Leveraging Cross-Operational Test Data for Manufacturing Yield and DPPM/RMA Improvements
Yield Test
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Transcript of Yield Test
Standard Portion Cost: Butcher TestTest designed to determine standard portion costs
for those items portioned before cooking
Goal : Determine Serving price (SPC) versus Purchase price.
Concept: What you serve can cost more than what you bought it for.- Applies to wholesale cuts, not portion cut- wholesale cuts usually ‘render’ more than what you bought it for- Focus is on “primary part” of the wholesale cut
Process: Usually involves a team: chef/manager/cost controller/butcher
1. One member does the recording2. As piece is “broken down”, various cuts/parts are separated3. Total weight of cuts/parts almost never = original weight
- difference is a DERIVED number based on weight difference
Standard Portion Cost: Butcher Test (con’t)
Loss in cutting = A Derived number add weights of all know cuts/parts and subtract from purchased weight
Standard Portion Cost: Butcher Test (con’t)
Also called “yield factor or %”Use to compare vendors & valueUse to compare different cuts
Standard Portion Cost: Butcher Test (con’t)
Want values/lb for all parts Except the principal part - why the cut was purchased to begin with.Get these current prices from your regular purveyor(s)These prices should represent a reasonable market value
Standard Portion Cost: Butcher Test (con’t)
Total Value for these secondary cuts/parts: value per lb x weight
Total Value for the primary cut (usable meat):Total Cost - Total value of secondary parts
Useable meat = $54.99 - $1.87Useable meat = $53.12 A DERIVED #
Standard Portion Cost: Butcher Test (con’t)
cost per usable lb = total value of usable meat =weight of usable meat
$53.124.25 lbs
= $12.4988/lb $12.498816 oz
= $0.7812/oz
Standard Portion Cost: Butcher Test (con’t)
Portion Size: a pre-established number found in the menu item’s standard recipe
Portion size x Cost per usable oz. = Portion PortionCost
6 oz. ( two 3-oz. pieces) x $0.7812 = $4.6872
Standard Portion Cost: Butcher Test (con’t)
Cost FactorsMarket prices are not stable, causing usable pound/SPC costs to change.Cost factors allow: - simple way to (re)calculate usable pound costs and portion costs - eliminates need for new/frequent butcher test(s) - Yield Factor or % remains Constant
Standard Portion Cost: Butcher Test (con’t)
Cost per usable lb.Purchase price per lb.
= Cost Factor per lb.
$12.4988$6.11
= 2.0456
Portion CostPurchase price per lb.
= Cost Factor per Portion
$4.6871$6.11
= .7671
Helps tell you theimpact of the $0.26/lb increase
Standard Portion Cost: Butcher Test (con’t)
Example: Price/lb of tenderloin increasing from $6.11 to $6.37.You need to know the new SPC
Using Cost Factors, no new Butcher Test is required
2.0456 x $6.37 = $13.0305 = $13.03 /usable pound
Rewrite the Cost Factor forumlaCost factor per lb. x New Purveyor price per lb.
Will give Cost of a usable lb. at new price
Cost factor per portion x New Purveyor price per lb.
0.7671 x $6.37 = $4.8864 = $4.89/standard portion
Rewrite the Cost Factor forumla
Will give Standard Portion Cost (SPC) at new price
The 26¢ /purchase lb increase leads to a 53¢ /usable lb increase and a 20¢ /portion increase.
Standard Portion Cost: Butcher Test (con’t)
Shortcoming: B/C it is based on a Butcher test,the factors can only be used on the identical size portion. You could, however, start at useable price / lb and recalculate (Universal Formula Below)
Cost factor per lb. x Portion size (in oz.) x New Price per lb6 oz Portion (SPC) Cost at New specified Purveyor Price
2.0456 x 6 x $6.37 = $4.8864 = $4.89/standard portion
16 oz
16
Cost factor per lb. x Portion size (in oz.) x New Price per lb7oz Portion (SPC) Cost at New specified Purveyor Price
2.0456 x 7 x $6.37 = $5.7008 = $5.70/standard portion
16 oz
16
Standard Portion Cost: Butcher Test (con’t)
Conclusion:• Formulas provide operators with tools to quickly recalculate costs
•Analyze margins and when menu prices may have to increase• For Accuracy, Butcher tests should be done 3-4 times/year
•and on more than 1 sample per butcher test to get ‘averages’•Once again a cost/benefit trade-off decision
• Benefits of Butcher testing are:• can compare suppliers if testing identical pieces (value)• allows for monitoring of how the Standard Specifications arebeing adhered to by purveyor/purchasing/receiving
• with exact costs know, menu planning is greatly improved•Compare to preportioned item pricing if using
Standard Portion Cost: Using Yield Factor or %Ratio of the weight of part of a product to the
weight of that product as purchased
Goal : Determine Serving price (SPC) versus Purchase price.
Concept: What is left to sell after in-house butchering/processing portionable weight / original purchased weight
• included in the Butcher and Cooking Loss tests• Ratio to Total Weight & Saleable Weight respectively
Once determined, Yield % is has many uses
Standard Portion Cost: Using Yield Factor or % (con’t)
Quantity = # of Portions x Portion Size (as a pound decimal)
Yield %
# Portions = Quantity x Yield %
Portion Size (as a pound decimal)
Portion size = Quantity x Yield %
# Portions
Yield % = # Portions x Portion Size
Quantity
Variations of Basic Fromula
Standard Portion Cost: Using Yield Factor or % (con’t)
Example of Yield % UseProblem: Need to Purchase Correct amount of Pork Loin to serve 5 ounce portions of Loin of Pork a Maison to 32 guests.
Quantity = # of Portions x Portion Size (as a pound decimal)
Yield %
Quantity = 32 x .3125 (5 oz. as a decimal)
.6667 Yield % (from Cooking Loss example)
Quantity = 14.9999 lbs = 15 lbs or 2 each 7.5 lb. pork loins
All else being equal & IF future pork loins have same yield