40% and you do that
00:10:02
then you'll find two these you run
00:10:05
through stock on hand really quickly and
00:10:06
you run out of stock pretty soon after
00:10:08
that because it is not a solution to a
00:10:12
food cost
00:10:14
problem but if your team are actively
00:10:17
thinking about what they're ordering and
00:10:18
why you'll call for the start aing it's
00:10:21
the old uh the Jud
00:10:23
tast let me said one you know when you
00:10:26
get a fresh CH of toothpaste you whack
00:10:27
it on and you have the great I do
00:10:30
party and then how about halfway three
00:10:32
you're like oh get a little tooth gr I
00:10:33
one go a bit easier on it but I'm still
00:10:35
being pretty generous B towards the end
00:10:38
they squeeze it yeah and then you're on
00:10:40
a holiday you to buy a new on you cut it
00:10:42
open and get two brush in really dig
00:10:44
around say CL your kitchen you have
00:10:47
eight TR and tomatoes you're just's
00:10:49
going to be slicing three slice out if
00:10:52
they only have enough to get through the
00:10:53
day they're going to be getting eight
00:10:54
while I start that say tomor they're not
00:10:56
being lazy they're not being V RI you
00:10:58
off it's just human nature abundance
00:11:01
creates
00:11:03
slimness and this this kind what tough
00:11:06
about stories of why do do not take AC
00:11:10
shs it be said sorry very session if you
00:11:15
said some who would got
00:11:18
on why can't we do that you ask why they
00:11:22
be je it because usually the story they
00:11:25
created around why they H and once you
00:11:28
break through that and you realize the
00:11:30
real reason of it then that's just one
00:11:32
more tool in your Armory to be able to
00:11:34
get the percentage that you are because
00:11:35
the story around why they can't and then
00:11:38
you'll
00:11:40
Mo
00:11:43
100% we all know that we can be more
00:11:46
efficient when
00:11:47
we plan so the fastest way to reduce
00:11:52
your I mean M tool is say kitchen budget
00:11:55
and speak to it say words run ass if run
00:11:57
after order the wi for coffee or
00:11:59
whatever the case may be it simply
00:12:02
doesn't make sense that a target of 27 a
00:12:04
half% cost of goods and allow people
00:12:06
order5 to the opposite
00:12:11
B if help
00:12:15
four ah than for against to number four
00:12:19
this is part of a designated Prep
00:12:21
schedule cat touch on this this morning
00:12:24
in terms of who's doing what when why
00:12:26
and
00:12:27
how
00:12:29
have people that are good at their jobs
00:12:32
and make it consistent if you've got the
00:12:34
gun tomato
00:12:35
slicer let's slice tomatoes on Tuesdays
00:12:38
at 3:00 when they're on ship to do crap
00:12:41
let's make sure the same thing is being
00:12:42
Creed on the same days of the same
00:12:44
quantities to ass set our load so that
00:12:48
when your team will working they know
00:12:49
exactly what needs to be in the fridge
00:12:51
and what is in the fridge at any given
00:12:54
time make this easier for yourselves
00:12:57
soorry kitchen we walk into you we we
00:12:59
see you know the prepers for for the day
00:13:01
is pretty much the same thing every day
00:13:03
but no quantities it's just today we got
00:13:05
to get spinach tracks and we've got to
00:13:06
get toot prepped we're going to get
00:13:08
burgers prepped and we're going to get
00:13:10
pasta preed what do you mean pasta like
00:13:13
what's how much pasta you going to sell
00:13:15
what's the Shunk that how long does it
00:13:16
take to make Bob you have 45 minutes to
00:13:18
make 14 batches of pasta yes that last
00:13:21
one give them a time
00:13:24
liit to do the specific crab in the CRA
00:13:29
in the craft
00:13:32
schedule
00:13:36
sorry at half an hour check on
00:13:40
Bob 45 Bob Pass Perfect
00:13:44
cor yeah after m whatever case may
00:13:49
be your team will tell you over and over
00:13:52
again that we need more stuff and we
00:13:53
need to be here on a Monday to PR or we
00:13:55
need to be here 4 hours later PR we need
00:13:57
to be here cuz they another never be Li
00:14:00
so will save your labor and it will save
00:14:02
your food cost you're organized and you
00:14:04
know it's suspended otherwise you have
00:14:05
you know the prce goes on the last
