Kitchen Management Tools
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Spawn Till You Die by Ray Troll |
The Executive Chef uses a large variety of kitchen management tools to organize and maintain his/her operation. Chefs-Resources includes free downloads of excel files such as an assortment of Recipe Templates, Prep Lists and Declining Balance sheets. There are also more complex tools such as the Food Cost Calculation File available for free download. Also, check-out the Inventory Turns page to see how to calculate inventory turns.
The restaurant inventory control section covers each step of managing your end of month inventory, from taking inventory, to verifying credits & transfers, reviewing the inventory balance sheet, and the verifying the final inventory posting.
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Bilal,
If you're still following these posts.
Without knowing the details of your restaurant, it is difficult to say whether I can be of help or not.
It sounds as if you are lacking in the record keeping and forcasting .I would suggest to do some indepth search online in regards to accounting software for small businesses.
There are a ton of examples of how MS quick books can be modeled for a small restaurant. http://www.rrgconsulting.com/page/RRG/PROD/OP-MAN/QB-GUIDE this link is an example.
I realize most small restaurants often operate on a very slim margin which makes it hard to afford the level of software sophistication needed to take the next step forward. I have been fortunate enough in my career to have made the transition from a " pencil and paper" chef to an F&B analyst with software provided from the employer to me and the various outlets to use. The transistion from the paper and pencil methods to electronic means have greatly improved record keeping in all aspects of the business; sales, labor, food costs, operating expenses etc...having these records has helped me to better forcast by business pans for the upcoming year. The purchase of such software is an investment, not an expense in my mind.
If your looking for a simple spreadsheet to simply calculate an ideal food cost for the business day or business period, this should be relatively easy..could be easier depending on the sophistication of your POS reporting and exporting your reports. There are alot of questions regarding how you keep track of your recipe costs and your point of sale reporting to be included in this post... I check on this site when my time allows...please respond to this post if your are interested in assistance.
Best regards,
HI Guys
Just gad a look at some of the gear on here, ive just finished a excell workbook with 8 sheets to it that i am using at my work place at the moment. it has been found quite usefull of late to help with the cleaning, wastage of a kitchen week. the more that is wasted a week affects everything which i have come to learn lately.
I have a small restaurant in Pakistan, most of things are not doccumented for. I only have a pos which tells me of how much sales we did and for what product we did for. I am looking for your guidance of how to streamline my kitchen, inventory and accounts. If some one can help me in making a sheet from which i can calculate the daily food cost according to my sales and recipes ill be glad.
I run a company called FSDS Online that creates custom prep books for restaurants. I use a standardized prep sheet/recipe form called a Food Safety Data Sheet (FSDS). I'd love to be featured on your site if you are interested.
I have some MS Office pre-made sheets. I tailor mine to the needs of the kitchen. Par sheets, Inventory, Order Sheets, Yield Sheets (For Meat and Fish only), etc.
We use a very simple sheet to track waste. If you have a form you like send me a copy to review and possibly post on Chef's Resources.
Do you use a food production planner to track waste?