Homework presentation day 1

FRESHII UNIVERSITY

DAY 1

DAY 1- HOMEWORKCONGRATULATIONS ON COMPLETING DAY 1 OF FRESHII U!EACH DAY OF FRESHII U. WILL BE FOLLOWED BY A DAY RECAP/LESSON, INTRODUCTION TO TOMORROW AND A TEST THAT YOU MUST SCORE AT LEAST 95% ON TO PASS. YOU WILL HAVE 1 CHANCE TO REPEAT THE TEST IF THIS SCORE IS NOT ACHIEVED.

OPERATIONS MANUALThere will be references to corresponding pages of the Freshii Operations Manual at the top corner of the presentation. Please reference these sections if further clarification is needed on a particular topic!

A FEW AUDIT TAKEAWAYSThe purpose of an audit is to ensure that a Freshii location is up to standard. Provides a tool for management to use to see where extra attention is needed.Holding Temperature• Hot chicken, beans, rice and quinoa:

140°F/60°C or higher• Soup broths are held at 175°F/80°C or higherFood Safety• Frozen products should be thawed in the

fridge• Correct cutting board colours are used-

chicken, veg, steakAtmosphere• Freshii music volume must be at the

appropriate level

AUDIT TAKEAWAYS CONT.• Free the children initiatives: $0.50 from

every warrior bowl goes to free the children initiatives

• Cutting gloves should be worn while using a knife

• Checking the sanitization levels of the sink sanitization units. The sink sanitizers should be between 250-300 ppm.

• Auditing staff engagement with guests is very important

TOOLS OF THE AUDIT

INSERTING THE PROBE THERMOMETER INTO THE CENTER OF THE FOOD ITEM IS THE BEST WAY TO OBTAIN AN ACCURATE REPORTING OF THE TEMPERATURE.

THE FRESHII MENUBEFORE THE TEST, THIS PRESENTATION WILL INCLUDE A LINK TO THE FRESHII MENU.GET TO KNOW YOUR MENU!TAKE THE TIME TO READ ABOUT ALL THE MEALS YOU OFFER AND HAVE KNOWLEDGE ABOUT ALL INGREDIENTS.

MEASUREMENTSFLUID OUNCE: USED TO MEASURE THE VOLUMEOUNCE: USED TO MEASURE THE DRY WEIGHT

INTRO TO INVENTORY

COSTSOps manual: Section 10.1

In any business there are a number of costs. These costs can be classified into either fixed or variable costs.

COSTSFixed costs: Static, do not change with sales.

Variable costs: Dynamic, change proportionally with sales.

Ops manual: Section 10.1

DIAGRAMOps manual: Section 10.1

This diagram provides a simple picture of fixed and variable costs, and will be useful for those who are not familiar with this terminology.

Note: COGS – cost of goods sold- is an example of a variable cost.

FIXED AND VARIABLE COSTS

COGS


Note: we will touch on the labor portion like this “worker” later in the week!

WHY DOES COGS MATTER? Ops manual:

Section 10.1COGS: How much we spend (cost) producing products (goods sold) that we sell to our guests as a percentage of sales. Keeping the COGS percentage at target levels ensures that 1) the restaurant is profitable 2) the guests are served food that is at Freshii standard.

INVENTORY AND COGS Ops manual:

Section 10.1At this point you should be familiar with the two types of cost (fixed and variable) as well as COGS, if not, review the slides until you are comfortable- and save questions for the trainer tomorrow

COGS should make sense. But let’s look at where inventory fits in with all this information.

INVENTORY AND COGS Ops manual:

Section 10.1Taking a deeper look into what makes up COGS will help to answer this question. You will notice that inventory is involved in two different components of calculating COGS, as it is in the equation twice…

COGS EQUATIONS

BEGINNING INVENTORY + PURCHASES – ENDING INVENTORYSALES

Ops manual: Section 10.1Ops manual: Section 10.1

BREAKDOWN



This value is the dollar value of ending inventory from the previous week.

BREAKDOWN



This value is the dollar value of all the products bought in the current period

BREAKDOWN



Preform an inventory count then use the UPDATED PRICING to get a dollar value of inventory on hand.

