Agood recipe for home cooking doesn’t always work out when you attempt to replicate it in the

restaurant. Startup restaurateurs find out quickly that a recipe intended to yield four, six or even 10 servings might not be practical when feeding dozens or even hundreds of guests — every day. We’ve said it once, we’ll say it again: Suc-cess in the restaurant business is often measured in pennies. Toss in an inac-curate purchase order here, a dash of wasted product there, and mix in a bit of inefficient labor use, and you’ve got a recipe for slim margins. And while your friends and family never minded waiting an extra half-hour or so for your famous meatballs, your restaurant

guests will not be so forgiving to slow service and inconsistency.For good recipes to become great menu items, you must learn to make them pleasing to both your guests and your accountant. You must break them down into stages that assist purchasing and inventory control, organize prepping, reduce production time, and maximize yield. Then you must build them up to serve dozens of covers.We call it RecipeMapping — a three-step process that allows you to add new items to the menu consistently, methodically and profitably. We hope it helps “map out” your strategy for add-ing items to your menu, as well as help you put your startup “on the map.”

Step 1 – Add Ingredients to the Master Inventory List. Every restaurant should maintain a Master Inventory List that in-cludes all of the ingredients that a restau-rant must use in the preparation of their menu items. This list can be maintained using a spreadsheet format that includes purchasing information such as the pack, size and price of the ingredients — infor-size and price of the ingredients — infor-size and price of the ingredients — information that is useful when creating other management forms such as inventory and order forms. But to accurately calculate the real cost to produce a menu item, the Mas-ter Inventory list should not only reflect the purchasing cost and unit of measure, but also the corresponding recipe cost and unit of measure. Any ingredient used in cooking can be expressed in one of three units of measure when using it in a recipe — weight measure (typically ounces or lbs.), volume measure (such as tsp., tbsp., cups, qts. or gal.), or by piece. Many prod-ucts are purchased by weight units of mea-sure but are measured for recipes in terms of volume (fluid) measure. To determine a true recipe unit cost, it can require mea-suring a pound of product to determine its recipe yield. We provide Recipe Conver-recipe yield. We provide Recipe Conver-recipe yield. We provide Recipe Conversion Notes to assist in this process.

Step 2 – Create the Prep Stages. Here we identify parts of the menu item that can be prepared prior to final cooking and presentation, to reduce the time from or-presentation, to reduce the time from or-presentation, to reduce the time from order to service. Even a simple, single menu item often requires several subrecipes that are produced in batch and become part of the routine preparation tasks. Each sub-recipe is then added to the Recipe Manual for reference by the kitchen staff. The cost of each subrecipe ingredient is calculated by multiplying the number of recipe units used by the recipe unit cost listed in the Master Inventory. The subrecipe batch is then assigned its own recipe unit and cost based on total cost to produce the batch and how much it yields.

Step 3 – Calculate Menu Item Cost.Finally, the cost of the menu item is de-termined by calculating the cost of each individual recipe or ingredient needed to produce the menu item, then affixing a sell-ing price that produces the desired profit. Restaurants should review their menu item cost every three to six months to ensure that cost expectations are accurate.

This Month’s Features: Asian Chicken Salad and Pan-Seared Pork ChopThis month’s featured menu items were again pro-vided by the Aviator Casino Bar and Grill in Delano, California. Tom Bruce, founding chef and owner of Sacramento Food & Beverage, worked with general manager Kyle Morris and staff to create the recipe mapping specs for these excellent dishes.

Menu items featured in our RecipeMapping department are available online at www.RestaurantOwner.com/recipe.htm.

Asian Chicken Salad

Pan-Seared Pork Chop9½ oz. Bone-in pork chop1 Tbsn. House dry rub3 fl. oz. Pork stock5 oz. Yukon Gold mashed potatoes3 oz. Fresh spinach, clipped¼ oz. Whole-peeled garlic1 Tbsn Extra-virgin olive oil

Line Cook Instructions:1. Using a dredge can, season the chop on one side with dry rub and

allow it to sit 2-3 minutes before cooking.2. Preheat a sauté pan over medium-high heat and sear the chop on

both sides, browning evenly.3. Place the chop in a 350° oven turning once during the cooking

process. Cook time to medium is about 10 minutes in a still oven or 8 minutes in a convection oven; take care not to overcook.

