Controlling Food Costs - How do you determine a fair selling price for restaurant food? Become aware of the factors to consider beyond the need to recover cost of raw materials. Learn to identify various specifications of food so that you have the quality you want to satisfy the need. Learn principles of receiving and storing food. Learn the principles involved in using standardized recipes and portion control. Become aware of the many possibilities for food waste and loss, and what you should be doing for prevention. How do you cost out a recipe? How much should food cost be relative to the dollar sale? Call (541) 917-4923 to reserve your space.
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The Oregon Small Business Development Center Network’s funding partners
include sixteen community colleges, three regional universities,
the U.S. Small Business Administration and the Oregon Economic & Community Development Department.
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