Foodie Coaches: Get Your Food Costs Under 25%

00:10:08
https://www.youtube.com/watch?v=2eKG0AdqYXY

概要

TLDRTim von Foodie Coaches erklärt, wie Restaurants ihre Gewinnspanne erhöhen können, indem sie ihre Lebensmittelkosten senken. Er diskutiert die Tatsache, dass 85 % der Gastronomie-Einnahmen bei einem Gewinn von unter 10 % liegen und zeigt, dass ein Fokus auf reduzierte Lebensmittelkosten zu mehr Profit führen kann. Tim bietet eine Strategie, die Lebensmittelkosten unter 25 % zu halten, ohne die Anzahl der Kunden oder die Lohnkosten zu verändern. Er betont die Wichtigkeit von Kostenkalkulation, einer kostensensiblen Unternehmenskultur und Konsistenz in der Küchenausführung. Zu den wichtigen Maßnahmen gehören ein wöchentliches Lieferanten-Review, die Nutzung eines Küchenbudgets und eine Überprüfung der Reste. Ein "Heldenmahlzeit"-Konzept soll als Standard dienen. Das Ziel ist es, durch klar definierte Prozesse in Vorbereitung, Produktion und Beschaffung, die Konsistenz in der Küche zu erreichen und somit die Gewinne zu steigern.

収穫

  • 💡 Fokussiere dich auf die Senkung der Lebensmittelkosten, um den Gewinn zu steigern.
  • 🔢 Verstehe und analysiere deine Kostenstrukturen klar und detailliert.
  • 🏗️ Entwickle eine starke Unternehmenskultur, die Kostenbewusstsein fördert.
  • 🔄 Konsistenz in der Küchenpraxis ist entscheidend für Kosteneffizienz.
  • 📝 Verwende ein klar strukturiertes System für die Kostenkalkulation.
  • 📞 Überprüfe regelmäßig die Lieferanten, um die besten Preise zu sichern.
  • 🍽️ Implementiere das "Heldenmahlzeit" System zur Standardisierung von Gerichten.
  • ♻️ Kontrolliere Portionen und reduziere Verschwendung durch feste Prozesse.
  • 📊 Nutze die richtigen Werkzeuge, wie z.B. ein Küchenbudget, um Kosten im Griff zu behalten.
  • 👩‍🍳 Erstelle eine Kochteam, das Kostenbewusstsein als Teil der Kultur lebt.

タイムライン

  • 00:00:00 - 00:05:00

    Tim von Foodie Coaches erklärt, dass viele gastronomische Betriebe Schwierigkeiten haben, ihre Gewinne zu steigern, und dass dies oft auf zu hohe Lebensmittelkosten zurückzuführen ist. Er stellt fest, dass 85 % der Betriebe eine Gewinnspanne von unter 10 % haben und verspricht, eine einfache Methode zu zeigen, um die Gewinnspanne auf über 10 % zu steigern, ohne viel mehr Arbeit zu investieren. Der Schlüssel dazu liege in der Optimierung der Lebensmittelkosten, einer oft vernachlässigten Größe. Tim führt einen 'Profit Levers'-Rechner ein, um zu zeigen, dass eine Reduktion der Lebensmittelkosten von 32 % auf 25 % ohne andere Veränderungen im Betrieb signifikante Einsparungen bringen kann.

  • 00:05:00 - 00:10:08

    Um die Lebensmittelkosten effektiv zu senken, spricht Tim von der Wichtigkeit einer stringenten Kalkulation, dem Aufbau einer kostenorientierten Unternehmenskultur und der Sicherstellung von Konsistenz im Küchenbetrieb. Er vergleicht die Küche mit einer Autofabrik, um die Bedeutung standardisierter Prozesse zu unterstreichen. Um die Konsistenz zu verbessern, empfiehlt er Maßnahmen wie regelmäßige Überprüfung der Lieferantenpreise, Verwendung eines Küchenbudgets, einen Vorbereitungsplan zur Verringerung von Abfällen, Portionierungskontrollen und das Schaffen eines "Helden-Gerichts" als Standard für Teamtraining. Dies soll helfen, die Effizienz zu steigern, ohne zusätzliche Arbeitskosten zu verursachen, und die Lebensmittelkosten schrittweise zu senken, was letztlich zu einer deutlichen Gewinnsteigerung führen kann.

