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Food service operations involves a total production range ; from raw materials to sale of the finished product, all in the brief time span of a few hours. It must be accomplished with a very perishable product in a highly competitive market, largely with semi-skilled labour.
This complex and difficult, highly specialized and demanding business is one in which our firm excels. Our work in this area has two basic objectives : to isolate the problem areas and to recommend, in specific detail, their solutions for maximum efficiency and profitability.
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Receiving, storing, issuing and inventory procedures. The movement and control of supplies between their purchase and use are often neglected, resulting in losses ranging from receiving something less than ordered to spoilage and theft. They can be controlled throughout the effective implementation of sound operating procedures.
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Cost/price relationships. Price structures are directly related to the client's marketing policy. Therefore, merchandise costs must be budgeted to permit adequate gross profits in the payroll and other expenses, and permit a fair profit. In multi-unit operations, consideration must be given to sales mix and profit centre contributions.
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Production planning and control : Production geared to sales forecasts and portion control, and adherence to policy standards are key to attaining planned profits.
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Staff scheduling and work load analysis : A well designed food and beverage operation should have a basic staff fully keyed and scheduled to normal work load requirements. Staffing to volume forecasts is the key, and maximum use should be made of all the modern aids such as convenience foods, coordinated menus, satellite service ice units and food banks.
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Personnel administration : In larger operations, a well organized personnel administration programme must be an integral part of an affective staff planning system. Recruitment, training, administration of benefits and a well defined pay and advancement policy are sensitive elements in a service oriented business.
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Other expense analysis : Profit drains can often be stemmed by improved security, value analysis, regulation of the use of consumable supplies and control outside service costs. the sales and profits produced through such discretionary expenses as entertainment and complimentary food and beverages should be determined to evaluate whether or not these policies pay off.
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Management reports : To direct and monitor operations, management should have summary reports which reveal exceptions to operating standards and goals.