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Benefits of Standardized Recipes

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.


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