Culinary R&D
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Culinary R&D The Process of Menu Item Design
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Culinary R&D
- 1. Jeff Ware March 23rd, 2014 Culinary R&D: The Process of Menu Item Design
- 2. 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
- 3. • 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
- 4. • 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
- 5. • 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
- 6. You have to sell it to cook it! OR Do you have to cook it to sell it? Research Both ways are correct
- 7. • in·spi·ra·tion • noun ˌin(t)-spə-ˈrā-shən, -(ˌ)spi- • Something that makes someone want to do something or that gives someone an idea about what to do or create : a force or influence that inspires someone • A person, place, experience, etc., that makes someone want to do or create something • A good idea Research
- 8. • 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
- 9. • 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
- 10. • Your employees – Host brainstorming sessions – Iron Chef competitions – 20% Time – Google Idea • Freedom to create Research Where do you get ideas
- 11. 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
- 12. Development
- 13. Development
- 14. 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
- 15. Development
- 16. • 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
- 17. • 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
- 18. • 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
- 20. 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
- 21. Inventory Setup
- 22. 1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction
- 23. 1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Cooked Rice
- 24. 1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll
- 25. 1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll w/ Sauce
- 26. 1. Batch 2. Recipe 3. Complete Recipe 4. Menu/Package Understanding Recipe Construction Sushi Roll Assortment
- 27. • Tap Water • Fryer Oil • Packaging • Skewer • Garnish • Loss Include All Costs
- 28. • 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
- 29. • 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
- 31. • 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
- 32. • Adjust or change ingredients • Adjust yield and portion • Better purchasing Reduce Costs
- 33. Enforce Good Data Collection
- 35. Use Photography Enforce Good Data Collection
- 36. Enforce Good Data Collection
- 37. Enforce Good Data Collection
- 38. Enforce Good Data Collection
- 39. Enforce Good Data Collection
- 40. 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
- 41. Execution We cooked it NOW We can sell it
- 42. 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
- 43. Execution
- 44. 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
- 45. To download a copy of this presentation, go to: slideshare.net/CateringChicago Jeff Ware jware@CateringByMichaels.com | (847) 966-6555 Questions?