This Month s Features: MexItalian Salad and Tilapia Empanada

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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: MexItalian Salad and Tilapia Empanada This month s featured menu items were provided by MexItalian restaurant, a Latin/Mediterranean fusion concept located in Santa Cruz, California. This project was funded by the Central Coast Small Business Development Center based at Cabrillo College. Tom Bruce, founding chef and owner of Central Coast Food & Beverage, worked with owner/operators Jean Pierre Juliano and Fernando Vasquez to create the recipe mapping for these dishes. 36 GOOD RESTAURATEURS ARE 36 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

2 Menu items featured in our RecipeMapping department are available online at MexItalian Salad 3 each Heirloom tomato slices 3 oz. Mozzarella cheese, shredded 2 oz. Napolito 3 each Red onion slices 3 each Kalamata olives 1½ oz. Pesto dressing 2 sprigs Italian parsley Line Cook Instructions: 1. Lightly brush the cactus leaf with olive oil and place on a cool section of the grill, heat and turn. 2. Remove from the grill and cut across the leaf on a diagonal about ¼-inch thick. 3. Plate with sliced heirlooms and shingled mozzarella. 4. Garnish with red onion rings and kalamatas 5. Garnish with Italian parsley for service. Tilapia Empanada 1 each Breaded tilapia fillet 3 oz. Mexican beans 3 oz. Cooked rice 2 fl. oz. Tomatillo salsa Sprinkle Queso fresco, shredded 2 fl. oz. Extra-virgin olive oil 2 sprigs Italian parsley Line Cook Instructions: 1. Place olive oil in a preheated sauté pan over medium heat. 2. Place tilapia fillet, bone side down, in the pan and brown. 3. Turn and brown the other side, remove from the pan and plate. 4. Finish with beans, rice, queso fresco and warm tomatillo salsa. 5. Garnish with Italian parsley for service. FEBARY

3 Step 1 Inventory Master Purchase Unit (PU) Unit () Case Current # Item Description Pack/Size U/M Price U/M per PU Yield % Cost ** Beans, pinto 25# Bag OZ-wt % * Cheese, mozzarella 5/1-lb. avg. LB OZ-wt % ** Cheese, queso fresco, shredded 2/5-lb. avg. LB OZ-wt % ** Fish, tilapia, IQF 1/10-lb./6-oz. Case OZ-wt % ** Flour, all-purpose 1/50-lb. Bag OZ-wt % * Fresh herb, basil 1/1-lb. Bag 6.70 OZ-wt 16 90% ** Herb, cilantro 1/1-lb. Each 3.72 OZ-wt % *** Herb, parsley, Italian 1/6-ct. Case 7.47 OZ-wt % *** Garlic, whole-peeled 1/5-lb. Each OZ-wt % ** Mustard, Dijon 6/24-oz. Case OZ-fl % * Napolito cactus Lb. LB 1.50 OZ-wt % *** Oil, extra-virgin olive 6/1-gal. Case OZ-fl % * Olives, kalamata, pitted 1/4.4-lb. Each EA % * Onions, jumbo red 1/5-lb. Case 9.45 OZ-wt 80 91% *** Onions, jumbo yellow 1/10-lb. Case 9.05 OZ-wt % ** Panko crumbs 1/25-lb. Bag OZ-fl % ** Pepper, jalapeno 1/10-lb. Case EA % * Nut, pine, shelled, raw 1/5-lb. Case OZ-wt % ** Rice, basmati 1/25-lb. Case OZ-fl % *** Spice, black pepper 3/5-lb. Case OZ-wt % ** Spice, cumin, ground 1/14-oz. Each 4.96 OZ-wt % ** Spice, oregano, ground 1/13-oz. Each OZ-wt % *** 12/3-lb. Case OZ-wt % ** Tomatillo, fresh 1/10-lb. Each EA % ** Tomato sauce, fancy 6/#10 can Case OZ-fl % * Tomato, heirloom Lb. LB 3.70 OZ-wt 16 96% * Menu MexItalian Salad *Salad ** Empanada ***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: Basmati rice weighs 6.4 oz. per cup. Tomato sauce weighs about 8.75 oz. per cup. Chopped onions weigh 3.75 oz. per cup. There are about 91 sprigs per bunch of Italian parsley. AP flour weighs about 4.6 oz. per cup. Black pepper weighs about 3.8 oz. per cup. Ground cumin weighs about 3.3 oz. per cup. Ground oregano weighs about 2.8 oz. per cup. Kosher salt weighs about 9.4 oz. per cup. Tomatillos weigh about 1.6 oz. each at 1.5-inch diameter. *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 - MexItalian Salad Subrecipes are usually prepared ahead of time and can be components for one or several menu items. Napolito cactus 3 lbs. 2 qts. 8 oz. Napolita!" #$%&' ( )(*%&' +&%,-. $&%) /0- /01*&$,*12 /0-3(3/4$ 5-(6-$" Cost Cost OZ-wt $ " #$- ( )--5-* 1* )(*%&' +&%,- /1 OZ-fl 64 *-216- /0- /0%3+-* )1*/%1&$ 1, /0- $+%&" OZ-wt $ " :12;%&- $(5/ (&< =(/-* (&< ;*%&' /1 ( $%22-* %& ( 2-<%42 $(43-)1/" >"?<< /0-35-(&-< 3(3/4$ 5-(,$ /1 =(/-* (&< *-/4*& /1 ( 7 9 2%&4/-$ 1* 4&/%5 (5 <-&/-" A" B-216- (&< & ( 3115%&' *(3+C *-,*%'-*(/-,1* $-*6%3-" TOOLS/EQUIP.: Paring knife, peeler and medium saucepot. Total $ 4.52 OZ-wt YIELD: About 20 2-oz. portions 41 SHELF LIFE: 2 days Cost $ 0.11 Napolito: Chef s note: Napolito should yield about 85% so take care not to overclean the cactus. Fresh herb, basil Herb, parsley, Italian Oil, extra-virgin olive 4 ozs. 2 ozs. 1! cups Pesto Dressing!" #$%&' %$$ ()*+',(')-. () % &/00'+&(%$ 1$'),'+ %), 1$'), 2)-($.0//-3" Cost Cost OZ-wt $ " 5,62.-.'%./)()*. %), +'7+(*'+%-' OZ-wt $ /+.'+8(&'" OZ-fl $ 0.88 Nut, pine, shelled, raw Spice, black pepper 1 oz.! oz. " oz. OZ-wt $ 1.58 OZ-wt $ 0.02 OZ-wt $ 0.06 TOOLS/EQUIP.: Ounce scale, cup measure and blender Total $ 4.42 STATION: Pantry OZ-wt YIELD: About oz. portions 18 SHELF LIFE: 2 days Cost $ 0.25 Pesto Dressing: Chef s note: A single menu item may have several subrecipes, and a recipe card should be created for each step. FEBARY

