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 and procedures address the handling of food, beverages, and supplies purchased from outside vendors
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
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.