WorksheetsFood Costing Questions and Scenarios
Total questions: 20
Worksheet time: 3600secs
What is an ideal or good food cost percentage?
After food cost, what does the remaining money from the sale of the food go towards?
What do you subtract from the beginning inventory and the purchases?
How often should you take inventory of food?
What would be the problem with pricing items too low?
What would be the problem with pricing items too high?
List 2 examples of kitchen waste. (staff examples- not trash examples)
What should be used to project sales?
How should portioning be controlled?
Name one way that purchases can be controlled.
List and explain 2 ways to lower food costs.
Scenarios: One of your main menu items is a cheeseburger, the price of ground beef has gone up 30%. What are some things you could do to keep your food costs in line?
Scenarios: The broiler cook keeps over cooking steaks and this is impacting your food cost in a negative way. What are some things you could do to fix the situation?
Scenarios: You go into the cooler and you notice some containers of heavy cream are expired. You have to throw it out, which impacts your food cost. What went wrong. (Think about inventory)
Scenarios: You prepped 40 too many baked potatoes that did not sell. Name a way that you can reuse this product.
Scenarios: You have a 5 lb bag of cheese, the recipe calls for 2 oz of cheese per burrito, how many portions should you get from the bag? (there are 16 ounces in a pound).
Scenarios: Your restaurant sells 240 burritos per week, how many pounds of cheese will you need? (each burrito uses 2 ounces of cheese)
Scenarios: It costs $18 for a 5 lb bag of cheese. What would be the cost of cheese for 40 burritos? (Each burrito uses 2 ounces of cheese)
Scenarios: You need to buy shredded cheese for the burrito on your menu, the recipe calls for 2 ounces per burrito. You sold 100 burritos this week but used 300 ounces of cheese. How could this be fixed?
Scenarios: Your restaurant sells sides of guacamole that are available for purchase for each burrito. Your prep cooks are prepping 12 portions per day, but you usually only sell 6. What could you do to fix this problem of waste?