4. While the chop is roasting, heat a sauté pan over medium heat and add the olive oil.

5. Add the garlic and brown lightly, then add spinach and reduce heat. 6. Cover the pan to braise the spinach for 1-2 minutes; season lightly

with sea salt if desired. Set aside and hold for service.7. Remove the chop from oven and plate with Yukon mashed potatoes

and sautéed spinach as illustrated.8. Degrease the sauté pan the pork was cooked in and deglaze with the

pork stock; reduce by ½ and nap the chop with sauce for service.

5 each Marinated chicken breast3 oz. Lettuce, spring mix½ oz. Carrot curls¾ oz. Dried cranberries¾ oz Blanched almonds¼ oz. Mandarin orange segments2 fl. oz. Miso vinaigrette½ tsp. Sesame seeds

Line Cook Instructions:1. Place spring mix, shredded cabbage and cranberries in a chilled

mixing bowl. Add the miso vinaigrette and toss lightly.2. Plate into a chilled salad bowl and finish with the almonds, oranges

and sliced chicken breast.3. Garnish with sesame seeds and carrot curls for service.

1 Vs. base Cattlemen’s®Master’s Reserve™ product.

*Purchase a combination of any products between Sept. 1, 2011 and Nov. 3, 2011, and receive a maximum of $400.00.

GET MORE

PER GALLON1

MEALS

AND EARN

BACK FROM CATTLEMEN’S.

UP TO $400*

© RB 2011

www.RestaurantOwner.com/recipe.htm.

Blanched almonds

3 8 | G O O D R E S T A U R A T E U R S A R E A L W A Y S L E A R N I N G3 8 | G O O D R E S T A U R A T E U R S A R E A L W A Y S L E A R N I N G

Item DescriptionCase

Pack/Size U/MCurrent

Price U/M# RU

per PU Yield % Cost** Pork neck bones random weight LB 0.85 OZ-wt 16 100% 0.053** Pork chop, 9-10 oz. avg. 2 per pack LB 3.93 OZ-wt 16 100% 0.246* Chicken, boneless, skinless breast 48/8-oz. Case 61.44 OZ-wt 384 100% 0.160

** Butter, unsalted 30/1# Case 81.56 OZ-wt 480 100% 0.170** Cream, 40% 6/0.5-gal Case 38.13 OZ-fl 384 100% 0.099

Recipe Cost Unit (RU)Purchase Unit (PU)

C ea , 0% 6/0 5 ga Case 38 3 O 38 00% 0 099*** Garlic, whole peeled 5# Jar 14.58 OZ-wt 80 100% 0.182** Spinach, clipped 4/2.5# bags Case 18.05 OZ-wt 160 100% 0.113** Potato, Yukon Gold 50# Case 29.32 OZ-wt 800 100% 0.037* Lettuce, spring mix 3# Bag 6.68 OZ-wt 48 100% 0.139* Ginger, fresh 3# Bag 9.11 OZ-wt 48 60% 0.316* Cabbage, Napa 1/3-ct. Bag 12.00 OZ-wt 102 88% 0.134* Carrots, jumbo 25# Bag 23.50 OZ-wt 400 91% 0.065* Onion, yellow 50# Bag 12.84 OZ-wt 800 91% 0.018Onion, yellow 50# Bag 12.84 OZ wt 800 91% 0.018* Cranberry, dried 5# Carton 20.48 OZ-wt 80 100% 0.256* Almonds, blanched 3/2# bags Case 38.23 OZ-wt 96 100% 0.398* Orange seg., Mandarin 6/#10 cans Case 33.60 OZ-wt 408 100% 0.082* Miso paste 45# Carton 126.20 OZ-wt 720 100% 0.175* Mustard, Dijon 9# Can 15.86 OZ-fl 135.8 100% 0.117* Oil, canola 35# Can 35.00 OZ-fl 581.6 100% 0.060* Oil, sesame 4/1-gal. Case 61.05 OZ-fl 512 100% 0.119* Sauce, soy 5 gal. Can 31.95 OZ-fl 640 100% 0.050Sauce, soy 5 gal. Can 31.95 OZ fl 640 100% 0.050* Vinegar, rice wine 4/1 -al. Case 46.25 OZ-fl 512 100% 0.090* Wine, white 12/750-ml. Case 39.50 OZ-fl 304.2 100% 0.130* Sugar, granulated 50# Bag 32.20 OZ-fl 904 100% 0.036

