Post by account_disabled on Feb 22, 2024 11:13:03 GMT
The manual for recording relevant references for preparing food and drinks in a restaurant, whether delivery or not. In this simplified report, you will find a wide range of information, such as the name of the dish, list of ingredients, composition, suppliers, cost prices, etc. In other words, the technical sheet is the “identity document” of the items available on the menu. As it is a crucial point in management, it must be used in establishments of all sizes. Discover the types of technical sheets available now. Types of food fact sheets despite the importance of the document, not everyone is aware of the types of restaurant technical sheets that exist and their main differences. Broadly speaking, it is possible to divide them into two types: operational and managerial. Operational technical sheet the operational technical sheet defines ingredients, measurements or proportions and ways of preparing the products. In addition to specifying the item used to prepare the dishes or drinks, it is interesting to include a step-by-step guide to preparation.
Management technical sheet in the managerial technical sheet , the information is related to the composition of prices based on production costs. To fill it out, simply enter data such as taxes, administrative Saudi Arabia Phone Number and labor charges, suppliers, basic costs, among others. It must always be consulted by the restaurant manager. What can't be missing from a gastronomic technical sheet? The restaurant technical sheet therefore provides supporting information for standardizing and improving administrative and operational management. Therefore, they must contain information that is most relevant to everyday life and business growth. Check out the most important ones below. Checklist for operational and management technical sheet below, we share with you the information that cannot be missing from the combined form. Pay attention to all the items and be sure to share with other people who are running establishments similar to yours: name of the dish; list and quantity of ingredients.
Food or drink preparation time; methods used in preparation; equipment used in preparation; portion size (yield); cost price of inputs used; photography of the product ready for consumption; final cost of the dish; suggested selling price; labor and charges; tax and administrative expenses; specific instructions when necessary. Be sure to include inputs in the form to make the report complete, it is worth highlighting the need to pay attention to details. When creating the list of ingredients, it is very common not to consider some inputs. Generally, only the main ingredients are mentioned, ignoring, for example, additional seasonings, oils, etc. Although they may seem insignificant, all these amounts, added together at the end of each recipe, can represent a significant portion of your total cost. Therefore, it is recommended to use a table with the price of each ingredient, using the unit of measurement for each product (ml, l, g, kg, etc.). How to organize and update.
