Inventory and Recipe Standards

INVENTORY AND RECIPE STANDARDS

Inventory standards and procedures can be divided into two groups: Inventory and Recipes. Inventory refers to product purchased from outside vendors. Recipes refer to menu items and items processed in-house.

INVENTORY STANDARDS

  • Purchase Quality
  • Purchase Size
  • Purchase Price
  • Preferred Vendor
  • Par Ordering Level
  • Product Shelf Life
Inventory standards and procedures address the handling of food, beverages, and supplies purchased from outside vendors.
 

RECIPE STANDARDS

  • Ingredient Quantity
  • Recipe Yield
  • Portion Size
  • Recipe Cost
  • Recipe Price and Gross Profit
  • Preparation Procedures and Time
  • Storage Procedures and Shelf Life

 
Recipe standards and procedures address the production of batch recipes and the preparation of menu items.
 

 

We Provide Recipe Costing for Food and Bar Menus.

Batch Recipes are recipes for items you produce, that will be used as an ingredient for other recipes and may be counted in inventory. An example would be a 5-gallon batch of chili.
Setup Recipes are groups of recipes that are used repeatedly in different items. An example is a “burger setup,” which includes a bun, burger, lettuce, tomato, and onion.
Menu Item Recipes are for items you sell (in the POS system.) Menu items typically are not inventoried. An example would be a Cajun Swiss Burger.

We have been doing recipe development for many years. We can tailor the setup for the detail you desire, utilizing Batch, Setup, and Menu Item recipes.

Specialty knowledge, such as mass-to-volume conversions and product yields is required for accurate recipe costing. We have data for cooking yields, butchering yields, and ingredient conversions from industry research and from our own kitchen tests.

We can work with your key managers to fine-tune your standards and teach them how to create effective recipes. If needed, we can come to your kitchen and help work with your staff.