This Month s Features: Peanut Butter Pie and Crispy Calamari

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: Peanut Butter Pie and Crispy Calamari This month s featured menu items were provided by The Grill at Pine Mountain Lake. Tom Bruce, founding chef and owner of Sacramento Food & Beverage, worked with Chef Carrie Taylor and general manager Jay Reis in the development of the recipe mapping for these delicious and cost-effective offerings. 50 GOOD RESTAURATEURS ARE 50 ALWAYS GOOD LEARNING RESTAURATEURS ARE ALWAYS LEARNING

Menu items featured in our RecipeMapping department are available online at www.restaurantowner.com/recipe.htm. Peanut Butter Pie 1 slice Peanut butter pie ¾ fl. oz. Chocolate syrup ½ fl. oz. Whipped cream ½ oz. Peanut brittle 1 sprig Mint leaf Line Cook Instructions: 1. Using a squeeze bottle, dress the chilled dessert plate with chocolate sauce. 2. Place the pie portion slightly off center to highlight the plate dressing. 3. Garnish with whipped cream, brittle pieces and mint sprig for service. Crispy Calamari 10 oz. Calamari 1 oz. Flour dredge mix 2 fl. oz. Calamari sauce ¼ ea. Fresh lemon 1 ea. Greenleaf lettuce Line Cook Instructions: 1. Nest a flour dredge basket into the dredge mix until the bottom is completely covered. 2. Place a calamari portion in the basket and shake it vigorously while still in the flour. 3. Lift the basket just clear of the flour and shake again to remove the excess flour. 4. Fry at 350 or slightly hotter. 5. Calamari will float to the surface when cooked and crispy. 6. Lift the basket from the fryer and drain thoroughly before plating. 7. Serve with warm calamari sauce and a lemon garnish. MAY 2011 www.restaurantowner.com 51

Step 1 Inventory Master Purchase Unit (PU) Unit () Case Current # Item Description Pack/Size U/M Price U/M per PU Yield % Cost ** Baking soda 12/24-oz. Case 15.77 OZ-wt 288 100% 0.055 *** Butter, unsalted 30/1-lb. Case 67.80 OZ-wt 480 100% 0.141 ** Calamari 4/2.5-lb. Case 23.60 OZ-wt 160 100% 0.148 * Chocolate chips 1/25-lb. Bag 57.75 OZ-wt 400 100% 0.144 ** Corn starch 24/1-lb. Case 20.68 OZ-wt 384 100% 0.054 * Corn syrup 4/1-gal. Case 41.46 OZ-fl 512 100% 0.081 *** Cream, heavy 9/0.33-gal. Case 46.17 OZ-fl 576 100% 0.080 ** Flour 1/50-lb. Bag 19.10 OZ-wt 800 100% 0.024 ** Garlic, fresh 5 lb. Each 11.70 OZ-wt 80 100% 0.146 ** Lemon, fresh 1/40-lb./200-ct. Case 18.51 EA 200 100% 0.093 ** Lettuce, greenleaf 10 lb. Case 23.40 EA 150 100% 0.156 ** Lime juice 6/1-qt. Case 21.77 OZ-fl 192 100% 0.113 * Nuts,,peanuts 3/2-lb. Case 21.30 OZ-wt 96 100% 0.222 * Oreo crumbs 4/2.5-lb. Case 36.51 OZ-wt 160 100% 0.228 * Peanut butter 6/5-lb. Case 48.34 OZ-wt 480 100% 0.101 ** Sauce, Sriracha 12/28-oz. Case 33.35 OZ-fl 336 100% 0.099 ** Spice, cayenne 18 oz. Each 18.20 OZ-wt 18 100% 1.011 ** Spice, granulated garlic 1/5-lb. Jar 15.95 OZ-wt 80 100% 0.199 ** Spice, black pepper 1/5-lb. Jar 48.66 OZ-wt 80 100% 0.608 ** Spice, granulated salt 1/25-lb. Bag 6.37 OZ-wt 400 100% 0.016 ** Spice, kosher salt 12/3-lb. Case 21.52 OZ-wt 576 100% 0.037 * Sugar, granulated 1/25-lb. Bag 20.73 OZ-wt 400 100% 0.052 * Vanilla pudding mix 12/24-oz. Case 41.24 OZ-wt 288 100% 0.143 * Chocolate syrup 6/#10 Case 56.28 OZ-fl 576 100% 0.098 * Whipped cream, can 12/14-oz. Case 26.16 OZ-fl 168 100% 0.156 * Herb, mint 12 bu. Bag 10.24 EA 960 100% 0.011 * Sugar, powdered 1/25-lb. Bag 25.50 OZ-wt 400 100% 0.064 * Peanut Butter Pie * Peanut Butter Pie** Crispy Calamari***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: 1 cup of salt weighs about 9 oz. 1 cup of whole peanuts weighs about 5.3 oz. 1 cup of Oreo crumbs weighs about 3 oz. 1 cup of peanut butter weighs about 8.5 oz. 1 cup of small chocolate chips weighs about 5.7 oz. *Please note that spices were used in recipes by weight rather than volume. 52 GOOD RESTAURATEURS 52 ARE GOOD ALWAYS RESTAURATEURS LEARNING ARE ALWAYS LEARNING

