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
