Menu Planning Reviewer PDF

TH2306 MARKET SURVEY Foodservice operators must perform a market survey to acquire information about a particular location and the types of residents wh...

TH2306 MARKET SURVEY Foodservice operators must perform a market survey to acquire information about a particular location and the types of residents who live there, so they can establish a foodservice operational concept that will meet the needs of their target market. The market survey is a detailed study of the people, the community, and the physical location of the foodservice establishment (McVety et al., 2009). Preliminary Steps There are two (2) basic steps in preparing a market survey. The first step is to establish the style and the type of foodservice operation or concept, and the second is to determine the community's need for such a business establishment. These steps should be done before any money is invested. The following factors must be considered in performing the above steps (McVety et al., 2009):  Capability of cooks and consistency of preparation. The capability of the chefs or cooks to produce the quality and quantity of food necessary is a basic consideration. The use of standardized recipes (recipes that have been tested and revised repeatedly to produce a consistent, standard-quality food product) and cooking procedures will help ensure consistency. The menu complexity, the number of meals served, and the number of people to supervise are also elements that affect the capability and consistency of the restaurant kitchen.  Equipment capacity and layout. The proper equipment must be installed in an efficient layout to produce the desired menu items. A systematic flow of items from the receiving clerk to the guests is critical to operational efficiency. When ensured, this achieves maximum production efficiency. Additionally, menu items must be selected to avoid the overuse of one (1) piece of equipment.  Seasonal availability of menu ingredients. Availability requires establishing and maintaining a constant, reliable supply source at a reasonable price. High-quality or fresh ingredients make high- quality or fresh products. Operators must take advantage of seasons when items are at their lowest price and best quality.  Price and pricing strategy. Price is a major factor in menu selection. Pricing strategies must be considered to drive business in foodservice operations, such as using bundling (combo meals, value pricing, and couponing. These pricing approaches strive to either increase the number of customers patronizing the operation or the amount each customer spends.  Nutritional value. Customers are now becoming increasingly concerned about the nutritional value of food. This situation creates a higher demand for healthier items such as chicken and fish.  Accuracy of menus. It is important in food service to avoid misrepresenting what is being sold. Restaurants must be accurate and truthful when describing dishes on the menu.  Menu items. These depend on the type of restaurant. The number and range of items on the menu are critical to the overall success of a restaurant. A balance is achieved by offering a selection of different food items in each category or section.  Menu types. These identify which cuisine, service style, and selection of food choices are being offered by a food service establishment.  Menu engineering. It helps balance a menu that is too high in food cost, which results in giving food away, and too low in food cost, which rips off the customer. It is a management tool that takes a deterministic approach to evaluating decisions regarding current and future menu pricing, design, and contents. 01 Handout 1 *Property of STI  [email protected] Page 1 of 12  TH2306  Menu design and layout. The menu is known to be the silent salesperson of a food establishment because its design indirectly influences sales revenue. A well-designed menu can educate and entertain customers and be a communication, cost control, and marketing tool for the restaurant. Its overall menu design should reflect the ambiance of the restaurant.  Standardized recipes. These are used to maintain consistent food quality. A carefully developed recipe helps cooks because the portion size, ingredients, weights, and production steps, including cooking methods and time, are indicated.  Menu trends. These refer to the changes and shifts in consumer preferences, behaviors, and consumption patterns related to food and beverages. These trends can encompass various factors, including ingredients, flavors, cooking techniques, dining habits, and nutritional considerations. Areas of Analysis The menu is the most important part of a restaurant concept. In some restaurants, the guests and servers are also asked for input, which makes room for consensus building and a feeling of ownership of certain dishes. The menu must reflect the concept and vice versa. The following are the areas of analysis when conducting a market survey (McVety et al., 2009). Customer The customer is one of the most important elements of a food service operation. It is the customer who ultimately determines the operation's success or failure. The customer is also known as the market. Key factors to consider about customers include the following:  Desired market. The desired market or customer/s that the food service concept wants to cater to and attract must be decided. The foodservice operation must keep the wants and needs of the target customer in mind to devise products that will satisfy them.  