00:14:07
Saturday we sold heaps of prawns so I'm
00:14:09
going to Shell 90,000 prawns today so we
00:14:12
never run out again cold we just wasted
00:14:14
8,000
00:14:16
PRS which comes down to your l s I'm
00:14:19
biger appr I love apprentices Absolut L
00:14:22
your appr performing look at there Z
00:14:24
your
00:14:25
go but yeah being up
00:14:29
Wast who has wastage procedures in the
00:14:31
in
00:14:33
the are they
00:14:37
followed
00:14:40
yeah who's that a wasted
00:14:43
bin what color is
00:14:46
it Sil bucket
00:14:49
silet the reason I ask was one of the
00:14:51
fastest easiest way to wish presses a
00:14:54
place buy a clear bucket something sefr
00:14:58
that your team can physically look at
00:15:00
the amount of food that goes to
00:15:02
the and thing that you purchase that
00:15:04
doesn't end up on the plate is just lost
00:15:07
cash and it's confronting when you say
00:15:11
that it's
00:15:12
massive we've got a member to started
00:15:15
with quite a large market now he's at
00:15:17
one of those little humus hubs little
00:15:18
one k that's his K allow was for a
00:15:26
day when you go I see that do first
00:15:29
then then you go to buy a new car you
00:15:30
really want a h Civic tole s that was a
00:15:34
running them really want a Honda City
00:15:37
toodle suddenly all you see on the
00:15:39
streets is Honda City
00:15:40
toodles they're
00:15:42
everywhere because you're thinking about
00:15:44
100 cic
00:15:45
to if we had to te thinking about their
00:15:48
ways recording it and actually recording
00:15:51
it so it goes into the bucket it gets
00:15:53
written down sign up by who it is or you
00:15:55
can add the accountability I would
00:15:57
believe the chef could write it there
00:15:58
down Contin you to tell the ship about
00:16:00
it with a reason as to why it happened
00:16:02
people start thinking about this more
00:16:04
they start voting toast
00:16:06
less they
00:16:08
start uh you know they start thinking
00:16:11
about the use of cheese or pinza and it
00:16:13
doesn't end up all in the bench cuz they
00:16:14
know they're going to ride up 40 G of
00:16:16
cheese doesn't sound like much but you
00:16:18
know 40 G of cheese and pizza doy a
00:16:20
fruit cost
00:16:23
right it
00:16:27
hurts the next one I want touch on is
00:16:29
washing control Who currently has drum
00:16:31
Wasing controls going
00:16:34
out
00:16:37
yeah different up and then it starts
00:16:40
waiting a bit then it start and start
00:16:42
think actually a fult does it this
00:16:45
way being M on protons and stuff on that
00:16:50
the and chips tend
00:16:52
to they
00:16:55
roused re the expensive stuff like the
00:16:58
mates you're pretty tight on the sellers
00:17:00
the chips they the stuff that you got
00:17:02
cut in Pre portions pretty much on the
00:17:04
on the money where we where go but then
00:17:06
when they doing SS and stuff like that I
00:17:09
freak get with t
00:17:14
and who's got a chip
00:17:18
portion does it get
00:17:20
used yeah but that doesn't include your
00:17:24
hand a handful of the shitor for
00:17:26
you heads already
00:17:30
the it's the chips and the Sal that that
00:17:32
really quickly because if we're talking
00:17:35
here uh 35% cods down and 27 half% cods
00:17:39
7 and half% on AEL business it's a lot
00:17:43
of money $75,000 profit in your
00:17:47
lobit it's a full-time wage it's to L
00:17:50
things you on a plate 7 and half%
00:17:55
is 7 half% is there if was wa a 200
00:17:59
grape steak and 215 grape
00:18:02
steak it's you know 100 chips on a plate
00:18:05
or 107 chips on a like it's 30 MS of
00:18:11
uh adoli or like 303 angles ofi 32.1 B
00:18:17
Oli it's mencal amounts and if you got a
00:18:22
team they're busy and they're trying
00:18:24
their best they're
00:18:26
rushing they're not trying screen here
00:18:29
it's just really hard to get 30 boli
00:18:31
every time if there's no to do it it's
00:18:33
really hard to get poster chips every
00:18:35
time we remember in TAS media and his
00:18:37
food cost were about 45% and he done all
00:18:39
the work costed as many and couldn't
00:18:41
waste in she kit budget set did
00:18:44
everything couldn't figure it out until
00:18:47
he mystery shopped himself on a busy
00:18:48
night quiet L to F on a busy night and
