Consistent
food quality
The use of
standardized recipes ensures that menu items will be consistent in quality each
time they are prepared and served.
Predictable
yield
The planned
number of servings will be produced by using standardized recipes. This can
help to reduce the amount of leftover food if there has been overproduction, and also will help to prevent shortages of servings on the line. A predictable yield is
especially important
when food is transported from a production kitchen to other serving sites.
Customer
satisfaction
Well-developed
recipes that appeal to students are an important factor in maintaining and
increasing student participation levels. Schools may take a lesson from national
restaurant chains that have developed popular menu items consistent in every
detail of
ingredient, quantity, preparation, and presentation. Standardized recipes
provide this consistency and can result in increased customer satisfaction.
Consistent
nutrient content
Standardized
recipes will ensure that nutritional values per serving are valid and consistent.
Food cost
control
Standardized
recipes provide consistent and accurate information for food cost control
because the same ingredients and quantities of ingredients per serving are used
each time the recipe is produced.
Efficient
purchasing procedures
Purchasing
is more efficient because the quantity of food needed for production is easily
calculated from the information on each standardized recipe.
Inventory
control
The use of
standardized recipes provides predictable information on the quantity of food
inventory that will
be used each time the recipe is produced.
Labor cost
control
Written
standardized procedures in the recipe make efficient use of labor time and
allow for planned scheduling of food service personnel for the work day.
Training costs are reduced because new employees are provided specific
instructions for preparation in each recipe.
Increased
employee confidence
Employees
feel more satisfied and confident in their jobs because standardized recipes
eliminate guesswork, decrease the chances of producing poor food products, and
prevent shortages of servings during meal service.
Reduced
record keeping
A collection
of standardized recipes for menu items will reduce the amount of information
required on a daily food production record. Standardized recipes will include the
ingredients and amounts of food used for a menu item. The food production
record will only need to reference the recipe, number of planned servings, and
leftover amounts.
Standardized
recipes should always have certain components:
- Recipe title: name that adequately describes the recipe.
- Recipe category: recipe classification based on defined categories, i.e., main dishes, grains/breads.
- Ingredients: products used in a recipe.
- Weight/Volume of each ingredient: the quantity of each ingredient listed in weight and/or volume.
- Preparation instructions (directions): directions for preparing the recipe.
- Cooking temperature and time: the cooking temperature and time, if appropriate.
- Serving size: the amount of a single portion in volume and/or weight.
- Recipe yield: the amount (weight or volume and number of servings) of product at the completion of production that is available for service.
- Equipment and utensils to be used: the cooking and serving equipment to be used in preparing and serving the recipe.
