Restaurants

Restaurants

Introduction

The main purpose of this paper is to make analysis on the food costs of the restaurant. The paper makes analysis on the most common food costs in a restaurant and the ways it could be used in the decision making procedure. The paper also makes discussion on the specifications for a food order, and the development of the food budget for the restaurant. Last but not the least, the paper makes discussion on the list of best practise for receiving goods at the restaurant.

Summary of Part 1:

The part 1 makes discussion about the selected restaurant. The restaurant selected in the part 1 is Kentucky Fried Chicken (KFC). According to the part 1 Kentucky Fried Chicken is the Chain of fast food restaurants that have started in Louisville, Kentucky.

The part 1 discusses that it is very necessary that the restaurant should create a menu for its customers so that customers can have the idea about the products and their prices. After the menu decision, the next step is the purchase of raw material. In order to buy raw material, the selection of an effective vendor is very necessary (Albert, 2002). There are some guidelines which to be followed while selecting a vendor. It is necessary to collect the necessary information about the vendor's company. Secondly, it is necessary to look into the quality of the products of vendors, and the prices they are offering. It is also necessary to make an inspection about the meat packing practices of the vendor. It is necessary to find the time between the slaughter date, packing date and packing practices. One important factor in making decisions about the vendors is that they should remain at minimum (Sam, 2010).

It is necessary to always make the best deal with the vendors. Better negotiation is very necessary for any vendor relationship. There should not be any compromise on the product's standards. The basic principle is to adhere the standards of restaurant and assure that all the vendors are providing good quality (Purchasing Procedures in the Restaurant, 2012).

It is necessary to project the sales of the restaurant as this assures that how much earnings the business could have. There are different guidelines in order to determine the projected sales.

Part 2:

Most Common Food Cost for the Restaurant and the ways through which it is useful in decision making process

The food cost refers to the price of a certain dish in the menu as compared to the cost of the food which is used in order to complete the same dish. In other words, it is the received cost which is more than the cost incurred in the preparation of the food. It is necessary that the food cost should be around 30 to 35%. This means that if the cost of production of any food is $1 then it has to be charged almost $3.34. This cost is too much and seems like expensive, but in this cost the restaurant has to recover the ...