Foodservice Equipment & Supplies

DEC 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 13 of 175

people & events Recipe cost controls play an important role in a foodservice operator's ability to combat rising food costs, says Mark Kelnhofer, CFBE, and author of the newly re- leased expanded edition of Return on Ingredients. "The recipe itself is the standard. A lot of times when I'm in the field working with operators, I find that's not even documented." Documenting a recipe and setting the expectation, right down to including a visual of the plated dish, will build consistency, qual- ity and ultimately, cost controls, Kelnhofer says. "There are many portion-control tools available — simple tools, such as tablespoons and scales — operators can use to set the standard by documenting each recipe." Prep time should factor into recipe execution, Kelnhofer says, for a true picture of the total cost. "There's no consistency of product if nothing is documented," he adds. With business-related costs rising, Kelnhofer views cost con- trols as imperative to the business. Beyond the recipe, he advises also looking at a foodservice operation's labor component, another pressure point for operators. "There so much pressure on ingredient costs and labor to ultimately produce the product," Kelnhofer says. "Using simple tools can make better use of both labor and ingredients, while adding con- sistency to menu production." How to Combat Rising Food Costs with Recipe Controls TriMark Marlinn Recognizes Rep Group Culinary Equipment Group, a manufacturers' rep firm based in Chicago, was named 2017 Rep of the Year by two different TriMark Marlinn sales groups: the Contract Equipment Divi- sion and the Street Sales Group. Here, James Carr (left), prin- cipal at Culinary Equipment Group, accepts the awards from Tony Beninato, vice president of sales at TriMark Marlinn.

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