#restaurant

Food truck menu engineering and pricing. Formula: (Food Cost + Labor + Overhead) ÷ Desired Food Cost % = Menu Price. Example: $3 food cost ÷ 30% = $10 menu price. Steps: 1. Calculate exact recipe costs (spreadsheet). 2. Factor labor per item. 3. Include overhead (truck payment, gas, permits). 4. Set target profit margin (30-35%). 5. Competitive analysis. 6. Test pricing with customers. Menu psychology: strategic high prices (anchoring), combos for value perception. Explain menu mix analysis and star items vs dogs.

Implement HACCP for restaurant compliance. Seven principles: 1. Conduct hazard analysis (biological, chemical, physical). 2. Determine critical control points (CCPs). 3. Establish critical limits (temps, times, pH). 4. Monitor CCPs with logs. 5. Corrective actions when limits exceeded. 6. Verification procedures (audits). 7. Record-keeping and documentation. Example CCP: cooking chicken to 165°F. Temperature danger zone: 40-140°F. Train all staff. Regular audits. Explain pathogen growth, cross-contamination prevention, and health department requirements.