** Spice, kosher salt 12/3# Case 20.11 OZ-fl 541.4 100% 0.037** Spice, black pepper 5# Jar 56.37 OZ-fl 168 100% 0.336** Spice, paprika 5# Jar 27.07 OZ-fl 164 100% 0.165** Spice, garlic powder 5.25# Jar 31.67 OZ-fl 181.4 100% 0.175** Spice, cumin ground 4.5# Jar 27.11 OZ-fl 172.8 100% 0.157Spice, cumin ground 4.5# Jar 27.11 OZ-fl 172.8 100% 0.157** Spice, oregano 16 oz. Jar 6.39 OZ-fl 45.8 100% 0.140** Spice, chili, ground chipotle 16 oz. Jar 12.23 OZ-fl 31 100% 0.395** Spice, chili powder 6# Jar 25.69 OZ-fl 204.5 100% 0.126

*** Oil, extra-virgin olive oil 1 gal. Can 19.50 OZ-fl 128 100% 0.152* Spice, sesame seed 18 oz. Jar 7.88 OZ-fl 27 100% 0.292

* Asian Chicken Salad** Pan-Seared Pork Chop*** used for both menu items

Step 1 Inventory Master

*Asian Chicken Salad ** Pan-Seared Pork Chop ***Both Items

The first step is to identify each ingredient for all the subrecipes and then to get the purchasing unit pack, size and cost information from your foodservice distributor. Raw ingredients for these menu items were chosen based on availability from local distributors. Once you have the purchasing information, you’re ready to calculate the number of recipe units there are in each purchase unit.

Recipe Conversion NotesMany products are purchased by the weight units of measure but are measured for recipes in fluid mea-sures such as teaspoons, tablespoons or cups. Precise conversion formulas are necessary to attain accurate costs. Here are some facts we noted when calculating the number of recipe units:

• Chopped garlic weighs .32 oz. per Tbsn.• Ground cumin weighs .20 oz. per Tbsn.• Garlic powder weighs .37 oz. per Tbsn.• Paprika weighs .24 oz. per Tbsn.• Black pepper weighs .23 oz. per Tbsn.• Kosher salt weighs .53 oz. per Tbsn.

• Sugar weighs 7.1 oz. per cup.• Chili powder weighs .24 oz. per Tbsn.• Oregano leaves weigh about 0.1 oz. per Tbsn.*Please note that spices were used in recipes by weight rather than volume.

O C T O B E R 2 0 1 1 | w w w . R e s t a u r a n t O w n e r . c o m 3 9

Aviator Casino - Recipe CardBatch

INGREDIENTS MEASURE PROCEDURE

OZ-wt 10 0.175 1.75$

OZ-fl 2 0.117 0.23$

Recipe Cost

RU# of RU RU Cost Cost

Miso Vinaigrette

Miso paste 10 oz.

Mustard, Dijon ¼ cup

1. Place all of the ingredients exceptthe oils in a food grade bucket.

2. Using an immersion blender, mix onlow speed until all of the ingredients

h hl i dOZ-fl 4 0.036 0.14$

OZ-fl 48 0.050 2.40$

OZ-fl 48 0.090 4.34$

OZ-wt 4 0.316 1.27$

OZ-fl 32 0.119 3.82$ Oil, sesame

4 oz. chopped

Sugar, granulated ½ cup

Sauce, soy 6 cups

Vinegar, rice wine 6 cups

Ginger, fresh

4 cups

the oils in a food grade bucket.

2. Using an immersion blender, mix onlow speed until all of the ingredientsare thoroughly incorporated.

3. Continue to blend on low speed andslowly add the remaining oils to forman emulsion.

4. Refrigerate for at least 12 hoursbefore using.

OZ-fl 88 0.060 5.30$

- -$

- -$

- -$

- -$

Oil, canola 11 cups

p 4. Refrigerate for at least 12 hoursbefore using.

