This Month s Features: Bloody Mary New York Strip and Crab and Shrimp Quiche

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1 A good recipe for home cooking doesn t always work out when you attempt to replicate it in the restaurant. Startup restaurateurs find out quickly that a recipe intended to yield four, six or even 10 servings might not be practical when feeding dozens or even hundreds of guests every day. We ve said it once, we ll say it again: Success in the restaurant business is often measured in pennies. Toss in an inaccurate purchase order here, a dash of wasted product there, and mix in a bit of inefficient labor use, and you ve got a recipe for slim margins. And while your friends and family never minded waiting an extra half-hour or so for your famous meatballs, your restaurant guests will not be so forgiving to slow service and inconsistency. For good recipes to become great menu items, you must learn to make them pleasing to both your guests and your accountant. You must break them down into stages that assist purchasing and inventory control, organize prepping, reduce production time, and maximize yield. Then you must build them up to serve dozens of covers. We call it RecipeMapping a threestep process that allows you to add new items to the menu consistently, methodically and profitably. We hope it helps map out your strategy for adding items to your menu, as well as help you put your startup on the map. Step 1 Add Ingredients to the Master Inventory List. Every restaurant should maintain a Master Inventory List that includes all of the ingredients that a restaurant must use in the preparation of their menu items. This list can be maintained using a spreadsheet format that includes purchasing information such as the pack, size and price of the ingredients information that is useful when creating other management forms such as inventory and order forms. But to accurately calculate the real cost to produce a menu item, the Master Inventory list should not only reflect the purchasing cost and unit of measure, but also the corresponding recipe cost and unit of measure. Any ingredient used in cooking can be expressed in one of three units of measure when using it in a recipe weight measure (typically ounces or lbs.), volume measure (such as tsp., tbsp., cups, qts. or gal.), or by piece. Many products are purchased by weight units of measure but are measured for recipes in terms of volume (fluid) measure. To determine a true recipe unit cost, it can require measuring a pound of product to determine its recipe yield. We provide Recipe Conversion Notes to assist in this process. Step 2 Create the Prep Stages. Here we identify parts of the menu item that can be prepared prior to final cooking and presentation, to reduce the time from order to service. Even a simple, single menu item often requires several subrecipes that are produced in batch and become part of the routine preparation tasks. Each subrecipe is then added to the Recipe Manual for reference by the kitchen staff. The cost of each subrecipe ingredient is calculated by multiplying the number of recipe units used by the recipe unit cost listed in the Master Inventory. The subrecipe batch is then assigned its own recipe unit and cost based on total cost to produce the batch and how much it yields. Step 3 Calculate Menu Item Cost. Finally, the cost of the menu item is determined by calculating the cost of each individual recipe or ingredient needed to produce the menu item, then affixing a selling price that produces the desired profit. Restaurants should review their menu item cost every three to six months to ensure that cost expectations are accurate. This Month s Features: Bloody Mary New York Strip and Crab and Shrimp Quiche This month s featured menu items were provided by Central Coast Food & Beverage in conjunction with Café Mare in Santa Cruz, California. Tom Bruce, founding chef and owner of Central Coast Food & Beverage, worked with owner/operator Jean Pierre Juliano and staff to create the recipe mapping specs for these excellent dishes. To view the training video for making pie pastry, visit 36 GOOD RESTAURATEURS ARE 36 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

