This Month s Features: Southwest Tri-Tip Salad and Chinese Chicken Salad

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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 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. 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 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: Southwest Tri-Tip Salad and Chinese Chicken Salad This month s featured menu items were provided by the BeX restaurant in Lancaster, California. Tom Bruce, founding chef and owner of Sacramento Food & Beverage, worked with managing partner Tim Campbell and his staff in preparation for this month s features. 52 GOOD RESTAURATEURS ARE 52 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

2 Menu items featured in our RecipeMapping department are available online at Southwest Tri-Tip Salad 8 oz. Iceberg lettuce (salad-cut) 8 oz. Romaine lettuce (salad-cut) 3 oz. Shredded pepper jack cheese ½ ea. Sliced avocado 3 oz. Sliced roma tomatoes 1½ oz. Angel hair-cut carrots ½ oz. Chopped cilantro 1 oz. Straw onions 6 oz. Roasted beef tri-tip 4½ oz. Corn chili salsa 4½ fl. oz. Cilantro chili-lime dressing Line Cook Instructions: 1. Place the cut romaine and iceberg in a large mixing bowl. 2. Add dressing, cheese, avocado, tomatoes and carrots. 3. Toss thoroughly and place in a chilled salad bowl and finish with sliced tri-tip, corn salsa and straw onions for service. Chinese Chicken Salad 16 oz. Romaine lettuce (salad-cut) 4½ fl. oz. Sesame ginger dressing 9 oz. Pulled rotisserie chicken meat 1½ oz. Blanched almond slices 3 oz. Angel hair-cut carrots 1½ oz. Chopped green onions 1½ oz. Chow mein noodles 6 oz. Rotini pasta noodles 6 oz. Mandarin orange slices Line Cook Instructions: 1. Place cut romaine in a large mixing bowl. 2. Add the dressing, carrots, green onions and rotini; toss thoroughly. 3. Place in a chilled salad bowl and garnish with pulled chicken, almonds, chow mein noodles mandarins and a few chopped green onions as illustrated. JANUARY www.RestaurantOwner.com

3 Step 1 Inventory Master Purchase Unit (PU) Unit () Case Current # Item Description Pack/Size U/M Price U/M per PU Yield % Cost * Lettuce, iceberg 24 ct. Case OZ-wt % * Cheese, pepper jack, shredded 4/5-lb. Case OZ-wt % * Avocado, Haas 48 ct. Case EA % * Tomato, roma 25 lb. Case OZ-wt % *** Carrots, angel hair 5 lb. Bag 6.20 OZ-wt % * Cilantro, fresh 30-ct. bunch Case 6.75 OZ-wt 84 46% * Flour, tempura 6/5# Case OZ-wt % * Lettuce, romaine 24 ct. Case OZ-wt % ** Nut, almond, blanched 5 lb. Each OZ-wt % ** Onion, green 4 dz. Case OZ-wt % ** Pasta noodle, chow mein 6/#10 Case OZ-wt % ** Pasta, rotini 2/10-lb. Case OZ-wt % ** Oranges, mandarin 6/#10 Case OZ-wt % * Beef tri-tip Ranom wt. Pound 2.91 OZ-wt 16 66% * Corn, whole kernel 1/30-lb. Carton OZ-wt % * Pepper, roasted green chili 12/2.5-lb. Case OZ-wt % * Bean, black 6/#10 Case OZ-wt % * Onion, red jumbo 25 lb. Bag OZ-wt % * Juice, lime gallon Gallon 7.00 OZ-fl % * Peppers, red bell 25 lb. Case OZ-wt % * Spice, Southwest rub 1/6.5-lb. Each OZ-wt % * Dressing mix, ranch 18/3.1-oz. Case EA % * Mayonnaise, culinary 1/30-lb. Tub OZ-fl % * Buttermilk, 1% 12/0.5-gal. Case OZ-fl % *** Garlic, whole peeled 4/5-lb. Case OZ-wt % * Pepper sauce, chipotle adobo 12/7-oz. Case OZ-wt % * Salsa, green chili 12/24-oz. Case OZ-fl % ** Sauce, sweet chili 12/32-oz. Case OZ-fl % ** Vinegar, rice wine 4/1-gal. Case OZ-fl % ** Tahini sesame paste 12/16-oz. Case OZ-wt % ** Ginger, fresh lb. Pound 2.74 OZ-wt 16 80% ** Olive oil, pomace 6/1-gal. Case OZ-fl % ** Chicken, pulled rotisserie lb. Pound 3.60 OZ-wt % * Flour, all-purpose 25# Bag OZ-wt % * Southwest Tri-Tip Salad * Southwest Tri-Tip Salad ** Chinese Chicken Salad ***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 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: 1 cup of all-purpose flour weighs about 4.6 oz. 1 #10-can of mandarin oranges weighs about 70 oz. after draining. ½ cup of black beans weighs about 5 oz. ½ cup of roasted green chili peppers weighs about 3 oz. 54 GOOD RESTAURATEURS ARE 54 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