$TOOLS/EQUIP.:

Total 19.24$STATION: RU OZ-flYIELD: # of RU 236SHELF LIFE: RU Cost 0.08$

PantryAbout 118 2-oz. portions6 days

Ounce scale, measuring cups, immersion blender and food-grade bucket.

Aviator Casino - Recipe CardBatch

INGREDIENTS MEASURE PROCEDURE

OZ-wt 160 0.160 25.60$

OZ-wt 2 0.182 0.36$

OZ t 3 0 316 0 95$

20 8-oz. breasts

Recipe Cost

RU# of RU RU Cost Cost

Marinated Chicken Breast

Garlic, whole peeled 2 oz. slivered

Gi f h 3 li d

Chicken, boneless, skinless breast 1. Split chicken breasts into 2 lobes bycutting down the center line; set aside.2. Combine all remaining ingredientsin a large mixing bowl and blend wellwith a wire whisk.

dd h k b dOZ-wt 3 0.316 0.95$

OZ-fl 8 0.060 0.48$

OZ-fl 4 0.119 0.48$

OZ-fl 16 0.050 0.80$

OZ-fl 8 0.090 0.72$

OZ fl 4 0 130 0 52$Wine white ½ cup

Vinegar, rice wine

Ginger, fresh 3 oz. slivered

Sauce, soy 2 cups

½ cup

Oil, canola 1 cup

Oil, sesame

1 cup

cutting down the center line; set aside.2. Combine all remaining ingredientsin a large mixing bowl and blend wellwith a wire whisk.3. Add chicken breasts and toss 2 3times to evenly coat.4. Cover and place under refrigerationovernight.5. Drain the marinated breasts in acolander, then grill lightly overmedium heat.6. Transfer grilled breasts to asheetpan and place in a 350° oven forb 20 i il k d

OZ-fl 4 0.130 0.52$

- -$

- -$

- -$

- -$ TOOLS/EQUIP.:

Total 29 91$

Wine, white ½ cup

French knife, cutting board, sheetpan, ounce scale and cup measure

colander, then grill lightly overmedium heat.6. Transfer grilled breasts to asheetpan and place in a 350° oven forabout 20 minutes or until cooked,taking care not to overcook.7. Cool and refrigerate for service.

Total 29.91$STATION: RU EAYIELD: # of RU 40SHELF LIFE: RU Cost 0.75$

measure.

3 days40 portionsLine cook

Step 2 Create the Prep Stages - Asian Chicken Salad Subrecipes are usually prepared ahead of time and can be components for one or several menu items.

Miso Vinaigrette: Chef’s note: For higher-volume restaurants, subrecipes may be used for preparing carrots and cabbage before each shift.

Marinated Chicken Breast: Chef’s note: You can substitute 3 cups of mirin for 3 cups of the rice wine vinegar for a more unusual flavor profile.

Job # Filename0000045344 45274_45344_M01R_.indd

Art Director

Artist

H. SHIN

Tk

User / Pre-

CMYK

8-26-2011 9:33 AM

Bleed

Trim

Saftey

None

2.125” x 9.75”

None

Path Premedia:Volumes:Premedia:Prepress:45274_45344:PREPRESS:45274_45344_M01R_.indd

Devon Thomas / Tim Kinzler

Client

Create

Proof

RECKITT_CATTLE-MEN’S

L. PINO5_FINAL

Fonts Times (Regular, Bold; True Type), Futura Std (Medium Condensed, Medium Oblique; OpenType), ITC Franklin Gothic Std (Book, Medium; OpenType)

Art L11CAT00011.psd (Arts_Logos:Reckitt_Benckiser:Art:Artwork:Cattlemens:2011:L11CAT00011.psd), L11CAT00012.psd (Arts_Logos:Reckitt_Benckiser:Art:Artwork:Cattlemens:2011:L11CAT00012.psd), L10CATVVVV1.eps (Arts_Logos:Reckitt_Benckiser:Logos:Cattlemens:L10CATVVVV1.eps), L11CAT00024.tif (Arts_Logos:Reckitt_Benckiser:Art:Artwork:Cattlemens:2011:L11CAT00024.tif)

PULLED PORK STACKSERVING SIZE: 1 SANDWICH YIELD: 12

PROCEDURES1. COMBINE PORK AND BBQ SAUCE, HOLD REFRIGERATED UNTIL READY FOR SERVICE. COMBINE SLAW MIX, RED PEPPER, GREEN PEPPER, SCALLION, VINEGAR, SALT AND PEPPER. REFRIGERATE UNTIL SERVICE.