Market classifications. People within each generation have unique yet common needs and desires. Frequently, they have similar opinions and points of view from having lived in the same period and having had similar experiences. It is important to recognize these target markets' innate differences to succeed.  Gender and age. Gender influences many decisions within a business plan, including the type of layout, size of chairs, interior design color scheme, the portion size of food items to be served, and the type of cuisine. These factors assist business owners in determining the marketing and merchandising methods needed to generate sales. As people age, their desires and dietary and emotional needs change. Age influences decisions on the price, nutritional requirements, style of entertainment, accessibility of the operation, type and intensity of background music, size of the lettering on the menu, and service style.  Disposable income. It refers to the income remaining after taxes and personal bills have been paid. It is also called entertainment, fun, or luxury money. The greater the income a market has, the greater the disposable income available for dining. It must be researched before deciding on the check average (the average amount customers are willing to spend buying items from the establishment's menu) and the food service concept.  Food preferences. Collecting menus from several food service operations with similar concepts and looking for items listed on most menus makes it possible to deduce which items sell well. 01 Handout 1 *Property of STI  [email protected] Page 2 of 12  TH2306  Education. People with higher education tend to be more receptive to new ideas and try something new. Knowing the target market's educational background also allows for using more appropriate language in designing the descriptive copy of items on the menu.  Religious orientation. Some religious cultures have laws restricting the consumption of particular food items and the preparation methods used. Knowing the customers' religious backgrounds can help strategize marketing gimmicks and build sales.  Ethnicity. Recognizing a market's ethnic background and offering some favorite authentic national dishes is a good way to add variety to the menu. A food service operation may also use fusion cooking (blending different ethnic dishes) to create a more interesting menu.  Occupation. Knowledge of this can assist in planning dishes on the menu and their portion size. Customers who work in occupations requiring more physical activity, like construction, will burn more calories on the job and require larger portions. Guests who spend less physical effort on the job burn fewer calories and may prefer food items that contain fewer calories, fats, and sugar in smaller portions.  Arrival patterns. It refers to the hours at which groups of customers dine out. Knowing these allows for appropriate and adequate dining room setup and timely turnover for increased covers and greater sales. When customers are accommodated well, this usually results in a higher seat turnover rate (the number of times different individuals use a seat in a restaurant during a meal period or time) and increased sales.  Preferred days for dining out. Knowing which business days are popular and which are slower helps to establish the need for merchandising and marketing programs. Fridays, Saturdays, and Sundays are popular days for dining out because people are often paid their salaries on these days, therefore having greater disposable income. Community The geographic region, district, city, or town from which most of the food service operation's customers come is known as the community. The elements or key factors to consider are the following:  Growth rate. Suppose a community has a declining population or a high unemployment rate. In that case, it is wise for a restaurant owner or menu planner to discover the reasons behind it and use those as a basis for decision-making to push through with an operation or not. Other reasons for not choosing a location include a high crime rate, high rents, and high taxes.  Availability of liquor licenses. Alcohol or liquor is one (1) of the most profitable commodities the food service industry sells. Obtaining a liquor license in some communities and other countries is expensive and difficult. Each area has its laws and procedures in liquor licensing.  Existence of competition. The market survey must consider these two (2) basic types of competition: direct and indirect. Direct competition includes food service operations that are directly related or similar to another operation. These offer similar cuisine, décor, capacity, average check, and turnover rate. The indirect competition consists of food service operations that are not similar to that of the investor but are competing for the same customers.  Number of families. It usually indicates whether the community has a stable or a growing population. Where there are many families with children in a community, there is usually a large school system. The school system can be a good source of an effective merchandising program for the foodservice establishment. 