RESTAURANT OPERATING TARGETS
TARGETS MEASURE OPERATING EFFECTIVENESS FOR A PERIOD
We use Ideal Analysis to set Bullseye Targets based on established standards
IDEAL ANALYSIS:
Ideal Analysis applies expected standards to actual operating results to tell you what results would be if you had perfect execution (no mistakes)
Ideal Analysis will tell you what food, beverage, and labor you should have used for a given period.
Ideal can be applied to individual menu items and job codes for each day, or can be summarized in more general terms. This control helps you isolate problems and improve execution.
Ideal Analysis applies expected standards to actual operating results to tell you what results would be if you had perfect execution (no mistakes)
Ideal Analysis will tell you what food, beverage, and labor you should have used for a given period.
Ideal can be applied to individual menu items and job codes for each day, or can be summarized in more general terms. This control helps you isolate problems and improve execution.
Ideal Example: Your recipe for a hamburger uses 4 ounces of ground beef, one bun, 0.10 tomato, and .05 onion If you sell 500 hamburgers today, you would expect to use 125 pounds of ground beef, 500 buns, 50 tomatoes, and 25 onions. If you actually used 140 pounds of ground beef, you would have a variance of 15 pounds. This can be expressed in dollars by multiplying by the current price per pound.
Ideal analysis is a powerful tool that involves a lot of calculations. The Bullseye System makes this possible by providing software to do the work. All you need to do to get a weekly ideal report is count inventory!
It’s not a perfect world…
In a perfect world, your restaurant will execute perfectly every day. That is, no mistakes will be made. You will prepare every dish to the exact quality and quantity specifications, every guest will leave happy and on-time, and you will have no leftovers, spoilage, waste, or theft.
It’s not a perfect world…
In a perfect world, your restaurant will execute perfectly every day. That is, no mistakes will be made. You will prepare every dish to the exact quality and quantity specifications, every guest will leave happy and on-time, and you will have no leftovers, spoilage, waste, or theft.
We don’t live in a perfect world, so we strive for perfection, and expect something less. We use perfection as the base, and set the operating targets slightly lower. In the example above our target might be within 2% of ideal, or 127.5 pounds of ground beef. Bullseye Targets are typically a 2-3% variance from Ideal