Setting the Table by Danny Meyer paper

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GETTING READY FOR PRODUCTION Chapter 7

David K. Hayes | Allisha A. Miller | Jack D. Ninemeier

The Professional Restaurant Manager

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Production Forecasting

Number of guests to be served

Number of each menu item that should be produced for sale

Revenue anticipated for a specific time period

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Production Forecasting

Historical sales trends

Current sales trends

Future sales trends

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Production Forecasting

Historical Sales Trends

The prior day’s sales

Average sales for the prior five

same days

The prior week’s average daily

sales

The prior two weeks’ average

daily sales

The prior month’s

average daily sales

Actual sales on the same day of

previous year

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Production Forecasting

Current Sales Trends

Unusual and adverse weather

conditions Concerts Sporting events

Festivals Other activities in the market

area

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Production Forecasting

Future Sales Trends

Opening of competitive restaurants

Specially featured menu items

Planned promotions

Changes in operating hours

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Centralized purchasing

A system in which purchasing is the responsibility of a specialist in the purchasing department in a

large restaurant or is coordinated with purchasing specialists outside the restaurant in a multi-unit

operation.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

GOALS

Right Quality

Right Quantity

Right Supplier

Right Price

Right Time

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Purchasing Specifications

Purchase specification

A tool that details the product characteristics of a specific food or beverage item purchased for a

restaurant.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Purchasing Specifications

• Product name or specification number • Pricing unit • Standard or grade • Count/weight/range/size

Product Specification

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Purchasing Specifications

• Tolerance allowed • Color • Geographic origin • Processing and/or packaging • Intended use

Product Specification

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Product Yield Percentage

Recipe-ready The form of an ingredient when it’s fully prepared

to be added to a recipe.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Product Yield Percentage

Ending product amount

Beginning product amount

Product yield

percentage

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Edible Portion (EP) Amounts

Production loss The amount of a product’s AP weight that is not

servable.

AP amount (100%)

Yield % Product loss %

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

Edible Portion (EP) Amounts

EP amount needed

Yield % Amount

to purchase

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

As Purchased (AP) Amounts

AP amount Yield %

EP amount

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Purchasing

As Purchased (AP) Amounts

EP amount Yield %

AP amount

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Product amount needed

Product amount

in inventory

Amount to buy

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Receiving

Personnel

Receiving area

Needed tools and equipment

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Receiving

• Maintain food safety standards

• Maintain quality standards

• Are qualified to resolve product delivery issues

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Receiving

Step 1 Compare delivery

invoice and PO

Confirm quantity

Confirm unit price

Step 2 Confirm product quality

Step 3 Sign delivery

invoice Step 4

Move product to storage

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Storage

Dry storage

50ºF – 70ºF;

10ºC–21.1ºC

Refrigerated storage

less than

41ºF; 5ºC

Frozen storage

less than

0ºF; -17.8ºC

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Storage

Physical inventory system A process used to determine the quantity and

value of product inventory on hand at a specific point in time.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Storage

Perpetual inventory system A process that records all products entering and

being issued from storage so managers know, on an ongoing basis, the amount of product that

should be in inventory.

Book Title Author name

The Professional Restaurant Manager, 1e David K. Hayes, Allisha A. Miller, and Jack D. Ninemeier

Inventory Management

Issuing

Ø Actual amount of product in inventory

Ø Par stock amount

Ø Time lapse between order placement and its delivery