Presentation on theme: "RECIPES AND COSTING HOW TO STANDARDIZE A RECIPE AND COMPUTE COST PER PORTION FOR A VARIETY OF MENU ITEMS."— Presentation transcript:
1 RECIPES AND COSTINGHOW TO STANDARDIZE A RECIPE AND COMPUTE COST PER PORTION FOR A VARIETY OF MENU ITEMS.
2 OBJECTIVES Develop standardized recipes Develop a cost per portion for recipe items & items with loss due to waste, trimming & cookingIdentify common menu pricing formatsCalculate the Q factor and Spice Factor for your operation
3 STANDARDIZED RECIPES WHY HAVE THEM? Consistency of product - qualityConsistency of costProductionControl: portion, costs, purchasingYou won’t have to close down if the chef leavesWithout a doubt – the most important tool you have in your operation’s toolboxControls the quantity & quality of what the kitchen will produce.
4 MORE REASONS TO INCORPORATE A STANDARIZED RECIPE SYSTEM INTO YOUR BUSINESS! Accurate purchasingDietary concerns are addressed-ingredients identifiedAccuracy in menu laws-ingredients identifiedMatching food used to cash salesAccurate recipe costing and menu pricingNew employees can be better trainedComputerization of a foodservice operation depends on them
5 HOW TO STANDARDIZE A RECIPE FOR YOUR PRODUCTION: Work on 1 recipe at a time.Weigh/measure each ingredientWrite down & follow all directions.Check times for precision.Make the item using the recipe.Modify/fix recipe: ingredients, measurements, times, instructions]Test for yields: accurate, portion size OKTest 3 times or until product comes out as desired for taste, presentation, cost
6 STANDARD RECIPE FORMAT WHAT DOES ONE LOOK LIKE? Standardized formats are available with many software packagesDesign your ownRecipes from outside sources must be tested and adjusted for your operationA recipe is standardized when it fits for your operation – portion size, taste, cost, production, guest AND includes all necessary information.
7 INFORMATION ON A STANDARDIZED RECIPE – (The LIST OF 18) Name & file codeRecipe yield – VIP! GOTTA HAVE IT!Prep time & cook timeHolding temperatures & timesEquipmentFood safety statementHACCP notations – CP, CCPList of ingredientsWeight & Measure columnsQuantities of ingredientsMethod of prepPlating instructionGarnishCutting instructionCooling/storing/leftoversNutritional infoAlternatives to reduce fat/caloriesPhoto
8 RECIPE YIELD THE MOST CRITICAL PIECE OF INFORMATION THE YIELD MUST BE PROPERLY EXPRESSED(# 1 & 2 are non-negotiable. #3 is subjective.)THIS IS THE COST CONTROL LINE OF THE DOCUMENT# OF SERVINGSSERVING SIZETOTAL QUANTITY THE RECIPE PRODUCESEXAMPLE:CHICKEN SOUPYIELD: 2 GALLONS32 SERVINGS8 OUNCES EACH
9 DESCRIBING PORTION SIZES: ACTIVE METHODS:Exact weightExact measureExact countEven divisionPASSIVE METHOD:Even Fill ContainerImprecise descriptions on recipesDON’T LEAVE PORTIONING TO CHANCE. BE PRECISE IN DESCRIBINGHOW MUCH TO PUT ON A PLATE.
10 PLATE CARDSUsed in kitchen to describe one dinner as management wishes it to be servedDescribes the portions, portion sizes, the placement/positioning of the food, the garnish, the plate & other serving utensils needed, heating/chilling of waresPicture of finished plateSafeguards against mistakes in BOH. Provides consistency on the line
11 MENU ITEM:BAKED MEATLOAFTABLEWARE FOR THIS ITEM:9” Dinner plateDinner plate will be warmedINGREDIENTS:AMOUNT:DIRECTION:Meatloaf6 oz.6 o’clock on plateGravy2 oz.1 oz. over meatloaf1 oz in a nappy dishSmashed potatoes5 oz.9 o’clock on plateButter pat1 eachCentered on top of potatoGlazed carrots4 oz.3 o’clock on plateParsley, choppedAs neededSprinkled lightly over potatoesGarnish2 pickle spearsBetween carrots & meatloafSteak knifeOn right side of plate,facing in
13 CALCULATING COST PER PORTION A COST PER PORTION IS CALCULATED FOR ALL MENU ITEMS:1. RECIPE ITEMS – menu items with multiple ingredients & little or no shrinkage or trim2. PLATE CARD ITEMS – menu items consisting primarily of preprepared items (hot dogs)2. BUTCHER TEST ITEMS – menu items with trim loss. This item can be portioned and cooked – or – roasted3. COOKING LOSS ITEMS – menu items that will be cooked after trimming and will experience further loss
14 PLATE COST CARDSCost card developed for 1 complete plate of a particular menu itemUseful when there are static items always served on the plateWorks very well for operations with simple menus and limited choices; used with preprepared food items.
15 MENU PRICING FORMATS A-la-carte = all items priced separately Semi-a-la-carte = some courses included with the mealTable d’Hote = all courses included for a set price. Prixe Fixe
16 Q FACTOR – SMASHED POTATO FACTOR use with semi-a-la-carte pricing COST PER PORTION OF SURROUNDING ITEMS OFFERED WITH A MEALAll selections have standard recipes and cost cardsSelect the most expensive selections and add up – this becomes the Q.Q is added to entrée cost to get plate cost
17 Q CARD EXAMPLE Q CARD Q = $1.32 STARCH SALAD: French fries Mixed Green .25Baked Potato Caesars .19Rice PilafDRESSINGS:VEGETABLES Balsamic .18Broccoli Blue Cheese .29Glazed carrots Ranch .10Seasonal mixed .28ROLL & BUTTER .20Q = $1.32
18 SPICE FACTOR % added to every menu item to account for cost of: Spices, herbs, seasoningsGarnishesWaste factorExpensive items skewing CPPIngredients too small to cost outWhatever else management wants
19 CALCULATING SF %Identify those items in this category via recipes, inventory & invoicesCalculate cost of purchasing these items over time showing usageCalculate cost of purchasing all food items over same period of timeCost of Spice Factor items = SF %Cost of all food items
20 SPICE FACTOR Evaluate periodically for accuracy Recalculate when invoice costs change or menu changesAdd to all menu items – communistic approach to sharing the cost of these items!
21 LET’S SIZE OR CONVERT A RECIPE! YEAH! When adjusting recipes for quantity (total yield), two general methods may be employed.They are:Factor Method (Multiplier)Percentage Technique (We won’t use this one!)
22 HOW TO FIND THE MULTIPLIER OR CONVERSION FACTOR: NEW AMOUNT / OLD or ORIGINAL AMOUNT = THE MULTIPLIERNEWOLD = MULTIPLIER
23 We need soup for 325 folks. Find the conversion factor: NEW AMOUNT EXAMPLE:CHICKEN SOUPYIELD: 2 GALLONS32 SERVINGS8 OUNCES EACHWe need soup for 325 folks. Find the conversion factor:NEW AMOUNTOLD AMOUNT = ??32532 = 10.15(This means you will have to make the original recipe times to have enough)SO WHAT? NOW WHAT DO WE DO WITH THE MULTIPLIER???????????????
24 USING A MULTIPLIER:Each ingredient in the recipe is converted into ounces and multiplied by the conversion factor.This new amount is than converted back into a useful quantity for the chef’s and cook’s to work with
25 EXAMPLE: 2 gallons of stock are needed for the original recipe 2 x 128 ounces = 256 ounces256 ounces x = ouncesounces / 128 = 20 gallons quart