2. TO MAKE EACH SANDWICH, HEAT 1 CUP PORK MIXTURE AND PLACE ON HEEL OF ROLL. TOP PORK WITH 1/4 CUP COLESLAW AND COVER WITH CROWN OF ROLL.

INGREDIENTSCOOKED, PULLED PORK MEAT

CATTLEMEN’S® KANSAS CITY CLASSIC BARBECUE SAUCE

SHREDDED COLESLAW MIX

MINCED RED PEPPER

MINCED GREEN PEPPER

SLICED SCALLION

WHITE VINEGAR

SALT AND PEPPER

SEEDED SOFT ROLL, SPLIT

QUANTITY12 cups

6 cups

6 cups

1/4 cup

1/4 cup

2 tbsp.

3 tbsp.

to taste

12 each

© RB 2011

STACK ON THE FLAVOR WITH CATTLEMEN’S.

Cattlemen’s is made withtomato paste, not puree, so it’s naturally thick and rich. It also comes in a variety of � avors that easily blend, and you’ll never � ndany starches, � llers or arti� cial � avors. That’s why we’re the#1 BBQ sauce in foodservice.*

INCREASE YOURSERVINGS BY UP

TO 20% WITHCATTLEMEN’S.¹

1 Vs. base Cattlemen’s®Master’s Reserve™ product.*Restaurant Survey Data, Fall 2005, Technomic Research 2009.

T:2.125”

T:9.75”

4 0 | G O O D R E S T A U R A T E U R S A R E A L W A Y S L E A R N I N G

Aviator Casino - Recipe CardBatch

INGREDIENTS MEASURE PROCEDURE

OZ-wt 112 0.053 5.95$

OZ-wt 12 0.018 0.21$

O

# of RU RU Cost

Pork neck bones

G li h l l d 3

Cost

Pork Stock

7 lbs.

Onion, yellow ¾ lb. coarse chopped

Recipe Cost

RU1. Place bones in a roasting pan and spreadinto a single layer.2. Place in a 375° oven and roast until lightlybrowned.3 Add h d i d li l d OZ-wt 3 0.182 0.55$

OZ-fl 192 - -$

- -$

- -$

- -$

$

6 qt.

Garlic, whole peeled 3 oz.

Water

into a single layer.2. Place in a 375° oven and roast until lightlybrowned.3. Add chopped onions and garlic cloves andreturn to oven for 30 40 minutes.4. Remove the roasting pan and allow tocool.5. Place the bones and mirepoix in a mediumsaucepot and cover with water. Bring to aboil and reduce heat to simmer.6. Remove 2 3 cups of heated stock andplace in roasting pan to deglaze. Scraperoasting pan with a stainless steel service - -$

- -$

- -$

- -$

- -$

- -$

boil and reduce heat to simmer.6. Remove 2 3 cups of heated stock andplace in roasting pan to deglaze. Scraperoasting pan with a stainless steel servicespoon or spatula to lift the residual pandeposits.7. Pour the deglazing liquid back into thestockpot, cover and allow to simmer for 1½hours.8. Remove from heat; allow to cool slightly.9. Strain the stock into a second stockpotand reduce to 2 quarts.10. Cool and refrigerate; remove any $

- -$ TOOLS/EQUIP.:

Total 6.71$ STATION: RU OZ-flYIELD: # of RU 64SHELF LIFE: RU Cost 0.10$ 4 days

Pound scale, ounce scale, roasting pan, 2 medium stockpots, stainless steel service spoon and wire mesh strainer.

About ½ gallon finished stockLine cook

8. Remove from heat; allow to cool slightly.9. Strain the stock into a second stockpotand reduce to 2 quarts.10. Cool and refrigerate; remove anyresidual fat after completely cooling.

