FoodCost
TRACKED
ITEMS
ChefTips
Floor Stock
Validate that floor stock item pack sizes and pricing is updated each month in eFinance by pulling the tracked items report.
Floor Stock
Validate the amount of floor stock product being used by pulling the floor stock summary report in e-Finance. Validate that items were accurately charged for.
Floor Stock
Validate the method of tracking floor stocks and department requisitions.
Suggest using the par sheet from e-Finance, e-Tracker technology or another method to accurately capture all costs?
Doctor's Lounge
Validate the unit has a doctor's lounge menu in Webtrition and that it is forecasted. Review costing to validate there are no high food cost items being used. Suggest swaps where applicable.
Doctor's Lounge
Validate the unit has a tracking sheet for snack items going into the doctor's lounge and that item pricing is updated weekly for accuracy.
Catering Menu
Validate the unit has a catering menu in Webtrition, where item pricing is updated weekly. This will help to ensure items are accurately charged out.
Catering Menu
Validate pricing has been updated, if the unit is utilizing CaterTrax, e-Catering or another technology based platform.
Catering Menu
Ask the unit for a costing sheet to validate all catering items are being accurately charged. Ask the unit show you the last 5 caterings so you can reference for pricing accuracy.
Barcoded Items
Validate there are no retail barcoded items such as Jack & Olive used for floor stock.
Suggest making in-house (i.e. salads, sandwiches, fruit, yogurt dessert, or hard boiled eggs in cups).
Floor Stock Sandwiches
Validate floor stock sandwiches are being produced in house, as they are $1 less than purchasing from a vendor such as Jack and Olive.
House-made Items
Validate the recipe and portion size of all sandwiches, boxed lunches, etc. being sent as floor stock or department requisition.