01 Handout 1 *Property of STI  [email protected] Page 3 of 12  TH2306  Potential for advertising. It is one of the key elements of a successful business. It aims to communicate a product’s features and benefits to persuade consumers to purchase it, from in-store displays to commercials and even packaging. These advertising methods invite the foodservice industry to be creative, stand out, and extend their competition for customers’ minds, hearts, and stomachs. Physical Location When selecting a location, an investor should first analyze the area's population. Population patterns may drastically shift if they depend on a particular industry for financial survival. The foodservice operation that depends on customers of a particular declining industry could also be closing its doors. These are the considerations when selecting a business's physical location:  Zoning. There are three (3) major types of zones: residential, industrial, and commercial. Each has zoning ordinances that must be followed. One cannot freely build any building in a residential zone. This zoning restricts business developments for the safety of the residents. Industrial zones are established for large-volume companies, while commercial zones accommodate small-volume companies. Zoning laws change as the population changes in a community.  Street and Traffic Information. Street patterns, such as one-way streets, should be noted. Foodservice operations on one-way streets usually do not have as much traffic as other operations on two-way streets. The width of the street and driveway are important as well. Delivery trucks must easily enter and exit the establishment. Intersections always slow down potential customers. The slower the speed limit, the greater the opportunity to observe an operation.  Sales Generators. Examples are theaters, shopping centers, malls, and other establishments that can produce sales in the area.  Visibility. The visibility of a foodservice operation can reduce or increase the cost of advertising. A property that has high visibility saves on advertising costs. At the same time, one in a city, hidden by a building, requires more advertising to let people know where it is.  Parking. It is necessary to help attract more customers. It must accommodate customers, employees, lights, dumpsters, delivery trucks, and landscaping. Information needed in a market survey can be collected or gathered from different valid sources such as the public library, city hall, Chamber of Commerce, National Restaurant Association, banking and financing corporations, actual surveys conducted, and legitimate websites from the Internet. 02 Handout 1 *Property of STI  [email protected] Page 1 of 12  TH2306 MENU PLANNING CONCEPTS Principles of Menu Planning (Palacio & Theis, 2021) The menu is the heart of any restaurant. It is the single, most influential plan in any food service operation. It is a list of food and beverages offered for sale with prices corresponding to each menu item. A well-planned menu serves as a catalyst that drives all operational functions: purchasing, production, and service. A menu's purpose also covers the following:  Communication – It advertises what an establishment can offer to the public and assists the staff in preparing food.  Selling – It entices a customer to buy a particular dish.  Advertising – It develops a reputation for culinary specialties or food quality.  Public Relations – It builds awareness in customers' minds and helps promote the establishment by word of mouth.  Management Control – It influences resource acquisition and utilization. These resources include food, labor, equipment, time, money (costs and profits), and facilities. Menu planning is creating and/or selecting different courses to form a menu for a particular market or event. Daily activities and scheduling variations may complicate the menu planning process. Knowing what types of food can be prepared according to the activities and schedules for a particular day is an important part of menu planning. Ultimately, the key to kitchen success leads to customer satisfaction and establishment profitability. The following are principles that can help a menu planner in the technical aspects of conceptualizing a menu:  Principle of Good Nutrition. Nutrition is the science of food, its nutrients, and what it does to the body, from ingestion to secretion. When relating this definition to menu planning, one must consider all the food's essential nutrients. There should be vitamins and minerals from fruits and vegetables, protein from meat, poultry, and seafood, and carbohydrates from starchy sources like rice and potato.  Principle of Variety. Menus should be changed from time to time or as needed by a food service operation. Different cuisines or different concepts in food would help ease too much familiarity with the menu. Menus must also adapt to a specific age group, gender, diet, and customer needs. Offering something with various price points must also be considered so that all "pockets" are catered for.  