Standardizing Recipes, Food Production, and Cost Control

MARKET TRENDS, UPDATES, EXPECTATIONS FOR 2019 RECIPE DEVELOPMENT / STANDARDIZED RECIPES STEPS TO FOOD COST CONTROL

Cost Control: elimination of any expenses that wont diminish the quality of goods or services to your residents Food Costs: second only to payroll in Sr. living Waste: 4-10% of foodservice costs

Recipe Development / Standardized Recipes Cycle menus vs. week to week Consider pricing and seasons Include portion sizes on menu for kitchen staff Recipes help control costs and help with ordering and food preparation Standardized Recipe: important part of a well managed foodservice program. Specifically describes exact, measurable amount of ingredients and method of preparation needed to consistently produce high quality product

STEPS TO FOOD COST CONTROL Menus / Recipes Purchasing Receiving Storage Preparation Follow up

PURCHASING Get the right amount, everything you need, when you need it, best quality and price Use menus and recipes when placing orders Consider price of center of the plate items and seasonal foods Mini inventory before ordering Purchasing group / co-ops savings

RECEIVING AND STORAGE Check in your deliveries Proper temps for all storage areas Waste / spoilage = $$$ lost

PREPARATION / SERVICE Portion control is imperative during prep and service Use right product for right application Recipes are only useful if being followed by everyone!