MAMA MEXICO RESTAURANT

Mama Mexico Restaurant (Purchasing and Control in Hospitality)



Mama Mexico Restaurant (Purchasing and Control in Hospitality)

Summary (Mama Mexico Restaurant)

Mama Mexico Restaurant is developed with a focus of promoting the rich cultural heritage of Mexico, in addition to offering Mexican foods to the customers. The paper looked into the effectiveness of developing procurement plans for the restaurants in order to create potential benefits and a structured system of the process activities. The restaurant is situated in the area of Englewood Cliff, New Jersey and serves as a good place for the Mexicans to savor rich cultural heritage of the Mexican people in addition to enjoying the variety of foods offered.

Mama Restaurant employs a rigid and systematic system of food procurement in order to ensure good and hygienic food to its valued customers. The entire procurement plan is divided into three distinct features, including demolition and foundation; laying the groundwork for interior and exterior construction; and finally the MEP. The Collaborative Project Forecasting and Replenishing (CPFR) defines a process linking the customer demand with the needs of replenishment throughout the supply chain, that includes analyzing procedures throughout the supply chain, organizing collaboration for reliable forecast demand, addressing the gaps and anomalies; and developing information systems adapted to these new procedures. All these systems are designed to create retention of customers for the company and ensuring the delivery of optimal quality services and food stuffs for the valued customers.

Evaluation for the most common food cost for restaurant

The simple side of the ideal cost calculation involves multiplying the cost to sell a menu item by the number sold in a given period. This analysis may be accomplished for the entire menu, a specific category or a specific menu item. The result of the formula is divided by the sales to arrive at a theoretical food cost percentage.

Ideal Food Cost Per Menu Item = Menu Item Cost X Number Sold

Sales per Menu Item = Selling Price X Number Sold

Gross Profit per Menu Item = Sales per Menu Item - Ideal Food Cost per Menu Item

Ideal Food Cost Percentage = Ideal Food Cost Per Menu Item / Sales per Menu Item

The complexity behind this simple formula involves proper weighting of category and summary statistics (Andaleeb, 1998). By following the formulas above, you will avoid most of the improper weighting problems since the number sold is a key component in the equations. Some companies never successfully develop an ideal usage model due to the considerable time involved in developing proper recipe cards. The "Menu Item Cost" for each item needs to be calculated using standard recipes and cost data. Depending on the menu size and complexity, this task may very well take months. It is possible to progressively build the recipe model which will guarantee benefits before the final recipe cost card is complete (Balmer, Greyser, 2006).

Review your sales data and identify the menu items with the highest dollar sales and the menu items with the highest number ...