Aviator Casino - Recipe CardBatch

INGREDIENTS MEASURE PROCEDURE

OZ-fl 36 0.165 5.94$

OZ-fl 4 0.126 0.50$

4½ cups

Spice, chili powder ½ cup

Recipe Cost

RU# of RU RU Cost Cost

House Dry Rub

Spice, paprika 1. Place all ingredients in a large mixingbowl.

2. Blend thoroughly with a wire whisk.

3 Pl i f d d i i hOZ-fl 14 0.336 4.70$

OZ-fl 6 0.175 1.05$

OZ-fl 10 0.157 1.57$

OZ-fl 8 0.140 1.12$

OZ-fl 16 0.037 0.59$

¾ cup

2 cupsSpice, kosher salt

Spice, cumin ground 1¼ cup

Spice, oregano 1 cup

Spice, black pepper 1¾ cup

Spice, garlic powder

bowl.

2. Blend thoroughly with a wire whisk.

3. Place in a food grade container witha lid and store at room temperature.

OZ-fl 12 0.395 4.73$

- -$

- -$

- -$

- -$

Spice, chili, ground chipotle 1½ cups

$TOOLS/EQUIP.:

Total 20.20$ STATION: RU OZ-flYIELD: # of RU 106SHELF LIFE: RU Cost 0.19$

Prep cook

Measuring cups, large mixing bowl, wire whisk and food-grade container.

About 13½ cups7 days

Step 2 Create the Prep Stages - Pan-Seared Pork Chop

Pork Stock: Chef’s note: To thicken slightly, add 1/2 cup all-purpose flour and 1/4 cup tomato puree with the mirepoix. You can infuse the stock with rosemary or thyme by adding a couple of sprigs during the last 20 minutes of reduction but, remember, the stock is reduced again in the pan.

House Dry Rub: Chef’s note: A single menu item may have several “subrecipes,” and a recipe card should be created for each step.

Aviator Casino - Recipe CardBatch

INGREDIENTS MEASURE PROCEDURE

OZ-wt 40 0.037 1.47$

OZ-fl 8 0.099 0.79$

Potato, Yukon Gold 2½ lb. sliced

Cream, 40% 1 cup

Recipe Cost

RU# of RU RU Cost Cost

Yukon Gold Mashed Potatoes

1. Place potatoes in a medium stockpot,cover with water and bring to a simmer.2. While potatoes are cooking, preheat thecream and butter in a small saucepan; it isnot necessary to boil the mixture. OZ-wt 4 0.170 0.68$

OZ-fl 0.33 0.037 0.01$

OZ-fl 0.16 0.336 0.05$

- -$

- -$

Butter, unsalted ¼ cup

Spice, kosher salt 1 tsp.

Spice, black pepper ½ tsp.

cover with water and bring to a simmer.2. While potatoes are cooking, preheat thecream and butter in a small saucepan; it isnot necessary to boil the mixture.3. When the potatoes are fork tender, draininto a colander. Allow them to drainthoroughly but not cool; about 4 5 minutes.4. Place cooked potatoes in a 20 qt. mixerwith a paddle, bump a few times, then mixon low.5. Add the hot cream in 2 3 batches, scrapethe bowl, mix again and add seasonings.6. Check seasoning and adjust if necessary.7 H ld th t t bl f i

- -$

- -$

- -$

- -$

- -$

on low.5. Add the hot cream in 2 3 batches, scrapethe bowl, mix again and add seasonings.6. Check seasoning and adjust if necessary.7. Hold on the steamtable for service.

$TOOLS/EQUIP.:

Total 3.01$ STATION: RU OZ-wtYIELD: # of RU 50SHELF LIFE: RU Cost 0.06$

Prep cook

Pound scale, measuring cup, measuring spoons, stockpot, saucepan and 20-qt. mixer.

