Restaurant Vendors


Restaurant Vendors

Use the Restaurant Vendor log to record all your deliveries throughout the week. This sheet will come in handy when you conduct your weekly inventory.

Inspect all deliveries as they come in through your back door. Make sure you are checking off the products using using the vendor invoices.restaurant vendors

If you are not checking off the truck as it comes through your back door, the restaurant vendor delivery person may take advantage of that and steal from you. This is a major loss to the restaurant especially if the theft goes undetected. Vendor theft is common in the food industry.

Be proactive and verify the delivery and the quality of the product.

Always put the truck away in its designated areas to prevent  time and temperature abuse.

What is the Temperature Danger Zone 41°F –140°F
Cold food should be at 41°F or below. Hot food should be at –140°F or higher.

Time and temperature is another huge factor in maintaining your food cost percentage.  If you receive a partially thawed delivery, your shelf life will decrease depending how long the product was in the temperature danger zone.  Partially thawed product will develop ice crystals once it is placed into the freezer for the second time. This will effect quality and taste of the product served to the guest.

If you are not checking the produce for quality and visual inspection, then the product may go bad faster than the expected shelf life. You will have to waste the product which = cash in the trash.

Food Cost Formula:

  • Beginning Inventory + Purchases – Ending Inventory = Cost of Goods Sold (COGS).  Cost of Goods Sold (COGS) divided by the weekly restaurant revenue = food cost percentage.

 Restaurant Vendor Deliveries:
After you conduct a beginning Inventory you add in all deliveries +/- transfers from the vendor log that you recorded deliveries all throughout the week – ending inventory equals cost of goods sold (COGS). Cost of Goods Sold (COGS) divided by the weekly restaurant revenue = food cost percentage.

The food cost percentage varies depending on what kind of restaurant you have:
High end restaurants will have a higher food cost percentage than casual dining or fast-food restaurants.
The product sales mix, food quality, customer service, menu prices and hours of operation will impact your food cost percentages.

The average food cost percentages ranges from 25% to 38%.  Fast food restaurant may have a food cost as low as 25%. Causal dining restaurant may have between 25% to 30%. High end restaurants may have between 30% to 38% depending on the product sales mix.

Either way in order to maintain a good food cost percentage you will have to work hard at it. Being consistent in monitoring these figures play a huge roll.

Make sure your food order dollars matches the restaurant vendor invoice. If those figures do not match 100% than inspect the truck for additional product that may belong to you.


Restaurant Vendor Log
restaurant-vendorsRestaurant Vendor Log

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