Tracking Cost of Goods Consumed but not Sold

Discussion in 'Professional Chefs' started by chefkat, Mar 21, 2015.

  1. chefkat

    chefkat

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    I am wondering what the best way is to track the cost of "family meal", research and development, food and beverage used for training, in-house marketing (unrecorded comps) etc... products that get used for consumption (not waste) but are not sold as revenue.

    I think I want to create a form that hangs in the kitchen that makes it as easy on the staff as possible to record it. But I'm not what the best way to construct it is to make it user-friendly and efficient.

    Does anyone have a good system in place for this? Really trying to reign in my costs...

    Thanks
     
  2. chefbuba

    chefbuba

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    I always kept a waste sheet in the kitchen, just a legal pad on a clip board. If it was thrown out or eaten, it went on that sheet with an explanation, spoiled, employee meal, mis fire, etc. I would cost out end of month. Getting line cooks to remember to write it down was another issue.
     
  3. chefkat

    chefkat

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    Thanks, I have a separate waste sheet for spoilage, misfires, burned, etc., etc.. but wanted something separate to record food that is being consumed (not waste) but not being sold. 

    I'm trying to separate things more accurately to get a better picture of true costs.

    My cooks are pretty good about completing the waste sheet, but I'm afraid that adding more forms to fill out will deter them from completing any of them at all.
     
  4. chefbuba

    chefbuba

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    Keep it on the same sheet, it's easier for them not having multiple sheets to write stuff down on. Keep it simple, you can separate things on your spread sheet or whatever you are using when you do the numbers.