00:18:51
he found his team putting about double
00:18:53
the protein and T as they should have
00:18:54
been not because they were dodgy not
00:18:57
because they were screwing you not
00:18:58
because they hated it just because they
00:19:00
were busy and they were smashing out
00:19:01
Tios left right in
00:19:03
center next a pre portion all the
00:19:06
proteins R to go in a b b drop discount
00:19:09
by % of
00:19:12
night
00:19:13
s
00:19:15
yeah W there wasn't much up where you
00:19:19
implement por call your B unless you
00:19:22
have a really strong team culture we SED
00:19:24
about earlier you'll likely get push
00:19:26
back in the
00:19:27
Kish and when we get it you need to ask
00:19:30
them
00:19:32
why the timate heartly be will take on
00:19:35
up and you need to ask them
00:19:38
why why is a handful faster than screw
00:19:42
cheaters why is a square class and L so
00:19:46
on so and then for your med of Team you
00:19:50
need to explain to them this is worth
00:19:52
$75,000 a
00:19:55
year
00:19:57
so if this is going to take you b a
00:20:00
shift 8 minutes longer to do you're
00:20:02
going to get eight8
00:20:05
minutes another member of House go out
00:20:08
his kitchen sh by trade uh 27% C good
00:20:11
numbers pretty happy with them hard at
00:20:14
your head chef and pays him two a week
00:20:16
to do nothing but Analyze This Fe costs
00:20:19
make sure that all suppliers are up to
00:20:21
dat by pricing if any prices change they
00:20:24
know where they are and update the team
00:20:25
of any special Le stock that 2 hours a
00:20:28
week cost what 70 80 bucks
00:20:31
Ines say 3%
00:20:34
SCS so it's a 3 and a half Lon a year
00:20:37
investment in labor or a 30 40 Grand say
00:20:41
cost L you need to think about this in
00:20:44
the same thing you think about your
00:20:45
staff training your St meetings you paid
00:20:47
for this because there was a return on
00:20:49
the
00:20:50
investment if your Chef doesn't know how
00:20:52
to do that it's on un to te who's found
00:20:55
the out that a chef said they can cost
00:20:57
but can't
00:21:01
and her myad Chef me qu they could cost
00:21:03
them any and they said they could yeah
00:21:05
yeah
00:21:07
right I apologize
00:21:09
chef but the truth is most chefs have
00:21:11
talk this in there and it should be in
00:21:13
about one module in about 3
00:21:16
days and they get a job and they'll
00:21:18
trust him to do it for the next 15 years
00:21:22
then they become leading a kitchen
00:21:26
and they inher their old chest costings
00:21:29
and they tell the costings are none it's
00:21:30
fine then they apply to your place and
00:21:32
say on a headship where the steer of
00:21:34
costing
00:21:35
renders the fact is your leadership team
00:21:38
need to be your leadership team if your
00:21:41
head shirt can't manage a team and
00:21:43
manage cost and not a head chef there at
00:21:44
C that's okay they hadn't been shown
00:21:47
properly but you be you to fight a head
00:21:49
chef or develop a person into a head
00:21:57
chef
00:21:59
I
00:22:00
digress the last one here a hero dish
00:22:03
who who knows what I mean when I say
00:22:04
hero
00:22:07
dish go
00:22:10
cash yes Cash Cow I like
00:22:14
it so herish can be of a or it can be a
00:22:19
special if we want to start engaging our
00:22:22
our team into really getting involved in
00:22:24
the fin cost there going to be a great
00:22:25
way to do it let them create a special
00:22:28
let them get the creative ju displ we're
00:22:29
not trying to uh restrict them here
00:22:33
we're trying to give them the really
00:22:34
clear boundaries they need to be able to
00:22:36
do their job really well and get
00:22:37
creative really
00:22:41
well what we're talking about here is
00:22:45
what's a dish that we can really push
00:22:48
this might be saying to our sh okay so
00:22:50
we want a new special limit uh in this
00:22:53
style where the case may be and it's
00:22:55
going to come in at night with that c
00:22:59
20% it's got to be delicious it's got to
00:23:01
look good and it's got to come in costed
00:23:04
you got a young team great way to get
00:23:06
them learning how to do it but this is
00:23:08
something that you can nail out and
00:23:10
really become known for it's costed
00:23:11
