Yumbii, a Korean BBQ and Mexican Fusion restaurant and food truck concept, needed to reimagine their inventory process and take a deep dive into recipe costing, plating procedures and portioning protocols.

Overview

Review of existing recipe cards and any relative documentation

• Inventory process analysis

• Count sheets

• Product valuations

• Total inventory valuations

• Physical count procedure

Analysis

Recipe Database

• Interviewed the chefs and extracted recipes

• Cooked the entire menu with the kitchen manager and documented all recipes

• Price all recipes costs with new recipe card

Recommendations

Inventory

• Implemented a new excel based inventory system

• Reviewed invoices and confirmed most recent product values

• Recommended two person count teams for accuracy of weekly counts