A vs TMelissa Rodriguez

A v T Breakdown Calculation

Actual Usage: Beginning Inventory+Purchases-Ending Inventory

Theoretical Usage:Portion of product used in recipe X Menu Tally

Usage Cost: Actual Usage/Theoretical Usage X Average Invoice Unit Price

A v T %: Usage Cost/Theoretical Usage Cost

Why is my A v T high? Th3 3 P’s of A v T

Portioning POS Product

Which Chicken Alfredo do you see at your restaurant?

Portioning Line

Line check Temps, proper tools

Recipes on the line Finish Fresh –Lasagna & Alfredo

• Alley • Salad

• Salad Chart• Scale• Lined bowl

• Breadsticks• Soups

• Black spoodle• 1 scoop

Production• Spot check production

• Calamari, Broccoli, • Production Lists• Sauce Excellence• Always use recipes• Alfredo Kits

• 1X & 3X• 15 minutes for 1

batch • Fire Chart Cart

POS Ring It & Bring It Server check audit

5 per shift What are easy items for servers to give away?

Product Ordering

Usage trends Ordering too much or too little

Receiving Produce

Count and weight product Use everything

Product complaints

• Storing• FIFO• Organization

• Harvest • Have a system in place• Harvest makes a difference

• Cost Transfers• Cost Transfer sheet• Must be done weekly

Weekly Inventory• Set up weekly inventory

for your top 10 waste items • Every Monday

morning• Share information with

your team members

D-DAY….MONTH END!!! So you’ve done all of that…Now what? Follow proper month end inventory procedures

EVERY MONTH If your numbers seem off it could be from

previous miscounting Compare to Weekly A v T