Food
Service Solutions, Inc.
1227 11th Ave,
Altoona, PA 16601
FOODCO6
"Simply
powerful, powerfully simple"
Menu
Planning Overview
"A
big dog and a little dog are still both dogs"
Milt Miller, Food Service Director
The FOODCO6 Meal Planner works
for any food service operation. Whether you operate a school, catering operation,
non-profit cafeteria, fast food restaurant or fine dining facility the basics
of operation is the same. Determine how many people are coming, what the menu
will be, how much of each finished product do we need to prepare and what do
we need to have in inventory to accomplish today's task. Every day in every
food service operation in the world some one is sitting down figuring out how
much salad are we making, how many tomatoes to slice and top rounds to order.
Some use a pencil and piece of paper, some a calculator and others pull it out
of their head. The day to day operation of food production is at best a daunting
task and just when you have a handle on it the chef completely rewrites the
menu, summer changes to fall, the government writes a new list of nutrition
regulations or the college students go back to school.
A systematic approach to food preparation
and food production is the key to a successful operation. McDonald's, Jack In
The Box, Wendy's, Cracker Barrel, Sodexho-Marriott and the major chain restaurants
all have systems that help insure profitability. How can your operation compete,
stay on budget or turn a profit? It all starts with a system. FOODCO6 is a systematic
approach to food service that once implemented can double, maybe even triple
net-net profits.
The FOODCO
data on the right is from a school lunch program where every day, data
is captured for lunch, breakfast and a la carte. I hear what you're thinking.
My operation is much more sophisticated. We have six events a day and
serve center of plate products that average $8.00 per pound. I will quote
the food service director from the school where this data originated.
"A big dog and a little dog are both still dogs".
Whether you
are serving peanut butter/jelly or filet mignon the process is exactly
the same. Whether you run school lunch or a fine dining restaurant the
issues are the same. How many people will we serve today? What is the
menu? What tasks need to be performed to serve our guests? What is the
cost?
Forecast customers,
forecast menu selection, produce the finished goods and order for tomorrow's
or this week's expected business. These tasks occur every day in every
food service operation.
The front of
house at your business and the methods of preparation are unique but
the system of forecasting, production, cost analysis and profit and loss
are exactly the same as school lunch. The only difference is the system
and with the information this K-12 food service director has, staying
on budget and making a profit are a foregone conclusion. FOODCO. It
makes a difference. It makes profit.
Isn't it
about time for you to make the profits you so richly deserve?
today for more information