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Food truck menu engineering and pricing. Formula: (Food Cost + Labor + Overhead) ÷ Desired Food Cost % = Menu Price. Example: $3 food cost ÷ 30% = $10 menu price. Steps: 1. Calculate exact recipe costs (spreadsheet). 2. Factor labor per item. 3. Include overhead (truck payment, gas, permits). 4. Set...
Implement HACCP for restaurant compliance. Seven principles: 1. Conduct hazard analysis (biological, chemical, physical). 2. Determine critical control points (CCPs). 3. Establish critical limits (temps, times, pH). 4. Monitor CCPs with logs. 5. Corrective actions when limits exceeded. 6. Verificati...
