The Ingredient Process Chapter 6 Objectives

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-orbuy 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 preportioned – 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