|Step 1||Step 2||Step 3||Step 4||Step 5|
Develop specifications for each ingredient you use. (What size of potato, filet, or bread loaf should be ordered?)
|Write up standardised recipes that include specific weights and measures of each ingredient. Make sure the tools your staff needs to reproduce those weights and measures are readily available in the kitchen.|
Create a plating guide with photos or diagrams to model appropriate servings for your culinary crew.
|Prepare each order by following the recipe and plating guide. Use standardised measuring tools to serve up the food.||Make a habit of monitoring actual portions served, comparing them against the standard to train staff, decrease waste, and manage food costs.|
How much is too much?
Spaghetti & meatballs
Slice of cake
|210 kcal||85 kcal||45 kcal||260 kcal|
|in 2015||1025 kcal||610 kcal||250 kcal||350 kcal||640 kcal|