1. Standardizing Recipes, Food Production, and Cost Control

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

3. 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

4. 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

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

6. 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

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

9. 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!