Thank you for your response Thomas. My recipes are already adjusted for big batches but it includes too many ingredients and too many steps, which makes the commercial production very complicated. And since there are multiple recipes, it further becomes cumbersome.Hej Kitz,
Let's say you have a recipe for 4 people and you want to produce a batch of 60 servings.
Calculate 60: 4 = 15 and multiply your portions by 15. If you are using metric units use only Liter, Kilo, Piece or Minute as the unit not a mix of grams with centiliters, this will be all the easier to read (1.000 L milk, 0.008 Kg salt, 1.0 Pc bay leaf, 4 'working)
Then it is necessary to check the realism of the recipe: to produce 24Kg of stew and to put 2.830 kg of salt in it must raise questions.
It is also interesting in the Excel spreadsheet to quantify the ingredients in percentage; this allows readjusting the ingredients according to their importance in the finished product and in the price. (Let’s imagine that I add coconut milk in a recipe and that 12% of ingredients represent 96% of the food cost, you have to check the relevance)
In the excel sheet made among others: a column with the ingredient, the unit, the unit price, the quantities for a complete batch or a half batch, the handling with its working time, the percentages, accessories and unstenciles, allergens , ...
In practice, it is not guaranteed that 12g of ingredients for one portion correspond to 1200g of ingredients for 100 portions.
Taste, verify and validate!
Let us know something!
Whish you all the best
This would be tough to do without any way to see your recipes. Every dish is different and depending on the complexity of the dish, some do have multiple steps which cannot be avoided.Thank you for your response Thomas. My recipes are already adjusted for big batches but it includes too many ingredients and too many steps, which makes the commercial production very complicated. And since there are multiple recipes, it further becomes cumbersome.
Is there a tool I can use to reduce the number of steps in the recipe? Or would it be a chef or food technologist/scientist who could help with reducing these steps?
I understand the need to protect your recipes. Most restaurants that wish to keep a recipe proprietary will have specially formulated flavorings which are kept secure and are never shared, so no NDA is required in that instance because the secret ingredients are not shared.That's very nice of you to offer. Thank you. Unfortunately, these recipes are formulated and I cannot share without an NDA.
Thank you for your detailed response. Yes, I understand. These recipes are made to specific requirements and hence an NDA is required. But I totally agree with you on the overall experience end to end including customer service. Thanks for your note.I understand the need to protect your recipes. Most restaurants that wish to keep a recipe proprietary will have specially formulated flavorings which are kept secure and are never shared, so no NDA is required in that instance because the secret ingredients are not shared.
The purpose of an NDA is to protect the assets of a business when it becomes necessary to inform an employee what the process or the key components are to a product.
But standard recipes known all over the world are not a secret, nor are they the key to the success of a business. For example, the recipe for apple pie is known all over the world. However, if a business has a special ingredient for their apple pie, they could simply keep that one ingredient a secret. But the standard apple pie recipe is well known and anyone can share this without risking their business.
Also, most foodservice businesses eventually find that their recipes are not nearly as important as the quality of service they provide. Making a customer happy should be the goal of any business and this is not always the food alone. I may be less likely to go to a restaurant that has terrible service... even if their food is great.
I would be less concerned with sharing your recipes, and more concerned with how you will manage your business. You need happy customers, first and foremost. And if you need assistance with streamlining a recipe, hire a good chef. Part of their job is to create, test, and refine any recipe.