STANDARD RECIPE

STANDARD RECIPE: A standard recipe is a detailed list of all the

necessary ingredients for the preparation of a food, which in addition to commenting
the ingredients should also include quantities, the unit used for measurement
quantity (Kilograms, Liters, etc.), the unit cost, and the total cost. We must have in
This format only contains information related to the costs of a
preparation.

Step 1: RECIPE NAME.

Step 2: Portions: in this space we will take into account the number of plates that
we will obtain from our recipe.

Step 3: Recipe #: in this space we will put the number that belongs to this recipe.

Step 4: Product number: In this box goes the code for each of the ingredients.
what we use in the recipe (for inventory management)

Step 5: Ingredients: here goes the name of each product that we are going to use (also
the product presentation can be included

Step 6: Required amount: in this box we must put the precise quantities of
each ingredient in relation to the unit of measure.

Step 7: Unit of measure: It is the mechanism we have used to refer to each

ingredient, starting from the quantity, can be units of weight, volume, or units.
It is advisable to use the same unit of measurement for each recipe (Kilos with Liters and
Grams with Cubic Centimeters) and avoid using units like "packs", "cans".
“bolsas”, “botellas”, etc.

Step 8: Unit value: this is the price of each ingredient in a unit of measure
determined

Step 9: Total value: refers to the price of the product taking into account the
required quantities. This is equal to the price per unit of measure multiplied by the
required amount. If a recipe needs 500 grams of flour (0.5 kg) and we know
if the price of the kilo is $3,000 then the total value would be $1,500 (0.5 x 3000)

Step 10: Total cost of raw materials: it is the sum of the total values of all the
products

Step 11: Margin of error or variation: it is 10% of the total cost of the raw material, this
Margin is used to protect product prices from fluctuations in the
market and to include ingredients with a low representation in the recipe (salt,
condiments

Step 12: Total preparation cost: it is the sum of the total raw material cost and the
margin of error or variation
Step 13: Cost per serving: it is the cost of a single serving, obtained by dividing the cost
total of the preparation divided by the number of servings of a recipe. If we have a
recipe in which the total cost of the preparation is $5.655 and is designed for 10
the price per portion would be $566.5 ($5,665 / 10)

Step 14: Established raw material cost percentage: it is the percentage that must be included
raw material in the total expenses, a percentage of 25% to 35% is normally used.

Step 15: Potential selling price: It is the value at which a product should be sold.
to obtain the profit that management has proposed. To obtain this amount, one needs to
divide the cost per portion by the established raw material percentage, let's assume
35%, which is represented in decimals: 0.35. In our case, one portion costs $566.5
and we divide it by 0.35, this gives us $1,618.57 ($566.5 / 0.35). Note: the lower it is
the highest percentage gives us the total.

Step 16: Price letter: it is the potential sales amount multiplied by one plus %VAT.
This result is rounded to the most appealing unit for the customer and that facilitates the
change, such as, for example, thousands or hundreds of pesos. It is the value that the customer pays
including VAT, since ultimately, the end consumer is the one who ends up
paying this tax. In our case, the sale price is $1,877.45 and the price
letter falls of $2,000

Step 17: Real selling price: it is the menu price divided by the VAT percentage
more one, that is 1.16 and it helps us to know exactly how much we are charging to
a customer for a dish

Step 18: Real percentage of raw material cost: it is the percentage of raw material
corrected from the actual selling price, obtained by dividing the cost of one portion
about the actual selling price

A standard recipe is detailed information about the ingredients you must

to use for the successful preparation of a specific dish, including dressing, sauce
and garnish, which must contain additional information about the quantities used
and the total costs, which will ultimately help to calculate the cost of the dish for sale.

If you have a fixed menu by days within your restaurant, this activity will be easier.
and more beneficial, as it will allow you to know how much your work costs you and how much
It has a profit in it, allowing him to create a budget that also allows him
save and increase your capital. That is, keep a file of standard recipes, in addition
to be useful for you if you are the cook, it will also be useful for the person who is in charge of
the costs and budgets for the purchase of supplies and for the kitchen assistant
I can prepare them in case the cook is absent for some reason.

Successful restaurants follow a standard recipe, thus maintaining the same quality of
their products. That's why when we go to a restaurant of a chain here in
Colombia, like in Beijing, the emblematic dishes will always taste the same, they will have the
the same consistency and the same taste. Prepare the standard recipe with the following
concepts:

What are the ingredients involved in the recipe?

2. The amount of each of them that is used with weight and portion size
3. Cost of the ingredients
4. Dish preparation system (roasting, baking, steaming, stewing, etc.)
5. Its presentation (is accompanied by white rice, includes a green salad, etc.).

Some tips

1. Remember that products in their natural state diminish during the process of their
preparation.
2. When chopping bell peppers, potatoes, or onions (for example) to add to a recipe,
do it in large pieces, this gives a sense of quantity and has more yield.
3. Cut the meats into bite-sized pieces, especially for stews, if they are chopped.
little ones we will have to use more quantity in the portions, resulting in a
loss.
4. Most take-out containers for liquids (soups, or juices) have a mark up to
where it should be filled, do not overfill it, besides it will spill when closing it,
will generate losses.
5. Do not sell extra potions, an extra portion of meat for example means a
lunch less.
Prepare and sell juices, it is cheaper and yields more (than selling sodas)
bottled where the profit margin is minimal and we do not have to depend
from a delivery person whose arrival is uncertain), commercially, juices are sold.
fruit concentrates or pulps that are prepared with water in a proportion of 1 cup
of concentrate for four parts of water, a heaping ladle of sugar and well beaten is
they achieve delicious drinks. A well-loaded and strong tea diluted with water, sugar, and lemon
for a refreshing drink. Popular wisdom says that those who work with water
always wins.
8. Do not sell sweets, cigarettes, or other products that will only occupy you.
a valuable time in customer service and you have a fast food restaurant,
and this is what must be focused on.
When we face a situation in which we must take action or
procedurewithout truly knowing how to act, the possibility of having
elements such as an instruction manual become central. We could define the instruction manual
as a series of explanations and instructions that are grouped, organized and
exposed in different ways to give an individual the opportunity to act on
according to how it is required for each situation. The instructions can be very
varies according to the type of situation that applies.

Very simple, an instruction manual is what guides us through procedures for the
making something, either to assemble or to use in some way that we
it is necessary.

This would be a sequence of steps that need to be followed one by one to achieve a
specific objective

Before of elaborate it

Indicate about what will deal with the instruction manual.

Identify who it will be the recipient del instruction manual.
Select the relevant vocabulary for the instructional topic.
Clearly specify the actions and the order in which they should be carried out.
If special materials or times are required, note them down.

During the writing

Follow all the steps carefully until achieving the expected outcome.
Draft each step, ensuring that the verbs used are precise.
Be careful to use specific words and expressions that provide information.
needs to the recipient.
Yes is necessary number the actions.
Don’t forget to include graphic elements to help the reader achieve the objective.
If the recipient may be in any danger, alert them prominently.

After of to write the draft

Verify y correct yes

The order of the actions es correct.

The spelling it adequate.
The illustrations correspond a the explained in the text.
The vocabulary is appropriate y I need.
It turns out organized, clear, and coherent.