1. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Standard Recipes and Consistency Consistency benefits the guest; each time an item is ordered, it will taste, look and smell the same, and the portion size will be the same. Consistency benefits the restaurant. Item selling prices should be based on cost of ingredients. Costs will be consistent, and it will be easier for the restaurant to meet financial goals. OH – 9.1

2. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Standard Recipes Indicate: Necessary ingredients including the quantity (weight or volume) that helps with purchasing Necessary small utensils Large equipment such as a slicer, range or oven with requirements (baking times and temperature, for example) Procedures for pre-preparation, preparation, cooking, holding and portioning Yield (number of portions and portion size) OH – 9.2

3. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Step in Recipe Development: Current Menu Items Step 1: Step 2: Step 3: Step 4: Step 5: Step 6: Step 7: Step 8: Observe Preparation Process Consider Preparation Details Write Recipe Draft Review/Revise Recipe Draft Use Recipe for Preparation Evaluate Recipe Consider Further Revisions (If Necessary) Implement (Consistently Use) the Recipe OH – 9.3

4. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 UTENSILS NEEDED: Stock pot, cuttingYIELD: 96 portions board, French knife, wire whip, mixing bowl, OVEN TEMP: 350 o F (176.6 o C) gallon/quart/cup measures, measuring spoons,BAKING TIME: 30 minutes plastic gloves, clean foodservice cloths,PORTION SIZE: 1/24 pan 4 – 12”x 20”x 2” steam table pansPORTION TOOL: Spatula/Spoon IngredientsQuantity/VolumeProcedure Spaghetti Margarine Celery, cut fine Onions, cut fine Flour, pastry Salt Pepper, black Chicken (turkey) stock Chicken (turkey) cooked & cubed Mushrooms, fresh/chopped Green Pepper, chopped Total Weight Topping Bread Crumbs, fine Sharp Cheddar Cheese, grated 6 lb. 2 lb. 2 qt. 1 lb. 4 oz. ¼ c 1 tsp 2 gal. 2 c 12 lb. 8 oz. 2 c 3 c 48 lb. 2 qt. 1. Cook spaghetti in salted water. Rinse and drain. Do not overcook. 2. Cook onions and celery in margarine until transparent. 3. Make roux by adding flour, salt and pepper to above. Cook 5 minutes. 4. Add chicken (turkey) stock and cook until thick, stirring as necessary. 5. Add cubed chicken (or turkey) and mushrooms; mix. 6. Add spaghetti; mix well. 7. Add green peppers just before panning. 8. Scale 12 lb. into each of 4 (12" x 20" x 2") pans. 9. Mix topping. Top pan with 1 qt. topping. 10. Bake at 350 o F (176.6 o C) for 30 minutes. 11. Portion: Divide into portions by cutting pan contents 6 (length) x 4 (width). Example: Holding: Hold prepared product at 135 o F (57 o C) until service. SPECIAL INSTRUCTIONS: OH – 9.4 Sample Standard Recipe: Chicken (Turkey) Tetrazzini

5. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Sample Beverage Recipe Recipe Name:Bloody Mary Recipe #: 173______ Caution: Use proper jigger and measure carefully. Glassware: 10 oz. footed highball glass. Combine all ingredients in a shaker cup and shake well. Pour over ice in a 10 oz. footed highball glass. Shake celery salt over the top of the mixture. Garnish with a stalk of chilled celery and a lemon wedge. IngredientAmount Vodka1¼ oz. Tomato Juice3 ½ oz. Lemon Juice½ oz. Tabasco Sauce1 drop Worcestershire Sauce2 dashes Celery Salt---- OH – 9.5

6. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Standard Recipe Name: Recipe Category: Evaluation Date(s): Recipe No.: Instructions: Check the box that best represents your analysis of each factor. Evaluation Factor Your Analysis Poor Excellent Comments Portion Size      Color      Texture      Taste      Aroma      General Appearance      Ingredients      Compatibility      Garnish      Other:      Other:      Should we use this recipe?  Yes  No Comments: Name of Evaluator: OH – 9.6 Standard Recipe Evaluation Form

7. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Adjusting the Number of Portions OH – 9.7 The original recipe yields 40 portions (3 ounces each); the restaurant manager desires 70 portions (3 ounces each). Step 1:Calculate adjustment factor:Number of Desired Portions Number of Original Portions =70 40 =1.75 Step 2:Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: ½ pound (8 ounces) of flour is specified in the original recipe. 8 ouncesx1.75=14 ounces (original recipe) (adjustment) (new recipe)

8. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Adjusting the Portion Size OH – 9.8 The original recipe yields 70 portions (1/4 cup each); the restaurant manager desires 70 portions ( 3/4 cup each). Step 1:Calculate adjustment factor:Desired Portions (x) Portion Size Original Portions (x) Portion Size = 70 (x) 3/4 cup 70 (x) 1/4 cup = 52.50 cups 17.50 cups = 3.0 Step 2:Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: 1/2 pound (8 ounces) of flour is specified in the original recipe. 8 ounces x 3.0 = 24 ounces (11/2 lb) (original amount) (adjustment factor) (new recipe)

9. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Adjusting the Number of Portions and Portion Sizes OH- 9.9 The original recipe yields 50 portions (1/4 cup each); the restaurant manager desires 75 portions (3/4 cup each). Step 1:Calculate adjustment factor:Desired Portions (x) Portion Size Original Portions (x) Portion Size = 70 (x) 3/4 cup 50 (x) 1/4 cup = 52.50 cups 12.50 cups = 4.2 (rounded) Step 2:Multiply the quantity of ingredients in the original recipe by the adjustment factor. Example: 1/2 pound (8 ounces) of flour is specified in the original recipe. 8 ounces x 4.2= 34 ounces (rounded; 2 lb, 2 oz.) (original amount) (adjustment factor) (new recipe)

10. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Conversion Table 1 Tablespoon=3 teaspoons 16 Tablespoons=1 cup 2 cups=1 pint 2 pints=1 quart 4 quarts=1 gallon 16 ounces (oz)=1 pound (lb or #) OH – 9.10

11. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 To Enlarge a Small-Quantity Recipe: The product should be prepared in the amount of the original recipe (which should be followed exactly). The resulting product should be carefully evaluated to assure that it is acceptable. The recipe’s yield should be doubled or should be expanded to the appropriate amount for the pan size to be used. The product should again be prepared, observations should be made about changes, and the final product should be evaluated. If results are satisfactory, the recipe yield can be doubled once again for further evaluation and revision. If the product is still satisfactory, the recipe can then be increased by increments of 25 portions (or complete serving pans) until approximately 100 portions are prepared. OH – 9.11

12. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Recipe Precosting OH – 9.12 Recipe: Chicken (Turkey) Tetrazzini Yield: 46portionsPortion Size: 1/24 (12" x 20" x 2" pan) Total Ingredient Cost $89.83 Cost Per Portion =Total Ingredient Cost ÷ Number of Portions $0.94 (rounded) = $89.83 ÷ 96 IngredientAmountPurchase UnitCost Per Purchase Unit No. of Purchase Units Ingredient Cost Spaghetti 6 lb.(lb)$ 1.03 6$ 6.18 Margarine 2 lb.(lb).892 1.78 Celery 2 qt.Bunch.991.8(1) 1.78 Onions 2 qt.(lb)1.692.2(2) 3.72 Flour 1 lb., 4 oz.(lb)2.101.25 2.63 Salt 2.5 oz.(lb).88.16.14(3) Pepper 1 tsp(lb)--- Chicken Stock 2 gal., 2 c------- ---(4) Chicken 12 lb., 8 oz.(lb)2.3526(5) 61.10 Mushrooms 2 c(lb)2.85.33(6).95 Green Pepper 3 c(lb)2.101.2(7) 2.52 Bread Crumbs 2 qt.(lb)1.901.75(8) 3.33 Sharp Cheese 2 qt.(lb)2.852.0(9) 5.70

13. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Menu Precosting OH – 9.13 Menu Item: Fresh White Fish Dinner Precosting Date: 8/03/20XX Type of ItemMenu ItemCost Per Serving EntréeFresh White Fish$ 4.23 Potato Three Choices Daily 0.37 Vegetable Four Choices Daily 0.42 Salad Tossed Green, Caesar, Spinach 1.12 Dressing 5 Choices Daily 0.37 GarnishLemon Wheels 0.02 Bread Loaf 0.27 Butter Butter/Margarine 0.06 Condiment(s) 0.03 Total Entrée and Accompaniments Cost: $6.89

14. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 OH – 9.14

15. Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ 07458 Standard Recipes Must Be Used Some restaurants have standard recipes but do not use them All required ingredients meeting quality standards must always be available in necessary quantities Tools specified by standard recipes must be available Dram shop liability concerns become important when using standard recipes for alcoholic beverages OH – 9.15