4 Step 2 The Prep Stage Southwest Tri-Tip Salad Corn, whole kernel Pepper, roasted green chili 2 cups ½ cup Bean, blackk ½ cup Onion, red jumbo Cilantro, fresh Juice, lime Peppers, red bell Spice, Southwest rub ¼ cup, diced ¼ cup, chopped 2 Tbsn. ¼ cup, diced 1 tsp. Corn Chili Salsa 1. Dice the green chilies and char roast with corn in convection oven at 425. Set aside to cool. Cost Cost OZ-wt $ 0.57 OZ-wt $ Dice onion and bell pepper. Place in a OZ-wtt $ 0.25 large mixing bowl. OZ-wt $ Add drained and rinsed beans and balance of ingredients. Add cooled OZ-wt $ 0.07 roasted corn mix. OZ-fl $ Using rubber spatula, blend well and transfer completed product to storage OZ-wt $ 0.18 container (with drain shelf) and cover OZ-wt $ with lid. 5. Label and date. Refrigerate below 41. TOOLS/EQUIP.: Measuring cups and spoons, large mixing bowl, cook`s knife, white cutting board, rubber spatula, storage container with drain shelf and lid. Total $ 1.51 STATION: Prep cook OZ-wt YIELD: 1 quart 24 SHELF LIFE: 2 days Cost $ 0.06 Corn Chili Salsa: Optionally, you could create subrecipes for diced onions and bell peppers. Cilantro Chili-lime Dressing Dressing mix, ranch Mayonnaise, culinary Buttermilk, 1% Juice, lime Garlic, whole peeled Pepper sauce, chipotle adobo Cilantro, fresh 3 packs 9 cups 1 quart 3 fl. oz. 4 oz. 1 can, drained 1 quart, chopped Salsa,,green chili 2¼ cups 1. Mince garlic and chipotle peppers. Rough chop fresh cilantro. EA $ Measure all ingredients except cilantro into OZ-fl $ 4.70 blender and mix thoroughly using low speed OZ-fl $ 0.62 pulse. OZ-fl $ Add cilantro and mix ingredients thoroughly with wire whip until fully blended. DO NOT USE OZ-wt $ 0.53 BLENDER for this step. OZ-wt $ Using rubber spatula, transfer completed product to storage container and cover with lid. OZ-wt $ 1.05 Label and date. OZ-fl $ 2.77 Cost Cost 5. Refrigerate below 41. IMPORTANT: Use ONLY the peppers from the chipotle adobo sauce. DO NOT USE SAUCE in the can. TOOLS/EQUIP.: Measuring container, cups and spoons, large mixing bowl, cook`s knife, white cutting board, wire whip, rubber spatula, storage container and lid. Total $ STATION: Prep cook OZ-fl YIELD: 5 quarts 160 SHELF LIFE: 7 days Cost $ 0.10 Cilantro Chili-Lime Dressing: Chef s note: Other subrecipes used but not shown include slow-roasted beef tri-tip. See November 2010 issue for recipe. JANUARY JULY www.RestaurantOwner.com 55

