4 replies to this topic

[hygienic]

Dear All:

The previous year for our company not good , too much expense , higly waste in every thing, this year we are thinking in deep , to reduce the expenses via seeking for new technicalities can be implemented at the production area , or at laboratory or in the whole catering , we did somthing good at the begining of this year , we were purchasing a sanitizer tablets to sanitize the kithcen equipments , and it was costly , now replaced with cabinets utilized the Ozon gas for the sanitation purpose and it make a good saving. Do you have any methods can be implemented in the food catering maybe it save mony and can replaced with routine methods . I am looking for somthing new in food catering world. your points highly appreciated

Regards

Hygienic

Edited by hygienic, 27 January 2011 - 04:39 PM.

[Jomy Abraham]

If we purely talking about cost, there will be 100s of points to consider .. Some areas can be
1. Amount of wastage in the raw materails like frozen meats, mutton , poultry etc. You can have a look into the wastages like excess fat in such products.
2. Wastage- compare the weight of wastages in fish- belly wast, head portion etc. Choose the right fish to get maximum output
3. How do you peel the vegetables. If its manual, check the wastage along with the skin.
4. Calculate the production requirement against a Recipe card.
5. Reduce the number of suppliers and organize bulk purchases.
6. Reduce oil fried products and shift such products to baked ...If any. ( depends on country)
7. Improve the tender/quotation process to improvise the purchase standards. This will help us to get good quality products in low prices.

These are few points....

Regards
Jomy Abraham

Dear All:

The previous year for our company not good , too much expense , higly waste in every thing, this year we are thinking in deep , to reduce the expenses via seeking for new technicalities can be implemented at the production area , or at laboratory or in the whole catering , we did somthing good at the begining of this year , we were purchasing a sanitizer tablets to sanitize the kithcen equipments , and it was costly , now replaced with cabinets utilized the Ozon gas for the sanitation purpose and it make a good saving. Do you have any methods can be implemented in the food catering maybe it save mony and can replaced with routine methods . I am looking for somthing new in food catering world. your points highly appreciated

Regards

Hygienic

[hygienic]

If we purely talking about cost, there will be 100s of points to consider .. Some areas can be
1. Amount of wastage in the raw materails like frozen meats, mutton , poultry etc. You can have a look into the wastages like excess fat in such products.
2. Wastage- compare the weight of wastages in fish- belly wast, head portion etc. Choose the right fish to get maximum output
3. How do you peel the vegetables. If its manual, check the wastage along with the skin.
4. Calculate the production requirement against a Recipe card.
5. Reduce the number of suppliers and organize bulk purchases.
6. Reduce oil fried products and shift such products to baked ...If any. ( depends on country)
7. Improve the tender/quotation process to improvise the purchase standards. This will help us to get good quality products in low prices.

These are few points....

Regards
Jomy Abraham

Dear Jomy :

Thanks for these points , helpful , I think control of the waste weight from poultry , mutton , realy its good if there is monitoring frequently , what you think

all waste from the meats should be weight it and recorde it daily ?


Thanks & Regards
Hygienic

[Jomy Abraham]

Not really
1. Collect 10 samples of each brands
2. Weight it beofre processing/preparation
3. If its frozen, weigh it before thawing and after thawing
4. Record all weighments as Input weight
5. Cook it and weigh it ( record it as your output)
6. Calcualte the conversion of input vs output
7. find the cost of end product
8. Identify the best brand in terms of cost and wastages.
9. Verify the product on each 10 continous deliveries
10. Later do the same proces once in 10 deliveries
11. Then standardise a verification based on the frequency of receipt from your supplier.

If you have sufficient manpower you can include it in every receipt. For me, no need to measure it regularly. You can include this parameter in the evaluation of Supplier.

Regards
Jomy Abraham

Dear Jomy :

Thanks for these points , helpful , I think control of the waste weight from poultry , mutton , realy its good if there is monitoring frequently , what you think

all waste from the meats should be weight it and recorde it daily ?


Thanks & Regards
Hygienic

[hygienic]

Not really
1. Collect 10 samples of each brands
2. Weight it beofre processing/preparation
3. If its frozen, weigh it before thawing and after thawing
4. Record all weighments as Input weight
5. Cook it and weigh it ( record it as your output)
6. Calcualte the conversion of input vs output
7. find the cost of end product
8. Identify the best brand in terms of cost and wastages.
9. Verify the product on each 10 continous deliveries
10. Later do the same proces once in 10 deliveries
11. Then standardise a verification based on the frequency of receipt from your supplier.

If you have sufficient manpower you can include it in every receipt. For me, no need to measure it regularly. You can include this parameter in the evaluation of Supplier.

Regards
Jomy Abraham

Very nice Idea , I was thinking also , to take the weight from the waste bag from the butchery , before thrawing it , and from vegetable preparation , etc... all should be recorded then I can look into the records daily to see in which area has high waste , then we can take the corrective actions according to that.

Thanks alot

regards