Source and Purpose of the Training

This training is built on our 15 years of field experience in the catering and food & beverage industry. It aims to systematically share the knowledge and practices we have gained in critical processes such as menu planning, recipe standardization, material requirements planning (MRP), purchasing–stock management, budget control, and cost optimization.

Our purpose:
To demonstrate to companies how to correctly manage the cost pressures caused by fluctuating raw material prices and fixed-price contracts, while transferring budget-compatible purchasing strategies and cost management methods.

With this training, companies will be able to:

• Balance costs despite price fluctuations,

• Improve efficiency in purchasing and stock processes,

• Take fast and effective action in times of budget pressure,

• Establish profitability and sustainability balance.

In short, the main goal of our training is to transfer our stabilized know-how to the industry, provide directly applicable solutions for companies, and open the path to operational excellence.

Training Content

1) Stock Card Structure and Recipe System

• How should the stock card structure, the basis of planning, be designed?

• Key points to consider when defining product recipes

• Techniques for different recipe designs

• Methods for using optional recipes

2) Importance of Inventory Counting and Its Impact on Financial Statements

• How to conduct stock counts? Steps and practical applications

• Stock counting instructions and critical considerations

• Stock valuation methods and their impact on the income statement / balance sheet

3) Daily – Weekly – Monthly Menu Design

• Standard menu design and cost calculation for transportation and on-site production

• Planning of optional menus and portion quantities

4) Material Requirements Planning (MRP) in Menu Planning

• What is MRP and what is its purpose?

• The importance of MRP and its contribution to planning processes

• MRP examples using Excel pivot tables

• Developing decision-making mechanisms with data analysis

• Calculating estimated menu costs and improving purchasing strategies

5) Menu Costs and General Menu Cost Budgeting

• Impact of total menu costs on the system budget

• Pareto analysis in menu cost calculation

• Effect of raw material costs on menu costs

• Revising planned vs actual costs and deviations

• Practical methods for reducing costs

• Ensuring efficiency in target cost tracking and system management

• Control cost methods and cost reduction practices

6) Project-Based Data Collection and Analysis Methods

• Data collection and analysis in on-site production projects

• Comparing planned vs actual costs and taking corrective measures based on deviations

• Comparison of planned vs actual costs in mass catering services