Systems
Brisket Variance Control
A ten-point yield swing that the P&L finds three weeks late.
What it controls.
Purchase, trim, cook and service loss by the pound, every day, per cook.
What you work with.
A daily control sheet and a trained trim standard.
How it is used
Record each production stage in pounds: purchased, trimmed, cooked and available for sale. Compare like product specifications and review differences by cook and production day.
A single yield figure cannot show where loss occurred. Separate entries make it possible to review trim, cooking and service loss independently.
Enters at step 03. Building and training this system is a separate implementation scope.
The format
Brisket Variance Control
| Date | In | Trim | Out | Yield |
|---|---|---|---|---|
| 03 / 04 | 142.0 | 21.8 | 64.1 | 45.1% |
| 03 / 05 | 142.0 | 31.4 | 52.0 | 36.6% |
| 03 / 06 | 128.0 | 19.1 | 58.9 | 46.0% |
| 03 / 07 | 156.0 | 24.2 | 70.9 | 45.4% |
Illustrative format. These figures are not client results.
Follow the pounds
The yield chain.
Purchase, trim, cook and service loss recorded separately. Figures are illustrative.
Sample · illustrative figures
Variance Control — single cook
| Purchase weight | 14.20 lb |
| Trim loss1 | −3.10 lb |
| Trimmed to pit | 11.10 lb |
| Cook loss | −4.70 lb |
| Off the pit | 6.40 lb |
| Service loss2 | −0.40 lb |
| Sold | 6.00 lb / 24 portions |
- 1Trim is the only loss you fully control. It is also the one nobody weighs.
- 2Ends, dry-out and comps. Small per day, four figures per year.
