Recipes Act as a Crucial Roadmap for Foodservice Operators

Ron DeSantis CMC

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“Recipes are much more than just a list of ingredients and instructions in the world of foodservice. They act as a crucial roadmap for operators, guiding towards efficiency, consistency, and ultimately, success.” The importance of recipes is one of the topics in the following newsbrief by Ron DeSantis, CMC.

January 15, 2024

Food is Just the Beginning

Ron DeSantis, CMC
Ron DeSantis, CMC

In This Issue

Master Chef Talk

  • Adaptability

Culinary Insights

  • Do We Need Recipes?

Culinary Journey

  • Dinner for The Moglers

Master Chef Talk

Adaptability

Adaptability is something successful professionals recognize as necessary to remain relevant. There is a recent article about a legendary NFL former head championship coach with “5 Playoff Teams”. What that means is that (as of this writing) Mike Shanahan has trained today’s top 5 head coaches with playoff teams in the NFL – including his own son!

Mike hired these 5 young assistant coaches in 2010 and told them to create offensive strategies for the way football will be played in the future. Mike told his young coaches to adapt proven methods from college football to the NFL. They didn’t replicate college football offenses, the CREATED and adapted college football concepts to the world of the NFL.

I’m always looking for proven methods and how to use them for my clients, and for me so I can continue to grow. For example, for a very long time I prepared food the day it was needed. I never questioned if that was the best method, it was what I was taught and that’s how I did things. It took me working with a younger former Army chef to find another way.

What I learned was – some of the preparations I was making did not have to be prepared the day-of.  Also, be open to new ways of doing things. Chef Perez prompted me to vacuum pack the prepared items so that we could slip the bags into a water bath. At service time, we cut open and served. My revelation was that my food was as good as if I prepared it that day. This revelation disrupted my “tried and true” practices. For me it was remarkable the textures and flavors were just as I expected them to be. For this particular application the water bath method worked perfectly! I’ve adapted my process to include this method when applicable.

I’m convinced that we will recognize disruptive innovation in the immediate future which will quickly become the standard in foodservice. An example of disruptive innovation will come from the dearth of qualified culinarians. My daily interaction with the foodservice industry indicates the need for trained culinarians. It seems demand for cooks and chefs is greater than the supply. This disruption will push operators to use sous vide and other valueadded products. The quality of these innovative products is impressive. Using value-added products provides several benefits:

  • Consistent food quality
  • Known product yields
  • Less waste
  • Cost control
  • Attractive work hours
  • Streamlined menus
  • Reduced prep time

Using value-added products allows operators to redirect culinary focus to enhance the guest experience through:

  • Faster service
  • Greater menu variety
  • Improved value perception
  • Attractive plate presentations

Using value-added products is not for every operation but it is viable for most operations. In summary, adaptation comes in many forms. Here are some examples of current food adaptations – fermentation; global fusion; hydroponics and microgreens; smoked ingredients; plant-based meats; sous vide; and cultured meats. Challenge yourself and your Team to consider other ways of doing things. If these other ways result in same or better quality, streamlined production, and cost savings, then adapt the new way.

Mike Shanahan challenged his young coaches “to change those parts of [football] which no longer meet current trends”. Here I paraphrase Auguste Escoffier who wrote this statement in 1902. My point is leaders embrace adaptability. Whether it’s Escoffier challenging culinarians in 1902 or Shanahan challenging coaches in 2010 – create the future.

Culinary Insights

Do We Need Recipes?

The short answer is YES.

During a recent visit to a very large foodservice operator, I was told that they didn’t use recipes. The culture was to allow the chefs to create. I know what I heard, but my experience screamed the opposite.

Recipes are much more than just a list of ingredients and instructions in the world of foodservice. They act as a crucial roadmap for operators, guiding towards efficiency, consistency, and ultimately, success. Here’s why recipes are so essential:

Ensuring Consistency:

  • Recipes standardize dishes, guaranteeing guests receive the same delicious experience every time they visit. This builds trust and loyalty, keeping them coming back for more.
  • Consistent quality also helps maintain brand reputation and prevents complaints about inconsistent dishes.

Streamlining Operations:

  • Standardized recipes optimize workflow in the kitchen. Chefs and cooks know exactly what needs to be done, minimizing confusion and wasted time.
  • This enables better inventory management, preventing ordering too much or too little of specific ingredients.