マインドマップ

Mind Map

よくある質問

  • Was ist der Hauptfokus zur Gewinnsteigerung im Video?

    Der Hauptfokus liegt darauf, die Lebensmittelkosten zu senken.

  • Welche Kosten sind in der Gastronomie am häufigsten falsch berechnet?

    Lebensmittelkosten und Konsistenz in der Küche.

  • Wie kann man zusätzliche Gewinne erzielen, laut Video?

    Indem man die Lebensmittelkosten senkt, ohne die Arbeitskosten zu beeinträchtigen, und die Durchschnittsausgaben pro Kunde maximiert.

  • Was sind die drei Bereiche, die eine profitable Küche auszeichnen?

    Kostenermittlung, Kultur und Konsistenz.

  • Wie wird Konsistenz in der Küche erreicht?

    Durch klare Prozesse in der Vorbereitung, Produktion und Beschaffung.

  • Warum ist Konsistenz in der Küchenausführung wichtig?

    Um sicherzustellen, dass alle Gerichte gleichmäßig und ohne Verschwendung produziert werden.

  • Welche Rolle spielt die "Heldenmahlzeit"?

    Sie dient als Standard für das optische und geschmackliche Erscheinungsbild der Gerichte in einer Woche.

  • Wieso sollte man regelmäßig Lieferanten überprüfen?

    Um sicherzustellen, dass man die besten Preise erhält.

  • Was ist das Ziel der Webinar-Reihe von Foodie Coaches?

    Die Lebensmittelkosten unter 25 % zu senken.

  • Wie kann man die Teamkultur verbessern laut Video?

    Indem man eine Kultur der Kostensensibilität im Team aufbaut und verstärkt.

