Hey, if you ever struggle hitting your daily, weekly,
monthly food cost, labor costs, anything.
I've got a great tip for you. I'm here with the chef from Turks and Caicos
Beaches & Resort.
Huge, huge property, 23 restaurants.
We will be back a second.
Hey, everybody. Ryan Gromfin here – author, speaker, chef,
restaurateur, founder of The Restaurant Boss,
RestaurantProfitAndPerformance.com
I'm here at Beaches in Turks and Caicos.
It's my last day,
I know I'm not at the beach, I'm in the kitchen, but anyways,
I'm here with chef Colin. He runs 20… you talk.
So, 23 restaurants, they call me the food cost master down here.
A great tip on
being ahead of the game, being on top of your food cost is
advance wall into your kitchen.
Your chefs, let them know how much money they have to spend.
Give them that in a weekly, you know a weekly forecast.
Let them that you have got that 50-60 thousand to spend,
and then manage it daily.
Here, what we do at Beaches Turks, 7 days in advance,
I break the food cost to the 21 restaurants
and then on a daily basis, we monitor the process of spent.
And each chef knows, he's got his weekly forecast.
You know, anywhere from 15-50 thousand to spend,
and then allow him to manage that cost on a weekly basis.
He can then decide how he wants to purchase for the week.
maybe on a Monday, he buys all these proteins,
on a Tuesday, he goes fruits and veg.
On a Thursday, stops his pastry shop.
So manage the money on a daily basis based on the occupancy at the resort,
and the most important thing without food cost is how fun.
Use the money to suit yourself, buy what you need to buy to run the business.
See what you can, put the best foot on the plate possible.
So we're not going to get into the details,
but if you didn't pick up on some of those little cuddle details.
1) Chef runs 22 restaurant. 23 restaurants.
They have anywhere between 2,000,
3,100, 3,200 guests on property.
And the way that he's able to ensure that the
property hits their food costs is what he just said is,
every week about a week before, he gives each chef in each restaurant
a budget. So you could spend, let's just say in his case,
$60,000
for the week. Now that may be an enormous amount of money for you,
but that just gives you an idea.
The cost could be in the resort
is between 55-60 thousand dollars per day.
That was a Scottish accent, maybe you didn’t get it.
Yes, so that's that that's how we break it down.
We put that over… each village has a
different amount of restaurant, some have five, some have six, some has four.
So, it's important to get that cost
out to the chefs in advance so they know their occupancy for the week
being all-inclusive, we've got a very captive audience.
We know we're going to do 3,000 guests for breakfast,
another 3,000 for lunch. More for dinner.
A normal dinner brings about 4,000,
because they tend to hit the sushi bar for an appetizer, then hit up for dinner.
Cathy the party open from 6:00 in the morning
till 10:00. You know, they are pushing out 8,000 and 9,000 products a day
through that shop, so it's important to make sure the cost
much is the outlet, and then you maintain that and manage it
effectively and efficiently to meet your cash.
Unbelievable, I'll do another video and show you guys
more about this property.
Unbelievable, but again, Budget! Budget! Budget.
If you're having trouble hitting your food cost,
labor cost, beverage cost, whatever it is; set a target.
Listen, I've got some software, it's called Bacon.
Below this video, you can do a software down,
where I can show you more about it.
It'll help you do all this. They use very expensive,
very complicated custom software
that even chefs that have some shortcomings,
but I have designed software just for you guys,
designed for 1-2-3-4 restaurants.
You can take a look at it below, but here,
if you're not even interested in the software, all you do,
write down on a piece of paper what you're going to do in sales this month.
Let's say it's a 100,000 in sales.
Let's say you want to do a 30% food cost.
That means you can spend $30,000 on food this whole month.
So then, divide that down per week
and let's say that it's $7,000 on food this week,
then every day, take your invoices and go against that $7,000.
Listen, if you spend $9,000 this weekend, your budget is 7,000,
you're not going to hit your food cost.
You're going to run out of money at the end of the month,
but like chef said, let's say that happens,
let's say you come in at 9,000 supposed to be 7,000,
well next week, you got to be careful.
And he says that all the time.
If his chefs come a couple thousand over one week,
no problem. Just be sure you're a couple thousand under next week,
so at the end of the month, we're always hitting our target cost.
Anyways, check out Bacon software below.
I think you're going to love it. Thank You,
chef Colin so much. Check it out.
This is one of the many, many kitchens. This property is unbelievable.
If you have never been to a Beaches,
this is my first time. You have to go Beaches,
but let me tell you, this Turks and Caicos property,
it's something amazing. When you're here, say hi to chef Colin.
Thank you so much, guys. Have a great one. Thanks, chef.
Hey, everybody Ryan here. I really hope you enjoyed that video.
Would you mind doing me three really quick favors?
1st) Would you like this video?
Wherever you're watching it, there'll be a button for you to
go ahead and click and like the video,
and then leave a comment somewhere so I could answer your questions.
2) Would you go ahead and subscribe to this channel,
that way I can continually deliver you the newest
updates every time I release a video.
And then 3) I'd like to give you something.
If you're the kind of person who really wants to get ahead in life faster,
I have a 90-day planner here
that I'd like to give you.
I use this planner every day in my business and actually,
I think this is one of the reasons why I'm able to get as much done
as quickly and as efficiently as I am able to.
See every year when I sit down to plan out my year,
I sit down and I do 4 of these 90-day planners because
I believe that we can't get as much done in a month as we think we can,
but we can get a lot more done in 3 months
than we think we can. And so I've developed a system,
I call it my 90-day plan or system
where you can achieve just about any goal you want in 90 days
if you follow this. And I'd like to give it to you completely free. Like I say,
this is on my desk every single day and I use it in my business
and I teach my clients how to use it. And I'd like for you to have it for free.
All you have to do is head over to
TheRestaurantBoss.com/Goal.
G-O-A-L.
Again, that's TheRestaurantBoss.com/Goal
and then just give me your first name and email address
and I'll send this right over to you, all four pages.
Until the next time I see you,
go out every day and improve the lives of your customers,
your employees, your vendors, and of course, your family.