Principle of Balance and Contrast. Meals should also be nourishing and appealing besides being tasty or delicious. Nutritional content, flavors, colors, and textures should be balanced to form a winning combination. This principle has three (3) aspects, namely: o Nutritional content. Meals must be well-thought-out, considering the balance of different nutrients that nourish a consumer's body. o Cooking methods. Food's nutritional content is affected mainly by the way it is prepared. Offering a menu with meals produced by different cooking methods promotes balance. It is important to consider customers' personal preferences. o Aesthetic presentation. Food involves both science and art. As an art, food must appeal to different senses and not only by taste. The presentation or appearance of food is also important. A dish should look like a balanced picture with depths of contrasting colors and textures. Proper garnishing and plating help elevate food aesthetically. 02 Handout 1 *Property of STI  [email protected] Page 2 of 12  TH2306  Principle of Truthfulness. When promoting a menu, it is essential to accurately describe what is being served or provided to the customers. Customers expect to receive an item as indicated or shown in the menu.  Principle of Flexibility. This principle involves managing and planning a future menu by modifying an existing one. It is a skill wherein food items are combined or one (1) or more ingredients are incorporated into an existing dish to create a new one. For example, one may write "fish fillet" instead of "salmon fillet" to ensure truthfulness if the availability of a specific ingredient becomes a concern. Types of Menus A menu is traditionally defined as a list of food or drink items available for purchase that can be served. It can be seasonal, fixed, or something in between. Since many eating establishments offer many meal experiences, there are not just one or two (2) types of food menus commonly used according to their regular food items, inclusions, and pricing strategy. The following are the common types of menus (Ward, 2023).  Cycle menu. It is a kind of menu or a part of a menu with repeated options over a specific period. Think of a sandwich shop offering a particular sandwich on Monday, then another on Tuesday, and for the rest of the week. It is a cycle menu if it sticks to those sandwiches on those days and repeats that week after week.  Static menu. It is a larger menu usually divided into categories that often do not change. Food may include appetizers, salads, and entrees. Beverages may be shots, cocktails, beer, and wine. Static menus are easy to navigate. The fact that a static menu does not change often means the customer experience is consistent.  Fixed menu. It is a menu type with fewer options and a fixed total price. It is also commonly called a set menu, and it has two (2) common types: o Table d'hôte/tabhul-dowt/ menus offer a complete meal at a set price and do not offer any choices regarding the inclusions. o Prix fixe /pree-feex/ menu, which means a fixed price menu, will allow guests to choose one (1) selection from each course, and the entire meal costs the single price indicated.  À la carte /al-lah-kart/ Menu – Food and drink items are listed separately with their price. A la carte menus have more flexibility where customers can choose individual items and combine any course.  Du Jour /du-zhur/ Menu – Du jour is a French phrase that means "of the day." This menu changes daily depending on what's available or what the chef prepared. So, "soup du jour" means soup of the day.  Special Menu. It is intended for special occasions like Christmas, Valentine's, and birthdays. Menus can also be classified according to their extent of selection (Palacio & Theis, 2021).  Selective Menu. This menu includes two (2) or more choices in some or all menu categories. Categories represent the groups of food offered and usually include appetizers, entrées, side dishes, desserts, and beverages. The exact number of options within each category will vary among different types of food service operations. The selection of food items to be offered in each food category must be carefully planned to meet the needs of the customers and the operation. 02 Handout 1 *Property of STI  [email protected] Page 3 of 12  TH2306 o Full-selective Menu. It offers at least two (2) choices in every category. The advantage of this type is that it allows maximum choice for the customer. The primary disadvantage, however, is the obvious demand for operational resources. Ingredients and other food products must be available in the inventory to meet menu demand, and the production staff or cooks must have the skills and flexibility to respond to various choices.  Semi-selective or Limited Menu. It allows one (1) or more selections in some of the menu categories. For example, a long-term care facility may offer two (2) entrées and two (2) dessert selections at lunch and dinner but no choice in the vegetable and salad categories. On the other hand, restaurants may offer a choice of entrées accompanied by standard side dishes.  