About 10 5-oz. portions1 shift

RecipeUnit Quantity Ingredient Unit Cost Extension

EA 1 Marinated chicken breast 0 75 0 75

Menu Item:Item Description: Freshly roasted chicken, miso vinaigrette, crispy Asian

veggies, cranberries and mandarin oranges

Asian Chicken Salad

EA 1 Marinated chicken breast 0.75 0.75OZ-wt 3 Lettuce, spring mix 0.14 0.42OZ-wt 2 Cabbage, Napa 0.13 0.27OZ-wt 0.5 Carrots, jumbo 0.06 0.03OZ-wt 0.75 Cranberry, dried 0.26 0.19OZ-wt 0.75 Almonds, blanched 0.40 0.30OZ-wt 2 Orange seg., Mandarin 0.08 0.16OZ wt 2 Orange seg., Mandarin 0.08 0.16OZ-fl 2 Miso vinaigrette 0.08 0.16OZ-fl 0.1 Spice, sesame seed 0.29 0.03

0.00 0.000.00 0.000.00 0.00

1 Plate cost 0.35 0.35Total Cost 2.66Menu Price 9.00Gross Profit 6.34Food Cost % 29.58%

RecipeUnit Quantity Ingredient Unit Cost ExtensionOZ wt 9 5 Pork chop 9 10 oz avg 0 25 2 33

Menu Item:Item Description: Bone-in chop seasoned with our house rub and finished with

a light pan sauce. Served with Yukon Gold mashed potatoes and sautéed spinach.

Pan-Seared Pork chop

OZ-wt 9.5 Pork chop, 9-10 oz. avg. 0.25 2.33OZ-fl 0.05 House dry rub 0.19 0.01OZ-fl 3 Pork stock 0.10 0.31

OZ-wt 5 Yukon Gold mashed potatoes 0.06 0.30OZ-wt 3 Spinach, clipped 0.11 0.34OZ-wt 0.2 Garlic, whole peeled 0.18 0.04OZ-fl 0.5 Oil, extra-virgin olive oil 0.15 0.08OZ-fl 0.5 Oil, extra-virgin olive oil 0.15 0.08

0.00 0.000.00 0.00

1 Plate cost 0.35 0.35Total Cost 3.76Menu Price 15.00Gross Profit 11.24Food Cost % 25.06%

Step 2 Create the Prep Stages - Pan-Seared Pork Chop (cont’d)

Step 3 Calculate Menu Item Cost

Yukon Gold Mashed Potatoes: Chef’s note: For a smoother and fluffier potato use a whip attachment in place of the paddle.

The final step for turning the recipe into a menu item is to add the cost of the ingredients needed to produce it. Calculating the cost of each recipe needed to produce the menu item makes it easy to cost out the finished menu item and affix a selling price that is profitable.

Filename0000043669 45274_43669_M01AR.indd

Art Director

Artist

H. SHIN

Tk

User / Pre-

CMYK

8-26-2011 12:28 PM

Bleed

Trim

Saftey

None

2.125” x 9.75”

None

Path Premedia:Volumes:Premedia:Prepress:45274_43669:Prepress:45274_43669_M01AR.indd

Devon Thomas / Tim Kinzler

Client

Create

Proof

Reckitt Bennkiser

8-26-2011 11:47 AM

L. PINO4_FINAL

Fonts Times (Regular, Bold; True Type), Futura Std (Medium Condensed; OpenType), ITC Franklin Gothic Std (Book, Medium Condensed, Medium; OpenType)

Art L11CAT00011.psd (Arts_Logos:Reckitt_Benckiser:Art:Artwork:Cattlemens:2011:L11CAT00011.psd), L10FRNVVVV1.ai (Arts_Logos:Reckitt_Benckiser:Logos:Frenchs:L10FRNVVVV1.ai), L11CAT00001.psd (Premedia:Prepress:45274_43669:Prepress:L11CAT00001.psd), L11CAT00012.psd (Arts_Logos:Reckitt_Benckiser:Art:Artwork:Cattlemens:2011:L11CAT00012.psd)

CATTLEMEN’S THE #1 BBQ

THANKS FOR MAKING

TAKE ADVANTAGE OF THESE SPECIAL

BONUSES:

SAUCE IN FOODSERVICE.*

For more information and recipes: www.cattlemensfoodservice.com1-800-442-4733

A merchandising kit free withpurchase—a $150 value

Up to $400 Fall Savings Rebate,** available at Fall food shows

*Source: Restaurant Survey Data, Fall 2005. Technomic Research 2009. **Purchase a combination of any products between Sept. 1, 2011 and Nov. 3, 2011, and receive a maximum of $400.00.

© RB 2011

T:2.125”

T:9.75”