Write-offs of products are waste during processing, products that have expired, chefs’ mistakes, etc.
\nWrite-offs are inevitable at any enterprise, but they should be minimized as much as possible!!!
\nIt may seem that 0.002% and less is a fiction. Although, in fact, everything is simple! You just need to follow a few simple rules that allow you to achieve practically zero write-offs:
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\n\ud83d\udccdAccept only high-quality raw materials for production. After all, after receiving raw materials, the responsibility passes to the kitchen
\n\ud83d\udccdReturn poor-quality goods. Suppliers, after 2-3 returns, will stop bringing you bad goods, it is not profitable for them
\n\ud83d\udccdOrder 70-80% of the products from the volume of its sales. If the supplier brought more, at its discretion, then return the goods
\n\ud83d\udccdWhen producing a semi-finished product, always look at how much it is sold for its shelf life. Do not make more than 70-80% of this volume
\n\ud83d\udccdCook strictly according to recipes, everything that differs from the recipe is a write-off! Due to the fault of the chef, due to non-compliance with standards
\n\ud83d\udccdMonitor storage conditions, observe commodity proximity, the FIFO principle, packaging conditions and shelf life of products
\n\ud83d\udccdRegularly check the temperature regimes of refrigeration equipment and the goods in it
\n\ud83d\udccdWhen producing a semi-finished product, set the implementation dates and monitor them. On the finished semi-finished product, indicate the responsible employee who prepared it.
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\nBy following these rules, you can achieve almost zero write-offs. And, if your Chef is motivated by KPIs for cost and write-offs, then you need to remember that one indicator can affect the other! Write-offs always increase the actual cost of the product.<\/p>\n","protected":false},"excerpt":{"rendered":"
Write-offs of products are waste during processing, products that have expired, chefs’ mistakes, etc. Write-offs are inevitable at any enterprise,<\/p>\n","protected":false},"author":1,"featured_media":4129,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57],"tags":[],"yoast_head":"\n