Jim Brady's food imagineering
1982
Brady, J.M.
Forecasting for foodservice operations is discussed. Food sales can improve and remain out of the red if food items are purchased based on forecasts of what might be consumed. A planned menu ensures that foods will be ordered in a timely manner just prior to use. Accurate records are required based on retail food sales (for a given time period), dollars collected from food sales (especially from a machine), food purchasing records (broken down by category: food vs. non-food), inventory control, and payroll. Cost goals are essential. A profit and loss statement incorporates cost goals and determines profitability. Foods must be prepared, packaged, and merchandised effectively (whether sold through restaurants or vending machines) to curb losses. Suggestions are given to help vending machine operators make their food outstanding. Then based on these suggestions and proper forecasting, vendors can watch sales grow. (kbc)
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