Pizza Today - February 2018 - 53

They are also easy to read.

* KISS: KEEP IT SIMPLE, STUPID. Or
if you are being nice, keep it simple and
stupid. For food cost, and any process,
make it fool-proof and simple enough
to be followed day in and day out
without failure. Here's an example. If
your store uses kids' crayons and needs
to stock them, then don't have a par
sheet with 486 crayons listed as your
par for the week. Keep it to one case
unopened. That way, you know when a
box gets opened it's time to order up.
* PARS AND TOOTHPASTE LOGIC. Pars
are the tightrope string of a restaurant.
You want to keep enough product in
stock to not run out, but you don't want
so much that it goes bad -- or worse
yet, is wasted. That's where toothpaste
logic comes into play. When you have
a massive five-pack of toothpaste, it's
likely you coat the brush with enough
tooth goo to caulk a bathtub. Staff can
be the same way. They see you have
tons of two-liters of soda. What's the
big deal if we give a few extra away or
take a few ourselves? Same goes for
product on your line. Excessive amounts
of anything can lead staff to think you
have extra to burn, like 10 gallons of
floor cleaner so staff uses the cleaner
non-diluted and kills a whole gallon
because it's easier to clean that way.
These examples are real and happen all
the time, so keep the pars effective, but
tight. Make staff feel like it's that last
bit of toothpaste on hand to only use
what they need.
* INVENTORY. The next level to
consider is a real up-to-date inventory
-- not just a percentage of what was
purchased versus what was sold, but
actual inventory. Percentage sold leads
to the food-cost roller coaster where
your staff orders up one week, blows
food costs and then next week is under
because they are using last week's
overage.
True food cost takes recipe building
of all your pizzas and entrées (and,
more importantly, your prep items). If
you make meatballs from scratch, you
have to price out all the ingredients to
make a batch and then divide it by the
number of meatballs you get from a
batch to know the cost of one meatball.
That price will change each week with

the cost of beef and your ingredients.
To know how much you purchased versus
what you sold, you need to put in the work,
get a solid Excel food-cost sheet, or buy an
inventory program. No matter what you do,
you can do this. But it requires entering the
data I talked about earlier and that is not
as flashy. Yet it's necessary to survive in this
business.
* D.R.I. Another thing I believe in is
having a directly responsible individual -- or
D.R.I. -- for all tasks. Food costs should be

assigned to the general manager or kitchen
manager. Ideally the person responsible for
the food cost does all of your food ordering
for that location. That way they know what
they have on hand, what they have ordered,
and that it's their responsibility to hit the
number. Shared blame equals blanket failure.
n

MIKE BAUSCH owns Andolini's Pizza in
Tulsa, Oklahoma and is a frequent speaker
for the Pizza Expo family of trade shows.

F E B R UA R Y 2 0 1 8 / P I Z Z AT O D AY. C O M / 5 3


http://www.fornobravo.com http://www.fornobravo.com http://www.pizzaquest.com http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - February 2018

