Chefs know the importance of a standardized recipe. It documents an established flavor profile and method of preparation so that your crew can duplicate your creations in a consistent manner. We also have a plate cost template.
The images show examples of the templates in use. The download will be a clean recipe template with only the formatting and not all the content shown in the example. Grid lines have been turned off so the sheets look clean. Then add all of the content for your new recipe. This will overwrite your blank template with all the content from your new recipe. If you know how to do some Excel formulas then this is a big help for scaling your recipes.
The video below gives a tutorial on how to add formulas to make your Excel recipes scalable.
You may also be interested in reading how to organize recipes on your computer. A separate article has a special Excel recipe template geared towards plate costing and managing your food cost. Available to Standard Subscribers get membership borderless gaming fullscreen. Its easy to add more space if needed. Bulk Recipe Template This template creates any number of recipe cards you choose.
It is excellent for costing purposes, whether you are creating a single plated dish or a batch recipe, this template helps get accurate food costing for each recipe. This template does include macros so you will need to enable macros in Excel for it to work correctly.
It is in a 2 page format. On the first page actually, tab if you are familiar with Excelyou enter your basic recipe for a one times batch top image including the yield for a one times batch. Then, enter the number of portions you want the recipe to yield.
It automatically recalculates and gives you the new measurements in the correct unit for the scaled recipe. On the second page tab you have a printable scaled version bottom image based upon the yields you put on tab one. Comments from before Site Migration.
Add a Comment! What is the passcode to unlock the formatting? I am trying to use the Scaling Template and the amount column is being formatted as a date.
It is Excel and I cannot figure out how to change the format. Thank you! There is no password so just hit Enter. I have read the instructions on the Scalable Recipe template and I have a question.You need to eat right so your mind and body look and feel their best. A Microsoft food nutrition template can help. Start with a weekly meal planning template to create healthy menus that are good and good for you.
Use your meal planning template to write down your plan for breakfast, lunch, dinner, and snacks for each day. For ideas, search online, then download recipe card templates for recipes you like. There are both simple and more elegantly designed recipe card templates to choose from.
Once your weekly meal planning template is complete, use an ingredients list template to jot down what you need. Use your grocery list template to categorize and sort your purchases to make your shopping more efficient. For those of you trying to lose weight, try a food diary template or calorie count template to keep track of what you eat. Food journal templates are an essential tool to help you meet your health goals. You can even choose a food diary template that calculates the percentage of fat in your diet to help you make better choices.
Explore the entire food nutrition template collection to see what works for you. Food and nutrition. Explore premium templates. Bring your ideas to life with more customizable templates and new creative options when you subscribe to Office Nutrition infographics poster.
Menu Elegant Party design. Recipe book. Food - preparation to presentation widescreen. Basic grocery list. Weekly Meal Planner. Simple meal planner. Simple recipe journal. Food budget. Fresh food presentation widescreen. Takeout menu. Recipe cards personalized, 2 per page.
Menu & Recipe Cost Spreadsheet Template
Food fat percentage calculator. Recipe cards 2 per page. Restaurant newsletter. Grocery list with space for brand. Christmas recipe cards. Grocery List. Weekly Meal planner.For a restaurant to be profitable, not only does it need to achieve specific sales goals but it must also hit certain cost targets as well.
However, if you don't know what your target should be then how can you expect to hit it? Once you've completed the setup for each menu item then all you need to do is to enter current purchase prices for ingredients you buy, then watch as each recipe and menu item is automatically updated with current costs.
This workbook is an expanded version of the tools used to create our Recipe Mapping series, a step-by-step method for adding menu items, and illustrated using tested recipes from actual restaurants. Holds up to ingredients, menu items and sub-recipes. Maintains current recipe cost for each menu item. Allows you to experiment with various cost percentage targets by entering different selling prices. Automatically recalculates menu and recipe costs as each ingredient cost is changed.
The recipe card can be printed "without the cost information" for use in your recipe manual and kitchen. Each recipe can be a sub-recipe for another recipe or a menu item. This template is available in a Macro Enabled Excel extension. This form is available in the following formats. You must have a compatible program installed on your computer to use them.
