Food Cost Assessment

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Assess current Inventory Level

• Full week of top 5 accuracy to theoretical

• TOOL: R365 Smart Operations > Inventory > Create > Inventory Count> Daily Count. Attach the 5 reports.

  Media

• TOOL: R365 Classic 365 Exp > My Reports > Purchasing & Inventory > Above Store Actual vs Theoretical > Top 5. Attach the report.

  Media

• TOOL: Excel spreadsheet Daily Count Variance

  Media

• Check running inventory level past 4 weeks (should not be more than $8000)

• TOOL: R365: Smart Operations > Inventory > Filter Counts > =Includes weekly. Attach the report.

  Media

• Spot check accuracy of weekly inventory. Is there a variance of more than $100?

  Yes

  No

  N/A

• Check average order from Sysco for the last 3 weeks. Are they consistent?

  Yes

  No

  N/A

• Figure the Optimal inventory level = weekly sales X 25% / 2 + 20% buffer (Example: $40,000 X .25 = $5000 + 20% = $6000)

• AvT report for previous week and period. Attach the report.

  Media

Cooler Audit

• Is the cooler zoned according to the Burrito Engineering Guide?

  Yes

  No

  N/A

• Is the cooler labeled with clean legible tags?

  Yes

  No

  N/A

• Is all product in date?

  Yes

  No

  N/A

• Is the store using FIFO?

  Yes

  No

  N/A

• Is turnover 100% on perishable items?

  Yes

  No

  N/A

• Is any receive dates older than 7 days?

  Yes

  No

  N/A

Assess Prep Levels

• View opening manager filling out the prep log. Are they doing it correctly? (Enough for 2 shifts but not too much leftover for the next day.)

  Yes

  No

  N/A

• Is the team making enough protein to get through peak but not too much to waste.

  Yes

  No

  N/A

• Is recipe books present and in use while prepping?

  Yes

  No

  N/A

• Is cut sizes 1/2 inch by 1/2 inch?

  Yes

  No

  N/A

• What is wrong with the cut sizes?

Access Waste

• Place 18qt cambero in each station to capture all waste in prep, utility, and the line. Provide a photo of each one.

  Media

• Are they using the waste log in R365?

  Yes

  No

  N/A

• Are they using spatulas to scrap the bottom of all containers used during prep.

  Yes

  No

  N/A

• Are they using spatulas to scrap all quaso pots and pans?

  Yes

  No

  N/A

• When replacing food in the hot and cold table is the team using new dishes?

  Yes

  No

  N/A

Assess Portioning

• During downtime work have the team practice scoop sizes. Attach photos on the spoodle and then on a taco foil. (2 pics per employee)

  Media

Assess Ordering

• When you add the 2 trucks together in a week does it come to the optimal inventory level? (Don't forget to remove the paper goods from the truck orders.)

  Yes

  No

  N/A

Assess Security

• Is all employee meals getting rung into the register?

  Yes

  No

  N/A

• Does the store have any no-sales?

  Yes

  No

  N/A

• Can all voids, refunds, and discounts be accounted for?

  Yes

  No

  N/A