Brigman Test

• To know the prices and what is served
• Detailed information on allergies and nutrition information
• From owner’s standpoint, it tells you everything from equipment needed to food

People who are knowledgeable, know how food is cooked, know about nutrient content, know equipment

• Location
• Some new foods
• Lack of advertising
• Poor service
• Sanitation
• Lack of knowledge in finance
• Lack of knowledge in management
• Lack of knowledge about food

• They enjoy eating and learning about the cuisine they have chosen
• They want their food to succeed
• They enjoy being with, and working with their target market
• They start at the level at which their experience indicates they should start
• Most start with traditional cuisine
• They are willing to learn from everyone

• Locally sourced meats and seafood
• Locally grown produce
• Sustainability
• -Balance of social, economic, and environmental factors
• Nutritionally balanced children’s meals
• Hyper local- restaurant has their own garden or do their own butchering process
• Sustainable seafood
• Gluten free/food allergy conscious
• Simplicity/back to basics
• Farm/estate branded ingredients

• Organizational
• Customer
• Operational and managerial

• Menu must be consistent with mission and goals
• Possible goals of foodservice industry
• -Schools
• -Hospitals
• -Restaurants

• Demographics
• Age
• Gender
• Health status
• Ethnicity
• Level of education
• Income
• Socioculture influence
• Nutritional requirements

• Marital status
• Making small meals when you’re by yourself
• Lifestyle
• Ethnic background
• Values
• Religious practices

• Purchasing
• -What’s available for you to purchase
• Production
• -Staff, equipment
• Service
• Budget

• Equipment
• -You can only make what the equipment allows you to make
• Physical facilities
• -Space
• Personnel
• Skilled vs unskilled
• Availability of food
• Style of service

• Includes 2 or more choices in some or in all menu categories
• Full selective
• Semiselective
• Non-selective

All of the categories have a selection

Have some of the categories have a choice

• Have no choice
• Used for special occasions

Same menu used everyday

Used one time and is not usually on the menu

Serve the same menu every so often

• Cooking methods
• Prices
• Color and texture
• Temperature
• Configuration
• -Everything cut in the same shape
• Taste
• Height

• Needs to cover all costs, not just food costs
• Needs to also pay for labor, rent, utilities, upkeep

Should foods costs be raised if not enough profit is being earned?

• Odd cents
• Pricing by the ounce
• Two tier

Creates a sense of bargain

Helps customer feel like they have control of the price

Have an upscale menu with higher prices, but it’s the same food

• Also known as fixed factor and markup
• Raw food cost is multiplied by a predetermined factor that takes into account labor, supplies, and any projected profit

food cost x factor

100%/desired food cost%

Sum of food and labor costs is multiplied by a predetermined pricing factor that accounts for food and labor through separate percentages

Fixed cost/ selling price of meal- variable cost of meal

• Surveys and Comment Cards
• Frequency Ratings and popularity indexes
• Sales data
• Assess actual reason for unpopularity

Cash registers keep track of what was sold

• Prices
• Not enough promotion
• Unseasonal
• Wasn’t held to temperature

• Must achieve 70% of expected number of sales for each item
• Total servings/number of unique entrees = expected # of sales

• Short term
• Frozen yogurt

• Long-term
• Local grown, organic
• Whole grain
• Gluten free

• A systems approach to projecting or estimating patient/customer meals and food requirements
• Estimating future demand using past data

• Means of communication with purchasing and food production
• Purchaser needs to know how much food to order
• Purchaser needs to know when the food needs to be available
• Minimizes over and under production

• Limited leftovers
• No run-outs
• More accurate purchasing of food supplies
• Meeting food cost goals
• Decreased inventory levels
• A smooth functioning food production area
• Creates a history of food consumption patterns for your facility

• How many times the menu item was ordered
• How many times people came through
• Beverage sales
• How often you have to comp things

