1. Buck$ ‘n Boxe$ Inventory and Financial Management Jon Andrews
Manager, Product Management
Back office Products
Welcome to Bucks n Boxes

2. Food Service Operations
Back Ground
Restaurants – all areas chef, dishwasher, server, bar tender, busser, manager, baker, butcher
College Dining – operations manager
Business Dining – Director Food Services, vending and catering manager
K-12 – Area Operations manager for 5 districts
Cybersoft/PrimeroEdge – Product Owner, Product Manager

3. Goals Lifecycle of inventory item from: KPIs – How do I measure
Supply chain
Financial
KPIs – How do I measure
Action Plan
Plan
Order
Receive
Produce
Withdraw
Goals of breakout session
Review life cycle of supply change and how money flows through operations
KPIs what to look for and when
Action Plan to resolve issues in small chucks at a time.

4. Boxes Supply Chain Forecasting
What am I going to need for the next year?
Past
Look at past usage of each product
Estimate what is needed in the future
Plan purchasing based off of what you are going to serve in the next school year instead of looking in the pas

5. Boxes Supply Chain Forecasting
What am I going to need for the next year?
Future
Plan my menus
Plan my menu cycles
Forecast to see what is needed for the coming year.
Plan purchasing based off of what you are going to serve in the next school year instead of looking in the pas

6. Boxes Supply Chain Combined Forecast report
All menu items needed to produce your menu cycles
List of all stock items that will need to be purchased throughout the year.
Bids
USDA Foods
End Products
You have planned, and let your suppliers know what is needed now it is time to place orders to your distributors.

7. Boxes Supply Chain Ordering What do I have? How much do I need?
What am I going on my current menus?
What will I have based on my plan?
Figuring our what is need by hand for my menus
What am I going to use between now and when the order arrives
What is my cushion, so I do not run out.

8. Boxes Supply Chain
The power of perpetual inventory, what do I have now.
Clip board story from when I used to place orders going to the stock room, cooler and freezer multiple times. All areas of food service industry are just a bit different.

9. Boxes Supply Chain
The power of planning what do I have on the menu, what is on order, what is going to be used from now till the menu needs to be produced.
Grocery List, If forecasting was done based on the menu all of the items should be available.

10. Boxes Supply Chain
This will let the manager know what will be available when at the time the menu is produced and what needs to be ordered.

11. Boxes Supply Chain

12. Boxes Supply Chain Receiving Subs Short Items? Damaged? Human error
Subs – Menu Planning find and replace
Short Items – can I get something else in or do I need to change my menus
Damaged goods – return for credit functionality
Human error – Invoice reconciliation.

13. Boxes Supply Chain We received our product, now what? Theft Expiration
Space
Theft – Garbage can story, cook out story
Expiration – Menu items that cannot be used, what else can we make them into. Buffalo wings
Space – do I have enough room to store my items, Harriet the hoarder.

14. Boxes Supply Chain Production Over production waste Production waste
Following the directions, preparation error
Serving waste
Wrong size scoop
Over production – carry over items in production.
Production waste – rising food cost, food waste log
Serving Waste - amount served vs amount produced

15. Boxes Supply Chain
Production waste

16. Boxes Supply Chain
Serving waste
VS.

17. Boxes - Financials Purchasing PAL/Entitlement Cash
Brown Box/USDA Items
End Products/Finished Goods/Produced Goods
DOD Fresh Produce
Cash
Commercial
PAL is just another program, similar to reimbursement.

18. Boxes - Financials Menu Item – Peaches
Case is the same for commodity and commercial 6 - #10 cans
Commercial Peach costs $23.45 per case
Receipt cost is $0.00 at the district when it receives
What cost should be used when completing menu costing for the serving of peaches?

19. Boxes - Financials
What cost should be used when completing menu costing for the serving of peaches?
Each case of peaches was purchased from a different fund.
Commodity was purchased from the PAL funds
Commercial was purchased from district cash of some type

20. Boxes - Financials Valuation Methods – how do I choose? Food Costing
FIFO
Moving Average
Market Value
Current Vendor Price
Last Received Price
Food Costing
Commodities vs commercial
Commodities – are they really free?

21. KPIs
Key performance indicators can be used to measure progress of each area of the operation, below are a few examples
Labor
Labor matrix
% of revenue
Food Cost
Waste
Theft
Spoilage
Participation
Breakfast
Lunch
Snack

22. Action Plans – Follow up
Identify Issue
Team Brainstorm
Propose solution
Assign PIC and Due Date
Follow up
Story of helping to reduce inventory costs in Wisconsin.

23. Action Plan Exercise
Your district has a rising food cost issue and through tracking food usage over time compared to revenue you have narrowed the issue to 5 sites in your district. Lets run through and action plan to see how we can resolve the issue.
Story of helping to reduce inventory costs in Wisconsin.