2 Menu items featured in our RecipeMapping department are available online at Bloody Mary New York Strip 1 each Marinated 8-oz. New York strip steak 5 oz. Roasted potatoes 3 fl. oz. Bloody Mary marinade 5 each Fresh mint leafs Line Cook Instructions: 1. Cook steak on the grill; cross hatch to form a diamond pattern. 2. While the steak is grilling, place 3 oz. of fresh marinade in a sauté pan and reduce by 1/3. 3. When the steak reaches correct doneness, remove from grill and lightly dredge it in the reduction. Plate with the fat side in. 4. Finish with potatoes, top the steak with remaining sauce and garnish with fresh mint. GET MORE MEALS PER GALLON 1 Crab and Shrimp Quiche 1 each Crab and shrimp quiche portion 1 oz. Green bean salad ½ oz Lettuce spring mix 3 each Heirloom tomato slices 3 leaf Fresh basil Line Cook Instructions: 1. If quiche is being held hot it can be plated directly; if not, reheat in the microwave taking care not to overcook. 2. Place spring mix at one end of the sled plate and top with marinated beans. Lift the beans out of the container with tongs to avoid excess oil on the plate. 3. Shingle 3 slices of heirloom tomatoes on the opposing end of the plate. 4. Garnish with fresh basil and serve. 1 Vs. base Cattlemen s Master s Reserve product. RB 2011 DECEMBER

3 Step 1 Inventory Master Purchase Unit (PU) Unit () Case Current # Item Description Pack/Size U/M Price U/M per PU Yield % Cost * Vodka 750 ml. Bottle 7.80 OZ-fl % ** Butter, unsalted 30/1-lb. Case OZ-wt % ** Cheese, Swiss gruyere 1/10-lb avg. Bag OZ-wt % ** Cheese, Parmesan 1/5-lb. Bag OZ-wt % ** Crabmeat 6/1-lb. Case OZ-wt % ** Cream, Half & Half 12/32-oz. Case OZ-fl % ** Dressing, balsamic vinaigrette 4/1-gal. Case OZ-fl % ** Eggs, large 1/15-dzn. Case EA % ** Flour, all-purpose 1/50-lb. Bag OZ-wt % ** Flour, pastry 1/50-lb. Bag OZ-wt % ** Fresh herb, basil 1/1-lb. Bag 6.70 OZ-wt 16 90% * Fresh herb, mint 1/6-ct. Case 7.15 EA % * Fresh herb, rosemary 1/6-ct. Case 4.69 EA % ** Green beans, trimmed 2/5-lb. Case OZ-wt % * Horseradish, prepared white 4/1-gal. Case OZ-fl % * Juice, lemon 4/1-gal. Case OZ-fl % * Juice, tomato, 100% aseptic 12/46-oz. Case OZ-fl % ** Lettuce, spring mix 1/3-lb. Case 7.77 OZ-wt % * New York strip loin 12# down LB 6.45 OZ-wt 16 82% * Oil, extra-virgin olive 3/1-gal. Case OZ-fl % * Onions, yellow 1/50-lb. Bag OZ-wt % ** Pepper, orange bell 1/25-lb. Case OZ-wt % ** Pepper, red bell 1/25-lb. Case OZ-wt % * Potatoes, russet 1/10-lb. Bag OZ-wt % * Sauce, hot 12/12-oz. Case OZ-fl % * Sauce, Worcestershire 1/1-gal. Each 6.40 OZ-fl % ** Shortening cube 1/50-lb. Case OZ-wt % ** Shrimp, 31/40 P&D 4/2.5-lb. Case EA % * Spice, celery salt 6/32-oz. Case OZ-fl % *** Spice, black pepper 1/5-lb. Each OZ-fl % *** Spice, salt, granulated 1/25-lb. Each 5.38 OZ-fl % * Spice, salt, kosher 12/3-lb. Each OZ-wt % ** Spinach, fresh 4/2.5-lb. Case OZ-wt % ** Sugar, granulated 1/50-lb. Bag OZ-wt % ** Tomatoes, heirloom Random weight LB 2.90 OZ-wt 16 92% * Bloody Mary New York Strip *Bloody Mary New York Strip ** Crab and Shrimp Quiche ***Both Items The first step is to identify each ingredient for all the subrecipes and then to get the purchasing unit pack, size and cost information from your foodservice distributor. Raw ingredients for these menu items were chosen based on availability from local distributors. Once you have the purchasing information, you re ready to calculate the number of recipe units there are in each purchase unit. Recipe Conversion Notes Many products are purchased by the weight units of measure but are measured for recipes in fluid measures such as teaspoons, tablespoons or cups. Precise conversion formulas are necessary to attain accurate costs. Here are some facts we noted when calculating the number of recipe units: Black pepper weighs.23 oz. per Tbsn. AP flour weighs 4.6 oz. per cup. Sugar weighs 7.1 oz. per cup. Salt weighs 10 oz. per cup. Chopped onions weigh 3.75 oz. per cup. There are about 80 leafs per bunch of mint. *Please note that spices were used in recipes by weight rather than volume. 38 GOOD RESTAURATEURS 38 ARE GOOD ALWAYS RESTAURATEURS LEARNING ARE ALWAYS LEARNING