Pizza Today - February 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Family Friendly
Flavored Pasta
Sun-Dried Tomatoes
Dried Herbs
E-Mail Marketing
Food Cost Basics
Road to Pizza Expo
Five Can’t-Miss Expo Events
Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today on the Road: King Dough Bloomington, in
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - February 2018 - CT1
Pizza Today - February 2018 - CT2
Pizza Today - February 2018 - Pizza Today - February 2018
Pizza Today - February 2018 - Cover2
Pizza Today - February 2018 - Commentary
Pizza Today - February 2018 - 4
Pizza Today - February 2018 - 5
Pizza Today - February 2018 - 6
Pizza Today - February 2018 - 7
Pizza Today - February 2018 - Contents
Pizza Today - February 2018 - 9
Pizza Today - February 2018 - Contributors
Pizza Today - February 2018 - 11
Pizza Today - February 2018 - Expo Spotlight
Pizza Today - February 2018 - 13
Pizza Today - February 2018 - Interact
Pizza Today - February 2018 - 15
Pizza Today - February 2018 - Conversation
Pizza Today - February 2018 - 17
Pizza Today - February 2018 - Man on the Street
Pizza Today - February 2018 - 19
Pizza Today - February 2018 - Tony’s Trending Recipe
Pizza Today - February 2018 - 21
Pizza Today - February 2018 - At Your Service
Pizza Today - February 2018 - 23
Pizza Today - February 2018 - Destinations
Pizza Today - February 2018 - 25
Pizza Today - February 2018 - Knead to Know
Pizza Today - February 2018 - 27
Pizza Today - February 2018 - 28
Pizza Today - February 2018 - 29
Pizza Today - February 2018 - Family Friendly
Pizza Today - February 2018 - 31
Pizza Today - February 2018 - 32
Pizza Today - February 2018 - 33
Pizza Today - February 2018 - Flavored Pasta
Pizza Today - February 2018 - 35
Pizza Today - February 2018 - 36
Pizza Today - February 2018 - 37
Pizza Today - February 2018 - Sun-Dried Tomatoes
Pizza Today - February 2018 - 39
Pizza Today - February 2018 - 40
Pizza Today - February 2018 - 41
Pizza Today - February 2018 - Dried Herbs
Pizza Today - February 2018 - 43
Pizza Today - February 2018 - 44
Pizza Today - February 2018 - 45
Pizza Today - February 2018 - E-Mail Marketing
Pizza Today - February 2018 - 47
Pizza Today - February 2018 - 48
Pizza Today - February 2018 - 49
Pizza Today - February 2018 - Food Cost Basics
Pizza Today - February 2018 - 51
Pizza Today - February 2018 - 52
Pizza Today - February 2018 - 53
Pizza Today - February 2018 - Road to Pizza Expo
Pizza Today - February 2018 - 55
Pizza Today - February 2018 - Five Can’t-Miss Expo Events
Pizza Today - February 2018 - 57
Pizza Today - February 2018 - 58
Pizza Today - February 2018 - 59
Pizza Today - February 2018 - Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today - February 2018 - 61
Pizza Today - February 2018 - 62
Pizza Today - February 2018 - 63
Pizza Today - February 2018 - Pizza Today on the Road: King Dough Bloomington, in
Pizza Today - February 2018 - 65
Pizza Today - February 2018 - 66
Pizza Today - February 2018 - 67
Pizza Today - February 2018 - Preferred Supplier
Pizza Today - February 2018 - 69
Pizza Today - February 2018 - 70
Pizza Today - February 2018 - 71
Pizza Today - February 2018 - 72
Pizza Today - February 2018 - 73
Pizza Today - February 2018 - 74
Pizza Today - February 2018 - 75
Pizza Today - February 2018 - 76
Pizza Today - February 2018 - 77
Pizza Today - February 2018 - 78
Pizza Today - February 2018 - 79
Pizza Today - February 2018 - 80
Pizza Today - February 2018 - 81
Pizza Today - February 2018 - 82
Pizza Today - February 2018 - 83
Pizza Today - February 2018 - 84
Pizza Today - February 2018 - 85
Pizza Today - February 2018 - 86
Pizza Today - February 2018 - 87
Pizza Today - February 2018 - Product Showcase
Pizza Today - February 2018 - 89
Pizza Today - February 2018 - 90
Pizza Today - February 2018 - Pizza Today Yellow Pages
Pizza Today - February 2018 - 92
Pizza Today - February 2018 - 93
Pizza Today - February 2018 - 94
Pizza Today - February 2018 - 95
Pizza Today - February 2018 - 96
Pizza Today - February 2018 - 97
Pizza Today - February 2018 - 98
Pizza Today - February 2018 - The Marketplace
Pizza Today - February 2018 - 100
Pizza Today - February 2018 - 101
Pizza Today - February 2018 - 102
Pizza Today - February 2018 - 103
Pizza Today - February 2018 - 104
Pizza Today - February 2018 - 105
Pizza Today - February 2018 - 106
Pizza Today - February 2018 - 107
Pizza Today - February 2018 - 108
Pizza Today - February 2018 - 109
Pizza Today - February 2018 - 110
Pizza Today - February 2018 - 111
Pizza Today - February 2018 - 112
Pizza Today - February 2018 - Mike’s Monthy Tip
Pizza Today - February 2018 - 114
Pizza Today - February 2018 - Cover3
Pizza Today - February 2018 - Cover4
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