BREAKDOWN



The top of this equation will provide you with the dollar value of inventory used in this period. Diving it by sales will provide the percentage of sales to compare with your target values.

QUICK FAQQ: WHY CAN’T I JUST DIVIDE PURCHASES BY SALES?A: THIS WOULD ONLY WORK IF ALL THE INVENTORY WAS PURCHASED AND USED IN THE SAME PERIOD OF TIME. BECAUSE INVENTORY CARRIES OVER, YOU NEED TO USE THE FORMULA TO INCLUDE INVENTORY FROM THE PREVIOUS PERIOD.


COGS TARGETSITEM TARGETMEAT 6%-8%DAIRY 2% -3%PRODUCE 3*%-9%GROCERY 8%-9%PACKAGING 4%-5%RETAIL 1%-2%`BEVERAGES 1%-2%


CORRECT COGS PERCENTAGESMEANS A WELL RUN AND PROFITABLE BUSINESS!


INCORRECT COGS PERCENTAGESTHERE IS A PROBLEM IF FOODCOST IS EITHER TOO LOW OR TOO HIGH. HIGH FOODCOST WILL RESULT IN A LOT OF WASTELOW FOOD COST MEANS STOCK OUTS OR USING STALE/ROTTEN PRODUCT.


CAUSES FOR HIGH FOODCOST1. OVER

PORTIONING2. WASTE3. RECEIVING4. THEFT OF

MONEY5. THEFT OF

PRODUCT


COMBATTING HIGH FOODCOST1. Over portioning: This is largely a training issue, can

spend more time with an individual or, have additional group training sessions

2. Waste: This can be a training issue, not using prep sheets, not dating products, not labeling products.

3. Receiving: Always check the orders when they arrive4. Theft of money: Keep the key in cash drawer, assign

register to one person, recount tills, take cash overages seriously (may be someone trying to throw you off)

5. Theft of product: Do random bag checks, have a good relationship with staff members


INTRODUCTION TO

TOMORROW

TOMORROW• Get ready to create your own

schedules using labor percentages and sales projections.

• You will also be creating your own Unit Daily Checklist customized to suit the opening times, and checkpoints of your own Freshii store.

• Tomorrow will be your first day on the line- be sure to “scrub up glove up”

• Finally, we will be conducting an inventory using the equations learned today in class.

REMINDERS OF THE LINESTATION BY STATIONCashier• Cashiers must count their float before the

shift, and each register is assigned to one single cashier (keep this in mind during scheduling for cashier breaks)

• The job of a cashier is to suggest and sell to guests, not just take orders.

• Cashiers need to know the specials, be engaging, and able to speak to the guests so that they are encouraged to visit often, and try new items.

• A cashier is the face of the brand, put your best employee on this position as they will be a huge influence on guest experience.


REMINDERS OF THE LINESTATION BY STATIONQuarterback• The bases of the quarterback station are

rice, rice noodles, kale and quinoa.• Rice noodles are steamed by QB for 30

seconds.• The amount of sauce and dressing varies

depending on the menu item that is being created.

• Heaping 2 fl. oz. scoops are used to portion protein.

• Keeps an eye on the water temperatures, paper in printer, and their station is well stocked for the rush.


REMINDERS OF THE LINESTATION BY STATIONIngredients• The two major roles of ingredients station

are: visual appeal and accuracy.• Use the stock sheet to ensure that the line is

stocked to par levels• The portions on the ingredients station is a 1

fl. oz. scoop of each ingredient- unless a recipe states otherwise.


REMINDERS OF THE LINESTATION BY STATIONFinishing• The last person to come into contact with the

guest meal before handing it off.• The finisher will keep an eye on the cutlery

and condiments stand.• Use correct rolling/ presentation techniques• If there is no staff member on expo, the

finisher can make conversation with the guests, and interact with them.


TEST 1YOU WILL NOW BE TESTED ON THE INFORMATION LEARNED IN CLASS TODAY. THERE WILL BE 2 CHANCES TO SCORE OVER 95% ON THE TEST.GOODLUCK!

Business

Homework presentation day 1