really well and in doing so let's say
00:23:14
that your average spend is $29 and this
00:23:17
hero ditch comes out $32 in the
00:23:20
venue as it amazing costing tastes great
00:23:24
and you Market the hell out of it you're
00:23:26
increasing your spend and decreasing get
00:23:28
CED Goods in one hit and we start
00:23:30
getting really really moving on two
00:23:33
areas at
00:23:35
once you want to know what the stars of
00:23:37
your Venue are what's making you funny
00:23:40
and what's not good not making you money
00:23:43
should build your V going to T upon that
00:23:45
walk in the menu
00:23:47
area and if it is money we need to make
00:23:50
sure that it's the hero dish it's the
00:23:53
one our staff love customers love that
00:23:55
everyone going back for so that we can
00:23:57
keep pushing for
00:23:59
it has anyone got that like killer D
00:24:03
that they know makes he of
00:24:06
cash yeah what
00:24:09
St you know before what's the cost
00:24:13
you food actual food yeah what's the uh
00:24:18
dollar
00:24:21
fish and what
00:24:23
for $17 nice this is my color so
00:24:28
that's goodday we're coming here like 9%
00:24:32
W water and salt might B to yeah
00:24:36
flow water salt now we spoke earlier
00:24:39
about one in three people ordering this
00:24:41
to
00:24:42
$17 like it yeah so that's going to add
00:24:44
$6 to your average spend and it's going
00:24:47
to decrease your food cost substantially
00:24:49
because you're
00:24:50
offsetting the high gos with the L Hogs
00:24:53
and if you have that is one of the C
00:24:55
fire activity need gum but better as
00:24:58
like we too A B yeah it's gold number
00:25:02
one run the numbers on what a 1%
00:25:05
increase in C and a six increased
00:25:07
average B and then use thata Jo
00:25:09
motivation to OK and we're getting on
00:25:12
board with this cuz what we have our
00:25:14
overall menu right you've got two dishes
00:25:16
one's 40% one's 20% cost of goods you
00:25:18
sell one of each your average is
00:25:21
30 yeah you sell two of the 40s and one
00:25:23
of the 20s your average is now
00:25:26
33% and so on so on so only they make
00:25:30
sure our sales mix
00:25:34
to all time is like we obviously you
00:25:37
cost and then we like yeah cool it's
00:25:40
cost the I mean
00:25:42
supp and then we you come back to go I
00:25:46
come in that for so there's obviously
00:25:48
like a pile on
00:25:50
things
00:25:54
people then it's like the F say
00:25:58
and you
00:26:00
say safe for sure clearly it's the goods
00:26:04
is safe and Tide he selling more but
00:26:07
this so for to understand just know your
00:26:10
point to what is selling come the
00:26:13
selling not just what the average cost
00:26:15
need
00:26:17
in and then we can understand we get on
00:26:19
the menu engineering what's the cost of
00:26:21
BU that St come to if we're selling
00:26:23
steak and
00:26:25
beans if we sell an adult of beans $5
00:26:28
and those the beans cost
00:26:30
us what's the overall menu cost on Ma
00:26:34
purches and our team start selling
00:26:36
needes here so your hero dish can be an
00:26:39
epic side look at M in Melwood top
00:26:42
selling sides caramelized onion this
00:26:44
stuff comes in like 7% cogs she sells up
00:26:47
to $3 to pretty much everyone cuz it
00:26:49
tastes awesome like caramel M tasty but
00:26:53
it just drops the Cs on and do you go
00:26:56
it's amazing
00:26:59
so of these
00:27:04
six out of say one through 10 I wanted
00:27:07
to r on
00:27:09
them head
00:27:11
being yes my supplies and Sh by my sh
00:27:15
negotiative live and a monly review of
00:27:18
everybody one
00:27:19
meaning and meaning sh get a budget
00:27:22
every week one being what's a
00:27:24
budget three being Prep schedule time
00:27:28
or 10 them tight one being what's a prep
00:27:31
SK rate on each one of those and pick
00:27:36
one like this morning this is a lot of
00:27:39
stuff we're throwing at you we don't
00:27:41
need to go into all of this right now
00:27:42
but what's the one thing that you can
00:27:45
take from that and start F him tomorrow
00:27:47
for me be a kchen
00:27:48
leget run a report did a math
00:27:53
set
00:27:55
mon what3 yeah
00:27:59
F I'm not here to judge your store I'm
00:28:02
Just Ask Jud
00:28:04
[Music]
00:28:19
yourself