5 Step 2 Create the Prep Stages - Tilapia Empanada Breaded Tilapia Fillet Fish, tilapia, IQF Flour, all-purpose Mustard, Dijon Panko crumbs 10 pieces 1 cup! cup 1 cup!" #$%&' ($)*+,- %.,-&/ /%$( 0%- %-1 2'-3$4 1*53 3/' 3,$%0,% (,$$'35"." 65,-2 % 0% *5/8 '9'-$4 &)%3 3/' (,$$'35 )- 7)3/ 5,1'5 :,3/ ;,<)- =*53%+1" >"?)%3 3/' (,$$'35 )- 7)3/ 5,1'5 :,3/ 0%-@) &+*=75" A" 65' 0)+3,)- )+ 0%+&/='-3 0%0'+ (,$$'35 5'0%+%3'1 %-1 53)+' *-1'+ +'(+,2'+%3,)- ()+ 5'+9,&'" Cost Cost OZ-wt $ OZ-wt $ 0.10 OZ-fl $ 0.63 OZ-fl $ 0.26 TOOLS/EQUIP.: Measuring cup, 2-inch half pan, pastry brush and portion paper. Total $ EA YIELD: 10 portions 10 SHELF LIFE: 1 shift Cost $ 1.17 Breaded Tilapia Fillets: Chef s note: Mahi-Mahi can be substituted for the tilapia for a different texture and flavor profile. Mexican Beans Beans, pinto 2 lbs.!" #$%&' ()*'( +'%,- *, %.'(*/..*0*,1 +23$4 &25') 3* " 3%6') 2 qts. %,( )':)*1')%6' 25'),*176" 8" ;)%*, 67' +'%,- 2: %,< )'.%*,*,1 Garlic, whole-peeled 4 ozs. chopped 3%6') /-*,1 % &2$%,(')" =" #$%&' 67' 2$*5' 2*$ *, % $%)1' 7'%5< $* *$ * $ 7 Onions, jumbo yellow 12 ozs. chopped %/&'@26 %,( 7'%6A %(( 67' 2,*2,- %,( 1%)$*& %,( )'(/&' 7'%6" Oil, extra-virgin olive? cup B2,6*,/' 62!"#$% 67' 5'11*'- /,6*$ Spice, cumin, ground > oz. 67'< +'&2.' 6)%,-@%)',64 67', %(( 67' &/.*, %,( 2)'1%,2" Spice, oregano, ground? oz. C" D(( 67' +'%,- %,( &25') 3*67 = 9/%)6-2: 3%6')A %(( 67' -%$6 %,( +)*,1 1 oz. 62 % -*..')" E" B25') +'%,- %,( &2,6*,/' 62 -*..') 6 * 3 qts. /,6*$ -2:64 %+2/6 2,' 72/)A %(F/-6 -'%-2,*,1- %,( &22$ %,( )':)*1')%6' 2) 72$( 726 :2) -')5*&'" Cost Cost OZ-wt $ 1.90 OZ-fl 64 OZ-wt $ 0.55 OZ-wt $ 0.75 OZ-fl $ 0.15 OZ-wt $ 0.18 OZ-wt $ 0.25 OZ-wt $ 0.03 OZ-fl 96 TOOLS/EQUIP.: Ounce scale, quart measure, measuring cup, medium mixing bowl, colander and large saucepot with lid. Total $ 3.81 OZ-wt YIELD: About 30 4-oz. portions 120 SHELF LIFE: 3 days Cost $ 0.03 Mexican Beans: Chef s note: Another subrecipe used but not shown is for the cooked rice. 40 GOOD RESTAURATEURS ARE ALWAYS LEARNING