4 Step 2 Create the Prep Stages - Bloody Mary New York Strip Subrecipes are usually prepared ahead of time and can be components for one or several menu items. Bloody Mary Marinade Juice, tomato, 100% aseptic 4 cups 1. Combine all ingredients in a medium mixing bowl and blend thoroughly with Juice, lemon ½ cup a wire whisk. Sauce, Worcestershire Spice, black pepper Spice, celery salt Horseradish, prepared white Sauce, hot Vodka 2 Tbsn. 2 tsp. 2 Tbsn. 2 Tbsn. 1 Tbsn. 1½ cups Cost Cost OZ-fl $ 1.23 OZ-fl $ Refrigerate for service. OZ-fl $ 0.05 OZ-fl $ 0.11 OZ-fl $ 0.29 OZ-fl $ 0.11 OZ-fl $ 0.29 OZ-fl $ 3.69 INCREASE YOUR SERVINGS BY UP TO 20% WITH CATTLEMEN S. ¹ Cattlemen s is made with tomato paste, not puree, so it s naturally thick and rich. It also comes in a variety of fl avors that easily blend, and you ll never fi nd any starches, fi llers or artifi cial fl avors. That s why we re the #1 BBQ sauce in foodservice. * TOOLS/EQUIP.: Measuring cups, measuring spoons, mixing bowl and wire whisk. Total $ 6.08 OZ-fl YIELD: Enough for 10 marinated steaks 50 SHELF LIFE: 5 days Cost $ 0.12 Bloody Mary Marinade: Chef s note: Another subrecipe used but not shown is the steak marinating process. To prepare, cover 10 8-oz. strip steaks with 2 cups of Bloody Mary marinade. Let stand for 60 minutes then drain and refrigerate for service. Roasted Potatoes Potatoes, russet 10 lbs. (peeled, ¾-inch cubes) 1. Using a large mixing bowl, combine all ingredients except the potatoes. 2. Let stand at room temperature for Oil, extra-virgin olive 2 cups about 1 hour to infuse the oil. Onions, yellow 12 ozs. (china cut) 3. Add cut potatoes and toss by hand to evenly coat and let stand for 20 l d Spice, salt, granulated 2 Tbsn. minutes. 4. Place potatoes in a single layer on Spice, black pepper 2 tsp. sheet pans and roast in a 375 oven for Fresh herb, rosemary 18 sprigs about 40 minutes, turning once. 5. Potatoes should be fork tender but not overcooked. 6. Lift the potatoes off the sheet pans to lightly drain any excess oil. 7. Hold in the steamtable for service. i Cost Cost OZ-wt $ OZ-fl $ 2.31 OZ-wt $ 0.21 OZ-fl $ 0.02 OZ-fl $ 0.11 EA $ $ - TOOLS/EQUIP.: Pound scale, ounce scale, measuring spoons, measuring cup, French knife, mixing bowl and sheet pans. Total $ OZ-wt YIELD: About 35 5-oz. portions 174 SHELF LIFE: 1 shift Cost $ 0.14 Roasted Potatoes: Chef s note: This recipe works with red potatoes too. Try adding sautéed bell peppers for a different flavor profile. STACK ON THE FLAVOR WITH CATTLEMEN S. PULLED PORK STACK SERVING SIZE: 1 SANDWICH YIELD: 12 INGREDIENTS COOKED, PULLED PORK MEAT CATTLEMEN S KANSAS CITY CLASSIC BARBECUE SAUCE SHREDDED COLESLAW MIX MINCED RED PEPPER MINCED GREEN PEPPER SLICED SCALLION WHITE VINEGAR SALT AND PEPPER SEEDED SOFT ROLL, SPLIT PROCEDURES QUANTITY 12 cups 6 cups 6 cups 1/4 cup 1/4 cup 2 tbsp. 3 tbsp. to taste 12 each 1. COMBINE PORK AND BBQ SAUCE, HOLD REFRIGERATED UNTIL READY FOR SERVICE. COMBINE SLAW MIX, RED PEPPER, GREEN PEPPER, SCALLION, VINEGAR, SALT AND PEPPER. REFRIGERATE UNTIL SERVICE. 2. TO MAKE EACH SANDWICH, HEAT 1 CUP PORK MIXTURE AND PLACE ON HEEL OF ROLL. TOP PORK WITH 1/4 CUP COLESLAW AND COVER WITH CROWN OF ROLL. T: Vs. base Cattlemen s Master s Reserve product. *Restaurant Survey Data, Fall 2005, Technomic Research RB 2011 DECEMBER

