What do quick-serve restaurants need to consider when placing orders for food items?

When placing orders for food items, quick-serve restaurants need to consider the percentage of yield, as it directly impacts how much of the ordered ingredients will be usable after preparation. The yield refers to the amount of product that remains usable after processing, such as washing, cutting, cooking, or other handling methods. Understanding the percentage of yield helps restaurant managers estimate the actual quantity of food they will receive and prepare, allowing for more accurate order placement related to customer demand and menu needs.

For example, if a certain type of vegetable has a yield of 70%, a restaurant must account for that when ordering, ensuring they order enough of the raw product to meet expected portion sizes. This consideration helps maintain consistency in quality and portion sizes, which are crucial for customer satisfaction and operational efficiency in a quick-serve environment.