HOW TO TURN GOOD RECIPES INTO GREAT MENU ITEMS Agood 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 three-step 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: Flat Iron Steak Sandwich and BLT Wedge Salad Tom Bruce, teacher, consulting chef and founder of Sacramento Food & Beverage has helped numerous operators streamline their kitchens and procedures. He has worked with several restaurants to produce previous RecipeMapping contributions. This month, Tom has contributed two menu items from his own recipe files showing the step-by-step procedure for costing and preparation. 56 A GOOD RESTAURATEUR IS ALWAYS LEARNING
Menu items featured in our RecipeMapping department are available online at www.restaurantowner.com/recipe.htm. Flat Iron Steak Sandwich 1 each 8-oz. flat iron steak, Angus 1 slice Focaccia garlic bread 3 each Portabella slices 1 leaf Iceberg lettuce 2 each Sliced cucumbers 3 each Sliced tomatoes 1 slice Red onion 2 fl. oz. Louis Dressing 2 fl. oz. Chipotle mayonnaise As needed Seasoning salt of choice As needed Olive oil spray Line Cook Instructions 1. Season steak on 1 side only with seasoning salt or salt and pepper blend. 2. Place steak on a hot spot on the grill to sear. When steak is seared, turn it over and continue to sear on the hot portion of the grill. Turn steak 45 degrees and place on a cooler section to continue cooking. When steak has reached desired doneness turn it over for the last time and finish on cooler section. 3.While the steak is grilling, toast the foccacia garlic bread on the grill and remove to service plate. 4. Season portabella slices with salt and pepper or seasoning salt blend and spray lightly with olive oil. When the steak is on the last turn place the portabellas on the grill and cook lightly, turning only once, don t cook ahead. 5. Plate steak on toasted bread, garnish with the grilled portabellas, vegetables and serve with sides of chipotle mayonnaise and Louis Dressing. BLT Wedge Salad 1 each Iceberg lettuce wedge (1/6 head) 3 fl. oz. Bleu cheese buttermilk dressing (in all) 11/2 oz. Coarse-chopped bacon 3 each Tomato wedges 1 oz. Bleu cheese crumbles 1 tbsn. Chopped red onion Line Cook Instructions 1. Remove outside leaves and core from iceberg head. 2.Cut head in half (top to bottom) and refrigerate for service. 3. Each half can be cut in 3 equal wedges. 4. Plate the wedge and nap with 11/2 ozs. bleu cheese dressing. Garnish with coarsely chopped bacon, bleu cheese crumbles, finely chopped red onion and 3 tomato wedges (? tomato). Serve an additional 11/2 ozs. of dressing on the side. NOTE: Avoid cutting the iceberg wedges too far ahead as they ll tend to dry out and wilt. AUGUST 2007 RESTAURANT STARTUP & GROWTH 57
Step 1 Inventory Master Purchase Unit (PU) Unit () Case Current # Item Description Pack/Size U/M Price U/M per PU Yield % Cost * Flat iron steak, Angus 20 ea. 8-oz. Case 72.30 EA 20 100% 3.615 ** Bacon, 14/16-count 20# Case 48.00 OZ-wt 320 100% 0.150 ** Buttermilk 9 ea. 1/2-gal. Case 12.33 OZ-fl 576 100% 0.021 ** Bleu cheese crumbles 15# Bag 43.86 OZ-wt 240 100% 0.183 * Focaccia bread 10 ea. 17-oz. Box 29.88 EA 10 100% 2.988 *** Tomato, 4X5 12# Box 9.50 OZ-wt 192 85% 0.058 * Tomatoes, sun-dried 5# Bag 25.50 OZ-wt 80 200% 0.159 * Cucumber 36-count Box 13.75 OZ-wt 360 92% 0.042 *** Onion, red 25# Box 13.00 OZ-wt 400 90% 0.036 *** Lettuce, iceberg 24 ea. Case 18.00 EA 24 100% 0.750 * Mushrooms, Portabella 3# Box 12.75 OZ-wt 48 100% 0.266 * Dressing, Louie 4/1-gal. Case 31.32 OZ-fl 512 100% 0.061 *** Mayonnaise 30# Carton 27.38 OZ-fl 505 100% 0.054 *** Worcestershire 1-gal. Bottle 14.28 OZ-fl 128 100% 0.112 * Peppers, chipotle 12 ea. 7-oz. Case 24.81 OZ-wt 84 100% 0.295 *** Garlic, granulated 26 oz. Carton 10.60 OZ-fl 65 100% 0.163 * Salt, kosher 12 ea. 3# Case 14.71 OZ-fl 490 100% 0.030 ** Vinegar, white cider 4/1-gal. Case 38.20 OZ-fl 512 100% 0.075 ** Pepper, black ground 5# Bottle 26.56 OZ-fl 168 100% 0.158 * Butter, salted 36/1# Case 37.03 OZ-wt 576 100% 0.064 * Garlic, whole peeled 3# Bag 11.50 OZ-fl 96 100% 0.120 * Flat Iron Steak Sandwich **BLT Wedge Salad ***Both 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: Cooked bacon yields 50% Each 4x5 tomato weighs about 8 oz. Reconstituted sun dried tomatoes double in weight Our cucumbers averaged 10 ozs. ea. 1 cup of mayo weighs 7.6 ozs. / 30# yields 505 fl. ozs. 1 cup of granulated garlic weighs about 3.1 ozs. 1 cup of kosher salt weighs about 9.4 ozs. 1 cup of black pepper weighs about 3.8 ozs. 1 cup of whole peeled garlic weighs about 4 ozs. 58 A GOOD RESTAURATEUR IS ALWAYS LEARNING
Step 2 The Prep Stage - Flat Iron Steak Sandwich Chipotle Mayonnaise 1. Using a large food processor, Peppers, chipotle 2 ea. 7-oz. cans combine the sun-dried tomatoes Mayonnaise 5 cups and chipotle peppers. Bump the peppers and tomatoes several Tomatoes, sun-dried 12 ozs. (reconstituted) times to chop to a coarse texture. Garlic, granulated 4 tsp. 2. Incorporate the mayonnaise 1 cup at a time, blending thoroughly Salt, kosher 3 tbsn. with each addition. 3. Add all the remaining ingredients and mix well. 4. Remove to storage containers and refrigerate. Note: Chipotles vary in strength by packer so this recipe may require some modification. Cost Cost OZ-wt 14 0.295 $ 4.14 OZ-fl 40 0.054 $ 2.17 OZ-wt 12 0.159 $ 1.91 OZ-fl 0.67 0.163 $ 0.11 OZ-fl 1.5 0.030 $ 0.05 Chipotle Mayonnaise A single menu item may have several sub-recipes, and a recipe card should be created for each step. TOOLS/EQUIP.: Large-capacity food processor, cup measure, ounce scale, measuring spoons, storage container Total $ 8.37 OZ-fl YIELD: Half gallon 64 SHELF LIFE: 5 days Cost $ 0.13 Garlic Butter Cost Cost Butter, salted 2 1-lb. blocks 1. Remove Use about butter 1 gallon from refrigeration of water, 1 and allow oz. of to salt reach and room 1 oz. temperature. of olive oil for OZ-wt 32 0.064 $ 2.06 each pound of uncooked, dry pasta. Garlic, whole peeled 2 cups 2. OZ-fl 16 0.120 $ 1.92 While Using butter a large is softening, sauce pot, place whole peeled garlic in a food processor Worcestershire 4 tbsn. combine water, salt and oil, bring to and chop to a fine consistency. OZ-fl 2 0.112 $ 0.22 a rolling boil over high heat. 3. 3. Place Slowly softened add pasta butter, and stir with Worcestershire, long tongs spoon and chopped to keep garlic the in a pasta medium from mixing sticking bowl together and blend or until to all the ingredients bottom of are the thoroughly pot. incorporated. 4. When the water returns to a boil reduce the heat slightly to a 4. vigorous Place under boil, refrigeration stir frequently. for service. 5. Angel hair requires between 7-8 5. Garlic butter should be applied after minutes, other thicker pastas will the bread has been grilled to avoid require as much as 13 minutes of burning, use only 1 tbsn. for each order. cooking time (after the water boils again). 6. When pasta reaches the appropriate degree of doneness remove from heat and strain. TOOLS/EQUIP.: Food processor, ounce scale, measuring spoons, medium mixing bowl, rubber spatula Total $ 4.20 OZ-fl YIELD: 96 ½-oz. portions 48 SHELF LIFE: 5 days Cost $ 0.09 Garlic Butter Additional sub-recipes used but not shown include a sandwich setup (consisting of lettuce, tomatoes, cucumbers and sliced onion), bacon preparation, and tomato wedge preparation. AUGUST 2007 RESTAURANT STARTUP & GROWTH 59