Nonselective Menu. It is also referred to as a pre-selected or house menu. It offers no choice in any category. Organizations using the nonselective menu usually have a list of alternatives if a customer does not want any of the menu items offered. It is also commonly used in healthcare settings where a set menu is served to patients that is often required for them. 03 Handout 1 *Property of STI  [email protected] Page 1 of 12  TH2306 MENU DEVELOPMENT Menu Development Guidelines (Palacio & Theis, 2021) Staff and customer acceptance of a new menu can be enhanced by actively soliciting their input during the menu planning process. The menu planner is expected to have an inherent appreciation of good food, a flair for planning based on creativity and imagination, and the ability to merchandise food attractively. They must also get input from the purchasing, production, and service personnel of the foodservice establishment of which they are a part. Many foodservice operations assign the menu planning responsibility to a team rather than an individual. Input from the actual and potential customers through market research or food preference studies, test marketing (e.g., selling products on a limited basis before full product launch), and participation on food or menu committees can be of assistance. Menu items are dependent on the type of restaurant. The depth (number and variety) of items on the menu is critical to the restaurant's overall success. The guidelines for developing a menu for each of the food groups or categories are the following:  Entrées. Plan the choices of meat and other entrées for the entire period or cycle because these are generally the most expensive items on the menu. Costs can be controlled greatly through careful planning by arranging the frequency of high-cost versus low-cost entrées. If the menu pattern provides entrée choices, it is recommended that the selection includes at least one (1) vegetarian option. Normally, a table service restaurant should have at least eight (8) entrées. It allows for a minimum selection that is cooked in various ways (baked, broiled, sautéed, pan-fried, deep-fried, grilled, poached, and simmered). There should be an item or two (2) from each major food category (meat, poultry, seafood, fish, and pasta) to maintain balance. For example, chicken can be cooked in these ways: lemon herb chicken (broiled), chicken breast marinated in ginger vinaigrette (grilled), or chicken fajitas (sautéed).  Appetizers and Soups. Six (6) to eight (8) appetizers are adequate for most restaurants. Most of these can be cold or cooked ahead and put in a microwave to speed up service and avoid too much use of equipment for the entrées. Offer a balance in the appetizer list to accommodate a variety of guests' taste preferences. For example: o Chilled tiger prawns cooked in paprika and lemon tea with almonds, angel hair pasta, and avocado purée. o Pesto ravioli served with herbed chicken, zucchini, and red bell pepper. o Waldorf salad served with strawberry vinaigrette and tender lettuce, dressed with cream cheese and rosemary. Sometimes, soups are considered as appetizers as these are normally served before the main dish. The kind and number of soups on a menu depend on the restaurant's concept and its guests (target market). Soup selections may be thick, thin, clear, creamy, cold, or hot. These must be served with toppings (croutons, crumbled bacon, and fried herbs) and accompaniments (tortilla chips or breadsticks) to complement them.  Salads. The variety of ingredients that can be combined to make salads is almost endless. Salads range from classic garden salads with mandarin oranges and almonds to crispy noodles and chicken topped with a light oriental dressing. Select salads that are compatible with the entrées and vegetables. If a protein-type salad, such as chicken, tuna, or deviled egg, is planned as an entrée choice, it should be coordinated with other entrée selections. If only one (1) salad is offered, choose one (1) that complements or is a contrast in texture to the other menu items. 03 Handout 1 *Property of STI  [email protected] Page 2 of 12  TH2306  Vegetables and Sides. Decide on the vegetables and side dishes appropriate to complement the entrées. Potatoes, rice, pasta, or other grains may be included as one (1) choice. Pair a less popular vegetable with a well-patronized one on a selective menu.  Garnishes. It is recommended that a planned garnish must be considered for each meal to maximize plate appearance. The garnishes should be part of the master menu or a separate cycle. The planned garnishes eliminate last-minute decision-making and allow adequate time to ensure that proper ingredients are available to assemble for each meal.  Breads. Vary the kinds of bread offered or provide a choice of white or whole grain bread and hot bread. Differ the shape and ingredients of bread selections as well to maximize variety. Many food services use homemade bread as one of their specialties.  Breakfast Items. Certain breakfast food items are standard. These generally include fruit juices, hot and cold cereals, and toast. It is customary to offer eggs in some form and to introduce variety by adding entrées, hot bread, and fresh fruits.  Desserts. For nonselective menus, plan a light dessert with a hearty meal and a richer dessert when the rest is not too filling. On a selective menu, the choices may be limited to two (2) or three (3), plus a daily offering of fruit, ice cream/sherbet, and yogurt. The dessert selection may be extensive for a commercial cafeteria, including a two-crust pie, cake or cookies, pudding, fruits, ice cream or sherbet, and gelatin dessert.  