Ordering and receiving Check how much work sits between a restaurant requirement, supplier order, goods receipt and invoice.
4 How does each restaurant decide how much to order?A The manager checks stock and enters quantities from experience. B A system or spreadsheet shows sales and stock, but the manager still calculates the quantities. C Requirements come from sales, recipes, current stock, safety stock, supplier packs and delivery schedules.
5 What happens after the required quantities are known?A The restaurant or head office retypes the lines into a message, email, form or supplier portal. B A system prepares a proposal, but someone checks every line and sends the order. C A routine order goes out automatically. A person responds to a missing price, unusual quantity or unavailable product.
6 How do you check that the supplier delivered and charged for what was ordered?A The restaurant receives the delivery and sends the delivery note or a photo to head office. The invoice is checked later. B The documents are in one system, but someone compares lines, prices and quantities manually. C A team member scans the delivery note. The system compares the order, goods receipt, delivery note and invoice, then assigns any discrepancy.
Sources of cost Check whether a food cost variance leads to a specific price, portion, delivery, waste record or transfer.
7 How does a purchase price change reach recipe cost?A We update prices periodically in a spreadsheet or during a larger review. B Invoices are imported, but recipe and menu costs are recalculated separately. C A verified delivery or invoice price updates the ingredient, recipe and location food cost.
8 Can you explain why a location’s food cost differs from target?A We see the final percentage or purchase cost, then search for the cause manually. B We compare sales, inventory and invoice reports using exports and additional calculations. C The variance identifies the ingredient and location, then the price, recipe, delivery, waste or transfer behind it.
9 Do waste and inter-location transfers immediately update the correct stock and cost?A We record them inconsistently, in messages or at the end of the period. B We record them in a system, but someone assigns quantity and cost to the location manually. C Recorded waste or a transfer updates stock and assigns the cost to the correct location and period.
10 What inventory and ordering work does a manager complete in a normal week?A The manager counts or checks stock, decides quantities, places orders and investigates deliveries. B A system calculates stock or sales, but the manager still works out quantities, retypes orders and checks deliveries. C The manager completes the agreed stock count and responds to specific variances instead of building every order.
11 What does head office do with information from restaurants and suppliers?A It collects lists, photos and documents, contacts suppliers and reconstructs discrepancies during invoice processing. B Documents are in one system, but someone still matches them with orders, deliveries and locations. C The system links the order, goods receipt, delivery note and invoice. Head office receives an alert only when they differ.
12 What would you need to add after opening another location?A Another person, or more manager and head office time for orders, documents and cost checks. B The same procedures and systems, with more manual checks as document volume grows. C We add the new location’s recipes, suppliers and responsible people. The system handles routine orders and documents.
Choose one answer for every question before continuing.