Are you leveraging the latest marketing trends? Are you attracting new customers and repeat business? At Gordon Food Service, we employ knowledgeable professionals that can help you develop an effective on trend food marketing program that will help boost sales and grow your business. We also have many resources available to you as a customer to increase food sales. Consultative services The (NRC) is is staffed by registered dieticians and consults with our customers about their K-12 and healthcare menu plans. The staff can analyze recipes and provide nutrition analysis information, such as calories, saturated fat, and sodium.
Healthcare services and tools The NRC offers healthcare operations a wide variety of tools designed specifically to enhance productivity and improve efficiency and accuracy. From starter menu cycles with basic or elaborate software packages, in-service modules, to products based on nutrient value, the NRC offers unique resources for healthcare providers. K-12 education services and tools A Gordon Food Service exclusive, our annual Making the Grade book and CD package is a complete resource for planning and marketing your foodservice program. Tools include menu suggestions, USDA meal criteria, nutritional information, menu templates, recipes, activities for kids, and more. NRC dietitians also have developed extensive training tools to help schools meet wellness mandates. On a foodservice operation's profit and loss statement, food costs can be highly volatile and labor is the second largest cost after operating expenses.
So managing food and labor costs is critical to profitability. Gordon Food Service can help you control costs with a variety of services and online tools and industry experts. Financial Management by MeasureIT Healthcare administrators and executives expect food service professionals to understand their operating costs and how their operation is performing in relation to the budget and goals of the entire facility.
Gordon Food Service makes that easy with MeasureIT, a financial management Excel-based tool available exclusively to our healthcare customers. Analyze Food Costs will help you analyze food costs so you can make strategic decisions to boost your profitability. 'I've been using the Recipe Manager for 11 months now. It's been fantastic. It's been eye opening and I've learned a lot about my menu. I've probably saved about 15% over the last year.
I've taken stuff off my menu. I've learned a lot. It's been spectacular for my business. Now I'm ready to learn the Inventory Manager.' Anthony Locascio, Al's Pizzeria (Illinois) Inventory Control helps you keep track of the money you have in your inventory. It organizes stock sheets for maximum efficiency, assigns inventory tags, and evaluates the dollar value of your inventory over a period of time. Review Purchase History is a new self-service reporting tool for Gordon Food Service Education and Healthcare customers.
This easy-to-use site will help save you time, manage food costs and guide you in making strategic purchasing decisions by providing easy access to your purchase history for the last two years. Manage Cycle Menus With, we’ve made it easy for you to manage recipes and cycle menus to control food costs and meet nutrition requirements and school regulation. Learn to Use Our Online Tools Sign-up for a 30-minute webinar and learn how Online Ordering can help you improve food ordering efficiency. Does your help wanted sign ever come down? Gordon Food Service can help reduce your turnover rate with a variety of proven foodservice training programs that are easy to maintain and implement. Improve your bottom line and staff efficiencies with our available training resources. Industry expertise We offer in-depth coaching and training on a variety of operation topics from customer service to cleaning and sanitation, from food allergies and flavoring foods.
Our support staff, development specialists, chefs, registered dietitians, and service personnel are ready to help you train your staff Food Safety Training The at Gordon Food Service is staffed by registered dietitians and a support team that can provide you with the latest food-safety information and training resources and consult with you about your operation.
Posted in category Are you facing difficulty in getting the accurate information about your food stock holding? The Food Stocktake template helps you in tracking the food stock in your restaurant.
The food can be categorized under different categories like fish, meat, sweets and desserts, fruits and vegetable, dairy, bakery etc. You can even add more values to these categories. The categorization of food stock helps you in analysing the product purchase cost, stock available and gross profit organized by specific categories. You can use this food stock template to manage the food variances and improve your profitability.
It gives a quick overview of the Cost of Inventory at the opening, Forecasted Profit Margins, Actual Profit Margins or Losses and Cost Variances. All this information can be tracked on weekly basis and for a period of four to five weeks. Using the template Begin by downloading the template and setting up your company.
This template can be used for different countries as it allows country specific tax settings. You can record the quantity of the purchased units, cost of the purchased units, count, category and cost for the entire food stock.
After this, you can create inventory list which includes entering the food item name, category, purchased units as per the size or description like if it is packed in case, bag, can or measured in lb, kg, etc. You can also record the cost of purchase unit, number of units purchased, count and cost of units. This template gives you the flexibility of establishing the correct measure of your stockline by defining the 'Unit'. Once everything is recorded, you are ready for recording the opening stock and tracking stock movement, week by week.
We recommend taking the stock at the same time/same day. This is a very simple and easy to use template hence training of your team members on 'How to take the stock?'
Can be done easily. This template gives you the exact variance on the basis of purchase log, stock count and stock closing values.
You will have accurate stock take figures every week. You can also see the entire overview of your food stock on one page at any point of time in a month under the Period summary report. Advertisement How to calculate Monthly Gross Profit Margins and Variance? Since the stock is managed on a weekly basis, you can easily get an overall summary of the entire month using the Period Summary report. Total gross profit is the difference of the 'Gross Receipts' and 'Net Receipts' (Less sales tax). The Variance can be calculated by subtracting 'Targeted Profit Margin' from 'Gross Profit Margin'.
