Culinary Calculations
CULINARY CALCULATIONS The Standardized Recipe
The standardized recipe is the hallmark of the foodservice industry today. The information contained in the standardized recipe ensures that a consistent product is always served to the guest. A consistent product means the look, taste, texture, and portion size of the menu item is the same each time the item is prepared and served, regardless of who is in the kitchen on a given day. Each standardized recipe has a specific yield, which can be increased or decreased as needed. The recipe’s yield is used to determine the cost per portion to serve the item to your guests. The portion cost is then used to develop the menu or sales price. This is the basis of a good cost control program. The standardized recipe is a vital part of the profitable foodservice operation.
Standardized Recipe Format
A standardized recipe contains a variety of information about the recipe, its yield, and the number of portions it produces. The actual form may vary from one operation to another, but the information contained is the same. The following is an example of a standardized recipe form.
The Importance of the Standardized Recipe
The standardized recipe is the key to success in the foodservice industry. This simple form offers the foodservice operation ALL of the information needed for success. The standardized recipe form identifies the type or style of food, the food products to purchase, the equipment needed to prepare the food, the yield of the recipe, and the skill level of the employees. The cost to purchase the food determines the cost per portion, which is directly related to the menu price. The menu price and the guests’ perception of its value are crucial to the success of the restaurant.
Recipe Yield and Recipe Conversion RECIPE YIELD
Recipe yield refers to the total weight, volume, count, or number of portions a properly prepared recipe produces. This information is critical to production planning. In the example that
The standardized recipe is the hallmark of the foodservice industry today. The information contained in the standardized recipe ensures that a consistent product is always served to the guest. A consistent product means the look, taste, texture, and portion size of the menu item is the same each time the item is prepared and served, regardless of who is in the kitchen on a given day. Each standardized recipe has a specific yield, which can be increased or decreased as needed. The recipe’s yield is used to determine the cost per portion to serve the item to your guests. The portion cost is then used to develop the menu or sales price. This is the basis of a good cost control program. The standardized recipe is a vital part of the profitable foodservice operation.
Standardized Recipe Format
A standardized recipe contains a variety of information about the recipe, its yield, and the number of portions it produces. The actual form may vary from one operation to another, but the information contained is the same. The following is an example of a standardized recipe form.
The Importance of the Standardized Recipe
The standardized recipe is the key to success in the foodservice industry. This simple form offers the foodservice operation ALL of the information needed for success. The standardized recipe form identifies the type or style of food, the food products to purchase, the equipment needed to prepare the food, the yield of the recipe, and the skill level of the employees. The cost to purchase the food determines the cost per portion, which is directly related to the menu price. The menu price and the guests’ perception of its value are crucial to the success of the restaurant.
Recipe Yield and Recipe Conversion RECIPE YIELD
Recipe yield refers to the total weight, volume, count, or number of portions a properly prepared recipe produces. This information is critical to production planning. In the example that