Beverages. Most foodservice establishments offer a choice of beverages, including coffee, tea, and a variety of milk. Decaffeinated coffee and tea are generally provided, and soft drinks and juices may be included. Recipe Development and Standardization (Gisslen, 2018) A recipe is a set of instructions that produce a certain dish. To duplicate the desired preparation, it is necessary to have a precise record of the ingredients and their amounts and how these are combined and/or cooked. The main purpose of learning basic cooking principles is not just to be able to cook without recipes but also to understand the recipes being used. Recipe Development The development of new recipes and the improvement of existing ones are not easy tasks. Keeping a file of new recipe ideas that seem practical and desirable for development and testing is good. A program of developing new recipes and revising old ones ensures progress and efficiency for a foodservice establishment. The following reasons justify the need for food production facilities to develop recipes constantly:  Cost efficiency. Cost requirements may also necessitate the need for recipe changes. Most of the time, reviewing recipes frequently for price list updates and extracting possible savings is desirable. Substitutes can be found, or revisions in portion size or ingredients may eventually lead to lower costs, which can bring higher profits for the food production establishment.  Operational efficiency. Food production establishments sell food and services for a price. It implies that they have to make a profit to operate continually. To do this, the establishment must achieve both operational and cost efficiency. Recipe development is essential for the procedures and their sequence to be set, improved, and corrected, simplifying the work and resulting in a more productive flow of operations.  Response to market trends and changes. The market is very dynamic, and changes in consumer preferences for food are a normal occurrence. People often look for new gastronomical experiences and, more often than not, patronize places where innovative menu ideas are present. It is here that the primary value of recipe development is realized. McDonald's, for example, launched the new 03 Handout 1 *Property of STI  [email protected] Page 3 of 12  TH2306 McCafé specialty coffee menu in 2008, a product of recent development and market research. It was designed to offer new options to existing customers and entice a new type: busy businesspeople who get coffee in the mornings. Creating new products and services is an essential part of the foodservice business.  Response to changes in food ingredients and equipment. Today's market is saturated with convenience products that have complemented, if not replaced, certain ingredients. The consequence is that recipes must be constantly reviewed to see if there are ways to integrate these new developments. It should then simplify and improve the procedure of making the product and the quality of food and service. Recipe Development Process A careful study of the different aspects of the recipe is needed before the actual testing can be done. These are the steps in developing a recipe: 1. Develop the recipe ingredients. Well-defined ratios among ingredients must be maintained to ensure a successful product. The overpowering taste should be avoided in the recipe. Consider the likes and dislikes of the market rather than just those of the chef, manager, or someone in authority. Availability and seasonality of ingredients must be considered, too. The different ingredients' combination of texture and color must be well-thought-out to achieve a completely balanced food product. The ingredient measurement must also be set and, as much as possible, expressed in the metric system (grams, milliliters, degrees Celsius, etc.). 2. Develop methods and procedures. The ingredients must be visualized as they go through the production process. All procedures and sequences must be correct, simple to follow, and require minimal effort from those who will use or perform them. It must also consider the utilization, quality, and availability of equipment and tools. 3. Develop packaging and serving presentation. It is often said that the best-tasting dishes are incomplete without mouthwatering presentations. Therefore, in developing a recipe, visualize how the product will eventually be plated, packaged for serving or presented to customers. This visual display increases the palatability of the product and its salability. 