Friday Wrap Up

What is Cost of Goods Sold?

• A financial metric that represents the cost of producing products sold in the cafe

• The cost of the ingredients and labor that go into our recipes

• Total costs incurred by the cafe in a given period of time

• The cost of a menu item to a guest

Managing COGS should happen...

• Daily

• Weekly

• Monthly

• At all times

True or False: PARs stands for Personalized Automated Replacement Systems.

• True

• False

Select all that are inventory items.

• Trash Bags

• Bar Spoons

• Cambros

• Bagels

• Straws

Select all situations that have a negative impact on COGS:

• Not ringing in on shift drinks

• Wasting the expired CBX at the end of the week

• Regularly changing ordering and prep PARs

• Using the cookbook when making all prepped items

What is the ideal amount of waste?

• Any waste is fine, we need to throw out expired products

• 1-2%

• 0%

• It varies from cafe to cafe

When creating PARs we need to take into account...

• How much of a product we use on a daily basis

• How much our team likes a menu item

• How long it takes for the product to get to the cafe after ordering

• Product shelf life

If you are consistently running out of a product, you should...

• Permanently mark it out of stock

• Continue to mark it out of stock

• Increase your ordering PAR

• Decrease your ordering PAR

What time do Sysco orders need to be placed by?

• 1pm

• 10am

• 4pm

• 8am

To find products we need to order, we use...

• The Sysco Search Bar

• Our Previous Order History

• BBSXBY List