Hear first-hand how a successful club does more of its food production in- house, including butchery and baking. They use rigorous costing and create a product that customers love…including the meat trays!

1. Make or Buy?
Serving Great Products at an Affordable
Price
Brad Whittaker – Executive Chef
Tweed Heads Bowls Club

2. Back in the day “90 years ago”

3. THBC today

4. Overview of THBC
 Social Members – 16,000
 Bowling Members - 600
 Permanent Staff - 79
 Casual Staff - 57
 Pokies – 256 – with 44 outdoor
 Food Outlets – 2 restaurants, café, 3 events
venues
 Butchery & Bakery in house
 Retail licence for butchery
 Catering staff - 65

5. Level One Brasserie

6. Level One Brasserie
 Seats 200
 Lunch special $7.50
 Dinner specials $11.90
 180,000 main meals per year
 48,000 sweets
 Sales of $2.2Million
 Average spend per head $11.50

7. Sails on Tweed

8. Sails on Tweed
 Seats 100 people
 60,000 main meals per year
 Meal deal 2 mains & bottle wine
$41.50
 4,000 sweets – new dessert area
coming
 Turnover $1.05 mil
 Average spend per head $19.00

9. Level One Cafe

10. Level One Cafe
 Serves 120,000 hot drinks
 44,000 Light meals
 Sandwiches, quiche, gourmet rolls
 32,000 sweets
 Turnover $750,000
 Average spend per head $7.50

11. Bakery
 2 full time employees
 Work Tuesday – Saturday
 Desserts, Muffins, Scones, Meat pies
 Raffle trays
 Take away cakes
 Christmas Puddings - 3,000 annually

12. Bakery Equipment list
 Deck Oven $17,500
 Pastry sheeter $7,500
 Dough prover $5,000
 Mixer $6,500
 Scales $250
 Bun divider $10,500
 Tray troll $500
 Equipment costs $47,75031 Stanley Street Peakhurst
PO Box 137 Peakhurst 2210
Ph: (02) 9533-9522

13. 3 Deck Oven

14. Pastry Sheeter

15. Mixer

16. Bun Divider

17. Basic ingredients

18. Dry store

19. Cold room shelving

20. Raffle trays

21. Finished product

22. Monthly usage
Savoury Muffins 59 2.00$ 118$
Cookies 398 1.00$ 398$
Muffins 143
1.50$ 215$
Scones 885 0.75$ 664$
Promotion Muffins 1,938 1.20$ 2,326$
Small Cakes 1,768
2.50$ 4,420$
Sweets 6,018 3.00$ 18,054$
Pies 1,032
2.00$ 2,064$
Family Pie 326 6.00$ 1,956$
Bowls Afternoon teas 1,950
2.50$ 4,875$
Cost to buy in bakery products 35,089$

23. Savings analysis
In House Bought in
Income $64,111 $64,111
Cost of Sales $13,523 21% $35,089 55%
Gross Profit $50,588 79% $29,022 45%
Expense $3,136 $0
Wages $8,851 $2,213
On costs $2,655 $664
Direct Expenses $14,643 $2,877
Profit $35,945 $26,145
$9,800
$117,599
Monthly savings
Annual Savings

24. Butchery
 2 full time employees plus a casual
 Monday to Friday operation
 Portioning steaks
 Raffle trays (275)
 Dicing and vacuum tumbling
 Schnitzels
 Sausages
 Value added products
 Corned beef

25. Equipment list
 Band Saw $7,880
 Crovac Machine $5,600
 Vacuum tumbler $9,200
 Mincer mixer $13,440
 Sausage filler $5795
 Brine pump $795
 Equipment set up cost $42,680

26. Butchery

27. Mincer Mixer

28. Vacuum tumbler

29. Band Saw

30. Work area

31. Crovac machine

32. Brine Pump

33. Sausage filler

34. Portion control

35. Butchery storage

36. Carton meat

37. Meat Tray

38. Meat tray label requirements

39. Raffle Trays Food Costs Sales Price Nos Food costs Income
Legs Lamb 9.16$ 15.00$ 20 183$ 300$
Silverside 8.89$ 15.00$ 18 160$ 270$
Roast Beef 8.59$ 15.00$ 12 103$ 180$
Roast Pork 12.35$ 15.00$ 16 198$ 240$
Mixed Trays 10.59$ 16.50$ 18 191$ 297$
Pepper steak 9.38$ 15.00$ 18 169$ 270$
Chicken Schnitzel 9.54$ 15.00$ 20 191$ 300$
Chicken 9.43$ 15.00$ 14 132$ 210$
Chicken Breast 9.91$ 15.00$ 16 159$ 240$
Bacon / Eggs 11.58$ 15.00$ 9 104$ 135$
Mince 7.54$ 15.00$ 32 241$ 480$
Rump 9.12$ 15.00$ 9 82$ 135$
Pork Chops 7.19$ 15.00$ 11 79$ 165$
Large Tray 13.07$ 20.00$ 62 810$ 1,240$
Totals 275 2,802$ 4,462$
Income 4,462.00$
Food Cost 2,801.75$ 63%
Gross profit 1,660.25$
Wages 2,425.00$
On costs 727.50$
Repairs &Maintence 188.63$
Consumables 325.85$
Total Expenses 3,666.98$
Net Profit 2,006.73-$

40. Rib Filet Rump T-bone Diced Beef
Kilograms 75 250 20 100
Carton Price 19.50$ 11.90$ 13.00$ 5.60$
Portioned Price 24.99$ 18.00$ 18.99$ 7.99$
Additional cost 412$ 1,525$ 120$ 239$
Roast Beef Corned Beef Sausages Filet Mignon
Kilograms 200 100 120 100 each
Carton Price 5.60$ 5.60$ 4.00$ 4.50$
Portioned Price 8.00$ 8.00$ 7.99$ 6$
Additional cost 480$ 240$ 479$ 150$
2,006.73-$
Additional cost of portion control 3,644.35$
1,637.62$
85,156.20$
Meat tray costs
Net savings per week
Annual Savings

41. Retail outlet
 Located in our Bottle shop
 NSW Food Authority Retail Butchers Licence
 Documented Food Safety program
 Meat sales $80,000
 Christmas we sell or redeem by points
 $15,000 worth of Hams
 Bakery sales $50,000
 Food cost 60%
 Wages nil

42. Retail Outlet

43. Retail product

44. Conclusion
 Benefits of having a bakery and
butchery
 Unique products to your club
 Freshness – daily desserts
 Improved gross profit of catering operation
 Reduced wastage and product loss
 Variety for members and guests
 Contact details: bradw@thbc.com.au
 Mobile: 0417725590