Standardization Of New Recipes

The definition of a standardized recipe is, one that “has been tried, adapted, and retried several times for use by a given foodservice operation and has been found to produce the same good results and yield every time when the exact procedures are used with the same type of equipment and the same quantity and quality of ingredients”

At CARRD we help the entrepreneurs to standardize the their existing recipes for better profit and quality. Which can be taught and trained.

Standardised Recipes can help improve your business!

Each item will have a consistent amount of each ingredient and a consistent portion size for each dish. From this, you can calculate a potential or theoretical food cost and compare that to the actual food cost.

Guests like consistency. If they enjoy a menu item, they’ll want the same experience (same taste, same portion size) the next time they come in.

Training new staff members is much easier with standard recipes. Each recipe should be written concisely and accurately. If possible, include a photograph. Each new employee can be given a copy of all your recipes to study and to use for easy reference.

Helps defuse conflicts between front of house and kitchen staff. If there is some dispute over the preparation of a dish, staff can simply refer to the standard recipe and settle the matter quickly.

If a guest asks for the ingredients of any dish, they can be given a definitive answer.

Purchase Specifications make it easy for you to:

Control costs – simply because each purchased item will have consistent cost.

Achieve consistency in the taste of menu items – this is especially important for your regular customers!

Place orders quickly and easily. If you and your supplier have agreed on a purchase specification, there is no need to give a detailed description when reordering.

Avoid conflicts with suppliers and delivery persons since there is an agreed upon spec that can easily be verified.

Obtain price comparisons with other suppliers. The more detailed the spec, the easier it is to get accurate competitive price quotes

Benefits of having a Standardized Recipe
  • Creates an absolute standard in kitchen produce and cooking activities.
  • Allows smooth transition between different kitchen staffs.
  • Maintains food quality and food standards during kitchen operational hours.
  • Guiding tool for newcomers to the kitchen.
  • Refresh minds of kitchen staff after some time. (Eliminating guesswork)
  • Referral material should there be any disputes.
  • Base for costing when kitchen costs are calculated.
  • Be a great guide to implementing a new menu should there be any need.
  • Planning and costing purposes when a particular event needs accounting/kitchen control auditing.
  • Prevents raw food leftovers (with good Kitchen Control)
  • Consistent food quality—The use of standardized recipes ensures that menu items will be consistent in quality each time they are prepared and served.
  • Predictable yield—The planned number of servings will be produced by using standardized recipes. This can help to reduce the amount of leftover food if there has been overproduction, and also will help to prevent shortages of servings on the line. A predictable yield is especially important when food is transported from a production kitchen to other serving sites.
  • Customer satisfaction—Well-developed recipes that appeal to students are an important factor in maintaining and increasing student participation levels. Schools may take a lesson from national restaurant chains that have developed popular menu items consistent in every detail of ingredient, quantity, preparation, and presentation. Standardized recipes provide this consistency and can result in increased customer satisfaction.
  • Consistent nutrient content—Standardized recipes will ensure that nutritional values per serving are valid and consistent.
  • Food cost control—Standardized recipes provide consistent and accurate information for food cost control because the same ingredients and quantities of ingredients per serving are used each time the recipe is produced.
  • Efficient purchasing procedures—Purchasing is more efficient because the quantity of food needed for production is easily calculated from the information on each standardized recipe.
  • Inventory control—The use of standardized recipes provides predictable information on the quantity of food inventory that will be used each time the recipe is produced.
  • Labor cost control—Written standardized procedures in the recipe make efficient use of labor time and allow for planned scheduling of foodservice personnel for the work day. Training costs are reduced because new employees are provided specific instructions for preparation in each recipe.
  • Increased employee confidence—Employees feel more satisfied and confident in their jobs because standardized recipes eliminate guesswork, decrease the chances of producing poor food products, and prevent shortages of servings during meal service.
  • Reduced record keeping—A collection of standardized recipes for menu items will reduce the amount of information required on a daily food production record. Standardized recipes will include the ingredients and amounts of food used for a menu item. The food production record will only need to reference the recipe, number of planned servings, and leftover amounts.
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