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  • 00:00:00
    hi guys tim here from foodie coaches and
  • 00:00:02
    are you looking to increase your profit
  • 00:00:04
    in the business but don't really know
  • 00:00:06
    where to start
  • 00:00:07
    the number one neglected thing about
  • 00:00:10
    venues is
  • 00:00:12
    their food cost and right now we're in
  • 00:00:14
    an industry where 85 percent of the
  • 00:00:16
    industry's profit was under 10 percent
  • 00:00:19
    and today i want to show you a super
  • 00:00:20
    simple way to get that profit above 10
  • 00:00:23
    very very easy and you can do it in
  • 00:00:25
    about two or three hours a week and you
  • 00:00:27
    can actually put a system in place to
  • 00:00:28
    get your team do it and it's focusing on
  • 00:00:30
    your food cost so over the last couple
  • 00:00:33
    of months we've been rolling out a
  • 00:00:34
    webinar called uh secrets to get your
  • 00:00:36
    food cost under 25 and the whole
  • 00:00:38
    strategy around this is a bit of a
  • 00:00:41
    concept that people aren't talking about
  • 00:00:42
    in this industry it's a bit of a model
  • 00:00:44
    where people are missing and they're not
  • 00:00:46
    focusing on this one area now the thing
  • 00:00:48
    is it comes down to numbers
  • 00:00:50
    and being an account and loving numbers
  • 00:00:52
    we need to start talking about what they
  • 00:00:54
    look like let's jump in here so if we've
  • 00:00:56
    got a venue doing a thousand
  • 00:00:57
    transactions a week we're twenty dollars
  • 00:00:59
    a transaction and we've got a labor cost
  • 00:01:01
    of about thirty seven percent and when i
  • 00:01:03
    say thirty seven percent we know that in
  • 00:01:05
    this industry right now labor's the top
  • 00:01:07
    thing it's expensive and if you're a
  • 00:01:09
    venue owner you need to be paying
  • 00:01:11
    yourself so what in here is we've got
  • 00:01:13
    our profit levers calculator which is
  • 00:01:14
    available on our website but if we start
  • 00:01:17
    looking at we've got food and bev costs
  • 00:01:18
    to say 32
  • 00:01:20
    uh yours might be better or worse
  • 00:01:22
    and we've got an overhead allocation of
  • 00:01:25
    about 25 which gives us a net even of 5
  • 00:01:30
    000 a week
  • 00:01:32
    on our transactions which to be honest
  • 00:01:35
    so what's the whole concept here and
  • 00:01:37
    what do we need to do well we're not
  • 00:01:38
    going to change anything else um in our
  • 00:01:41
    business at all not the number of people
  • 00:01:42
    through the door not
  • 00:01:44
    and it's like not anything else we're
  • 00:01:46
    not going to focus on our labor we're
  • 00:01:48
    not going to touch anything else in our
  • 00:01:50
    business and we're not definitely not
  • 00:01:51
    going to listen who i can who says you
  • 00:01:53
    need to lower your labour costs you
  • 00:01:55
    don't need a lot of your labor costs you
  • 00:01:56
    need to focus on your food costs you
  • 00:01:57
    need to focus on maximizing average
  • 00:01:59
    customer spend then bringing more people
  • 00:02:01
    through the door and it's a way way
  • 00:02:03
    better solution than you going back in
  • 00:02:05
    the venue and working more hours so when
  • 00:02:08
    it comes down to this food cost uh how
  • 00:02:10
    do we get our food costs from
  • 00:02:13
    32
  • 00:02:14
    to 25 and let's be honest it's a big
  • 00:02:17
    drop what we're going to do is we're
  • 00:02:18
    going to do this by focusing on an area
  • 00:02:20
    that not enough people focus on so uh
  • 00:02:23
    inside of here we've got a worksheet
  • 00:02:26
    but there's three things that uh make a
  • 00:02:29
    really really profitable venue when it
  • 00:02:31
    starts in the kitchen and the first one
  • 00:02:33
    is our costings and we all know that we
  • 00:02:36
    should be costing at our menu our menu
  • 00:02:39
    should be cost and it should be a liquid
  • 00:02:41
    document so it should be getting updated
  • 00:02:43
    it should be
  • 00:02:44
    always improved and something that our
  • 00:02:46
    team ourselves as owners and now
  • 00:02:48
    certainly our chef should be focusing on
  • 00:02:51
    now if our chef isn't focusing on this
  • 00:02:53
    more than likely they are what you call
  • 00:02:56
    cook and we all know we've got a skill
  • 00:02:57
    shortage so when we start talking about
  • 00:02:59
    costings um this is the area that
  • 00:03:02
    everyone talks about you know have you
  • 00:03:04
    got your food cost sorted but today
  • 00:03:05
    we're not going to talk about that at
  • 00:03:06
    all we're going to talk about two other
  • 00:03:08
    areas of our business and the next one's
