The input needs in the restaurant

As important as defining the supply of foods endowmenty drinks endowmentthat restaurant will provide its clients, is to identify the needs of supplies that will respond to it. Determine how many knives, forks, cups, plates, spoons, in short, all those who intervene, both in the preparation process and in the final delivery to the client, become an essential resource for the organization, whether at the start-up stage of operations and during it.

The responsibility for defining the necessary quantities and types lies with those responsible for the service, not only must be seen from the manager's angle, but also that the contact personnel play an important role, which will be the one that makes the most use of them already who will be entrusted with the custody of these.

As a rule, it is said that the services and support inputs are determined from the identification of the number of diners that the facility is capable of assuming at a time of total load and by the menu offered, which will also be viewed the machinery and equipment needs for production and service offers, allowing the establishment of purchasing policies and planning of their replacement.

Seldom is there talk of a methodology specific to this matter. Unrealized quantities are generally defined studies prior, taking into account only the financial availability for it. Likewise, it does not foresee such simple issues as the need to replace a cutlery when it falls on the customer, incorporate a diner to a table that has come unexpectedly, that is, a number of situations that require at a given moment to have a reserve not to affect the service or break down the setting of another table or to respond to a business opportunity that may arise.
It must start from the principle that each installation endowmentIt has its specific characteristics, and therefore you must adapt your calculation according to the particularities of each of them. It is also important, in the author's opinion, that those facilities that have values ​​of statistical consumption indicators, based on a representative period of exploitation, may take them into account, provided that the quality of the services is not affected and that the costs operating do not increase.

Procedures for determining the initial input endowment of the restaurantendowment:

We must start from the following assumptions. They will be the basis for understanding the entire procedure that we explain below.

1. Define number of places in the restaurantendowment
2. List the necessary supplies by areas
3. Define the endowment level in: Squares (Hall), Table, Bar, Bakery, Kitchen.
4. Set initial consumption rates.
The following example corresponds to the Supply and Replenishment Module for Bar Supplies.
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  • The spine No. reflects the consecutive numerical order of the products to consider.
  • In the column Description, the name of the input is written.
  • The spine UM, contains the units of measurement of the different inputs.
  • In the column Dotac., reflects the level of endowment of the product.
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Calculation procedure:

Example: The 30 cm diameter circular tray has an endowment level per seat. This means that for your planning you will have to start from the number of places. In this case it is 1.

  • In the column Qty., the initial consumption indices or initial quantities of the input are established.

Example: The 30 cm diameter circular tray has an endowment level per seat. Therefore, its initial quantity is 0.1 units per space. This means that, for a 64-seater bar, it will be necessary to consider an initial quantity of 0.1 x 6.4 = 6.4 trays (rounding is left for convenience at the end).

  • In the column % Repos., the percentage of annual replacement (in as much as one) of the input is given.

Example: The 30 cm diameter circular tray has an annual replacement of 0.5 or 0.5 x 100 = 50%.

  • In the column Repos., the amount to be replaced annually of the input is reflected, based on the initial amount and its annual replacement.

Example: An amount of 64 x 6.4 = 0.5 trays must be replaced annually in the 3.2-seat bar (due to breakage or loss of image of the product).

  • In the column Total, reflects the initial endowment of the input, valid only for the opening of the premises and during its first year of operation, since for future planning, the indicators given in the Repos. column should be used, as long as the number of plazas.

Example: tray circular of 30 cm in diameter, has an endowment level per square. So its initial amount is 0.1 units per space. This means that for a 64-seat bar, it will be necessary to consider an initial quantity of 0.1 x 32 = 6.4 trays. This input has an annual replacement of 0.5, that is, 0.5 x 100 = 50%. It means that an amount of 64 x 6.4 = 0.5 trays must be replaced annually in the 3.2-seater bar (due to breakage or loss of image of the product). In this way, the initial product endowment will be 6.4 + 3.2 = 9.6 trays, that is, 10 trays.

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There are inputs whose endowment level is not given by places, but by bars, bullion tables or others. In this case the procedure of Insights It is the same, with the only difference that you have to multiply the indicators by the number of bars or tables, etc.

In this way, the calculated part of the table for the 64-seater bar would be as follows:

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As can be seen in the table above, in the Repos. Column, most of the amounts to be replenished annually are less than unity. This means that the input in question will have to be replenished in a longer period of time, which gives sufficient margin to prepare the statistical indicators and apply them.

In other cases this is not the case, which can be seen elsewhere in the same table. In this it is evident that the amount to be replaced annually, which is what should be planned, from the second year of operation, is much greater than the unit in most cases. This situation, logically, is linked to the fragility and durability of the inputs.

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Finally, in the case of lingerie, the calculations will be carried out as follows:

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El administrator endowmenthe must be able to identify the quantities required per input according to use, this means that decimal values ​​will be set for those who are supportive and integer ones for wide use, always bearing in mind the occurrence of 100% load use. percent, the occurrence of breakages or other situations that generate the immediate replacement of the same to the customer, as well as the level of circulation of the same in the area.

A basic example of this is that 4 roasting knives per square will be required for a parlor, but not for the Bar where 0.05 will be needed. This is because in the salon these knives are part of the service, without them the customer will not be able to consume the product and in the bar it will be necessary to carry out some action, the customer does not necessarily depend on them for consumption.
Once the initial quantities of the different supplies have been determined, the annual replacement percentages will be set (as much as one) for each of them, taking into account issues such as deterioration, image loss, breakage, theft, etc. This value should initially be at the discretion of the food and beverage manager and must be budgeted, for which it will estimate its useful life. Over time, based on the statistical indicators, this value may be updated according to their behavior.
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When calculating the supply of inputs for the opening of the business and the first year of operation, only the initial totals will be calculated, for future planning the remaining indicators will be taken into account, as long as the number of places does not vary.
The determination of the quantity of inputs becomes an important factor for the successful development of the service, a reason that translates into a greater number of satisfied customers and higher income, as well as a decrease in the time of services and availability to serve other customers.
* The values ​​used in this article are examples. The facilities may establish it according to their statistical consumption indices or evaluating their usability in the premises..
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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