NECSA Conference Cooking Up The Profits!

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Best Practice #3 Engineer High Variety, Low Complexity Menus: 1. Anticipate QSR, LSR and FSR Trends 2. Develop Recipes 10 Ingredients or Less 3. Develop Recipes 5 Labor Steps or less 4. Ensure Each Ingredients used Min. 3 times 5. KISS! Less is More! Consistency is key! Make your Inventory Work for You! Best Practice DLH 2011
Best Practice #4 Engineer High DQPS & Penny Profit Menus : 1. Constantly Review Monthly Stats DQPS 2. Deploy Accurate ABC Menu Costing Models 3. Review Penny Profit Opportunities Monthly 4. Constantly Revise Specs and Recipes to Drive Penny Profit to highest levels 5. Ensure Consistent Product Presentations We Take Dollars to the Bank, not Percentages! Best Practice DLH 2011
Page 1 and 2: NECSA Conference Cooking Up The Pro
Page 3 and 4: Presentation Overview Best Practice
Page 5: Best Practice #2 Create Strong Valu
Page 9 and 10: Case Study Example Elements: Before
Page 11 and 12: Penny Profit Menu Engineering Matri
Page 13 and 14: Best Practice #5 Develop EFR Delive
Page 15 and 16: Supply Chain Systems EFR Efficient
Page 17 and 18: Labor Management - SPLH • SPLH -
Page 19 and 20: OOS & Waste Tracking • Record Was
Page 21 and 22: Production Management TOD/DOW • R
Page 23 and 24: Performance Gap Analysis • Rank S
Page 25 and 26: Essential Brand Building and Market
Page 27: For your Complimentary Foodservice

NECSA Conference Cooking Up The Profits!

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