  • 00:03:10
    culture we want to build a culture into
  • 00:03:12
    our business
  • 00:03:13
    of focusing on costs we want our team
  • 00:03:17
    to be cost focused and we want to build
  • 00:03:19
    that into a culture and to be honest not
  • 00:03:21
    enough kitchens have it and lastly what
  • 00:03:24
    i'm going to show you today is you want
  • 00:03:26
    to talk about consistency now
  • 00:03:28
    this is part of a bigger training that
  • 00:03:32
    we have and if you want a copy of this
  • 00:03:34
    training
  • 00:03:35
    you will be able to re-watch it on our
  • 00:03:36
    site so what we're going to talk about
  • 00:03:38
    today is consistency and when we start
  • 00:03:41
    talking about consistency there's three
  • 00:03:42
    parts to it and it's really
  • 00:03:45
    interesting so here has been here venue
  • 00:03:46
    and who's going across the menu oh of
  • 00:03:48
    course my menu it looks so great and
  • 00:03:50
    then they look at their p l at the end
  • 00:03:51
    of the month or the end of the quarter
  • 00:03:52
    and their food costs are still
  • 00:03:54
    rubbish
  • 00:03:56
    so what do we need to do and how does
  • 00:03:58
    this work well the first thing is is
  • 00:04:00
    what we need to do is we need to think
  • 00:04:01
    about our kitchen like a car factory
  • 00:04:04
    production one and what i mean by that
  • 00:04:06
    is that so many people have these
  • 00:04:08
    beautifully costed menus but when their
  • 00:04:10
    food cost doesn't work out they're like
  • 00:04:11
    where'd it go wrong and it went wrong
  • 00:04:13
    goes wrong by the consistency of what
  • 00:04:16
    happens in the kitchen and you're like
  • 00:04:17
    oh well what's this got to do with
  • 00:04:19
    automotive car production well what this
  • 00:04:22
    has to do with it is that i want you to
  • 00:04:24
    think about your kitchen producing food
  • 00:04:26
    and producing menu items the same way as
  • 00:04:29
    a factory reproduced cars now you don't
  • 00:04:31
    get an extra steering wheel in a car or
  • 00:04:34
    a car doesn't roll out with a missing
  • 00:04:36
    like tyre or the window half rolled down
  • 00:04:38
    and missing the glass and what i mean by
  • 00:04:40
    that is that hospitality is one of the
  • 00:04:42
    hardest industries in the world because
  • 00:04:44
    it comes down to the human perception
  • 00:04:47
    and then following a process or a recipe
  • 00:04:50
    to make sure it happens how many times
  • 00:04:51
    in your venue have you gone there and
  • 00:04:53
    there's an extra hash brown on the plate
  • 00:04:55
    and you're like why did we start putting
  • 00:04:57
    three hash browns on the plate i don't
  • 00:04:59
    know i just thought i'd put three on
  • 00:05:00
    there i felt like putting three on there
  • 00:05:01
    today so you imagine like you've got a
  • 00:05:03
    car and your car comes out it's got two
  • 00:05:05
    sunroofs extra sunroof not every car's
  • 00:05:07
    got an extra sunroof but only your car
  • 00:05:08
    does why we got an extra sunroof ah
  • 00:05:11
    it was a rainy day and i just wanted
  • 00:05:12
    people to see the sun more
  • 00:05:14
    this is what happens in kitchens and
  • 00:05:16
    we've seen it over and over and over
  • 00:05:18
    when uh we first started off 30 coaches
  • 00:05:20
    i learnt this lesson with absolutely
  • 00:05:23
    beautiful lady uh called tony um she's
  • 00:05:26
    an amazing person she had an amazing
  • 00:05:27
    venue and her food costs on paper were
  • 00:05:31
    like
  • 00:05:31
    crazy they were so good they were like
  • 00:05:33
    22 it was beautiful but when it come to
  • 00:05:36
    running um the piano her panda was
  • 00:05:39
    always like mid-30s
  • 00:05:42
    is going on here and she was not a
  • 00:05:44
    shouner and when i call her shona which
  • 00:05:46
    is a chef who's an owner what she was
  • 00:05:48
    was just a lady who created this amazing
  • 00:05:50
    venue and she ended up with a kitchen
  • 00:05:52
    full of people and it all comes down to
  • 00:05:54
    consistency so the way we fixed this
  • 00:05:57
    inside of her venue was doing three
  • 00:05:59
    things
  • 00:06:00
    and we broke down the consistency piece
  • 00:06:03
    i'm just going to call it consistency
  • 00:06:04
    because i can't write consistency in
  • 00:06:06
    there but we broke it down into three
  • 00:06:07
    areas one is preparation
  • 00:06:15
    production
  • 00:06:19
    and lastly was purchasing
  • 00:06:25
    so right now if you're watching this i'm
  • 00:06:26
    going to assume that you already have
  • 00:06:27
    your costing sorted out
  • 00:06:29
    and you need a little bit of extra help
  • 00:06:32
    so in this webinar we talk about how to