Step 2 Create the Prep Stages - Peanut Butter Pie Subrecipes are usually prepared ahead of time and can be components for one or several menu items. Pie Crust Oreo crumbs Butter, unsalted 6 cups ½ cup melted 1. Using a medium mixing bowl, blend the Oreo crumbs and melted butter by hand. Cost Cost OZ-wt 18 0.228 $ 4.11 2. Press the crumbs evenly into the bottom OZ-wt 4 0.141 $ 0.57 of two 10 inch springform pans; be sure to pat the crumbs down evenly and firmly. 3. Place the springforms in a 350 convection oven for 5 8 minutes or until firm and set. 4. Set aside to cool. TOOLS/EQUIP.: Measuring cup, medium mixing bowl and two 10-inch springform pans. Total $ 4.67 EA YIELD: 2 pies or 32 portions 2 SHELF LIFE: 2 days Cost $ 2.34 Pie Crust: Chef s note: Try substituting roughly cut peanuts for some of the Oreo crumbs for a more unusual flavor profile. Chocolate Topping Chocolate chips Cream, heavy Corn syrup 3 cups 2 cups ½ cup Cost Cost 1. Place the chocolate chips in a medium mixing bowl. OZ-wt 17 0.144 $ 2.45 2. Place the cream in a heavy bottom stockpot and heat over medium heat. OZ-fl 16 0.080 $ 1.28 Stir cream frequently with a wire OZ-fl 4 0.081 $ 0.32 whisk while heating. 3. Scald the cream, bringing it to a rolling boil; remove from heat. 4. Ladle the hot cream into the chocolate chips in two batches. Blend lightly between the additions using a heatproof spatula. 5. Using a wire whisk, blend in the corn syrup. 6. Allow the mixture to cool slightly i t t l li htl and pour equally over two chilled pies. 7. Immediately refrigerate for service. TOOLS/EQUIP.: Measuring cup, mixing bowl, wire whisk and heatproof spatula. Total $ 4.06 EA YIELD: 2 whole pies or 32 portions 1 SHELF LIFE: 4 days Cost $ 4.06 Chocolate Topping: Chef s note: Chocolate chips are sold by count or number of chips per pound. The higher the count the smaller the chip and the easier it is to melt. MAY 2011 www.restaurantowner.com 53

Step 2 Create the Prep Stages - Peanut Butter Pie (cont d) Peanut Butter Pie Peanut butter 3 cups 1. Using a microwave, slightly warm the peanut butter. Do not overheat or allow to Vanilla pudding mix 1 cup separate. 2. Using a tabletop mixer with wire whip Cream, heavy 6 cups attachment, place the peanut butter in the mixing bowl and slowly add 3 cups of the i l l dd Sugar, powdered cup cream on low speed; blend until smooth. 3. Using a mixing bowl, blend the remaining Pie crust 2 each cream, sugar and the pudding mix with a wire Chocolate Topping 1 batch whisk until smooth and lump free. 4. With the mixer on low speed, slowly pour the pudding mixture into the peanut butter mixture. 5. Continue to mix on low speed until well blended, scraping the bowl two times. d b lt ti 6. Pour the peanut butter mixture into two prebaked Oreo shells and chill thoroughly. 7. When chilled add ½ batch of chocolate topping to each pie and hold under refrigeration for service. Cost Cost OZ-wt 25.5 0.101 $ 2.57 OZ-wt 8 0.143 $ 1.15 OZ-fl 48 0.080 $ 3.85 OZ-wt 1.45 0.064 $ 0.09 EA 2 2.336 $ 4.67 EA 1 4.061 $ 4.06 - $ - TOOLS/EQUIP.: Measuring cups, microwave, tabletop mixer with wire whip attachment, wire whisk, medium mixing bowl and rubber spatula Total $ 16.39 EA YIELD: 2 pies or 32 portions 32 SHELF LIFE: 3 days Cost $ 0.51 Peanut Butter Pie: Chef s note: A single menu item may have several subrecipes, and a recipe card should be created for each step. Peanut Brittle Sugar, granulated 1 cup 1. Evenly coat a half size sheet pan with a small amount of pan spray. 2. Using a heavy saucepot,combine the Corn syrup ½ cup sugar, corn syrup, salt and water. Using a Spice, granulated salt ¼ tsp. wire whisk, blend until the sugar has completely dissolved while heating over a l l l d h i Water ¼ cup medium flame. 3. Slowly add the peanuts and continue Nuts, peanuts 1 cup cooking. Use a candy thermometer to Butter, unsalted 2 Tbsn. monitor the temperature and continue to stir until the mixture reaches 300. Baking soda 1 tsp. 4. Remove from heat and immediately whisk in the butter and baking soda. Without allowing the mixture to cool, pour it onto the prepared sheet pan. t th h t 5. As the mixture spreads, pull it gently with two forks to form an even layer. 6. When the mixture has cooled it can be broken into the appropriately sized pieces for service. Cost Cost OZ-wt 8 0.052 $ 0.41 OZ-fl 4 0.081 $ 0.32 OZ-wt 0.06 0.016 $ 0.00 OZ-fl 2 OZ-wt 5.3 0.222 $ 1.18 OZ-wt 1 0.141 $ 0.14 OZ-wt 0.175 0.055 $ 0.01 TOOLS/EQUIP.: Measuring cups, measuring spoons, candy thermometer, heavy saucepot, half-size sheet pan and wire whisk. Total $ 2.07 OZ-wt YIELD: About 40 ½-oz. portions 20 SHELF LIFE: 7 days Cost $ 0.10 Peanut Brittle: Chef s note: Cashews or pecans can be substituted for the peanuts for a variation from the traditional. 54 GOOD RESTAURATEURS ARE ALWAYS LEARNING