4. Develop a marketable name. Emphasize developing a matching name that is both descriptive and catchy to complement the recipe. Avoid hard-to-pronounce ones. (Note: The succeeding weeks under the Menu Writing module will cover more details on how this is done.) 5. Standardize the recipe. The recipe must be tested, adjusted, and written in a standard format. The recipe's yield must also be adjusted to the most frequent production need of the establishment. Recipe Standardization Production personnel should know how to produce the items on a menu, and the management team should also know how these food items are prepared. If a chef cannot be at work, the manager must take over if no production staff is available. Suppose a manager is unfamiliar with the preparation and cannot fill in for a chef. In that case, the food quality will lack consistency, which can cause customer dissatisfaction, loss of sales, and perhaps a damaged reputation. In this instance, a standardized recipe is necessary. A standardized recipe is the only recipe used to prepare a particular menu item. Writing, maintaining, and using standardized recipes aims to guarantee consistent product quality. Standardized recipes have been tested and revised repeatedly to produce good results. 03 Handout 1 *Property of STI  [email protected] Page 4 of 12  TH2306 Differentiated from a typical recipe, a standardized one characterizes the following qualities (McVety et al., 2009):  Tried and tested. Standardized recipes undergo developing, testing, adjusting, and retesting before they can be used. The recipe is tested and adjusted several times until the trials produce a product of the desired quality and quantity.  Uniform product results. The end product of a standardized recipe is consistent in quality, flavor, and appearance. These have been standardized to achieve this uniformity independently of the production staff's skills.  Standard yield or portion size. The standardized recipe has been adjusted to produce a yield based on the production needs of the operation. This yield must be consistent.  Written in a standard format. The standardized recipe must be recorded to best suit production activities. It can be done using recipe cards or templates organized in a recipe file or a computer database (see sample on Page 5). Standardized recipes are one of the essential elements for successful food preparation as they enable the chef to predict and control the final product's quality, quantity, and portion cost. The consistency in product quality and quantity can be assured because most ingredients and preparation details are accurately stated. Accuracy saves time, minimizes leftovers and wastes, and eliminates guesswork and dependence on a single person to perform a job. Recipe Standardization Process Standardizing the recipe is the last part of the recipe development process. Look first into existing recipes or those that are marked for revision, then proceed with the following process: 1. Revise an old recipe or develop a new recipe. This step specifies ingredients, methods and procedures, packaging and presentation, and dish or product name. 2. Test the recipe. The flavor, color, texture, presentation, methods, and procedures are observed during this step by essentially producing the dish or product. It is recommended for the testing that the recipe yields only 25 servings. 3. Adjust the recipe. Any change (removal or improvement) from Step 2 must be documented in this step. 4. Retest the recipe. In this step, another test must be performed after making adjustments in Step 3. 5. Adjust the yield. When the retest is successful, finalize the yield. If not, go back to Steps 3–4 until this is achieved. 6. Fix in a standardized recipe card or template. Once Steps 1–5 are accomplished, the last thing to do is to transfer the tested or draft recipe to a card or template used by the production facility. Structure of a Standardized Recipe  Recipe file number – It is a filing number assigned to each recipe card for easier organization, storage, and retrieval. These are set dependent on the establishment's discretion.  Recipe name – It is a descriptive name for the recipe.  Product classification – It describes which category the recipe is a part of (see Pages 1–2) and indicates if it is an appetizer, soup, salad, entrée, dessert, and the like. A more specific category is acceptable.  Date revised – It indicates when the recipe was last reviewed and modified.  Yield – This is the total amount of the end product or several portions the recipe produces.  Portion size – It describes the amount of product found in one (1) serving. 03 Handout 1 *Property of STI  [email protected] Page 5 of 12  TH2306  Cooking time and temperature – These describe how long and at what temperature the product will be prepared. It is especially important in baked and roasted products. Note, however, that the ingredients in the recipe card are already considered pre-prepared (have undergone preliminary or initial cooking and preparations, such as peeling, slicing, portioning, or weighing, especially if not indicated in the recipe card). Hence, cooking time covers the actual preparation or cooking procedure only.  Ingredients – This is a list of the required raw materials for the recipe. The ingredients' order and corresponding quantities and methods must be sequentially written according to how the dish was made.  Quantity – It accurately accounts for how many ingredients should be used and its common measuring unit.  Procedures or methods – This column describes the steps to produce a satisfactory product. These are written with direct, simple sentences corresponding to the ingredient/s used. Only the ingredients corresponding to the procedure or method must be specified to avoid confusion. 03 Handout 1 *Property of STI  [email protected] Page 6 of 12