Culinary R&D

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Information about Culinary R&D
Business & Mgmt

Published on March 17, 2014

Author: CateringChicago

Source: slideshare.net

Description

Culinary R&D
The Process of Menu Item Design

Jeff Ware March 23rd, 2014 Culinary R&D: The Process of Menu Item Design

Session Agenda • Research – When & why do you develop new items – Finding creativity, inspiration, and motivation • Development – Why you need proper recipes – Knowing & tracking your costs – Understanding recipe construction & documentation • Execution – Sales – Moving from testing to production – Staff Education

• Started with CBM at 14 • Electrical Engineering/ Computer Science Background • Worked at CNN & theatres Learned other aspects of live events • Fell in love with food thanks to this job My Story

• Founded in 1980 as a hot dog stand • Catering spun off into separate company in 1991 • Peak revenue of $17 Million • 90 FT & 130 PT Employees • 45% Full Service / 35% On Premise / 20% Delivery CBM 101

• Largest event $1.3 million • Focused on food quality above all else • Poor facility design challenges efficiency • Non Chicago address is a marketing struggle CBM 101

You have to sell it to cook it! OR Do you have to cook it to sell it? Research Both ways are correct

• Refreshing existing menus • For a specific proposal or RFP • Holiday/Ethnic/Thematic Events & Menus • Keeping employees engaged • Staying current with industry & trends • Creating items to accommodate different price points • Dietary restrictions & allergens Research When & Why

• BEST – Adapting existing items • Catersource, ICA, NACE, Industry/Peers • Eating out, Travel, TV • Internet, Social media • Clients • Cook books (still better than web) Research Where do you get ideas

• Your employees – Host brainstorming sessions – Iron Chef competitions – 20% Time – Google Idea • Freedom to create Research Where do you get ideas

Development • Defining Specifications & Uses • Initial testing, dog fooding, adaptation • Why you need proper recipes • Knowing & tracking your costs • Understanding recipe construction – Batch vs. recipe vs. complete recipe vs. menu/pkg – Standards and consistency

Development

Development

Development • Defining Specifications & Uses • Initial testing, dog fooding, adaptation • Why you need proper recipes • Knowing & tracking your costs • Understanding recipe construction – Batch vs. recipe vs. complete recipe vs. menu/pkg – Standards and consistency

• 424 Vendors • 3,421 Inventory Items • 14,225 Recipes – Largest known database in existence • 3 FT Staff dedicated to managing the database • 75,882 photos (432 GB) Recipes @ CBM

• Consistency in your product • Selling based on true costs • Consistency in sales force pricing • Keep profit margins where they need to be • Smart purchasing decisions • Historical data = forecasting trends – Caterers are selling for the future Why you need proper recipes

• Know your loss • What is useable product • Proper units of measure floz ≠ oz Knowing & Tracking Your Costs  Loss from cleaning  Loss from cooking/reduction  ‘Useable Product’ loss Brisket – Start with 100# received 1. Lose 38% in cleaning – now 62# 2. Lose 39% in cooking – now 37.82# saleable 3. Lose 12% in scrap/trim from slicing

Units of Measure OZ • Chicken • Mayo • Flour  Weight is always better than volume unless it is a liquid  Can use weight to confirm yield FLOZ • Water • Vodka • Chopped Herbs

Inventory Setup

1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction

1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Cooked Rice

1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll

1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll w/ Sauce

1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll Assortment

• Tap Water • Fryer Oil • Packaging • Skewer • Garnish • Loss Include All Costs

• Food Cost – 30% Labor – 30% Overhead – 30% (or less) Food Cost – 10% to pay sales commission and profit Any average food cost 20%-30% is ok Chipotle is at 33.5% Pricing Party

• Pastry @ 20% – So much additional labor – Passed apps also good at 20% • Proteins can be up to 50% – What can your market bear • Cheap items @ lower FC% (8%-16%) – Potatoes, rice, beans • Anything bought & resold @ 50% • Packaging @ 50% Pricing Party

Consistent Increase

• Database (designed for recipes) – BEST – Designed for this use – Instantly recalculate recipes – Relational data – Expensive start up cost • Database (not designed for recipes) – OK – Relational Data – Lacks functionality – Takes a lot of time to setup • Other – POOR – Low start up cost – Very expensive in the long run – Data is flat – not linked throughout Ways to do it

• Adjust or change ingredients • Adjust yield and portion • Better purchasing Reduce Costs

Enforce Good Data Collection

Check Accuracy  Ingredients + loss = yield  All costs included  Ingredients are logged properly  Ingredients listed in order of use  Method written so a person with no experience could do  Use standards – Medium Dice, Brunoise, etc

Execution We cooked it NOW We can sell it

Execution • Sales – Tasting – Tools • Moving from testing to production – Training the station – Adding to recipe book – Supervision during 1st production • Staff Education – FOH/event staff – Warehouse/packing staff

To download a copy of this presentation, go to: slideshare.net/CateringChicago Jeff Ware jware@CateringByMichaels.com | (847) 966-6555 Questions?

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