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F&B Cost Control by Ms Jennifer Chen Zack 4991C015 Vita 4991C001 Rex 4991C004 Joyce 4991C005 Sally 4991C009 Nancy 4991C011 Brian 4991C012 Alex 50211025 21 st May 2014
F&B Cost Control by Ms Jennifer Chen
Zack 4991C015 Vita 4991C001 Rex 4991C004
Joyce 4991C005 Sally 4991C009
Nancy 4991C011 Brian 4991C012 Alex 50211025
21st May 2014
Research Subject: Chef Teng Chain-Restaurant
Case Study: Impact of Price Hiking on F&B and Its Counter Measurements
Company’s Introduction
Founded at 1984
Local Cuisine with French Style Cooking
Company's Motto: Service with Conscience and Moral
9 outlets.
NTD 240 million in year 2013
Utility Analysis
Utility Price Index Rate of Change for Utility Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014
76.02 93.07 109.3 108.1 103.7 Dubai
Crude Oil
Cons
tant
22.43 43.78 42.2 36.41
12.08 12.08 12.08 12.08 12.8 Water 0 0 0 0
2.73 2.76 2.76 2.72 2.86 Electricity 1.099 1.099 -0.366 4.762
Mean 7.84 14.95 13.94 13.72
Utility Analysis
-5
0
5
10
15
20
25
30
35
40
45
50
2010 2011 2012 2013 2014
RATE
OF
CHAN
GE O
F U
TILI
TY P
RICI
NG
(%)
TIME LENGTH
CHART OF UTILITY INDEX Dubai Crude Oil Water Electricity Mean
Food Cost Analysis Vegetable Price Index Rate of Change of Vegetable Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014
55.5 58.1 67.4 72.8 61.9 四季豆
Cons
tant
4.685 21.44 31.17 11.53
83.2 85.5 90.1 87.3 103.3 秀珍菇 2.764 8.293 4.928 24.16
91.1 93.7 88.7 99.7 101.2 杏鮑菇 2.854 -2.634 9.44 11.09
48.9 56.3 57.3 59.1 73.7 金針菇 15.13 17.18 20.86 50.72
40.1 39 45.4 51.8 51.2 菜豆 -2.743 13.22 29.18 27.68
38 35.9 49.2 45.1 49.9 九層塔 -5.526 29.47 18.68 31.32
14.3 14.5 18.8 19.8 9 高麗菜 1.399 31.47 38.46 -37.06
31.6 22.7 43.5 37.5 20.5 番茄 -28.16 37.66 18.67 -35.13
28.3 26.8 28.7 25.3 26.1 雪裡紅 -5.3 1.413 -10.6 -7.774
34.3 30.4 37.5 38 54.6 苦瓜 -11.37 9.329 10.79 59.18
89.2 84.5 82 85.1 89 筍乾 -5.269 -8.072 -4.596 -0.224
Mean -2.869 14.43 15.18 12.31
-60
-40
-20
0
20
40
60
80
2010 2011 2012 2013 2014
Rate
of C
hang
e of
Veg
etab
le P
ricin
g (%
)
Time Length
Chart of Vegetable Index
四季豆 秀珍菇 杏鮑菇 金針菇 菜豆 九層塔
高麗菜 番茄 雪裡紅 苦瓜 筍乾 Mean
Food Cost Analysis
Meat Price Index Rate of Change of Meat Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014
161.37 158.67 159 159.6 169.28 Pork Ribs
Cons
tant
-1.67 -1.46 -1.09 4.90
108.34 105.77 109.17 114.59 127.53 Pork
Trotter -2.37 0.76 5.76 17.71
128.42 129.22 124.24 128.92 140.83 Chicken 0.62 -3.25 0.38 9.66
Mean -1.14 -1.31 1.68 10.75
-5
0
5
10
15
20
2010 2011 2012 2013 2014
Rate
of C
hang
e of
Mea
t Pric
ing
(%)
Time Length
Chart of Meat Index
Pork Ribs Pork Trotter Chicken Mean
Selling Price Analysis Menu Price Index Rate of Change for Menu Index (%)
2010 2011 2012 2013 2014 Year 2010 2011 2012 2013 2014 30 30 30 30 30 枸杞高麗菜
Cons
tant
0 0 0 0 30 30 30 30 30 番茄滑蛋 0 0 0 0 40 45 45 50 50 乾煸四季豆 12.5 12.5 25 25 45 45 45 45 50 金針燴鮑菇 0 0 0 11.11 45 50 50 50 50 豆豉秀珍菇 11.11 11.11 11.11 11.11 50 50 50 50 50 油燜筍 0 0 0 0 45 45 50 55 60 宮保雞丁 0 11.11 22.22 33.33 45 45 50 55 60 三杯雞 0 11.11 22.22 33.33 45 45 50 55 60 丁香小魚 0 11.11 22.22 33.33 50 50 50 55 60 青龍小卷 0 0 10 20 50 50 55 60 60 蜜汁珍珠蟹 0 10 20 20
60 金沙臭豆腐 90 蔥燒肋排 90 90 90 90 95 蹄膀 0 0 0 5.55 60 60 雞絲百頁
Mean 1.96 5.57 11.06 16.06
0
5
10
15
20
25
30
35
2010 2011 2012 2013 2014
Rate
of C
hang
e fo
r Men
u Pr
icin
g (%
)
Time Length
Chart of Menu Index
枸杞高麗菜 番茄滑蛋 乾煸四季豆 金針燴鮑菇 豆豉秀珍菇
油燜筍 宮保雞丁 三杯雞 丁香小魚 青龍小卷
蜜汁珍珠蟹 蹄膀 Mean
Relationship between Utility Index, Ingredient Index and Menu Index
-5
0
5
10
15
20
2010 2011 2012 2013 2014
Rate
of C
hang
e (%
)
Time Length
Comparism of Indices
Utility Vegetable Meats Menu
Raising Selling Price
Timing
Customers loyalty
Introducing promotion as price raising
Increase of high population dish to encourage low population dish selling
Raising less frequent, greater amount
Alternative Solutions
Cutting down portion
New concept
Meal packages
Establishment of Commissary Kitchen
Control food cost percentage
Cutting down human resources cost
Saving utility expenses
Mass Production
Big storage space
Efficiency
Bulk ordering
Standardized quality
Technology Spearhead Future World
Energy Efficient Electricity Consumption
Greater production, faster, more energy saving
Renewable Heat Technology
E-marketing
E-commerce
Conclusion / Q&A
Zack Fong Project Leader
Credit
Interviewee: Chef Tim Teng, CEO of Chef Tim Chain-Restaurant
Tutor: Ms Jennifer Chen
Zack Project Leader
Brian Background Research
Sally Utility Analysis
Vita Operation Control
Rex Commissary Kitchen
Joyce Ingredient Analysis
Alex Solution Methods
Nancy Alternative Solution
Interview
Interview
End of Presentation Thank you
