Menus & Recipes- chapter 4 Describe 4 types of menus Identify the purpose of a menu Purpose of standardized recipe Calculate AS and AP, convert recipes from one yield to another, determine yield at different portion sizes, determine amount to purchase Calculate recipe cost & cost per portion Make vs Buy decisions – consider alternative Write a meat specification List factors that determine selling cost

Steps in menu & production planning Given an event, a setting, number of guests: Choose the type of menu Select the recipes or foods to be offered Determine the amount needed (AS) Determine the amount needed to purchase (AP or AS) Compare the cost of make vs buy Decide if you will make or buy items

Purpose of a menu Communicate with customer Sell the products Menus can be: Spoken Posted - board Printed

Types of Menus Static: all patrons offered same foods each day; may change every 6 months Cycle: developed for a set period and then repeated – 21 days, 28 days Market menu: based on availability of local products – produce/fish; may change daily Hybrid – static menu with daily special

Menu courses/pricing North America: appetizer or soup or salad, entrée, dessert European: entrée, main, salad, dessert Pricing: À la carte – each food item ordered and priced separately Semi à la carte – entrée priced to include side order Table d’hôte or prix fixe – complete meal at set price

Menu Language includes preparation method, main ingredients, cut, quality, service method “Summer Vegetables with Tarragon Aïoli” Accurate in stated cut, quality, quantity, nutritional content, ingredients, 11 million estimated prevalence of diagnosed people with food allergy1 Food Allergy News, February-March 2005

Benefit of standardized recipe: Produces a know quality & quantity of food for a specific operation specifies: type & amt of each ingredient prep & cooking procedures yield & portion size Help train cooks, educate service staff, customers get consistent product, result in accurate food costing & menu pricing Unless a site purchases a product, they must test recipes to standardize

Measurements-need accuracy for standardized recipes Wt: (heaviness) pounds/ounces Avg wt #10 can is 6 lb. 10 oz Volume: (space of substance) tsp, cup, quart, liter - #10 can (13 cups) scoop size - # servings/quart Wt = volume for I cup H2O Count: number – shrimp/lb. 21-25 count

Determine the portion size & amount needed What portion size should be provided? appetizer vs entrée vs main, lunch vs dinner cost, customers, merchandising, agency requirements Shall I buy in container, buy and put in container, make & put in container? calculate amt of fruit salad to BUY for 75 box lunches (4 oz serving) - 4 oz x 75 = 300 oz fruit salad How many #10 cans of fruit salad should will be needed? #10 can is 106 oz (6 lb 10 oz) 300 oz/106 oz = 2.83 cans or 3 cans

Food Costing for canned fruit salad You need to determine cost of 2.83 cans First determine unit cost: #10 can sold / 6 cans per case 1 case = $45.00/6 = $7.50/can(unit cost) 3 cans = $22.50 /75 portions = $.30 portion If you only needed 2.5 cans – decide if you can use the other .5 can – may need to price on 3 cans

Converting a recipe to make a new yield – same portion size Need 18.75 lbs (300 oz) fruit salad 1. My recipe makes 50 portions (4 oz)=200 oz 2. Determine conversion factor new yield/old yield = conversion factor 300/200 = 1.5 3. Multiply each ingredient by 1.5 (This recipe has more items so will yield 300+ oz) food Old amt CF New amt oranges 3 lb/ 48 oz 1.5 72. oz kiwi 3 lb, 8 oz 56 oz 84. oz

States of Refinement of Food AS – as served AP – as purchased EP – Edible portion W – Waste – expressed as %

When ordering amount of fresh fruit for a salad Convert AS amount to AP amount Kiwi – need 84 oz – but must buy AP 1 lb kiwi (AP) = .85 lb ready to eat (AS) (15% waste) AP = AS x 100% /100-waste% AP = 84 oz x 100/100-15 AP = 8400.oz/85 = 98.82oz or 6.18 lbs Buy 99 oz (6 lb) kiwi AP to have 84 oz (5.2 lb) for salad AS Buy kiwi in a flat (~$10.00) ask how many pounds/16 oz Determine price/oz x 98 oz – put $ into recipe Get total of all ingredients = cost of recipe Recipe cost/# portions = cost/portion

Make vs Buy Decision What is cost to buy item vs make? food cost and labor cost Do I have the labor available to make the item or will I have to hire extra labor? Do employees have the skill & equipment? Do I have the space to make & store? Which product look better/ tastes better? How much other work do I also have this day?

Food portions & costing You have 14 gallons of ice cream. The ice cream cost $6.33 gallon (purchased in a 3 gallon tub for $19.00) You want to serve 4 oz portions 1. How many people can you serve? 2. What is food cost/serving?

ANSWER #1 You have 14 gallons of ice cream; how many people can you serve a 4 oz portion? First you need to convert gallons to ounces 14 gallons x 128 oz = 1792 oz Second you divide the whole amount by the size of the portion 1792oz / 4 oz = 448 servings; each serving is 4 oz. So you can serve (if you are careful in portioning) 448 people a four ounce serving

Answer #2 What is the food cost of a 4 oz serving of ice cream if the ice cream costs $6.33 a gallon? First, how many oz are in a gallon? 128 How much does 1 oz cost if a 128 oz is $6.33? $6.33/128 = .0494 If 1 oz cost .0494 then 4 oz cost .1976 or .05 for a 4 oz serving. This is just the food cost! What other costs would you include?

Determining AP when you know AS Most of the time you know AS: You need 48 lb of cooked broccoli and the waste is 21% - how much raw broccoli do you need to purchase? AP = AS x 100 100 - W

Answer You need 48 lb of cooked broccoli and the waste is 21% - how much raw broccoli do you need to purchase? AP = AS x 100 AP = 48 x 100 100 – W 100-21 AP = 4800 AP = 60.7 of 61 lb. 79