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maybe you guys can help?

post #1 of 17
Thread Starter 
had this on the catering forum as I am a caterer and only belong to this club I use to be gm's of many companies so here it is:This is off topic but it's driving me nuts. I belong to a private club and our steward who is responsible for all F/b is running terrible numbers everytime I bring it up at a board meeting which we had last night again I get shot down. They put their head in the sand. we are running 38% for Bev consitently and 48% for food we serve grill food 6 days a week and friday fish which is mostly deep fried perch, haddock and grouper. This is not gorumet by any means They are priced high average ticket is 15.00pp and we are not getting too much food as I see i compared to other fish frys in the area and they are charging less. My feeling is it is going out the back door of course our board would NEVER believe that. Our ave. bottle of wine our cost is 7.00 we sell it for 5.00 a glass so as you can see we should make money? You have all been there what would you say?? I would start with weekly inventories with a bord member present . Oh also no POS system just a cash register. Thanks I would love to hear what you think? last month food was 77% excuse was a bill came in late from month before?
post #2 of 17
There is a plethora of issues that can be examined:
> Theft... happens almost everywhere, but maybe more than usual
> Portional control, or lack there of
> Poor purchasing i.e. unseasonal items, no 'cherry picking' of prices from various vendors
> Waste due to spoilage/over purchasing
> Underutilization of product on-hand
> Menu price not set according to formulated food cost

Solutions? Well, examine each area and take appropriate action. For instance, monitor purchases and compare with sales... easy enough to determine if product is walking out the back door. Do a shelf-to-sheet inventory at the close of each month and calculate product usage, actual vs. sales. Look in the trash cans for waste. Script the menu based on food cost and make purchases accordingly.

Seems to me the place has a bleeder and just needs be more closely monitored. Probably not a hard fix, with a little time and know-how.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #3 of 17
yOU ASKED ALL THIS ABOUT 2 WEEKS AGO AND YOU RECIEVED A LOT OF ANSWERS.
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post #4 of 17
There's nothing you can do unless the members are so unhappy with the F&B that they get a new GM.
post #5 of 17
Are you on the board? (not clear from your post). If you are just a member, it's basically none of your business. If you are on the board and have some say, then something definitely stinks here. If the portions are correct for your pricing, then one of two other thing are going on here. Either they have a huge amount of waste (doubt it) or it's theft. I'd put my money on theft. There's a good chance that members of the board are involved in it since no one seems to care. Most boards would at least be concerned. If not involved, then there must be connections between board members and emplyees (relative, old friend, etc.) Do you have access to the invoices? Are all items being delivered to the place, or are there alternate delivery sites for some of the things? Talk to the suppliers if possible. It's tough because they don't like to "rat" if they think they might lose the account. If they think they might lose the account because of the situation, they'll rat. They know what you use and what you don't and if there's the odd case of this or that ordered that you don't normally use. If you do catering functions, this won't work if you have custom menus. Otherwise, if you've been a GM, you know what to do.
post #6 of 17
Thread Starter 
No I am not on the board my husband is the Commodore of the board and asks me frequently yet I feel it goes on deaf ears. You are right the Club Steward who in this case is the GM is dating a board member, And has been for many years, the excuses are always lame and I try and give my husband amo back like for instance a late invoice to put food cost at 77% well in todays world who is sending out a late invoice in that kind of dollar to make food costs jump that high? also; well we had 5 pay periods this month? well then we had an extra week of sale? I asked this qustion so I could copy and paste responses to my husband so he doesn't think I am just "picking" on our steward but that these ARE not acceptable numbers in the industry. So thanks for all your replies. I do know as a GM and would have fired her a year ago but they just allow it to continue, If you ask what a perch plate cost you get the deer in the headlight look and then a well... and a number she has no idea how to food cost I have offered many times to teach her but she would rather not. I remember one night a member did a spagehtthi dinner they wanted me to write something up in a mass email I called to ask what the price should be? she said well....6.00? I said for a salad, entree bread and glass of wine? she says yea sure? now where the heck did that come from? the hip? there is no accounatbility. And as for being Just a member we have to be concerned our club is not making money and yet is busy all the time? last month bar sales alone were 14,100.00 and food was 6000 bottom line was 1000.with no big hit in R&M 300.00 Our membership is roughly 300 so as a member I would like to know where my dollar is going if not in improvements or capital improvements then where? out the back door or trips all over the us and Mexico? anyways Thanks again.
post #7 of 17
If the GM is that dumb, then who is providing the numbers (ie., 77% food cost.) I'm afraid I'm not following your post very well. Do you mean they sold over $14,000 in bar sales and netted only $1.ooo? if so, holy crap!!! You've got a leak you could drive the Titanic through. I don't know what to tell you. If the board doesn't care about something that huge, than the word malfeasance comes to mind and there could be big trouble if the other members find out. Possibly legal trouble. Is this a charitable club or strictly social? I think if I were your husband, I'd be either taking you seriously or resigning from the board before there's legal trouble.
post #8 of 17
Thread Starter 
Thanks you finally people who understand me it's strictly social and we are suppose to do quartley audit per our by laws they have NOT been done in years and when they where done something was found that made a member who's wife did them quit she said she would NOT sign her name to it and risk losing her accounting liscense. It's scarey and I think our board could get in trouble if our membership would attend more meetings the problem is no one understands food and bev, cost but a handful of us in fact our board for the longest time thought the higher the better??? so the saga continues.
post #9 of 17
why dont you run for the board?/, then you would have some say!!!
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post #10 of 17
RUN....unless you like cleaning up messes.
cooking with all your senses.....
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cooking with all your senses.....
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post #11 of 17
Thread Starter 
Wish I could another stupid bylaw one vote for each boat so in reality my husband is the member unless I by a boat:) I am the spouse so I am a nobody:mad:
post #12 of 17
Thread Starter 
To be honest if I could I would close it down for a week fire the entire staff re-hire under new terms and TRAINNING and see what happens but boy that would shake up our little world too much! In this economy there are too many good people available and we have a lot of garbage that could get thrown out. Our staff thinks they run the joint and we should feel privliged to be served by them:) I hang out there as little as possible cause it's just not enjoyable.
post #13 of 17
If the Board permits this, maybe its time to replace the board. It is their fidicuary responsibility to protect the assets of the club and the membership(same as condo or coop.) If not they are in violation, and subject to suit, fine and or removal . Possibly someone should notify the state. :cry::mad:
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post #14 of 17
Or the IIRS. I know charitable clubs operate tax free, but don't know about social ones. Not my area of expertise. I'm with Shroomgirl.....Run! That was my first instinct, but she said it first.
post #15 of 17
if they are ok with 70% food cost there is something wrong, some one is taking a lot of stuff home. RUN, RUN FAST

or buy a boat and get on the board
post #16 of 17
At the rate you are going, by the time you do inventory for end of year you could be out of business.
I would assess all members big bucks and maybe this way they will take notice of whats going on.
Best way to get someone aware and to notice your plight is through the pocket.:cool:

But to what avail is the purpose of all of these answers, you are only frustrating yourself. You can't do anything about it anyway .As you said you only have 1 vote.:(
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post #17 of 17
Thread Starter 
Your right Ed the night I was writing I was so frustrated and it eats at me every meeting and the saga just continues I have taken this advice though and showed it to some older members as it is NOT just coming from me but other professionals. So maybe at the annual meeting in Jan. the board will answer to the ?'s at hand Thanks
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