The Ingredient Process

Chapter 6

Objectives

• Identify the various considerations made when planning a menu

• Define standardized recipes

• Explain the purpose of product specifications

• Illustrate the considerations made in conducting quality analysis

Objectives (cont’d.)

• Summarize the ABC analysis method

• Describe how yield cost analyses are performed

• Evaluate the use of convenience foods, and the concept of make-or-buy analysis

• Explain the use of buyers’ blind tests

Planning the Menu

• Creating the menu is one of the first activities to be completed

• Considerations for planning– Target markets– Consumer demand– Required contribution margins

• Menu items must meet required profit margins

Planning the Menu (cont’d.)

• Considerations for planning (cont’d.)– Available staffing and skills– Seasonality and availability of foodstuffs– Available equipment and facilities– Preferences of chefs, owners, and

operators

Market Research

• Methodically gathering data– Can help owners and managers make

decisions about recipes– Can be used for potential ingredients,

customers or suppliers– If market research indicates a menu item

will not be popular or ingredients are unavailable, it should be dropped

Recipe Development

• Chef or kitchen manager must meet customer and profitability needs

• Other needs to consider when developing recipes– Cross-utilization of product due to limited

storage space– Dishware or ingredient limitations

Cross-Utilization

• Both raw and prepared foods used in multiple fashions– Helps reduce inventory– Streamlines production– Decreases overall procurement costs

Writing Standardized Recipes

• Measured use of tightly specified ingredients prepared consistently– Ensures regularity in cost, preparation,

appearance, taste, and yield

• Information in standardized recipes– ID code, name, ingredients, weights and

measures, directions, yield, portion size, and cost metrics

Identifying Product Needs

• After menu creation and recipes are written, identify ingredients– Determine possible cross-use in the menu– Lay groundwork for writing ingredient

specifications

• Ingredients are categorized by product type

The ABC Analysis

• Type of inventory analysis– Designed to increase the number of turns

• Number of times in a week or month that a food item is used up

– Goal: to minimize shelf inventory

• “A” items are most expensive or crucial to business menu and concept– Steakhouse example: a steak

The ABC Analysis (cont’d.)

• “B” items are mid-priced inventory items– Steakhouse example: a baked potato

• “C” items are the cheapest– Steakhouse example: a straw

• By actively managing “A” items, total cost of purchases can be decreased

Product Evaluation and Selection

• Chefs and buyers must find best available products– To stay competitive

• Types of product analysis– Quality analysis, value analysis, make-or-

buy analysis, and yield cost analysis

Quality Analysis

• Ways to measure ingredient quality– Nutrition and health value– Freshness– Appearance– Aroma– Taste and texture– Consistency

Quality Analysis (cont’d.)

• Blind tests (can cuttings)– Compare similar items from competing

suppliers– Labels removed– Product should be from cans of similar size– Evaluation methods include drained weight

tests; count and size test; and taste, texture, and appearance test

Value Analysis

• Relationship between price and quality– Once quality assessment has been

conducted, prices are taken into account to determine relative value

Make-or-Buy Analysis

• Decision to make own products or purchase from an outside source

• Consider sourcing of ingredients and in what state of preparedness they are purchased– Convenience foods are pre-prepared– Growth seen in every product category

Yield Cost Analysis

• Purpose is to determine the edible portion cost (EPC)– Depends on purchase price of ingredients

and edible yield (amount of usable product available after processing)

– To calculate: divide as purchased cost (APC) by the edible portion (EP) weight

Yield Cost Analysis (cont’d.)

• Butcher’s yield test– Evaluates the cost of staff cutting their own

portions or buying the product pre-portioned

– Reveals three important cost considerations: yield percentage, the EP cost, and the cost factor multiplier

Writing Product Specifications

• Ensures quality standards are met

• Three forms of product specifications– Internal

• Includes portion size, preparation, and presentation directions

– External• Clearly describe products to purveyors

Writing Product Specifications (cont’d.)

• Three forms of product specifications (cont’d.)– General conditions

• Describes business considerations such as delivery times and locations, billing instructions, and related information

The Specification Form

• Information included on the form– Generic product name– Product specification reference guide code– Brand name– Supplier catalog code– Intended use of product– Packaging and market form

The Specification Form (cont’d.)

• Information (cont’d.)– Size– Acceptable trim– Grade and color– Place of origin– Acceptable substitutes– Price limitations

Summary

• Planning the menu precedes developing the recipe– Many factors involved in each– Both may use market research to assist

• Cross-utilization of ingredients decreases overall procurement costs

• ABC analysis used to manage inventory

Summary (cont’d.)

• Several types of product analysis exist to help make decisions on ingredients or suppliers

• Product specifications are important in obtaining consistent ingredients– Three types of specifications: internal,

external, and general conditions