We previously wrote a blog post on the ‘Secret to Mitigating Waste’ We thought we would take the opportunity to reiterate the point in a more direct fashion. The following focuses on the use of recipe management systems on scale.
What is a recipe management system?
A recipe control system is software where you are able to unitise what goes into standard service for a catering business. This can be per head, per potato or give an overview of what is needed for the entire service. This is a powerful tool for a sizable catering operation where there is a predictable number of heads coming through every mealtime. If used correctly, the recipe management system will include the simple input of how many people they are catering for (plus a small variation to provide some margin for error) which will generate an accurate food order for the chef.
The chef is then able to manage their cycle of recipes once they logged. In the case for Caternet, the recipe management system connects to the eProcurement software, which displays a live price per head. This allows the chef to understand how they perform against their budget and revenue. With improved lead times from suppliers, the chef can enter these details the day before to get the required stock in.
Therefore, this provides more control and flexibility when there is a variation in the number of people that are going to be coming through the restaurant that day. The chef can simply vary the numbers and automatically order the appropriate amount of food.
With all of the details documented, the chef can start to gather data comparing the amount of food that they prepare to the amount that is leftover for each recipe. Then the chef can begin to refine the amount consumed per head, to minimise the wastage at the end of the day, ultimately cutting margins and reducing the carbon footprint. In addition to this, it also helps the chef find optimum control of their stock management; by developing an understanding of exactly what they have ordered and what inventory is outstanding, chefs are able to forecast and produce the scheduled dishes for the future. Ultimately, the recipe management system helps them to save time on the administrative tasks. This allows time to do some research and adjust recipes through the seasons.
With an integrated end-to-end system, a chef is able to take full control of their recipes, operate with optimum inventory levels, minimise waste by efficient recipe allocation (saving money) and cutting time writing down recipes and orders (saving time). For more information, please get in touch.