Developing a Recipe Manual - Sysco Food Services of Hampton ...

Tangerine BalsamicGrilled Scallop SaladPrice: $6.95; Cost: $1.79; Profit: $5.161382944 Scallop Sea 20/30 Ct Fresh 3/EA $1.122539732 Arugula Baby Fresh 1/CP $0.388019978 Pepper Red Yel Org Mix 1/CP $0.216619845 Dressing Balsamic Tangerine .25/CP $0.026389019 Wine Port Reduction 1/TB $0.05Recipe Instructions:Note: Julienne the peppers ahead of time.1. Place scallops on a char-grill and grill 30 seconds on eachside.2. Slice the peppers into thin strips about 2” long.3. Toss the arugula with the balsamic dressing and add thepeppers.4. Place the arugula in the center of the plate, and place thescallops around the outside of the arugula.5. Drizzle the visible edge of the plate with balsamic dressingand port wine.RestaurantOwner.comis a membershipweb-based libraryof tools, forms andsystems to help run your business profitably.Your Culinary Research& Development TeamMenu ConsultationsOur Restaurant & Hospitality Center boasts anopen, state of the art kitchen, see through walk-incooler with hardwood floors and contemporarydecor.Allow our Culinary Team to assist you in creatingnew recipes, plate designs, and garnishingtechniques that will help increase your profits,reduce labor, and streamline ordering.Each dish will be prepared by a member of ourculinary team. They will explain the products,ingredients, and cooking method for each dishpresented.Our team can also help you with the finishingtouches on your menu.Sysco is here to be a resource and asset for yourbusiness.Upon completion of your menu consultation wewill provide you with recipes, and other materialsto enable you to implement & execute the ideaspresented.Contact your Marketing Associate to schedulea Menu Consultation at Sysco Hampton RoadsRestaurant & Hospitality Center.If you are serious aboutsuccess, Sysco Hampton Roadsis serious about helping you!$erious About $uccessPlease contact your Marketing Associate to find outabout all of our “Serious About Success” Operationaland Business Building Tools.• Pouring on the Profits with Beverage• Increasing Sales with Take-Out• Kids Marketing• Increasing Repeat Business• Marketing to New Customers• Email Marketing to Your Customers• Implementing a Successful Direct Mail Campaign• Hiring Great Employees• Steakology 101 - How To Cook The Perfect Steak7000 Harbour View Blvd. • Suffolk, VA 234351-800-234-2451 • (757) 673-4000www.SyscoHamptonRoads.comSysco Hampton RoadspresentsDeveloping aRecipe ManualThe KeyIngredient to aProfitable Menu

K E Y C O M P O N E N T S T O C O N S I D E R W H E N D E V E L O P I N G A R E C I P E M A N U A L1 2 3 4Basic Steps toStandardizing RecipesRecipe Manual“Ingredients”Training YourKitchen StaffA Chef’s Perspectivefrom the Kitchen• Keep the recipe title simple and concise.• When creating batch recipes, reference the number ofservings the corresponding recipe will yield.• Utilize prep notes as an introduction to the recipe(note: julienne the peppers ahead of time).• Determine the portion size of each ingredient.• List the ingredients in the exact order of use. Be sure toinclude portion size and account for yield for each ingredient.• Recipe instructions should include a detailed Methodof Production “MOP” – referencing equipment to use,temperatures, cooking times, mixer speeds and containersizes.• Be sure to include garnish details in both the recipe andpreparation instructions.“Menu analysis is thesingle greatest tool forsupporting ourcustomers in developingthe most profitable menuselections.”Daryl CalhounV.P. of Territory SalesSysco of Hampton Roads• Table of Contents-Appetizers, salads, entrees, desserts, starches, sides,sauces, conversion chart• Conversion Chart-Include Standard to Metric-Common Equivalents (1 Dash = 1/8 TSP)-Contents of Standard Cans-Scoop and Ladle Equivalents-Yield Chart-Liquid to dry measurements• Standardized Recipes for all items on your menu-Include recipes and “MOP”.-Ensure all recipes are tested before they becomepart of your manual.• Include corresponding photographs for all items onyour menu. Photograph the plates as they will be sold.• Protect your recipes from the “kitchen elements”with clear page protectors.Your MarketingAssociate has aMenu Analysisprogram to assistyou withdeveloping yourrecipe manual.• Provide your staff with solid recipes and color pictures.• Remind your staff that a recipe manual will make their jobeasier and less stressful.• Training opportunities are present daily.-During the preparation phase of the shift, reviewestablished recipe procedures during production.-Shift meetings are a great time to recognize accomplishmentsin the kitchen and to discuss any new recipes.• The kitchen should have multiple copies of the RecipeManual.-Keep a master copy in the kitchen office.-Each station should have their own copy.-The Front of the House (FOH) should also have access tothe recipe manual for server training.-If appropriate, post photographs of plate presentationson a wall.• Instruct on the proper use and provide your staff withthe correct portioning tools (scales, measuring cups,scoops and ladles).• The staff needs to buy into the system andadhere to the standardized recipes. Help themrealize inconsistent food quality,and taste equal inconsistent sales.“Never practiceon the customer.Training is yoursecret weapon.”Question– How can a recipe manual help me control mylabor costs?Answer– Using a recipe manual saves time and labor intraining new cooks and kitchen personnel.-A chef or kitchen manager has many fires burning, literally.Utilizing a recipe manual will give them one more tool tohelp train their staff. Show the prep-cook the “MOP” onmarinara one time with the recipe manual. Then they canprepare it on their own referencing the manual.-It also prevents you from being held hostage byyour menu; there are recipes for every item.Question– How can I control consistency and portioncontrol?Answer– With adherence to the recipes, the kitchen canproduce a dish with the same specifications and qualityeach time.-Anything that can be pre-portioned should bepre-portioned.-Shortcutting leads to inconsistency.-As the dishes are placed in the window have yourexpediter “inspect what you expect”.Question– How will this recipe manual help mewith my food cost?Answer– By using standardized recipespracticing portion control becomes ahabit for your staff.-Scallops pre-portioned 4oz not ahand full.-1oz of dressing not a spoonfull unless using a 1oz ladle.-A dish can be ruined ifimproperly cookedor seasonedincorrrectly.Jim Sullivanwww.sullivision.comG o t o w w w . S y s c o H a m p t o n R o a d s . c o m f o r m o r e i n f o r m a t i o n .