Knowing what each of your menu items costs to prepare is one of the most basic yet overlooked aspects of running a profitable restaurant. Costing out your menu can be an arduous task, but you must know your menu cost before you can make intelligent decisions on cost-cutting, price increases or other changes to your menu.
This course teaches managers and owners how to implement a menu costing system The Inventory Master list should reflects not only the purchasing cost and unit of measure, but also the corresponding recipe cost and unit of measure. This version supports up to ingredients. Each group can be renamed to fit your own unique needs. Even a simple, single menu item often requires several recipes, or sub-recipes that are produced in batch.
The recipe batch is then assigned its own recipe unit and cost based on to total cost to produce the batch and how much it yields.
Specifications & U.S. Grade Standards
Once a recipe card is created it can then be used within other recipes, or within the Menu Cost Form. Each Recipe Card contains both preparation and cost information. The cost is updated each time the price of ingredients listed in the Inventory master is changed. The recipe measures an instructions can be printed without the cost information, for use by the kitchen and in your recipe manual. Cave Creek Rd. Suite Phoenix, AZ Phone: info restaurantowner.
Resources and information that will help you make informed decisions and take appropriate, proactive steps to protect yourself, your staff, and your guests from the Coronavirus pandemic. Login Close Print Preview. Close Print Preview. All Topics. View All Topics. Skill Business Culture Systems.In Quality Management, a large number of documents and certificates related to the purchased products and raw materials are required by buying companies.
One of the most important product related documents is the product specification. This document contains a detailed description of the product, all the requirements related to the production process as well as technical and fonctional aspects of the product.
A product specification document can be released for any kind of product, from the raw materials raw material specifications to the machine parts or the packaging goods. The specification documents is useful on all stages of the production process, on the suppliers and producer sides as well as on the buying company side which can use this document as a quality standard required at the delivery.
In some industries such as in the food industry, the number of protocoles and documents required during the production process can quickly skyrocket to guarantee food safety and a higher food quality. To meet this goal and standard, the food product and raw material specifications sheets primarly inform about the ingredients of each product and its condition of production.
The buying company asks for specifications to its suppliers or producers and accepts the products meeting the quality standards. Each specification document generally has a resubmission date after which the data must be checked and updated by the producer or the supplier. Some companies request further informations to meet the company specific needed data.
Documents & Equipment Spec Sheets
A specific template will generally be provided to the supplier in order to get the exact information needed. Discover in a free online presentation how you can easily handle your product specifications and all other documents within your entire supplier relationship management with ecratum.
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Purpose of a product specification document The specification documents is useful on all stages of the production process, on the suppliers and producer sides as well as on the buying company side which can use this document as a quality standard required at the delivery. Get more resources for your business and quality. How to Use ecratum.The Food Stocktake template helps you in tracking the food stock in your restaurant.
The food can be categorized under different categories like fish, meat, sweets and desserts, fruits and vegetable, dairy, bakery etc. You can even add more values to these categories.
The categorization of food stock helps you in analysing the product purchase cost, stock available and gross profit organized by specific categories. You can use this food stock template to manage the food variances and improve your profitability.
All this information can be tracked on weekly basis and for a period of four to five weeks. Begin by downloading the template and setting up your company.
This template can be used for different countries as it allows country specific tax settings. You can record the quantity of the purchased units, cost of the purchased units, count, category and cost for the entire food stock.
After this, you can create inventory list which includes entering the food item name, category, purchased units as per the size or description like if it is packed in case, bag, can or measured in lb, kg, etc. You can also record the cost of purchase unit, number of units purchased, count and cost of units.
This template gives you the flexibility of establishing the correct measure of your stockline by defining the "Unit". Once everything is recorded, you are ready for recording the opening stock and tracking stock movement, week by week. This is a very simple and easy to use template hence training of your team members on "How to take the stock?
This template gives you the exact variance on the basis of purchase log, stock count and stock closing values. You will have accurate stock take figures every week. You can also see the entire overview of your food stock on one page at any point of time in a month under the Period summary report. Since the stock is managed on a weekly basis, you can easily get an overall summary of the entire month using the Period Summary report. Negative variance indicates low performance against your plan.
