COGS
Counting inventory accurately and consistently
Train team on recipe adherence
Apply FIFO
Using proper portioning tools
What are Best Practices for Cost Control
Causes 80% of food waste
What is portioning
How often do we fill out a prep guide
Throughout the day 5 different windows
How many times a day should you wash your hands
at least 12 to 15 times but when ever you change gloves
What are the weights of
one finger pinch
two-finger pinch
three-finger pinch
4 finger pinch
.25
.50
.75
1
Food
Paper
Drinks
What is cost of goods.
Theft
Portioning
Waste
Is controlled by who
What is everyone
Who fills out the prep guide
Whoever is making food or dropping food
How often is the zenput Food Safety Check list done/
Twice a day
What is the weight of a crunchy Taco
2.8
Where do you get the COG's Budget for the period
What is the store budget
What is the first step in controlling ICOS
accurately counting daily and weekly
What is the prep guide used for
To make sure we are not over-preparing food and keeping food fresh.
When doing a critical core walk what are two things you are checking for
Handwashing and expired food
weight of a 5-layer Burrito
8.0
True or False
Does going over on truck orders not affect the period numbers?
False
Who should be checking in the trucks
Manager on Duty
Rice, if it says make 4 pans is that 4 single batches or 4 double batches?
4 single batches
How often should we check the product for expired food in the walkin
Twice daily, once in the morning and then once for the night shift
Weight of Chicken Quesadilla
6.5
Who should be controlling COG's
Everyone
Transfers are only done once a week
True or False
False should be done when food leaves the store
What are the two things that should be done on all prep sheets
Write what drops and then MIC initials
On CORE, how many Food safety points can you lose before you fail CORE
O
weight of a Cantina Chicken Burrito
8.6