Why do we need recipe? in 2022

BENEFITS OF A STANDARDIZED RECIPE

"When I meet restaurant owners to assist them with food cost control, profit help, and other issues, my first question is whether they have ever written recipes." -

A standardized recipe is used when a restaurant creates a menu or a chef prepares a special.

A standard recipe creates a certain quality and quantity of food at a particular restaurant. This recipe is unique to each restaurant, as well as the creative ideas of those who created it. It will be a powerful document in any foodservice business once it is established.

• For training the staff back at home, recipes are used.
• The consistency of the production of menu items can be achieved by using recipes.
• Recipes provide food cost control.
• The recipes are a selling tool for the front desk staff and can be used to assist consumers with dietary concerns or allergies.
• Each house cook should have a recipe book that is specific to their station.
• You can control the cost and profit of your food by using measured ingredients in your recipe. Because a chef is preparing exactly what is required to make the menu items, recipes reduce waste.
• Recipes allow for portion control, which is an important factor in food cost control.

These are the key components of a standard recipe.

• Name of the menu item
• The recipe produces the total yield or portions and the portion size.
• All ingredients to be measured
• The steps are broken down into easy-to-follow steps to prepare, cook and assemble the dish.
• Instructions for plating and garnishes
• If applicable, holding instructions
• If applicable, cooling instruction
• Storage instructions and shelf life

Sometimes, a recipe needs to be modified to make it more or less as originally written. One of these formulas will ensure consistency and accuracy.

• Converting Total Yield Recipe

Conversion Factor = New Yield / Old Yield

Example: Conversion Factor 15

The Conversion Factor multiplies each ingredient measured in the recipe.

1.5 quarts tomato juice / 1.5x (C.F. 1.5 quarts tomato juice / 1.5 x (C.F.)

 

• Converting Portion Size and Portion Size.

Original Portion x Original Size = Old Yield

Example: Original Portion 48x Original Portion Size (3oz) = Old Yield of 144

New Portion x new Portion Size = New Yield

New Portion 120 x New Portion Size 2 oz = New Yield 240

Conversion Factor = New Yield / Old Yield

Conversion Factor 1.67

2 cups chopped Onions / 2x (C.F. 1.67 / = 3.34 cups Onion, diced

These formulas allow professional chefs to produce more menu items for special events while still maintaining the same taste, smell, and appearance. An operator won't have any control over the food cost or profits if there is no written standard recipe. They can be written and then implemented. It's one of the most powerful tools that a restaurant has.

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