Cost Variance is calculated by multiplying Variance with Net Receipts. Cost variances can be positive or negative values. While positive values indicate good performance, negative values indicate loss, which is not good for business. It is clearly indicated in red colour to seek your attention.
The Cost of Goods Sold is calculated on a weekly basis but can also be calculated for the entire period. It is recommended to create a new file every month by making a duplicate of last month's stock take. This way you will save time as you already have the initial setup information in the file. You just need to add inventory and manage the food stock take again.Whether you are a restaurant, a specialty grocer, delicatessen, central kitchen, hotel or manufacturer, you are susceptible to food fraud.
Robust specifications can help to protect your food business from inadvertently purchasing, using or serving fraudulent ingredients and raw materials. They can also help to protect your business from the financial fall-out if things go wrong.
Elements of a finished product specification
Specifications for raw materials and ingredients should contain the following information:. Download our excellent template today. Our food safety and authenticity experts can develop your purchasing specifications. Click here for a free introductory consultation. A tabular format is easy to work with. You can always leave them blank. You should create a separate specification for every unique material, do not create category-level specifications.
Add any extra criteria that will help you to control the quality, safety and authenticity of your products. It is useful to imagine that you are receiving the material at your door or loading dock; what would you like to know about the material before you accept it?
Is it properly labelled? Is the packaging undamaged with no evidence of tampering? Is the material free of undeclared allergens? Does it have the fat content you expect? Has it been aged meat for as long as you expect? Is it free from salmonella? Use these questions to check that you have included all important criteria in your specification. Need help? Contact Us Today Our food safety and authenticity experts can develop your purchasing specifications.
Sorry, your blog cannot share posts by email.A finished product specification is the information sheet that documents all of the attributes and information regarding the finished product that you produce in your food business. These documents are very important in communicating finished product attributes with not only your customer but with your own food handlers and production personnel. This week you are challenged to review your finished product specifications to ensure that they are current, correct and in compliance with any external requirements.
Step 1: Get access to or print a copy of your finished product specifications. Step 2: Compare the information that is documented on your finished product specification with the list provided below or more specifically your nominated compliance standard.
Step 3: If there are any missing sections, add these into your finished product specification. Step 4: To challenge yourself further, take the time to verify the information that is documented on your finished product specification. Give priority to ingredient listings, nutritional information and allergen statements.
These are just a few and I suggest that you also consult any customer standards, third-party certification standards and regulatory requirements to ensure that you capture all of the information that is needed. To get a copy of my finished product specification template just click here.
It is most important for your food business to ensure that all information on your finished product specifications is correct and current.Daily Sales and Food Inventory
For your customers, they could be relying on the information in your finished product specification to make dietary and labelling decisions. For example, if you provide a finished product specification to customers who use your food product as an input into their own production process. If your information is wrong, their information will be wrong. This can then contribute to injury or even death of the final consumer especially when it comes to allergen declaration.
Just remember, your finished product specification helps to educate your customer about your finished product. The more accurate the information you provide contributes to a greater level of food safety for everyone.
Share with the HACCP Mentor community your finished product specification tips by leaving a comment below this article. Great recommendations! Everything on that list is what we require for our private label brand specifications!
The only thing I would add is the location of the production facility, plant manager and the QC contact information. Your email address will not be published.
Skip to content. Business Management Systems. How to achieve this challenge This week you are challenged to review your finished product specifications to ensure that they are current, correct and in compliance with any external requirements. Elements of a finished product specification The minimum requirements that all finished product specifications should document includes: Product Name and description Weight Shelf Life Storage Conditions Directions for Use Ingredients Allergens Nutrition Information Microbiological, Physical and Chemical Properties Regulatory and label compliance Manufactures details Method of preservation GMO Status Country of Origin Document control including issue date Method of traceability These are just a few and I suggest that you also consult any customer standards, third-party certification standards and regulatory requirements to ensure that you capture all of the information that is needed.
The impact of an incorrect finished product specification It is most important for your food business to ensure that all information on your finished product specifications is correct and current. Information to educate Just remember, your finished product specification helps to educate your customer about your finished product.
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