Cost Control:

  • Precise recipes prevent ingredient waste and ensure portion control. This directly translates to reduced food costs, a crucial factor in profitability.
  • Standardized recipes also help calculate accurate menu pricing, reflecting the true cost of each dish.

Training and Onboarding:

  • Recipes serve as a clear and efficient training tool for new staff. They offer step-by-step guidance, ensuring consistency and quality even with inexperienced personnel.
  • This facilitates smooth onboarding and reduces the reliance on senior staff for every aspect of dish preparation.

Innovation and Adaptation:

  • While consistency is key, recipes can also act as a springboard for experimentation. A solid base recipe allows chefs to confidently modify and innovate, adding their own twists or adapting to seasonal ingredients.
  • This promotes creativity and menu evolution, keeping things fresh and appealing to patrons.

Safety and Compliance:

  • Proper recipes ensure safe food handling practices. Clear instructions and temperature specifications minimize the risk of foodborne illnesses.
  • Documented recipes can also meet health department regulations and demonstrate adherence to food safety standards.

Recipes are not simply instructions on a page; they are the backbone of successful foodservice operation. They optimize efficiency, control costs, ensure consistency, and pave the way for innovation and adaptation. By valuing and utilizing recipes as a crucial roadmap, foodservice operators can navigate the fast-paced culinary landscape with confidence and success.

A well-organized recipe library housed in a kitchen intelligence system (I use Jamix) is an invaluable asset for any foodservice business. Invest in clear, accessible recipes, regularly review and update them, and empower your team to follow them as their trusted culinary guide.

Culinary Journey

Dinner for The Moglers

In 2017 while consulting for one of America’s iconic companies, Hormel Foods, I was asked to prepare dinner for a farming family in Iowa. I jumped at the idea and headed to Iowa to scope out the location.

Brian and Bev Mogler along with Janae Metzger picked me up at the Sioux Falls, SD airport for a short ride to Alvord, IA. Brian brought me to the homes of a few family members to find a location for the dinner. We selected Jess Mogler’s beautiful backyard which was fenced by a cornfield.

This was no ordinary family meal, Hormel was documenting the meal for their Inspired stories series:

A Day on the Mogler Farm

By clicking the link above you can read about the event and watch a couple of videos about the Mogler family and about the culinary perspective of the meal.

The day of the meal started before dawn. Dwight Mogler met me at Jess’s house to fire up the smoker.

It was clear that the smoker was not a dust collector. Once the smoker was fired up, we loaded the pork butts. These were not ordinary. This meat was from hogs raised on the Mogler farm. The meat would smoke/roast slowly for 10 hours.

I then went to the family garden to harvest vegetables. Potatoes, swiss chard, eggplants, onions, tomatoes, and herbs. This was the foundation of the family meal. The rest of the day a Hormel Chef and CIA grad Chris Candullo and I cooked. As the day progressed the Mogler family arrived. For kids who were interested, we gave cooking lessons and allowed those kids to make some of the meal items.

Soon, dinner time arrived. The Mogler Family gathered at a beautiful dinner table on a warm August evening. I might be off a little, but I believe we served 40+ family members. I was honored to prepare family meal for the Mogler Family. All food came from their farms. I realized that farm-to-table wasn’t new for them, it’s simply the way of life.

I’ve served many meals in my 49 year culinary career. During that time there have been celebrities, dignitaries, presidents, and others but this meal was special, and I’ll never forget it. As the day turned to night, the younger generation convinced me to take a ride on the zip line. It was my first time on a zip line and for the most part successful. The landing was less than perfect which got plenty of laughs from the kids! Truly a day I’ll never forget.

Mogler Family Meal

August 2017

Preset on tables:

  • Baba ganoush with Dried Sour Cherries
  • Grilled bread with Extra virgin olive oil
  • Roast Tomato Crostini

Family Meal

  • Fresh Tomato “Sundae” with Cantaloupe
  • Green & Red Slaw with Cilantro, Cumin & Mint
  • Swiss Chard with Honey-roasted Garlic and Grilled Lemon
  • Sweet Corn & Green Bean “Succotash” with Hormel Bacon
  • Boiled Summer Potatoes with Grilled Onion Butter
  • Smoked Pork Shoulder
    • Pig Butter
    • Salsa verde
  • Peach & Berry Crisp with Fresh Whipped Cream

Manage your recipes easily with cloud-based JAMIX Kitchen Intelligence System!

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