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Blind Receiving
A receiving system in which the supplier gives the receiving clerk a list of items being delivered but not the quantities or weights, thereby forcing the clerk to count or weigh the incoming products and record the results. These results are later compared with the supplier's invoice. TERM 2
Contribution Margin
DEFINITION 2 A food or beverage item's selling price minus the cost of the ingredients used to prepare the item. TERM 3
Cost Of Food Sold
DEFINITION 3 The cost of the food that is sold to a guest. TERM 4
Cyclical Menu
DEFINITION 4 A menu that changes every day for a certain number of days, then repeats the cycle. A few cyclical menus change regularly, but without any set pattern.AKA: Cycle Menu. TERM 5
Direct Purchase
DEFINITION 5 Food sent directly from the receiving area to the kitchen or dining room rather than to a storage area.
Dogs
Unpopular menu items with a low contribution margin. TERM 7
First-in, First-out (FIFO)
DEFINITION 7 An inventory method for rotating and issuing stored food that requires items that have been in storage the longest to be used first. TERM 8
Fixed Menu
DEFINITION 8 A menu with a set list of items that is used for several months or longer before it is changed.AKA: Static Menu TERM 9
Food Cost
DEFINITION 9 The cost of food used in the production of a menu item. TERM 10
Food Cost Percentage
DEFINITION 10 A ratio comparing the cost of food sold to food sales, calculated by dividing the cost of food sold during a given period by food sales during the same period.
Purchase Specifications
A detailed description-- for ordering purposes -- of the quality, size, weight, and other characteristics desired for a particular item. TERM 17
Puzzles
DEFINITION 17 Unpopular menu items with a high contribution margin. TERM 18
Requisition Form
DEFINITION 18 A written order used by employees that identifies the type, amount, and value of items needed from storage. TERM 19
Specialty Menu
DEFINITION 19 Menu that differs from the typical breakfast, lunch or dinner menu. Specialty menus are usually designed for holidays and other special events or for specific guest groups.Example: children's, beverage, dessert, and banquet menus. TERM 20
Standard Food Cost Percentage
DEFINITION 20 Ideal food cost percentage that managers should expect when a menu item is prepared according to its standard recipe. It is calculated by dividing the standard food cost of the menu item bu its sale price and multiplying it by 100.
Standard Recipe
Formula for producing a food or beverage item specifying ingredients, the required quantity of each ingredient, preparation procedures, portion size and portioning equipment, garnish, and any other information necessary to prepare the item. TERM 22
Stars
DEFINITION 22 Popular menu items with high contribution margins.
