Definitions
Suites
Misc
Misc Pt 2
New! Food Waste Report
100
Cost of Goods Sold
Beginning Inventory + Purchased Inventory - Ending Inventory = COGS
100
What is the name of the suite that xtraCHEF belongs to?
Supplier and Accounting
100
X cents of every dollar earned goes to food costs. X cents of every dollar earned goes to labor costs (hint: they are the same number!)
33 cents
100
T/F: Customers can use xtrachef for food and labor expenses only
False. They can use this as a way to track all expenses! Rent, cleaning supplies, etc.
100
Why would someone find the food waste report valuable?
Save money by understanding where you are LOSING money!
200
Prime Cost
The combination of costs of your food/ingredients PLUS labor expenses (ie. if a dish takes 5 mins to prepare, that 5 mins of labor expense is factored in)
200
What are the two tiers for the xtrachef suite and what do they cost?
Essentials ($179/mo) and Pro ($279/mo)
200
What are two benefits of having invoice automation?
Save time! It takes a ton of time to manually input data from invoices into an accounting system!
Accuracy- we know manual error is common!
Track the prices of goods you purchase! Get rid of the paper trail and have one place to see your purchasing history over time.
200
How are restaurants notified when the prices of their products fluctuate?
Price Email Alerts from xtraCHEF
200
T/F: all staff have the ability to log waste
F! This is a permission based setting, but since you can log waste from terminals AND handhelds, giving your staff permission makes it easy for them to do in real time!
300
Theoretical Inventory
The inventory levels based on how much you should’ve consumed or sold (this is pulled from Toast automatically into xtraCHEF from our sales reports!)
300
T/F: Recipe costing (track real-time plate costing to maximize margins on every menu item) is included in xtrachef essentials?
F: This is included in Pro. Think the strawberry salad!
300
Name two ways customers can upload their invoices into xtraCHEF
1. Scan a photo through the xtraCHEF app
2. Provide custom email address to vendors for them to email directly
3. Upload a PDF(s) or image(s) of an invoice directly into their xtraCHEF account on their desktop
4. Through and EDI direct connection with one of our approved vendors!
300
xtraCHEF allows restaurants to cross reference cost data from invoices and sales data for Toast.
Looking at the screenshot example above, which menu item is the most profitable?
Bud Light
300
How does a staff member input waste into the food waste report on the POS?
- On your POS main menu, select Waste Tracking in the Mode section.
- Select the desired waste reason you’d like to log.
- Select the item(s) that you’d like to track for that specific waste reason.
- Select Save each time you’re finished logging waste items so that your check is saved for the next time you return to this mode. All items logged in this mode are added to one check per day. Items can be added, edited, or deleted in a similar manner to the usual order taking experience.
400
Actual Inventory
The true inventory levels after food waste, theft, spillage, and miscalculated portions have been factored in. This is the inventory that you track in person.
400
On the VOC slide in the new suites pitch deck, there are 5 main challenges that Toast's customers have identified as being the biggest challenges they face today. Which challenge does xc solve for?
Inflation!
400
T/F: xtraCHEF currently integrates with Toast Payroll to calculate prime costs for recipes
True!
400
Fill in the blank:
The primary value of Recipe Costing comes from being able to see real-time _____ for each menu item as their costs for ingredients fluctuate.
Margins.
As the cost of an ingredient changes (when imported via invoices), operators can see how the cost & margin for every menu item containing that ingredient changes.
400
Where in Toast web will a cx have to go to create their waste reasons
Toast Web > Payments >Comps/Promos >Discount and Food Waste Reasons
500
Variance
The difference between theoretical and actual inventory (expressed as a dollar value, percentage, or physical quantity). Variance could be caused from waste, overportioning or theft.
500
Your prospect tells you xtrachef is too expensive - what's one way we could build ROI here?
- While the other features of Toast are focused on driving revenue, xtraCHEF is focused on saving you costs, the other piece of the profitability equation. If you could decrease food costs by 3% how much would that save you overall?
- Who is in charge of handling your accounting/inventory and how long does it take them to fulfill these tasks each week? Think of what you could be saving on labor costs!
500
What is a PAR level?
The minimum quantity limits that you set for a certain item. When the quantity approaches the minimum level, the item should be reordered.
500
In the screenshot below, red onions show a 10.49% variance from theoretical to actual consumption. What is one of three reasons that could account for this?
Theft, over-portioning or unreported waste
500
In the Food Waste Report, you can break down the report in 4 different ways. One of those ways is by day. Name two of the other three categories
Value, Items, Reason