Food Service Operations
Running a restaurant or food business: costs, staff, suppliers and the systems behind the register.
How to Write a Recipe Costing Card
A recipe costing card lists every ingredient, corrects for trim and waste, and ends in a cost per portion. Here is how…
Writing a Weekly Order Guide for a Restaurant
An order guide works when it lists vendors, delivery days, pack sizes and par levels in one place. Here is how to…
Cross-Training Restaurant Staff
A small restaurant survives call-outs when each position has a trained backup. How to pick the first pairs, write down the job,…
Seasonal Menu Planning Against Ingredient Cost
Seasonal menus can lower food cost, but only if every dish has a cost on it. A cycle for costing, checking USDA…
What a Health Inspector Looks at First
What a Suffolk County health inspector checks in a restaurant, how violations are sorted into risk factors, and the short list worth…
A Weekly Cleaning Checklist for a Restaurant
New York's sanitary code sets cleaning minimums but no weekly schedule. A weekly restaurant cleaning checklist that fills the gap, with the…
Why Every Kitchen Recipe Belongs on Paper
Why every restaurant recipe belongs on a written card: what standardized recipes control, the six parts a card needs, and how to…
Hiring a First Employee in New York: What the State Requires
What New York requires before a first hire: EIN, state unemployment registration, the 20-day new hire report, I-9, W-4 and withholding, from…
How to Take Inventory in a Walk-In Cooler
How to count a walk-in cooler: set shelf order and labels first, then count by route on a sheet that matches the…
Writing a Station Procedure for a Restaurant Line
A one-page station procedure for a restaurant line: setup, checks with numeric limits, corrective action and breakdown, from FDA, USDA and CDC-study…