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Do your kitchen staff work for you, or do you feel as though it's the other way around?

Running a profitable kitchen is too important to trust to luck or sheer hard slog. The Profitable Kitchen Manager Set equips you with proven systems to standardise production so that your kitchen works smoothly.

Preparation is on time, ordering is efficient, food costs meet the budget and nothing runs out because of poor planning.

The Kitchent Management Set includes 3 CDs:

-- Profitable Recipe Manager CD

-- 365 Food Safety Posters CD

-- Profitable Kitchen Manager CD.

Listed below is information about each of the
43 Cost Calculators & System Templates
(in Microsoft Word & Excel format) on the
Profitable Kitchen Manager CD.

Key Performance Indicators	Profitable Hospitality systems are built around six Key Performance Areas. To measure success and be alert to changes in your business, it's essential to have a set of Key Performance Indicators (KPIs) - measurements and benchmarks that you can watch constantly to see how your business is going.
1 - Baker's Profit Calculator	For working out the real profit a baker makes after taking into account waste and returns
2 - Approved Stamp formats	To be used on Invoices received by the Kitchen. A formal approval process ensures someone is seen to be in charge.
3 - Calculator instructions	Just in case you're feeling rusty on how to use all the calculator functions.
4 - Canape Prep Organiser	When there are many functions at once and a number of standard lines being used across them, put the numbers in this spreadsheet to see your total daily preparation requirements.
5 - Caterer Equipment Sheet	Keep track of equipment, crockery and utensils - space for them to be listed, signed out and signed back in.
6 - Caterer Prep Organiser	For planning your preparation before a big event - managing the timing and who's doing what.
7 - Catering Menu Coster	Used for working out the overall profitability of a function menu.
8 - Complaint Report	Used for recording a verbal or telephone complaint, especially if it involves foodborne illness.
9 - Cooking Loss Calculator	Used for working out the loss percentage and the final cost of the portion you serve. Can be used for meat, seafood or vegetables.
10 - Food Safety Checklist	The sections for your Food Handling Rules. A detailed Food Safety Plan is becoming increasingly important - here's a start.
11 - Kitchen Cleaning Roster	Set up a routine for cleaning all the easy-to-forget parts of the kitchen. Extra tasks for the quieter periods. Can be adapted to your business needs and design.
12 - Kitchen Closing Checklist	A complete check-list so everything is closed down and cleaned properly, ordering handled and nothing left to chance for the next day.
13 - Kitchen Management Report	An easy to use one-page summary for the Head Chef to report on the events of the week. Fill in the details and the numbers - much easier than starting with a blank page!
14 - Kitchen Opening Checklist	A checklist of all the small things that need to be done to get ready for a busy and efficient shift.
15 - Kitchen Ordering Sheet.xls	A system for standardising ordering and an essential reminder of all the ingredients that should be on hand. Proper ordering systems mean fewer expensive trips to the local shop when supplies run out.
16 - Kitchen Prep List	Work lists for the start of the shift - nothing gets left to chance.
17 - Kitchen Shift Change	Reminders to make the hand-over from one shift to the other smooth and efficient.
18 - Kitchen Team Meeting Agenda	Team meetings are essential for good management, but they are usually too long and go off track easily. A tight agenda keeps everyone on the topic and makes sure nothing is missed.
19 - Meeting Minute Keeper	A simple format for recording the discussion about each topic.
20 - Menu Profit Analyser	A unique and powerful profit calculator that shows the entire profitability of your menu and charts it according to gross profit and popularity of each item. You can see at a glance the strongest and weakest performing items on your menu, making improvements much more logical. With this tool 'menu engineering' will follow the numbers rather than guess-work.
21 - Menu Profit Calculator	Once you have the cost of each individual item on your menu, you can prepare the Menu Profit Calculator. Then to check the results of a week or day, just enter the number sold - the total profit is then worked out automatically.
22 - Menu Review Checklist	A checklist format to analyse the popularity, profitability and ease of preparation of all the items on your menu. A way to make menu changes systematic rather than last minute and emotional.
23 - Metric Conversions	Don't be defeated by recipes written in a system you don't understand!
24 - Product Ordering Timetable	A useful reminder for when supplies should be ordered and received. Essential if costs are to be contained.
25 - Purchase Order	Fax or post this to a supplier. Having this done in a routine way means there is a proper record of every order.
26 - Receiving Procedures	Theft and error are widespread in the hospitality industry, usually because of poor receiving and stock maintenance practices. Adapt these rules to the needs of your business - a few more rules at this stage of the production cycle will bring costs down considerably.
27 - Recipe Card & Coster	Combines recipe costing and a format for writing down instructions, Print them off and keep them in the kitchen, with a back-up copy on the computer.
28 - Recipe Coster	A good place to start, giving you accurate information about the portion costs from a recipe. A simple spreadsheet format allows you to enter the ingredient names, weights and costs and the rest is done automatically.
29 - Rules of the Kitchen	Written rules mean everyone knows what's allowed and what is not. Adapt these and put them up on the wall, and reinforce them with regular discussion.
30 - Standard Recipe Card	All recipes should be written down. This is a form to allow typed or hand-written recipes to be kept in a standard format.
31 - Standards Required	How to write clear and easy-to-understand standards - measurable and observable so everyone knows what is expected.
32 - Uniform Supply Agreement	Used for when a staff member starts work - so there is no misunderstanding.
33 - Weekly Ordering Sheets	Use in conjunction with the Kitchen Ordering Sheets - the orders each day are recorded so there is a complete over-view at the end of the week.
34 - Yield Test Calculator	Works out the serving cost of meat, chicken and seafood after it has been trimmed and boned. Just enter the cost of buying it and a few other details and the exact final cost is worked out.
35 - Kitchen Job Description	Head Chef Chef or Cook Apprentice Chef Kitchen Hand

KITCHEN FAXES

Kitchen management usually depends on short deadlines and rapid responses. The more things are put in writing, the more likely you will be taken seriously. There are many useful letters for kitchen administration in the Essential Business Letters, another volume from Profitable Hospitality. These FAX forms are designed so you can keep a folder with pre-printed forms in the kitchen - if there's a problem or you need to get information, just hand-write what you need and slide it through the fax machine. No need to wait for access to a computer or for someone who can type.

1. FAX Cancel an Overdue Order
2. FAX Confirm a Verbal Order (so no-one forgets!)
3. FAX Credit Note Request (make sure you don't get charged for something you returned)
4. FAX Delivery Arrangements - times and access
5. FAX Indicate Best Price - request for information
6. FAX Please Provide Information
7. FAX Please Supply - can be used as a Purchase Order
8. FAX Quality Problem - suppliers react much more quickly when it's in writing
9. FAX Reject Late Delivery - nothing like making your point!
10. FAX Update Prices - put it back on your suppliers to keep you up to date.