Step 2 Create the Prep Stages - Crispy Calamari Calamari Sauce 1. Place the cream, garlic and salt in a Use about 1 gallon of water, 1 Cream, heavy 4 cups medium saucepot. Bring to a simmer oz. of salt and 1 oz. of olive oil for and continue to cook for 5 6 minutes. each pound of uncooked, dry pasta. Garlic, fresh 2 oz. 2. Using a large sauce pot, Sauce, sriracha 2 Tbsn. 2. Remove from heat and whisk in the combine water, salt and oil, bring to lime and sriracha. a rolling boil over high heat. Spice, kosher salt ½ oz. 3. Slowly add pasta and stir with long tongs or spoon to keep the 3. Hold on the steamtable for service. Lime juice 2 Tbsn. pasta from sticking together or to the bottom of the pot. 4. When the water returns to a boil reduce the heat slightly to a vigorous boil, stir frequently. 5. Angel hair requires between 7-8 minutes, other thicker pastas will require as much as 13 minutes of cooking time (after the water boils again). 6. When pasta reaches the appropriate degree of doneness remove from heat and strain. 7. Immediately flash the pasta with Cost Cost OZ-fl 32 0.080 $ 2.57 OZ-wt 2 0.146 $ 0.29 OZ-fl 1 0.099 $ 0.10 OZ-wt 0.5 0.037 $ 0.02 OZ-fl 1 0.113 $ 0.11 TOOLS/EQUIP.: Measuring cup, measuring spoons, ounce scale, heavy saucepot and wire whisk. Total $ 3.09 STATION: Line cook OZ-fl YIELD: About 1 qt. or 16 portions 34 SHELF LIFE: 1 shift Cost $ 0.09 Calamari Sauce: Chef s note: A subrecipe is used but not shown for preparing the flour dredge. To prepare, combine 8 cups of flour, 1 cup corn starch, 4 oz. kosher salt, 4 oz. granulated garlic, 2 oz. black pepper and ½ oz. cayenne into a large mixing bowl. Blend well with a wire whisk and transfer to a food-grade storage container until use. 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 individual 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. Menu Item: Crispy Calamari Item Description: Lightly battered and served with a warm and spicy cream sauce Recipe Unit Quantity Ingredient Unit Cost Extension OZ-wt 10 Calamari 0.15 1.48 OZ-wt 1 Flour dredge 0.07 0.07 OZ-fl 2 Calamari sauce 0.09 0.18 EA 1 Lettuce, greenleaf 0.16 0.16 EA 0.2 Lemon, fresh 0.09 0.02 0.0000 0.0000 1 Plate cost 0.10 0.10 Total Cost 2.00 Menu Price 8.00 Gross Profit 6.00 Food Cost % 25.00% Menu Item: Peanut Butter Pie Item Description: Layers of peanut butter and chocolate on a crunchy Oreo crust, finished with housemade brittle and whipped cream Recipe Unit Quantity Ingredient Unit Cost Extension EA 1 Peanut butter pie 0.51 0.51 OZ-fl 0.75 Chocolate syrup 0.10 0.07 OZ-fl 0.5 Whipped cream, can 0.16 0.08 OZ-wt 0.5 Peanut brittle 0.10 0.05 EA 1 Herb, mint 0.01 0.01 Total Cost 0.73 Menu Price 4.00 Gross Profit 3.27 Food Cost % 18.14% MAY 2011 www.restaurantowner.com 55