Boh Amp Rate Of Sale
- 1.What is the purpose of rate of sale?
- A.
Marketing our brand to attract more guests
- B.
To adjust prices so inventory is more accurate
- C.
Understanding usage to manage purchasing and production at a higher level
- 2.The definition of Rate of Sale is based around usage.
- A.
True
- B.
False
- 3.When you begin rate of sale what 4 things MUST be 100% accurate on your prep sheet?
- A.
Container size, shelf life, on hands and calls to the prep board adjustments.
- B.
Shelf life, preferred prep days, on hands and labels.
- C.
Time in motion, sales forcasting, calls to the prep board with adjustments and shelf life.
- 4.Check the top 3 benefits of the rate of sale ordering/prepping system.
- A.
Increased productivity/ Decreased labor percentage
- B.
Increased food quality
- C.
Increased happiness of the Culinary Partner at your location
- D.
Impact food cost
- 5.What is the biggest misconception of rate of sale?
- A.
That it takes an immense amount of time
- B.
That it is an inconsistent way to approach ordering and prepping
- C.
That it will hurt food quality
- 6.Accurate on-hands are the most critical piece to get rate of sale started.
- A.
True
- B.
False
- 7.How many weeks must you maintain accurate on-hands in order to really understand your usage?
- A.
3
- B.
4
- C.
2
- 8.Why do we need to maintain accurate on-hands for this many consecutive weeks?
- A.
To understand what our usage is within the shelf life of each prepped item respectively
- B.
To see consistency
- C.
To verify if you have prepped to the shelf life of the product
- 9.As the seasons change is it important to reevaluate your usage based upon rate of sale?
- A.
Yes
- B.
No
- 10."Pars" should be replaced with what?
- A.
Time in Motion
- B.
Usage plus a 10% buffer
- C.
Preferred prep days
- 11.How long should prep and order guides be kept in a binder for reference?
- A.
5 months
- B.
3 months
- C.
8 months
- 12.Once you have replaced pars with usage you are able to quickly understand what?
- A.
The amount of product used within its shelf life at any given time
- B.
How many days a product will retain its original consistency
- C.
What 1/2 stock should be on the line
- 13.Your PMIX is used for?
- A.
Understanding how many hours can be scheduled per shift
- B.
Taking notes throughout the shift for later reference
- C.
Understanding average usage on specific menu items
- 14.Rate of Sale must be done with all items not on the PMIX.
- A.
True
- B.
False
- 15.In order to prep appropriately you must first purchase to rate of sale
- A.
True
- B.
False
- 16.Time in Motion is related to Productivity as Rate of Sale is related to Food Cost.
- A.
True
- B.
False
- 17.If an item has a three day shelf life, how often should it be prepared in a one week period of time?
- A.
1 time each week
- B.
3 times in a week
- C.
2 times in a week
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