SUPPER SAVINGS
RAPORT

EXISTING SITUATION

SUPPER

Day

Night

Day and Night

number of dishes per shift

dishes

Dishes

average sales price inc. VAT

€

100

€

apply increased night rate?

what is the increase rate for night?

€

costs ingredients

€

food waste

€

total

€

gross margin

€

number of staff per shift

wage costs per shift ***

€

time hot meal (%)

€

purchase value kitchen (€)

€

depreciation period (years)

€

total costs per dish

€

profit

€

total revenu per shift

€

costs ingredients

€

gross margin

€

wage costs

€

depreciation cost

€

gross profit

€

SUPPER SAVES! per year

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SUPPER!

*** based on wage table (KHN) avg. costs staff assuming that X % of the time is spent on the hot meal.

Per service (traditional cuisine)

167.22

Per service SUPPER

132.36

KHN wage tables CAO catering industry 1 January 2020

Functions

Based on 38 h.

Luxury

Executive chef or head chef

€2864

Sous chef

€2627

Chef de partie

€2399

Chef niv.3

€2169

Chef

€1883

Commis level niv3

1392

Dishwasher

€1799

Average

Wage per year (incl holiday/ soc. Sec)

p/p/shift 8 h. (235 working days/year)

Per hour

Supper

Kitchen/service employee

€1799

Wage per year (incl holiday/ soc. Sec)

p/p/shift 8 h. (235 working days/year)

Per hour

OTHER
SAVING

- High rotation personnel; attracting and retaining cooking talent

- Management time on organization and SOPs, write instructions

- Development of the menu

MORE
BENEFITS

- Always a proven offer

- SOPs available

- Declaration and allergens transparent

- SUPPER Support

*** based on wage table (K.H.N.)
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