The quality of the food you are purchasing is very important. Make sure to reject food if it’s moldy or is the wrong consistency (e.g. moist foods should never be delivered dry). Never accept a product that shows signs of pest damage. Any food that has an abnormal smell or color should be rejected.

every six months

• look for inspection tags on food products.
• check to make sure that the truck is running properly.
• check the temperature of the truck.
• check the driver’s certifications.

Food Safety at Home

• Clean. Always wash your food, hands, counters, and cooking tools. Wash hands in warm soapy water for at least 20 seconds.
• Separate (Keep Apart) Keep raw foods to themselves. Germs can spread from one food to another.
• Cook. Foods need to get hot and stay hot. Heat kills germs.
• Chill. Put food in the fridge right away.

The person-in-charge is the owner of the business, or a designated person – such as a chef, kitchen manager, or employee – who is always present at the work site and has direct authority and supervision over employees who engage in the safe storage, preparation, display, and service of food.

There are several important principles for any food control system. We will consider four key aspects: the integrated farm-to-table concept, preventive approaches, risk analysis and transparency

Food safety is about handling, storing and preparing food to prevent infection and help to make sure that our food keeps enough nutrients for us to have a healthy diet.

Use the following equation: Price = Raw Food Cost of Item / Ideal Food Cost Percentage. You can slightly alter the price to make it a rounder or cleaner number. In the example below, you could change it to a number such as $14.50. Example: Say your ideal food cost percentage is 28%, and your raw food cost is $4

What is a good food cost percentage? To run a profitable restaurant, most owners and operators keep food costs between 28 and 35% of revenue. With that said, there is no such thing as an ideal food cost percentage; it varies depending on the type of food they serve and the restaurant’s overhead and operating expenses

An easy way to calculate your costs is to:

1. Write down all of the ingredients in a recipe.
2. Determine the cost of each ingredient in total (whether it be a 10lb bag or not)
3. List how many grams of each ingredient you have in a recipe.
4. Divide the total cost of the ingredient by the grams of each ingredient.

Once you determine your production cost target, you’ll need to determine what price you’ll then sell that product for to the supply chain to make a profit. The usual percentage of a return, or profit margin, for a manufacturer is 30-35 percent

Some chefs charge per person, averaging $20-30 per plate, whereas others charge $30-40 per hour. These costs often include meal planning, grocery shopping and meal preparation, but you’ll want to make absolutely sure what’s included with the price and rate (see below).

around 300%

Your restaurant profit margin can be influenced by food and inventory trends, your geographic location, the state of the broader economy, and a wide range of other factors. Generally, restaurants have a profit margin that falls between 3% and 6% (but it can be up to 10%)

When looking at the industry as a whole, the average restaurant profit margin is around 3-5% but can range widely from 0-15%.

You probably already know how to calculate a profit margin:

1. (Selling price – cost of goods) / selling price = gross profit.
2. For example: an item that sells for $10, and that costs $3, would generate gross profits of $7 (selling price – cost of goods) and a gross profit margin of 70% ($7 / $10).