The most successful restaurants, hotels, catering and schools that I worked in have one thing in common, recipes that everybody followed.
The second thing in common is not having the time to get the recipe in a common format for everyone to follow.
What I do:
1.Written recipes with ingredients with method then cost it out.
2. Work with your Chef and Cooks & proof the recipes.
3. Put them in a printed format with pictures in a "kitchen recipe" book.
4. Provide separate cost analysis recipe.
Simple right? It takes time to proof the recipe. (working the recipe with the chef to assure proper ingredients, quantities and method.)
Benefits:
-owner, Chef, managers have a written guide for kitchen workers to follow.
-saves time in new training of cooks. Holds everybody accountable.
-consistent entrees in the pass, Buffet and grab & go.
-you set the benchmark for the food cost you want within the entire menu and individual recipes.
The second thing in common is not having the time to get the recipe in a common format for everyone to follow.
What I do:
1.Written recipes with ingredients with method then cost it out.
2. Work with your Chef and Cooks & proof the recipes.
3. Put them in a printed format with pictures in a "kitchen recipe" book.
4. Provide separate cost analysis recipe.
Simple right? It takes time to proof the recipe. (working the recipe with the chef to assure proper ingredients, quantities and method.)
Benefits:
-owner, Chef, managers have a written guide for kitchen workers to follow.
-saves time in new training of cooks. Holds everybody accountable.
-consistent entrees in the pass, Buffet and grab & go.
-you set the benchmark for the food cost you want within the entire menu and individual recipes.
