How do you create a standard recipe to lower food cost?

Standardizing recipes is one thing, ensuring the same exact result is produced every single time is quite another. A food centric ERP inventory management system is a MUST have ! BUT, this is not enough. I have always used step-by-step visual aids on laminated recipe cards. Not everyone in a kitchen can read english or remember what the dish is supposed to look like. If you go into the kitchen at PerSe in New York, you will find cameras and pen lights at each immaculate station and a huge TV screen on the wall with a live feed of senior chef (or even Thomas Keller himself) instructing on proper technique. A famous chef I learned under once told me "The greatest chef knows he knows nothing"

Por supuesto que los beneficios de la receta estándar son muchos, pero por mi experiencia no solo es hacer una receta estándar, más bien es comprar productos de temporada e incluso productos congelados , los cuales no pierden ningún nutriente ni vitaminas ni minerales, como suelen decir los falsos mitos: Por ejemplo como os creéis que se trae al mercado del Sur, una merluza o Bacalao capturados en el norte del Océano atlántico, cuando los barcos se llevan 6 meses pescando en alta mar? Hoy en día hay alimentos o productos de mucha calidad y muy saludables para nuestra salud, y con ellos se puede realizar recetas estándar. Nuestro Objetivo, el bienestar de nuestros #mayores y #dependientes. #alimentossaludables #cocinaconcorazon ??

No matter how many cooks are present, a standard recipe can help you establish uniformity in your cuisine. It will also assist you in effectively planning your ordering and managing your costs, but I must emphasise that you also require a chef who understands and can guide your teams of cooks to execute the standard recipes, so please avoid phrases or culinary jargon that are difficult for some people to understand.

The recipes need to be easy to follow, make sense to everyone involved in daily production and taste delicious. A good dish has a great recipe that makes sense! Encourage the team to make it at home & get feedback from them. Not all recipes need high end products. It is best when the ingredients & procedures are made in house, as well. (As long as there are enough people available in the kitchen.) If there are instances of cutting one or more steps then the recipe needs a second look to adjust whatever needs adjusting. Seamless work evolves with proper procedural steps!

In my opinion, A recipe gives us an exact proportions of the ingredients, many of us have deeply worked on this to give more details and specifications to ensure utmost consistency. However for any practice to be seamless we need to make the preparations simple so that anyone can do. So rather than making a detailed recipe, work on making the ingredients and package it to required quantities for it to do the work required. For standardisation of ingredient's texture and flavour we can use tools like "Spoonshot" to ensure consistency.

In architecture, there's the concept of the cow path. When surveying an outdoor space, pay attention to how people move through the area and build walkways along those paths. In a collaborative kitchen, the same applies to recipe standardization. Observation of what and how your talent produces allows a leader to create a standardized program with built-in buy-in.

Definitely agree on this. Additionally, implementing a thorough inventory management system can help track ingredient usage, prevent over-purchasing, and reduce spoilage. Training kitchen staff and bartenders to follow recipes precisely and minimize deviations can also contribute to cost control. Finally, negotiating with suppliers for better pricing and sourcing locally when possible can further lower food costs. In essence, the combination of recipe refinement, efficient inventory management, staff training, and strategic sourcing can significantly impact a restaurant's bottom line while maintaining culinary excellence.

Consejos para reducir el costo de los alimentos, no solo es hacer una receta estándar, más bien es comprar productos de temporada e incluso productos congelados , los cuales no pierden ningún nutriente ni vitaminas ni minerales, como suelen decir los falsos mitos: Por ejemplo como os creéis que se trae al mercado del Sur, una merluza o Bacalao pescados en el norte del Océano atlántico, cuando los barcos se llevan 6 meses pescando en alta mar? Hoy en día hay alimentos o productos de mucha calidad y muy saludables para nuestra salud, y con ellos se puede rebajar los costos de compra. Nuestro Objetivo, el bienestar de nuestros #mayores y #dependientes. #amorincondicionalconlosmayoresydependientes #alimentossaludables #cocinaconcorazon ??

Whilst Corporate Chef at FlyingJ, we implemented standardized recipes that had a photo for each step of the recipe. Each recipe could have no more than 12 photos and each photo could have no more than 2 lines of text. This ensured consistency and a visual representation of the recipe. By setting these constraints it ensured that we were distilling recipes down to the core elements. Cooks won’t read long involved recipes but they will read two lines of text with a picture! We also installed rational self cooking centers that were networked so we could send cooking programs directly to the field!

To lower your food cost, you need to calculate the cost of each ingredient in your standard recipe based on the amount and price you pay for them. You can use a recipe cost formula to determine the total cost and cost per portion of your dish , This can help you avoid wastage and spoilage of food. Some other ways to lower your food cost are Use seasonal and local ingredients that are cheaper and fresher Plan your menu based on your inventory avoid overstocking Use standard measuring tools to ensure accuracy and consistency Train staff to follow the standard recipes and handle food properly Monitor your food waste and track your food cost Compare prices from different suppliers and negotiate for discounts or bulk orders.

Keep in mind this is merely a template or budget if you will. As center of the plate (meat/fish) prices move up and down so will your food costs. One of the best ways to help your food cost is through creative dishes. Elevating a low cost ingredient through creative cooking is a great way to lower food costs. For example taking a low cost pork loin and pounding it into a schnitzel makes for an extremely low food cost dish that people simply won’t make for themselves. A good Chef comes into play here to make lesser cuts very profitable. Keep in mind food cost isn’t everything. The highest priced item on most menus contributes the most $ to your bottom line. $ goes in the bank not percentages.

To create standard recipe one has to think of an assembly line, for example to prepare spaghetti with meatballs create following recipe separately 1)meatballs 2)tomato sauce 3)spaghetti assemble exact quantity per recipe per dish. it's easier to keep a track of consumption & same goes for cost.