Filetype Excel XLSX | Posted on 15 Aug 2022 | 3 years ago
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189x Filetype XLSX File size 0.08 MB Source: www2.gov.bc.ca
Sheet 1: Start Here->Contents
| PART 3: WASTE REDUCTION EXCEL TOOLKIT | |||
| CONTENTS | |||
| ID# | Name | Description | |
| P | PLANNING | ||
| P1 | Standard Recipe Cost Form | Calculate the ideal cost per portion |
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| P2 | Basic Customer Forecast | Basic form for tracking and estimating customer traffic based on month, day of week, weather and special conditions |
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| P3 | Production Planning | Estimate the number of portions needed based on sales mix and forecasted traffic; compare forecasted potions to used portions |
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| M | MONITORING | ||
| M1 | Spot Check Form Template | Sample spot check template (example only: should be revised for actual operations) |
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| M2 | Waste Log | <Tool category only, no sheet> |
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| M2-A | Waste Log Categories | Customize the departments and waste types used in the waste log model |
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| M2-B | Log Print Out | Printable form for collecting food waste data |
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| M2-C | Log Data Form | An electronic form for recording and valuing food waste data |
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| M2-D | Log Summary | A summary of food waste value cross-indexed by department and type of waste |
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| M3 | Actual COGS | Calculate actual cost of goods sold based on physical inventory and transfers |
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| M4 | Theoretical Cost | Calculate what your food cast should be based on the number of each menu item sold |
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| M5 | Shrinkage Calculator | Calculate shrinkage (the difference between Actual Cost of Goods Sold and Theoretical Cost of Goods Sold), identify potential savings |
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| STANDARD RECIPE COST FORM | ||||||||
| Recipe Name: | ||||||||
| Ingredient | As Purchased ("AP") | Edible Portion ("EP") | ||||||
| Description | Quantity | Unit | AP Cost per Unit |
Unit | Yield Ratio (%) |
EP Cost per Unit |
Ingredient Units in AP Unit | Total Cost |
| Column | A | B | C | D | E | F | G | H |
| Formula | Entered | Entered | Entered | Entered | Entered | C ¸ E | Entered | F ¸ G x A |
| Total Recipe Cost [Sum total Cost for all ingredients above] | ||||||||
| Recipe Yield (Total Number of Portions) [Entered] | ||||||||
| Total Cost per Portion [Total Recipe Cost ¸ Recipe Yield] | ||||||||
| Methodology: | ||||||||
| Yield Ratio % [E]: the weight of product after preparation (EP Weight) divided by its starting weight (AP Weight) | ||||||||
| To provide the greatest accuracy, yield ratios should be calculated in the operation; however, resources exist that provide generic yield ratios. | ||||||||
| One example is "The Book of Yields: Accuracy in Food Costing and Purchasing, 8th Edition", Francis T. Lynch ISBN: 978-0-470-19749-3 | ||||||||
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