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23 Cards in this Set
- Front
- Back
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Unit
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Any sandwich, salad, wrap, flatbread, pizza.
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Factor
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The average selling price per unit sold.
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What are three ways to increase a store's factor?
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1. Suggest a footlong instead of a 6-inch sandwich.
2. Suggest higher priced sandwiches. 3. Suggest "double meat" and other add-ons. |
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How is a factor calculated?
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Adjust unit sales divided by the adjusted units sold.
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What is the advantage of calculating a factor goal?
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A standard established to judge the performance of the employees.
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If the restaurant has a low factor over a period of time, what two possibilities may exist?
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-Employees are not suggesting larger or more expensive sandwiches, or add-ons.
-Employees are not accurately recording sandwiches and add-on sales. |
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Cost of units percentage
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The percentage of sandwich and salad sales which is used to pay for all ingredients used to produce them.
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To calculate ACT% (food cost) for each inventory item, use the following formulas:
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-Cost of Units Section: $Usage / Total Sandwich & Salad sales
-Drink Cost Section: $Usage / Adjusted Drink Sales -Miscellaneous Cost Section $Usage / Adjusted Misc. Sales -Cost of Goods: $Usage / Net sales |
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What are some causes of a high Cost of Units percentage in your restaurant?
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-Over-portioning
-Inventory or delivery error -Excess product spoilage due to over-prepping -Under ringing sales (not capturing add-ons, ringing up lower priced subs, etc) -Promotions -Employees may be stealing product or giving away sandwiches to family & friends |
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What are some causes of a low Cost of Units percentage in your restaurant?
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-Over-portioning
-Inventory or delivery error -High menu prices |
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How is DRINK PERCENT calculated?
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Adjusted drink Units / Adjusted units sold
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What is the importance of DRINK PERCENT?
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It indicates the percentage of drinks sold with every unit
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PRODUCTIVITY:
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Productivity is the number of units produced per employee hour
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How is PRODUCTIVITY calculated?
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TOTAL UNITS / HOURS WORKED**
*includes free units and party breads used **includes all employee, manager, and owner hours worked |
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What are some of the effects of a high productivity?
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-Employees are overworked
-Low employee morale -Unclean/Unkept restaurant -High turnover -High food cost -Loss of customers |
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What are some of the effects of a low productivity?
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-High labor cost
-Unproductive employees |
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What can cause a SUBWAY operation to experience excessive LABOR COST?
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-Over-scheduling of hourly employees
-Inefficient utilization of manager hours and skills -High training costs due to excessive employee turnover |
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An employee tells a SUBWAY owner that a productivity goal of 10 is unrealistic. The owner/manager can respond with the following logical answer:
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-An efficient employee can prepare a sandwich or salad in 120 seconds. Therefore, they can product 10 sandwiches in approximately 20 minutes
-There are 40 minutes remaining in each hour for food preparation, cleaning, and paperwork |
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Five critical cost areas that a SUBWAY operator must watch and control are:
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1. Food cost (cost of goods)
2. Labor cost (productivity) 3. Cash register count and balance 4. Bread/Plate/Wrap count and balance 5. Drink and Misc. costs |
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Which two cost areas may cause problems for SUBWAY operators?
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1. FOOD COST (cost of goods)
2. LABOR COST (productivity) |
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When the cash register balance is not within +/- $.50 at the end of the shift, what possibilities may exist?
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-Employees aren't properly trained and may be counting change back incorrectly
-Employees may be ringing sales incorrectly -Employees may not be recording sales adjustments properly -Employees may not be balancing the register properly at the end of the shift -Employees may be stealing |
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On the POS system, what are the 5 steps to completing the weekly paperwork?
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1. Set week ending date
2. Print inventory count sheet 3. Enter inventory counts 4. Calculate weekly reports 5. Close the week Once the 5 steps are completed, paperwork is transmitted to HQ by 3:00 PM (ET) Thursday |
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How much does your wifey love you?
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SOOOOOOOOOOOOOOOOOOOO MUCH! :-)
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