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Negative variance indicates low performance against your plan. 'Targeted Profit Margin' percentage is the planned value of growth. What is Cost Variance? Cost Variance is calculated by multiplying Variance with Net Receipts. Cost variances can be positive or negative values.
Free Restaurant Order Guide Template
While positive values indicate good performance, negative values indicate loss, which is not good for business. It is clearly indicated in red colour to seek your attention. What is Cost of Goods Sold? Cost of Goods Sold is calculated as sum of the 'Cost of Inventory At Opening' and the 'Purchases' minus the sum of 'Cost of Inventory At Closing' and the 'Staff Meal Allowance'.
The Cost of Goods Sold is calculated on a weekly basis but can also be calculated for the entire period. It is recommended to create a new file every month by making a duplicate of last month's stock take. This way you will save time as you already have the initial setup information in the file. You just need to add inventory and manage the food stock take again. Instructions on how to use this Food Stocktake template is provided within the template itself, in a form of a links to the topics and also as a pop up comments and are always available as you go along. Functions used in template.
IF(logicaltest, valueiftrue, valueiffalse). SUMIF(range,criteria,sumrange). SUM(number1, number2, number3, number4.).
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Free Ordering Templates
EZchef Restaurant Inventory Software makes management tasks easy. Manages all your Inventory details on a single page view, simplifies period ending Inventory counting by product Category or Location, and prints your Vendor Order Guides for efficient ordering. Simple data entry screens allow your restaurant inventory to be either manually entered or easily copied from another Excel sheet using our custom Transfer Template. Customers of our supported foodservice distributor versions can “Import” their inventory items directly from an order guide supplied by the distributor. Provides twelve inventory categories (e.g. Produce, Meat & Poultry, Dairy) to suit your specific needs and menu. Includes a simple “ Conversion Tool” to convert each Vendors As Purchased Unit to the Recipe Unit, the way you will link each item in your Menu and Sub Recipe templates. Permits easy to perform Inventory Counting and Valuation (either by product Category or Location) by providing printed inventory sheets, a simple data entry procedure, automatic price extensions and category totals, and a summary page printout.
Includes an option to order your items in “shelf-to-sheet” order. You can even export the data to a new Excel workbook. Prints a weekly Order Guide for each vendor (or for all vendors combined) that accommodates up to six orders, and includes columns for user defined Par levels and current On-Hand amounts to assist in ordering only what you need! Use the Main Menu “drop down” windows to perform basic inventory tasks Partial view of an inventory management worksheet showing navigation & task buttons Use the Conversion Tool to convert vendor’s “As Purchased Unit” to the “Recipe Unit” or “Count Unit” you select Print your current Inventory Sheets by product Category or Location to take your month end or period end inventory counts. Order your products in “shelf-to-sheet” order to making counting a breeze!
Enter the Inventory Counts and then Print or Export the results to a new Excel file View, Print or Save to Excel the Inventory Summary after all items are entered as displayed above. Use this information to make “Journal Entry Adjustments” in your accounting system to produce accurate Financial Statements Print Vendor Order Guides (alphabetically by Item, by Category or by Primary Location) weekly, with current prices for each food and beverage supplier.
Kitchen Forms Used by Professional Chefs Today’s professional chef must be more than a culinary wizard, he/she must also have a solid financial understanding of the business and how to manage the budget, especially if working for a corporation, resort, or large volume restaurant. Knowing how to use Excel gives the chef a huge advantage in this task because then you can create your own task lists, prep lists, evaluation of inventory and so on. Some of the more common forms used by chefs today include: prep lists, station task lists, opening/closing lists, declining balance sheet, inventory sheet to verify food cost, recipe templates, and evaluation forms for your staff.
The format of kitchen forms varies depending upon where you work and upon personal preferences. Some chefs use Word while others use Excel and still others use corporately designed templates or software. I prefer Excel because it is so powerful and easy to manipulate data so most of the forms on this site are done in Excel. Below is an index of some of the kitchen forms available on Chef’s Resources for free download to add to your list of kitchen management tools. If you like a form you found on our site Leave a Comment! Leaving a comment on the page of the form you like helps other people find useful info and tools, and of course, puts a smile on my face!
Chef’s Resources Kitchen Forms Index. (Health Department Forms). Recipe Templates:. – includes a video tutorial using Excel and this workbook. Thanks for making these spreadsheets and info pages available. I am needing to cost some baked goods I plan to make for friends and a few other customers. I have a very detailed spreadsheet I used when I had a bread shop.
It would allow me to input how many of each item I needed for production. The formulas were based on Baker’s percents. But the costing aspect of it was not quite what I needed it to be. I made some of the mistakes you point out in your info pages. I liked the basic structure of it because it allowed me to easily scale ingredient weights to production needs. Plus, the weights of ingredients were in kgs., lbs., and ozs. So all I had to do was compare the weights needed to the scale output screen.
It created consistency whether making one loaf of French Bread or 100 loaves.