Food Science and Engineering

Recent Answers

2013-05-16 Running a Restaurant - pricing:

The recipe of the cocktail will have all the ingredients broken down into an ounce cost based on the recipe amts.  The total of that divided by the suggested selling price is the cost percentage.  For

2013-05-02 Food Engineering/Manufacturing - copacker needed:

Two web sites with lists of co-packers are:  http://www.specialtyfoodresource.com/page/page/4205553.htm  http://www.findacopacker.com/    You can also ask the extension professor at the land grant university

2013-04-26 Cooking & Restaurant Management - What to do with 2 bosses that don't cooperate with each other:

If a manager or supervisor asked you to come in early, you have two choices: do so and get paid for it or decline the request and don't go in. You're not required to honor requests to come in earlier than

2013-04-26 Cooking & Restaurant Management - What to do with 2 bosses that don't cooperate with each other:

First of all, depending on where you are located, the employee schedule is a legal document and he cannot have his pay cut if he worked his schedule. If he shows up at 7am to work his scheduled shift,

2013-04-23 Running a Restaurant - Food Court Leasing:

Hi Nik,    We have had experience with a lot of food courts although none were in NYC.  As an independent operator, you should expect to pay between $8000 and $10,000 per month in rent and cam for a food