Benefits of Standardised Recipes

1. Standardized recipes form the basis for the planning of the floor layout, the size, number and type of equipment and utensils needed, as well as the employees required for a particular food service operation.
2. Carefully followed, standardized recipes are one of the essential components for successful food preparation as they enable the chef/manager to predict and control the quality, quantity, and portion cost of the final product.
3. Consistency in product quality and quantity can be assured because all ingredients and preparation details are accurately stated. Precision saves time, prevents wastage, and eliminates guesswork and human errors.
4. Better consumer satisfaction is achieved because of high quality and consistent food is constantly supplied.
5. Food cost is lowered and less fluctuation in costs occurs through better control over the yield and number of portions produced.
6. Purchasing is simplified because exact quantities and ingredients specifications are indicated in recipes, and this lessens or even eliminates errors during the ordering and receiving of ingredients.
7. Standardized recipes are essential for the logical assembly of ingredients in a central ingredient area or in the weighing room.
8. If food service personnel follow recipe instruction meticulously, a consistent high-quality product will be produced. Furthermore, job security and job satisfaction will increase due to fewer problems being experienced during menu item production and less customer complaints.
9. Rapid training of new or part-time food service employees is possible, because all the relevant information is supplied, and standards are clearly set. Unskilled personnel then have a better chance of producing a quality product and the chef/manager is less dependent on highly skilled employees.
10. Standardized recipes simplify the efficient organization of work, production planning and work scheduling to ensure the logical flow of work, thereby increasing labour efficiency.
11. The risk of food-borne illnesses is limited if recipe instructions are accurately followed.

The following diagram shows an example of a standardised recipe:

Reflection: Looking at your standardised recipe that you developed, what would be the benefits for staff and the business be?