The importance of standardized recipe in restaurant operation

Restaurant Operation

Standardized recipe is the important concept for a restaurant manager to operate a restaurant in an efficient and effective way. Without it, restaurant cannot be operated. All restaurants in every industry segment serving every type of guest need standardized recipes to meet financial cost and guest expectations.

What is standardized recipe?

It is a paper which is usually written by the executive chef. Information in the standardized recipe includes the type and amount of ingredients, preparation process including equipment and tools, garnishes and yield.

How standardized recipes can achieve the financial cost?

With the use of standardized recipes, it can ensure the consistency that the same type and quantity of ingredients are used each time the product is prepared. Therefore, the yield will be the same, so food cost will be predictable and foreseeable. In this way, restaurant can meet its financial goal.

Also, it can help to control labor costs. Because standardized recipe include the same preparation activities that will be used, it can estimate that the time to prepare the items, regardless of which employee carries the work. So, it can control the labor cost.

Benefits of using standardized recipes

With the use of standardized recipes, it can help ensure consistency and this benefit guests and the restaurant. Restaurant can foresee the budget and guest can have the same taste, looks and smell of the food item. In return, restaurant can earn more revenue as guests will receive consistent taste and value if they use the standardized value. It is because all the quantities and qualities of materials and items that are going to be used should be the same every time.

Conclusion

Standardized recipe is one of the hottest topics in the restaurant operations. It is an introduction to produce a food or beverage item that helps ensure that the restaurants quality and quantity standards for the product are consistency met. In return, it can achieve the desired financial result to restaurant.

Reference

Hayes, D. K., Miller, A. A. & Ninemeier, J. D. (2014). The professional restaurant manager. Upper Saddle River: Pearson.

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