FoodCost ChefTips
PURCHASING
Purchasing Checkbook
Use the new purchasing checkbook to track purchases and complete the reconciliation tab weekly.
Foodbuy Newsletter
Ensure you receive and review the monthly Foodbuy newsletter and adjust purchasing based on the Buy More/Buy Less suggestions for cost savings.
Product Frequency
Review the product frequency report in MyOrders to determine if product swaps are needed. Use the Buy More/Buy Less guide from Food Buy as a reference in identifying cost savings.
Inventory
Using MyOrders, validate that inventory is being counted weekly/monthly and check the valuation report for accuracy.
Check that the each and case counts are counted properly, so numbers are not skewed.
MyOrders
Eliminate SKU's not in use to ensure inventory is organized and easier to count. An organized inventory will always support accurate purchasing.
Webtrition
Validate that the unit has updated forecasting for patient and retail menus, so shopping lists can be utilized to accurately purchase food products.
Pre-Cut Vegetables
Eliminate purchasing pre-cut vegetables, suggest cutting whole produce in house as a cost saving into the unit.
Pre-Made Pizza
Eliminate pre-made pizza and always suggest using Webtrition recipes as they are 1/2 the cost whether a slice or individual pizza.
Pre-Cooked Proteins
Check the retail entrée line and suggest raw product alternatives to expensive fully cooked (FC) products (i.e. FC beef brisket, fire braised meats, FC Pot roast, etc.).
Bacon
Validate all bacon used is raw and eliminate precooked bacon. Raw is a quality product that is less expensive than pre-cooked.
RTC Turkey Breast
Validate the unit is not serving ready-to-cook turkey breast in retail, as the price is high. Suggest alternative proteins such as pork loin or chicken thighs, for cost savings.