6 Step 2 Create the Prep Stages - Tilapia Empanada (cont d) Tomatillo, fresh Pepper, jalapeno Garlic, whole-peeled 20 each 8 each 1! oz. Tomatillo Salsa!" #$%&' (%)'* +, % -'.+/- 0)1&231) %,. 4*+,5 )1 % 0+--'*" Cost Cost EA $ " 78+$' )8' (%)'* +0 8'%)+,5 */4 )8' 8/020 EA $ *1- )8' )1-%)+$$10 %,..+0&%*." OZ-wt $ 0.21 Herb, cilantro 2 oz. 1 oz. :" #$%&' )1-%)+$$10 %,. ;%$%3',10 +, )8' 0)1&231) %,. *')/*, )1 % 0+--'*" <1,)+,/' )1 0+--'* 91* = -+,/)'0" OZ-wt $ 0.47 OZ-wt $ 0.03 Spice, black pepper! oz. 2 qts. >"?'-1@' )8' )1-%)+$$10 %,. ;%$%3',10 )1 % &1$%,.'* %,..*%+, )81*1/58$AB %$$1( )1 &11$ )1 *11- )'-3'*%)/*'" =" #$%&' %$$ 19 )8' +,5*'.+',)0 +, % $$ ) + &1--'*&+%$ 4$',.'* %,.!"#$ % 9'( )+-'0 4'91*' 4$',.+,5B 4$',. /,)+$ 0-11)8" OZ-wt $ 0.12 OZ-fl 64 TOOLS/EQUIP.: Ounce scale, quart measure, medium stockpot, colander and commercial blender. Total $ 3.99 OZ-fl YIELD: About 18 2-oz. portions 36 SHELF LIFE: 3 days Cost $ 0.11 Tomatillo Salsa: Chef s note: Take care not to overblend; the finished salsa should have a smooth but chunky texture. 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 individual recipe needed to produce the menu item, it makes it easy to cost out the finished menu item and affix a selling price that is profitable. Menu Item: MexItalian Salad Item Description: Grilled napolitos with fresh mozzarella, red onions and heirloom tomatoes and finished with pesto dressing. Recipe Unit Quantity Ingredient Unit Cost Extension OZ-wt 3 Tomato, heirloom OZ-wt 3 Cheese, mozzarella OZ-wt 2 Napolita OZ-wt 0.75 Onions, jumbo red EA 3 Olives, kalamata, pitted OZ-wt 1.5 Pesto dressing OZ-wt 0.1 Herb, parsley, Italian Plate cost Total Cost 4.50 Menu Price 7.50 Gross Profit 3.00 Food Cost % 59.99% Menu Item: Tilapia Empanada Item Description: Coated with mustard and panko bread crumbs, pan-seared and served with mild tomatillo cilantro sauce. Recipe Unit Quantity Ingredient Unit Cost Extension EA 1 Breaded tilapia fillet OZ-wt 3 Mexican beans OZ-wt 3 Cooked rice OZ-fl 2 Tomatillo Salsa OZ-wt 0.1 Cheese, queso fresco, shredded OZ-wt 0.1 Herb, parsley, Italian OZ-fl 2 Oil, extra-virgin olive Plate cost Total Cost 2.28 Menu Price Gross Profit 9.72 Food Cost % 19.02% FEBARY