UNDERSTANDING FOODSERVICE COST CONTROL.

EDWARD E SANDERS, TIMOTHY H. HILL, DONNA J. FARIA

What is standardized recipe?

the idea of a recipe –producing something from a variety of ingredients- is a very general
definition. Standardize recipe is one that has been tested, adjusted, and retested again an again
until it produces a menu item as management wants the item produced.
How to standardize a recipe
1. Work on one recipe at a time
2. Produce the item exactly as the recipe is written, without changing or adjusting anything
3. Analyze the outcome for the following
 Overall taste (ingredients and their proportions, seasonings)
 Appearance (color, texture, overall appearance)
 Method of prep (clarity of steps, accuracy of cooking times, temperatures during
all phases of production, proportions of ingredients, and so on)
 Portion size
 Cost per portion for the item as prepared
 Menu fit
4. Adjust the recipe according to the evaluation. Rewrite the recipe as needed
5. Produce the item again and analyze according to the same ccriteria
6. Analyze the item again as In step 3, recording all changes and modifications
7. Produce the item again
8. Analyze and record again. Repeat this process until satisfied with the resluts
The triangle of enlightenment

These univeersal formulas are used by foodservice managers near and far. As a matter of fact, one
of these formulas was used within the Minimum Menu Price (MMP). Recall that in order to
generate the MMP, the true Cost per Portion was divided by the Food Cost %. In the triangle, Cost
Rp is at the top because it is the numerator in two of the equations. The lower part, or denominator,
shows Sales and Cost %.
UNDERSTANDING FOODSERVICE COST CONTROL.
EDWARD E SANDERS, TIMOTHY H. HILL, DONNA J. FARIA