Las mermas en un restaurante, una fuga detectable

Creado: Lun, 27/05/2013 - 01:10
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Por: Lic. Rigoberto Fernández Padilla y M.Sc. Mario Ángel Escalona Serrano
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Las mermas en un restaurante, una fuga detectable

El tema de las mermas es muy importante, ya que es una de las principales causas de los sobrecostos. Debemos entender como mermas todos los desperdicios injustificados de materiales.

En los casos de los recortes de frutas y verduras, que frecuentemente se les llama mermas, si pueden ser empleados para otras preparaciones no deben ser consideradas como tales.

Las causas más frecuentes de la existencia de las mermas son:

1.Errores en el acomodo de la mercancía.

2.Exceso de compra de la mercancía en almacén.

3.Mala calidad de las compras.

4.No revisar ni recibir adecuadamente las compras.

5.No establecer una política de compras, presentaciones y pesos.

6.No rotar adecuadamente la mercancía, tanto en almacén como en los centros de producción.

7.Falta de capacitación o supervisión al personal de cocina, en cuanto a la preparación  de las materias primas se refiere.

8.Falta de capacitación o supervisión al personal de cocina, en la preparación de platillos.

9.Falta de capacitación o supervisión al personal de la barra, en cuanto a la producción de bebidas.

10.No contar con los espacios o las instalaciones adecuadas.

11.Problemas de temperaturas en los refrigeradores y congeladores.

12.Problemas de temperaturas en mesas frías y calientes.

13.No encontrar utilidad a los recortes producidos por el procesamiento de frutas, verduras y cárnicos.

14.No establecer políticas de procesamiento en materias primas.

15.No reciclar algunos productos, como por ejemplo: pan, galletas y mermeladas individualmente empacadas.

16.Falta de promoción de platillos rezagados.

17.Errores en la fijación de precios (al castigar demasiado algún platillo y, por tanto, inhibir su venta).

18.Exceso de producción de jugos naturales y preparaciones en la barra.

19.Errores en el proceso de descongelamiento de alimentos empacados.

Todas las situaciones anteriores se pueden resolver con una adecuada capacitación y supervisión al personal de las áreas, contando con políticas y procedimientos adecuados de compras, procesamiento, rotación y acomodo tanto en cocina, barra y almacén; disponiendo de un adecuado equipo de cocina, barra y almacén, así como planeando la producción.

Además es necesario tener una buena política de precios, un adecuado diseño de carta, analizar la basura o desperdicios para ver si se están yendo hacia allí productos reutilizables, promocionar los platillos rezagados, establecer un buen sistema de comandas, toma de orden y ventas; y especialmente analizar constantemente las variaciones de costo de los platos en función de proponer soluciones viables, rentables y factibles que no afecten la operación y la calidad del restaurante.

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Credito
Por: Lic. Rigoberto Fernández Padilla y M.Sc. Mario Ángel Escalona Serrano