Step 2 The Prep Stage - Flat Iron Steak Sandwich Cont. Portabella Slices Portabellas lose about 70% weight due to trimming and cleaning. Leftover mushrooms at the end of the shift should be recycled into another application and not held for the next day as a grilled item. Mushroom trim and stems can be used for any sautéed mushroom application or in soups, sauces, etc. Portabella Slices Mushrooms, Portabella 3 lbs. 1. Lightly Use about wash or 1 brush gallon mushrooms of water, 1 and oz. allow of salt to and dry. 1 oz. of olive oil for each pound of uncooked, dry pasta. 2. 2. Remove Using a mushroom large sauce stems pot, and retain. combine water, salt and oil, bring to 3. Using a paring knife carefully cut out a rolling boil over high heat. the gills on the underside of the cap. The 3. Slowly underside add should pasta be and clean stir and with smooth; long tongs discard or spoon the gills. to keep the pasta from sticking together or to 4. the Place bottom on a of cutting the pot. board with the cap up 4. for When slicing. the Remove water returns a small to amount a boil of reduce the rounded the heat edge slightly of the to mushroom a and vigorous begin cutting boil, stir into frequently. thick slices averaging about 1 ounce each. 5. Angel hair requires between 7-8 minutes, other thicker pastas will 5. Place sliced mushrooms under refrigeration require as much and grill as to 13 order. minutes of cooking time (after the water boils Trim again). loss is about 70% 6. When pasta reaches the appropriate degree of doneness remove from heat and strain. TOOLS/EQUIP.: Paring knife, cutting board OZ-wt 48 0.266 $ 12.75 Total $ 12.75 OZ-wt YIELD: about 34 1-oz. slices 34 SHELF LIFE: 1 shift Cost $ 0.38 Cost Cost Step 2 The Prep Stage - BLT Wedge Salad Bleu Cheese Buttermilk Dressing Add a bit of hot sauce to the bleu cheese dressing to strengthen the flavor profile and add a little kick if desired. Bleu Cheese Buttermilk Dressing 1. Using Slice a baguette large mixing into bowl, 20 combine pieces Buttermilk 2½ gallon the diagonally. buttermilk and bleu cheese crumbles; blend thoroughly. Bleu cheese crumbles 10 lbs. 2. Slowly Lightly incorporate toast 1 side the mayonnaise under the Mayonnaise 30# carton taking salamander. care to thoroughly blend all ingredients. Worcestershire ½ cup 3. Using a pastry brush lightly 3. Add all remaining ingredients and Garlic, granulated 1 cup coat each crostini with olive oil. mix well. Vinegar, white cider ½ cup 4. Remove Top with to appropriate shredded containers parmesan Pepper, black ground ½ cup with and tight-fitting toast under lids the and salamander, store under refrigeration. cheese melter or in a hot (450 ) oven. Chef's note: Discard at the end of each shift. Cost Cost OZ-fl 320 0.021 $ 6.85 OZ-wt 160 0.183 $ 29.24 OZ-fl 505 0.054 $ 27.38 OZ-fl 4 0.112 $ 0.45 OZ-fl 10.6 0.163 $ 1.73 OZ-fl 4 0.075 $ 0.30 OZ-fl 4 0.158 $ 0.63 TOOLS/EQUIP.: Large mixing bowl, large whisk, cup measure, ounce scale, storage containers Total $ 66.58 OZ-fl YIELD: About 7¾ gallons 990 SHELF LIFE: 8 days Cost $ 0.07 60 A GOOD RESTAURATEUR IS ALWAYS LEARNING
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. (Please note: A standard practice when costing out menus is to include a cost for certain menu items for unlisted incidentals such as seasonings, bread, condiments, or sauces; oftentimes referred to as plate cost or Q-cost.) Menu Item: Grilled Flat Iron Steak Sandwich Item Description: Served on grilled focaccia with chipotle mayonnaise and portabellas. Recipe Unit Quantity Ingredient Unit Cost Extension EA 1 Flat iron steak, Angus 3.62 3.62 EA 1 Focaccia garlic bread 0.34 0.34 OZ-wt 3 Portabella slices 0.38 1.13 EA 1 Sandwich setup 0.36 0.36 OZ-fl 2 Dressing, Louie 0.06 0.12 OZ-fl 2 Chipotle mayonnaise 0.13 0.26 Total Cost 5.83 Menu Price 14.95 Gross Profit 9.12 Food Cost % 39.00% We used a Certified Angus flat iron for this test however less expensive choice grade products are available and are quite good. Menu Item: The BLT Wedge Item Description: A steakhouse classic with chilled hearts of iceberg, ripe tomatoes, chopped bacon and bleu cheese crumbles. Recipe Unit Quantity Ingredient Unit Cost Extension EA 0.167 Lettuce, iceberg 0.75 0.13 OZ-fl 3 Bleu cheese buttermilk dressing 0.07 0.20 EA 3 Tomato wedge 0.08 0.23 OZ-fl 1.5 Cooked bacon 0.30 0.45 OZ-wt 1 Bleu cheese crumbles 0.18 0.18 OZ-wt 0.5 Onion, red 0.04 0.02 Total Cost 1.21 Menu Price 4.95 Gross Profit 3.74 Food Cost % 24.46%