5 Step 2 Create the Prep Stages - Crab and Shrimp Quiche Pie Pastry Flour, pastry Flour, all-purpose Spice, salt, granulated Sugar, granulated Shortening cube Butter, unsalted Water Cost 10 ozs. 1. Combine flour, sugar and salt in a mixing bowl and thoroughly blend with a whisk. OZ-wt $ ozs. 2. Cut chilled butter into 1 inch pieces. Toss the pieces with the dry ingredients to coat. OZ-wt $ 0.22 ¼ oz. 3. Using the food processor with the steel blade foodprocessorwiththe steelblade OZ-fl $ attachment, use an on/off pulsing technique to 1 oz. cut the butter into the flour until the mixture OZ-wt $ 0.04 resembles bread crumbs. Do not overmix. 6 ozs. (chilled) 4. Cut the cold shortening into walnut sized OZ-wt $ ozs. (chilled, 1-inch cubes) pieces and add to mixture in the mixing bowl. 5. Using the pulsing technique, cut in the OZ-wt $ ozs. (ice-cold) shortening until the pieces are pea sized and the butter is in smaller pieces. Be careful not to OZ-fl 6 overmix. The mixture will very quickly change from flour with pea sized pieces of shortening to a paste. 6. Place mixture in a medium sized bowl. Pour about half of the ice water over the flour mixture. Using a rubber spatula, use a fold/toss technique to mix very gently, just until the water is absorbed. Add more water until the dough forms a shaggy mass and can be squeezed together. Do not overmix the dough. 7. Scale dough into three 12 oz. portions. Shape dough into discs approximately ½ inch - $ - thick and 5 inch diameter (like a very large hamburger patty). Wrap in plastic wrap and refrigerate for at least 30 minutes before using. Cost TOOLS/EQUIP.: Ounce scale, mixing bowl and food processor with blade attachment. Total $ EA YIELD: 3 12-oz. pie crust portions 3 SHELF LIFE: 2 days Cost $ 0.74 Pie Pastry: Chef s note: Take care not to overmix the dough. Giant Artichoke - Recipe Card Artichoke Soup Cost Cost Artichoke stock 3 qts. 1. Place the crowns in a medium stockpot and cover with artichoke stock, bring to a simmer and continue to cook for OZ-fl $ minutes taking care not to overcook. Drain and set Stock, chicken 1 qt. aside to cool. OZ-fl $ 2.34 Artichoke, bulk 5 lbs., crowns only 2. Combine artichoke stock, chicken stock and Half & Half creamer. Heat over a low flame in a heavy saucepot. Stir Si OZ-wt $ 4.00 Cream, mfg. 40% 1 qt. frequently with a wire whisk. OZ-fl $ 3.18 Creamer, Half & Half 1 qt. 3. Using a second heavy saucepot. heat butter over a low flame until melted. Add the onions and garlic and continue OZ-fl $ 2.26 Onion, yellow jumbo 12 ozs., diced to cook until transparent. Add flour and blend together to form a blonde roux. OZ-wt $ 0.21 Butter, unsalted 8 ozs. 4. Add the heated stock mixture in 3 4 small batches to incorporate the roux. When the lightly thickened base OZ-wt $ 1.36 Flour 8 ozs. returns to a simmer, continue to cook over low heat for an additional minutes. OZ-wt $ 0.18 Garlic, fresh peeled 1½ oz., chopped 5. While the soup is simmering divide the cooked crowns OZ-wt $ 0.27 into 2 equal batches. Hand chop 1 batch as a soup garnish Spice, pepper, cayenne 1 tsp. and set aside. OZ-fl $ Add the remaining crowns to the simmering soup and Sauce, Worcestershire 1 Tbsn. blend in the cayenne and Worcestershire. Return to a OZ-fl $ 0.03 simmer and cook an additional 5 minutes. 7. Remove from heat and cool slightly. Using an immersion blender or commercial blender, puree the soup until smooth and lump free. 8. Heat the cream in a small saucepan until it begins to simmer. Return the soup to heat and add the hot cream h dd h h and chopped artichoke crowns. 9. Return to simmer and cook for an additional 4 5 minutes. Adjust seasonings and hold on the hot line or cool for future service. TOOLS/EQUIP.: Pound scale, ounce scale quart measure, measuring spoons, medium stockpot, 2 medium saucepots, 1 small saucepot, immersion blender and wire whisk. Total $ OZ-fl YIELD: About 40 6-oz. cups 240 SHELF LIFE: 3 days Cost $ 0.06 Crab and Shrimp Quiche: Chef s note: You may need to reduce the cooking time if using a convection oven.

