Perhaps the worst Management stressor in a Hospitality setting is the sudden departure of a key staff member – for example a Chef – especially an Executive Chef.
If he/she has been in charge of recipe development, do your signature dishes leave also?
Of course it is a breach of fiduciary duty for this to occur, but who’s got time to argue this in court?
Stay ahead of the game by insisting on a Master Recipe File for each new Menu.
This should be in standard format – Name of dish; Ingredients (mls or gms); Number of serves; Method.
Check the Master Recipe File off against the new menu to make sure that all the dishes are included. Don’t forget the sauces. Save it in a folder along with the Menu.
Now you have a resource that:
- Provides you with insurance against the loss of your property when someone leaves
- Allows you to move forward swiftly in the event of a staff shake-up, reducing your stress
- Allows for an accurate COSTING of the menu – before, rather than after deployment
Want to know more about how to accurately cost out your menu (and ensure each dish is within your Gross Profit guidelines)?
We offer a one-day short course: Design and Cost Menus – with hands-on food costing experience for your staff using your own menu. Alternatively we can have our elves do all the work for you! We can even keep your food costing up-to-date on a monthly basis if you don’t have the time.
For more information about the above, phone our office on (07) 5452 9836 or directly email Anne