How to standardise restaurant recipes
A standard recipe produces the same dish no matter who cooks it. It is boring on purpose.
Create a standard recipeWeigh everything
Grams and millilitres, not handfuls or cups. Weights scale cleanly and remove guesswork.
State the yield and portion
Write the total yield and the portion size. Without them nobody can scale or cost the recipe.
Group ingredients by stage
Dough, filling, glaze. Soffritto, meat, braise. Cooks prep by stage, so the recipe should read that way.
Number the method and add timers
One action per step, with times and temperatures. Hands-free kitchen mode then shows each step with the quantities it needs.
Version every change
When a recipe changes, record what changed and why, so the team cooks from the current version.