  • 00:06:34
    dial in your purchasing your preparation
  • 00:06:38
    and your production to get your food
  • 00:06:40
    costs super consistent what we're going
  • 00:06:43
    to do here is we're going to get our
  • 00:06:44
    kitchen to do six steps and we're going
  • 00:06:45
    to break them down into six really key
  • 00:06:47
    areas one
  • 00:06:49
    is a supplier review so every single
  • 00:06:51
    week we're going to get our team to call
  • 00:06:53
    at least two or three suppliers and see
  • 00:06:56
    if they get to go to any better prices
  • 00:06:57
    we use a kitchen budget so we're going
  • 00:06:59
    to set a cash budget for our kitchen
  • 00:07:01
    that they're going to try and stick to
  • 00:07:02
    and yes i know some weeks are going to
  • 00:07:04
    be bigger than others we're going to set
  • 00:07:06
    a budget number three is we're going to
  • 00:07:08
    design a prep schedule and the reason
  • 00:07:10
    why we want to design a prep schedule is
  • 00:07:11
    we want to make sure that we're
  • 00:07:13
    controlling wastage inside of our venue
  • 00:07:15
    then we this leads into a wastage review
  • 00:07:18
    so we're going to put clear plastic
  • 00:07:19
    buckets on top of our benches to make
  • 00:07:22
    sure that this happens and the next
  • 00:07:24
    thing is we're going to talk about
  • 00:07:25
    portion control and this comes into the
  • 00:07:27
    production section and we're going to
  • 00:07:29
    make sure that we build a culture in our
  • 00:07:31
    business talking about controlling
  • 00:07:34
    portions then we're going to have a hero
  • 00:07:35
    dish what is the aerodish well really
  • 00:07:38
    simply is that we are going to go and
  • 00:07:41
    we're going to create a dish every
  • 00:07:42
    single week on exactly how it should be
  • 00:07:45
    and then we're going to train our team
  • 00:07:46
    to what it looks like we're going to use
  • 00:07:47
    the same dish to take our social media
  • 00:07:49
    photos and then we're going to empower
  • 00:07:51
    our front of house team to
  • 00:07:53
    take back food when it's not right or
  • 00:07:56
    report food when it's not right and then
  • 00:07:58
    we're going to end up with a culture of
  • 00:07:59
    accountability to make things happen
  • 00:08:01
    now i know what you're thinking you're
  • 00:08:02
    going to say yeah that's all good but my
  • 00:08:04
    labor's already high enough how do i do
  • 00:08:06
    this so let's run some numbers around
  • 00:08:08
    this and let's see what this looks like
  • 00:08:09
    so say we're going to run this
  • 00:08:11
    we're going to allow two hours per week
  • 00:08:14
    for
  • 00:08:15
    our team to make this happen and you
  • 00:08:18
    know even if we kind of roll this out at
  • 00:08:20
    going i don't know good chef call it
  • 00:08:23
    call our costs as a hundred dollars in
  • 00:08:24
    labor
  • 00:08:26
    and now that's two hours a week times 52
  • 00:08:30
    it's going to be like 5 000
  • 00:08:33
    and that's going to be the cost to the
  • 00:08:34
    business
  • 00:08:36
    but then let's look at some other
  • 00:08:38
    numbers around making our food cost down
  • 00:08:41
    so all of a sudden when we start looking
  • 00:08:42
    at our food cost over here if we drop
  • 00:08:45
    our food cost from 32
  • 00:08:47
    down 25 we pick up an extra 1500 a week
  • 00:08:51
    pretty simple right
  • 00:08:53
    but just say if we take our food costs
  • 00:08:55
    from 32 and a half percent
  • 00:08:58
    down to 31.5 so that's an extra 200 a
  • 00:09:01
    week so what we've done effectively now
  • 00:09:04
    is we've dropped our food costs by one
  • 00:09:06
    percent
  • 00:09:07
    but what that has done that has added an
  • 00:09:10
    extra 200 per week onto our bottom
  • 00:09:14
    one
  • 00:09:15
    times up by 52
  • 00:09:17
    we're at 10k
  • 00:09:19
    so all of a sudden you take the 5k in
  • 00:09:21
    the 10k
  • 00:09:23
    and with 5 000
  • 00:09:25
    per year
  • 00:09:27
    doesn't sound like a lot right
  • 00:09:29
    i know
  • 00:09:30
    so what you need to do right now is you
  • 00:09:33
    need to go and click on the link below
  • 00:09:35
    grab the training grab the replay of
  • 00:09:38
    this webinar
  • 00:09:39
    step this out watch it first yourself
  • 00:09:42
    and sit down with your team and watch it
  • 00:09:45
    with your team and implement this
  • 00:09:47
    consistency model into your kitchen and
  • 00:09:49
    start lowering your cost we'll see
  • 00:09:57
    [Music]
  • 00:10:07
    you
タグ
  • Lebensmittelkosten
  • Konsistenz
  • Gastronomie
  • Gewinnsteigerung
  • Küche
  • Kostenkalkulation
  • Unternehmenskultur
  • Lebensmittelverschwendung
  • Webinar
  • Foodie Coaches