Page 26 - GBC Fall English 2023

LABOUR MANAGEMENT SOFTWARE
It is really a toss-up for me of which inflation fighting activities to start with, as they are all-important. Labour Management software has changed the game for those that have moved away from a paper schedule or basic spreadsheet. If you are wondering where to start search out 7shifts, Ameego and CheddrSuite. While choosing isn’t always easy, I strongly suggest leaning to one that integrates with your current POS or planned POS system technology. Make sure to include some of the teammates that will be utilizing this software in the demos you will receive. Now the, “What’s in it for me” moment. Imagine not having to call or text everyone on the list when someone calls in, because the software can do it for you. Imagine not having to plan the schedule anymore because the software is setting it up automatically based on everyone’s preferences and recent history and then realizing labour savings that pay for the program and then some each month... that being said... if you want to take it slower, there are formatted spreadsheets you can start with.
RECIPE ANALYSIS AND STANDARDIZATION
Recipe Analysis and Standard- ization is a cornerstone for any operation. Far too often, we see someone point to their head and say, “all the recipes are in here” and while we do not dispute that they are, if someone falls ill, goes on vacation, or moves on it leaves everyone in a challenging situation.
For those starting at the beginning, we recommend starting with one recipe breakdown to start, get all the ingredients listed, the amounts and how to scale for large batches. You can work with your Sales Consultant on the measurements and costs using one of the templates provided in Sysco’s The Power Up for Business playbook. The recipe exercise also leads to broader portioning and sizing standardization. Ensuring every pasta dish has the same amount of noodles and every poutine has the same portion of cheese not only makes for a more consistent guest experience but also directly affects the bottom line.
Chip away at a few recipes and portion sizes every week and before you know it, you will have your menu digitally catalogued and your items consistently and profitably portioned. This is also an important segue into the next step.
“To say it’s daunting if you don’t currently have any inventory counting currently in place would be an understatement, so many experts suggest you start
by counting the key proteins and high dollar value inventory items.”
INVENTORY MANAGEMENT
Inventory Management is a big topic and for many that are not counting inventory already, it is very important that a crawl, walk, run approach be utilized. To say it’s daunting if you don’t currently have any inventory counting currently in place would be an understatement, so many experts suggest you start by counting the key proteins and high dollar value inventory items. Often these items alone will highlight theft and utilization gaps, leading to a quicker broadening of the count. Do not be afraid to ask for help fromSysco’sBusinessResourcesin this area, as there are several different ways to approach how you move this forward.
It is important that you have inventory counting practices in place when you move to a platform like Optimum Control or Marketman. Programs like these are incredible for true food cost visibility, recipe standardization and so much more. Many distributors are setup for EDI (Electronic Data Interchange) so your items and orders can be uploaded to these systems allowing
26Golf Business Canada