6 Step 2 Create the Prep Stages - Crab and Shrimp Quiche (cont d) Green Bean Salad 1. Bias cut the beans into pieces about Green beans, trimmed 2 lbs. 1 inch long. Pepper, orange bell 3 ozs. (julienne) 2. Lightly blanch the beans in salted Pepper, red bell 3 ozs. (julienne) boiling water. Fresh herb, basil Dressing, balsamic vinaigrette ½ oz. (chopped) 1 cup 3. Quickly drain and flash with cold water if necessary; take care not to overcook. 4. When thoroughly drained and cooled, combine beans, peppers, dressing and chopped basil in a mixing bowl. 5. Toss thoroughly and refrigerate for service. The salad is best when it marinates for an hour or more. Cost Cost OZ-wt $ 5.24 OZ-wt $ 0.22 OZ-wt $ 0.22 OZ-wt $ 0.23 OZ-fl $ 0.84 TOOLS/EQUIP.: Pound scale, ounce scale, measuring cup, French knife, small stockpot, colander and mixing bowl. Total $ 6.75 STATION: Line cook OZ-wt YIELD: About 15 3-oz. portions 44 SHELF LIFE: 2 days Cost $ 0.15 Green Bean Salad: Chef s note: A single menu item may have several subrecipes, and a recipe card should be created for each step. Step 3 Calculate Menu Item Cost The final step for turning the recipe into a menu item is to add the cost of the ingredients needed to produce it. Calculating the cost of each recipe needed to produce the menu item makes it easy to cost out the finished menu item and affix a selling price that is profitable. THANKS FOR MAKING CATTLEMEN S THE #1 BBQ SAUCE IN FOODSERVICE. * TAKE ADVANTAGE OF THIS SPECIAL BONUS: A merchandising kit free with purchase a $150 value For more information and recipes: Menu Item: Bloody Mary New York Strip Item Description: Lightly marinated and finished with a Bloody Mary reduction. Served with rosemary roasted potatoes. Recipe Unit Quantity Ingredient Unit Cost Extension EA 1 8-oz. marinated strip steak OZ-wt 5 Roasted potatoes EA 5 Fresh herb, mint OZ-fl 3 Bloody Mary marinade Plate cost Total Cost 5.64 Menu Price Gross Profit 9.36 Food Cost % 37.59% Menu Item: Crab and Shrimp Quiche Item Description: Fresh crab, gulf shrimp, three-cheese blend, peppers and spinach. Served with marinated balsamic vinaigrette green beans and heirloom tomatoes. Recipe Unit Quantity Ingredient Unit Cost Extension EA 1 Crab and shrimp quiche OZ-wt 3 Green bean salad OZ-wt 0.5 Lettuce, spring mix OZ-wt 4 Tomatoes, heirloom OZ-wt 0.1 Fresh herb, basil Plate cost Total Cost 2.87 Menu Price Gross Profit 8.13 Food Cost % 26.11% *Source: Restaurant Survey Data, Fall Technomic Research RB 2011