5 Step 2 The Prep Stage Southwest Tri-Tip Salad (cont d) Straw Onions Flour, tempura 1 lb. 1. Peel onions and slice as thinly as possible using a deli slicer. 2. Place sliced onions in a food grade container Flour, all-purpose 1 lb. and store under refrigeration for service. Onion, red jumbo 5 lb. 3. Combine flours in a large mixing bowl and blend thoroughly with a wire whisk. hl h h 4. For service place an appropriate amount of sliced onions in a food grade container and cover with cold tap water. 5. Remove the onions in small batches and drain slightly. Place the drained onions in a dusting basket set within the flour mixture. 6. Shake the onions in flour and lift the basket, shaking again to remove excess flour. 7. Fry the onions as needed in a 350 i di fryer for 2 f f 3 minutes or until the desired color is achieved. Drain well and place in a mixing bowl; season to taste with salt or a seasoning blend. Cost Cost OZ-wt $ 1.07 OZ-wt $ 0.41 OZ-wt $ $ - TOOLS/EQUIP.: Ounce scale, pound scale, deli-slicer, wire whisk, mixing bowls and dusting basket. Total $ 4.35 STATION: Line cook OZ-wt YIELD: About 100 portions 100 SHELF LIFE: 1 shift Cost $ 0.04 Straw Onions: Straw onions have about a 30-minute shelf life held under a heat lamp. Don`t add seasoning to the flour mixture prior to cooking as this will create dark specs on the onions. Step 2 The Prep Stage Chinese Chicken Salad Sesame Ginger Dressing Sauce, sweet chili 1 gallon 1. Combine chili sauce, vinegar, tahini, minced garlic and ginger into mixing Vinegar, rice wine ½ gallon bowl. Tahini sesame paste cup 2. Mix ingredients thoroughly with wire whip until fully mixed. il ll i Garlic, whole peeled 3 oz. minced 3. Add sesame oil slowly, incorporating Ginger, fresh 3 oz. minced into mixture. Olive oil, pomace ½ gallon 4. Using rubber spatula, transfer completed product to storage container and cover with lid. Label and date. 5. Refrigerate below 41. Cost Cost OZ-fl $ 8.70 OZ-fl $ 3.67 OZ-wt $ 1.73 OZ-wt $ 0.40 OZ-wt $ 0.64 OZ-fl $ 4.16 TOOLS/EQUIP.: Measuring cups and spoons, large mixing bowl, cook`s knife, white cutting board, rubber spatula, storage container and lid. Total $ STATION: Prep cook OZ-fl YIELD: 8 quarts 258 SHELF LIFE: 7 days Cost $ 0.07 Sesame Ginger Dressing: Chef s note: A single menu item may have several subrecipes, and a recipe card should be created for each step. 56 GOOD RESTAURATEURS ARE 56 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

6 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. By calculating the cost of each recipe needed to produce the menu item, it is easy to cost-out the finished menu item and affix a selling price that is profitable. Menu Item: Chinese Chicken Salad Item Description: Rotisserie chicken mixed with lettuce, chinese noodles and rotini pasta in a sesame ginger dressing. Recipe Unit Quantity Ingredient Unit Cost Extension OZ-wt 16 Lettuce, romaine OZ-fl 4.5 Sesame ginger dressing OZ-wt 9 Chicken, pulled rotisserie OZ-wt 1.5 Nut, almond, blanched OZ-wt 3 Carrots, angel hair OZ-wt 1.5 Onion, green OZ-wt 1.5 Pasta noodle, chow mein OZ-wt 6 Pasta, rotini OZ-wt 6 Oranges, mandarin Plate cost Total Cost 4.65 Menu Price Gross Profit 8.80 Food Cost % 34.57% Menu Item: Southwest Tri-Tip Salad Item Description: Slow-roasted beef tri-tip on mixed greens with tomatoes, avocado, carrots, fire-charred corn and chili salsa and cilantro chili-lime dressing. Recipe Unit Quantity Ingredient Unit Cost Extension OZ-wt 8 Lettuce, iceberg OZ-wt 8 Lettuce, romaine OZ-wt 3 Cheese, pepper jack, shredded EA 0.5 Avocado, Haas OZ-wt 3 Tomato, roma OZ-wt 1.5 Carrots, angel hair OZ-wt 0.5 Cilantro, fresh OZ-wt 1 Straw onions OZ-wt 6 Prepared beef tri-tip OZ-wt 4.5 Corn chili salsa OZ-fl 4.5 Cilantro chili-lime dressing Plate cost Total Cost 4.34 Menu Price Gross Profit 9.11 Food Cost % 32.25% JANUARY JULY www.RestaurantOwner.com 57