Now that you’ve created a standard recipe book, it’s time for you to test it out, for this specific task you need to create a budget, as this may be quite expensive but there are some considerations that you can use to lower this expense: –Involve vendors and suppliers, they also have a budget for sampling, and you’ll get part of what you need to perform the tests. ==While testing, make sure to have your whole kitchen staff present, this helps as training, involvement and commitment. You can check out the rest of the article at http://hospitalitynow.blogspot.com
Recipes for Success Part II
–Do it right the first time, focus on what you are doing; otherwise you will be cooking the same recipe several times.
–Follow your own instructions, if it doesn’t work that way, change it promptly and make sure you write down the new procedure, this will save you time and money.
==Plan in advance all ingredients that you will need, as emergency purchases denote lack of organization.
==Have everything in place, chopped, sliced, minced (mise en place) as 50% of the success of every recipe relies in this step.
==Measure every single ingredient, don’t leave it to imagination, and remember that this will result in a consistent cost for pricing.
==Have someone writing down any change that may happen.
If you can, record a video on each preparation, this is a powerful training tool for future hires.
Recipes for Success Part II
Recipes for Success Part I
This is probably the best tool for any restaurant, this term is not new, but commonly forgotten. Summarized, a standard recipe is created as a guideline for a dish to be cooked exactly the same way over and over, has no variations and helps you to keep your cost under precise and strict control. As this is an extensive subject, I’m writing it in 3 parts, the first one is creating, the second is testing and standardizing and the third is costing, hope you enjoy, and please, if you are a Vendor or Supplier, abstain for promoting services and products. I’ve seen through the years many mistakes while creating, testing and executing standard recipes: –The Chef spends quite some time on creating a master recipe book, and one week later you can find it in a dusty shelf. You can check out the complete article at http://hospitalitynow.blogspot.com
Recipes for Success Part I
–Creating recipes without a reliable scale.
–A cooking procedure is not written.
–No photo of the dish is taken.
–Not planning recipes with your whole kitchen staff present, this can lead to misinterpretation.
–Not testing a recipe.
–Having standard recipes, but not costing them properly.
–Not updating costs.
–Not knowing basic cooking terms (can confuse staff).