Presentation is loading. Please wait.

Presentation is loading. Please wait.

The Ingredient Process

Similar presentations

Presentation on theme: "The Ingredient Process"— Presentation transcript:

1 The Ingredient Process
Chapter 6

2 Objectives Identify the various considerations made when planning a menu Define standardized recipes Explain the purpose of product specifications Illustrate the considerations made in conducting quality analysis

3 Objectives (cont’d.) Summarize the ABC analysis method
Describe how yield cost analyses are performed Evaluate the use of convenience foods, and the concept of make-or-buy analysis Explain the use of buyers’ blind tests

4 Planning the Menu Creating the menu is one of the first activities to be completed Considerations for planning Target markets Consumer demand Required contribution margins Menu items must meet required profit margins

5 Planning the Menu (cont’d.)
Considerations for planning (cont’d.) Available staffing and skills Seasonality and availability of foodstuffs Available equipment and facilities Preferences of chefs, owners, and operators

6 Market Research Methodically gathering data
Can help owners and managers make decisions about recipes Can be used for potential ingredients, customers or suppliers If market research indicates a menu item will not be popular or ingredients are unavailable, it should be dropped

7 Recipe Development Chef or kitchen manager must meet customer and profitability needs Other needs to consider when developing recipes Cross-utilization of product due to limited storage space Dishware or ingredient limitations

8 Cross-Utilization Both raw and prepared foods used in multiple fashions Helps reduce inventory Streamlines production Decreases overall procurement costs

9 Writing Standardized Recipes
Measured use of tightly specified ingredients prepared consistently Ensures regularity in cost, preparation, appearance, taste, and yield Information in standardized recipes ID code, name, ingredients, weights and measures, directions, yield, portion size, and cost metrics

10 Identifying Product Needs
After menu creation and recipes are written, identify ingredients Determine possible cross-use in the menu Lay groundwork for writing ingredient specifications Ingredients are categorized by product type

11 The ABC Analysis Type of inventory analysis
Designed to increase the number of turns Number of times in a week or month that a food item is used up Goal: to minimize shelf inventory “A” items are most expensive or crucial to business menu and concept Steakhouse example: a steak

12 The ABC Analysis (cont’d.)
“B” items are mid-priced inventory items Steakhouse example: a baked potato “C” items are the cheapest Steakhouse example: a straw By actively managing “A” items, total cost of purchases can be decreased

13 Product Evaluation and Selection
Chefs and buyers must find best available products To stay competitive Types of product analysis Quality analysis, value analysis, make-or-buy analysis, and yield cost analysis

14 Quality Analysis Ways to measure ingredient quality
Nutrition and health value Freshness Appearance Aroma Taste and texture Consistency

15 Quality Analysis (cont’d.)
Blind tests (can cuttings) Compare similar items from competing suppliers Labels removed Product should be from cans of similar size Evaluation methods include drained weight tests; count and size test; and taste, texture, and appearance test

16 Value Analysis Relationship between price and quality
Once quality assessment has been conducted, prices are taken into account to determine relative value

17 Make-or-Buy Analysis Decision to make own products or purchase from an outside source Consider sourcing of ingredients and in what state of preparedness they are purchased Convenience foods are pre-prepared Growth seen in every product category

18 Yield Cost Analysis Purpose is to determine the edible portion cost (EPC) Depends on purchase price of ingredients and edible yield (amount of usable product available after processing) To calculate: divide as purchased cost (APC) by the edible portion (EP) weight

19 Yield Cost Analysis (cont’d.)
Butcher’s yield test Evaluates the cost of staff cutting their own portions or buying the product pre-portioned Reveals three important cost considerations: yield percentage, the EP cost, and the cost factor multiplier

20 Writing Product Specifications
Ensures quality standards are met Three forms of product specifications Internal Includes portion size, preparation, and presentation directions External Clearly describe products to purveyors

21 Writing Product Specifications (cont’d.)
Three forms of product specifications (cont’d.) General conditions Describes business considerations such as delivery times and locations, billing instructions, and related information

22 The Specification Form
Information included on the form Generic product name Product specification reference guide code Brand name Supplier catalog code Intended use of product Packaging and market form

23 The Specification Form (cont’d.)
Information (cont’d.) Size Acceptable trim Grade and color Place of origin Acceptable substitutes Price limitations

24 Summary Planning the menu precedes developing the recipe
Many factors involved in each Both may use market research to assist Cross-utilization of ingredients decreases overall procurement costs ABC analysis used to manage inventory

25 Summary (cont’d.) Several types of product analysis exist to help make decisions on ingredients or suppliers Product specifications are important in obtaining consistent ingredients Three types of specifications: internal, external, and general conditions

Download ppt "The Ingredient Process"

Similar presentations

Ads by Google