• Sporting events
• # of students who get lunches
• Total number of people enrolled in school
• If staff purchase food

• What type of patients come in
• What diets are served
• Typical stay length
• How many beds are there
• Admission and discharge dates

• Number of customers served/number of eligible customers
• Expressed as a percentage

• Weather
• Holiday
• Payday
• Special events

• Bad food
• Time of day
• New competition
• Economy
• Significant change in population mix

• Discharges in hospitals- Fridays
• Planned patient admissions- Mondays
• Days of week that are heavier for surgeries and tests

• Costs
• Accuracy/relevancy
• Lead time
• –Does it give you enough time to place orders
• Pattern of behavior
• –Can I adjust forecasting system
• Ease of use
• Level of detail
• Responsiveness
• –Generates accurate information on a timely basis

• Use records from the past
• Data is averaged and used as first forecast
• Next forecast is calculated by dropping the first number and adding the next

• Similar to moving average
• Weights data, more recent data are weighted more heavily than older data
• Accounts for seasonality of data
• Adjusts for forecast accuracy

• Past data are analyzed to determine the best mathematical approach to forecasting
• Requires assistance of a statistician
• Very detailed and involved, but will give accurate information

• Patron
• Inner
• Outer

• Focal point of purchasing
• Must decide what someone else will like
• –Low quality vs high quality ingredients
•   Look at demographic coming into restaurant, cost

• Most of a buyer's time is spent in here
• Buyer must have adequate time to do the job
• Good communication system is needed so information flows to and from management, accounting, and production
• List of approved purveyors  and what each supplies must be formulated
• Things that can affect patron: budget, supplier ran out
• Purchase needs are determined, orders are placed and goods are received, stored, issued, and used

• Generally called the market
• Need to know how it is organized and the functions required to get the right product at the right price
• – Do they do special deliveries, how many times do they deliver a month
• Things that can affect patron: drought, flood, early freeze, inflation

• The amount of the organizations money that an individual manager can spend on individual purchases without having to get the permission of superiors
• In general, as the managers attain more responsibility, the dollar amount they can spend increases

• Growing
• Harvesting
• Transporting
• Processing
• Packaging
• Storing
• Selling
• Financing
• Supplying of market information
• –Nutrient content
• –Ingredients
• Each process and each transfer of ownership adds to the cost of the end product

• Getting the goods to the right place
• Transportation fee

The supplier adds cost to your end product to hold the item until you need it

Some break cases apart and sell you some

Provide nutrition information, recipe information, marketing

The distributor will track down an item for you if they don’t have it

• Basic source of supply
• Farmers and ranchers
• Sets prices and quality standards

• Physical functional unit where products are accepted from the primary markets and distributed to local buyers
• Wholesalers, brokers, super distributors

• Suppliers within close proximity to the buyer
• The supermarket or farmer’s market

• Exchange of commodities
• Supply of information pertaining to all aspects of commodities
• –May know that prices will go up/down
• –New items that are coming on the market
• Physical supply of commodities
• General business rules and laws pertaining to commodities

• Provide services above and beyond delivery at no additional cost to maintain customers
• Help unload goods
• May provide training to your wait-staff
• Quality control testing
• Can give you merchandising
• Provide nutrient information

• Do not take title of the goods being sold
• Receive a commission for negotiating between the buyer and supplier
• –May need food from different distributors

• Do not take title, bill or set prices and often represent small manufacturing companies
• Companies play a flat commission on sales volume
• May know everything about one product, but nothing else

• Sells product to the customer
• Sam’s club, costco

• Adverse growing conditions
• Disease in animals
• Unusual consumer demand
• Seasonal variations
• Government policy
• Economic trends

• Interpersonal communication
• Customer focus
• –Know it will have a good turn around
• Ability to make decisions
• Negotiation
• Analytical ability
• –Will this money I spent save me in the long run
• Managing change
• Conflict resolution
• Problem solving
• Influence and persuasion
• Computer literacy