1 / 30

Calculating the True Cost of a Meal:

Calculating the True Cost of a Meal:. A Planning and Analysis Tool for Nutrition Programs. Linda Netterville , MA, RD, LD Contractor, Nutrition Program, DADS. Objectives. Identify why it is important to know the meal cost Identify the key components of meal costing.

maeve
Télécharger la présentation

Calculating the True Cost of a Meal:

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Calculating the True Cost of a Meal: A Planning and Analysis Tool for Nutrition Programs Linda Netterville, MA, RD, LD Contractor, Nutrition Program, DADS

  2. Objectives • Identify why it is important to know the meal cost • Identify the key components of meal costing. • Identify steps to keep meal cost within the budget. • Clarify audience questions and wrap-up

  3. Calculating the True Cost of a Meal

  4. Definitions • Cost= price paid to acquire, produce, accomplish or maintain anything • Price = the sum in money or goods for which anything is or may be bought or sold • Rate= a fixed charge per unit of quantity

  5. Definitions • Expenditure = Outlays/payments made by the SUA and/or AAA’s using OAA federal funds to provide an allowable service • Total Service Expenditure= OAA expenditures plus all other funds administered by the SUA and/or AAA’s on behalf of elderly individuals and caregivers for services meeting the definition of OAA services

  6. Why is It Important?

  7. Changing ResourcesGovernment/Public Funding • Older Americans Act Title III (C1, C2, NSIP), V, VI • Other Federal Social services or community service block grants • State-Vary by Sate

  8. Changing Resources • Competition for limited dollars • Grants • Fundraising • Decline in client contributions • Competition with for profit companies

  9. Program Operations • Meet the demand for meals • Maintain quality • Manage costs against revenues

  10. Program Accountability • Demonstrates impact of program to funders • Performance measurement • Demonstrates efficiency • Demonstrates effectiveness

  11. Program Sustainability • Optimizes costs relative to revenue • Potential to provide meals and services for additional revenue • Understand bid prices if purchasing meals from a caterer

  12. Program Sustainability

  13. Program Sustainability

  14. What are the Key Components of Meal Costing?

  15. Calculating Food Cost • To find the food cost per meal: Beginning Inventory +Purchases (from invoices)________ =Total Food Available for the Period - Ending Inventory__________________ =Raw Food Cost

  16. Calculating Food Cost To find the raw food cost per meal: Raw Food Cost  Number of Meals Served= Raw Food Cost per Meal

  17. Calculating Food Cost Group Activity Worksheet Activity #1

  18. Calculating Labor Costs

  19. Calculating Total Meal Costs Group Activity Worksheet Activity #2

  20. How Can You Control Meal Costs?

  21. Menu Planning • Utilize a cycle menu • Cook from scratch vs. convenience • Food availability • Consider season variations • Buy food of the quality most suitable • Consider the cost of labor • Consider the equipment • Consider the service container

  22. Purchasing • Purchasing • Compare price and quality • Purchase according to the menu • Consider what is on hand • Consider delivery and storage • Buying methods • Open Market • Sealed or Fixed Bid • Cost-Plus • Co-op/Group Purchasing

  23. Receiving and Storage • Food on hand represents $$$ • Check all deliveries for: • Pricing • Quantity • Quality • Maintain proper storage: • Dry • Refrigerated • Frozen • Rotate stock

  24. Food Preparation • Standardized Recipes • Consistent quality • Predictable yield • Customer satisfaction • Consistent nutrient content • Food cost control • Efficient purchasing • Labor control

  25. Food Service • Maintain proper temperatures of food • Cold food below 410 • Hot food above 1350 • Accurate forecasting and preparation • Portion control

  26. Labor • Efficient scheduling • Availability of volunteers • Labor should be in relationship to the amount of work • Meals per man hour

  27. Possible Causes of Meal Costs • Poor menu planning • Careless purchasing and receiving practices • Failure to use standardized recipes • Inaccurate forecasting • Careless food storage • Waste in food preparation • Portion control not followed

  28. Compare Actual Costs to Budgeted • Monitor expenditures/revenues on a regular basis • Analysis of cost/meal • Raw food cost per meal • Total cost per meal • Identify areas under or over budget • Take action to control

  29. Compare Actual Costs to Budgeted Group Activity Worksheet Activity #3

  30. Questions?

More Related