Jon Andrews Manager Product Management Back office Products Food Service Operations Goals Lifecycle of inventory item from Supply chain Financial KPIs How do I measure Action Plan ID: 807962
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Slide1
Buck$ ‘n
B
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Inventory and Financial ManagementJon Andrews Manager, Product Management Back office Products
Slide2Food Service Operations
Slide3Goals
Lifecycle of inventory item from:
Supply chain FinancialKPIs – How do I measureAction Plan
Slide4Boxes Supply Chain
ForecastingWhat am I going to need for the next year?
PastLook at past usage of each productEstimate what is needed in the future
Slide5Boxes Supply Chain
Forecasting
What am I going to need for the next year?FuturePlan my menusPlan my menu cyclesForecast to see what is needed for the coming year.
Slide6Boxes Supply Chain
Combined Forecast report All menu items needed to produce your menu cycles
List of all stock items that will need to be purchased throughout the year.BidsUSDA FoodsEnd Products
Slide7Boxes Supply Chain
Ordering
What do I have?How much do I need? What am I going on my current menus?What will I have based on my plan?
Slide8Boxes Supply Chain
Slide9Boxes Supply Chain
Slide10Boxes Supply Chain
Slide11Boxes Supply Chain
Slide12Boxes Supply Chain
ReceivingSubs
Short Items?Damaged?Human error
Slide13Boxes Supply Chain
We received our product, now what?
TheftExpirationSpace
Slide14Boxes Supply Chain
ProductionOver production waste
Production wasteFollowing the directions, preparation errorServing wasteWrong size scoop
Slide15Boxes Supply Chain
Production waste
Slide16Boxes Supply Chain
Serving waste
VS.
Slide17Boxes - Financials
Purchasing
PAL/EntitlementBrown Box/USDA ItemsEnd Products/Finished Goods/Produced GoodsDOD Fresh ProduceCash Commercial
Slide18Boxes - Financials
Menu Item – PeachesCase is the same for commodity and commercial 6 - #10 cans
Commercial Peach costs $23.45 per caseReceipt cost is $0.00 at the district when it receivesWhat cost should be used when completing menu costing for the serving of peaches?
Slide19Boxes - Financials
What cost should be used when completing menu costing for the serving of peaches
?Each case of peaches was purchased from a different fund.Commodity was purchased from the PAL funds
Commercial was purchased from district cash of some type
Slide20Boxes - Financials
Valuation Methods – how do I choose?
FIFOMoving AverageMarket ValueCurrent Vendor PriceLast Received Price
Food CostingCommodities vs commercialCommodities – are they really free?
Slide21KPIs
Key performance indicators can be used to measure progress of each area of the operation, below are a few examples
LaborLabor matrix% of revenueFood Cost
Waste% of revenueTheftSpoilageParticipationBreakfastLunchSnack
Slide22Action Plans – Follow up
Slide23Action Plan Exercise
Your district has a rising food cost issue and through tracking food usage over time compared to revenue you have narrowed the issue to 5 sites in your district. Lets run through and action plan to see how we can resolve the issue.
Slide24Slide25