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Effective Material Management in Kitchens

The document discusses material management in a restaurant. It outlines that the function is to prepare raw materials for the kitchen and drinks for customers, with critical success factors being quality, quantity, and good monthly stock control. Key performance indicators mentioned are Food Cost Percentage, which measures monthly food costs as a percentage of sales and should be 25-30%, and Food Waste Percentage, which measures food waste reduction against total food used.

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Nguyên Trần Khôi
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104 views1 page

Effective Material Management in Kitchens

The document discusses material management in a restaurant. It outlines that the function is to prepare raw materials for the kitchen and drinks for customers, with critical success factors being quality, quantity, and good monthly stock control. Key performance indicators mentioned are Food Cost Percentage, which measures monthly food costs as a percentage of sales and should be 25-30%, and Food Waste Percentage, which measures food waste reduction against total food used.

Uploaded by

Nguyên Trần Khôi
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Material management:

Function: prepare raw materials for the kitchen as well as drinks to serve customers

CSF for this department

Always ensure the quality and quantity of raw materials for the kitchen as well as drinks for customers

Good control over the quantity of raw materials in stock each month

KPIs:

Food Cost Percentage (FCP) - this KPI measures the total cost of all food used in a month as a
percentage of total sales. It helps to track how much money is being spent on ingredients and other
materials to prepare the food. Formula: (Total food cost / Total sales) x 100.

The target for this KPIs is around 25-30%

Food Waste Percentage (FWP) decreased 10%, helps to identify areas where waste can be reduced and
costs can be saved.

Formula: (Total amount of food waste / Total food used) x 100.

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