Technical sheets or production scandals? 2020

Technical sheets or production scandals? A reasonable doubt.

A doubt that has always occupied a restaurant manager, It has been to establish differences between the technical specifications and the production scandals, and, more particularly, the meaning and use of each of them. The truth is that sometimes, they tend to see themselves as the same and others, to see them independently, separately, when one complements the other in the process of analysis and interpretation of the offer that is done and in the registration process in the computerized systems that are operated for the management of the restaurant
Scandals often tend to be confused with technical sheets or the standard recipe. The first is a calculation of the performance of the raw materials that intervene in the production process and the real cost of the preparation, as well as the one that sets the code by which the product will be identified in the restaurant for the registration of its sale and the The second refers to a recipe sheet, in which all the products that will be used in said recipe are valued, the order in which they must be introduced, the way of preparation, preparation and presentation, as well as an estimate of the time that average between the order and the service, being able to finally obtain the potential cost of it.
For the restorer it has become a practice logic control and differentiate each one of its products, in this case we speak of food and beverages, seeking to achieve the best rationing in order to obtain the maximum benefit.
To adequately analyze the performance of a product, what are called scandals are used, which, organized in a coherent way, will first offer the data necessary for the control of costs of making a dish or cocktail and, second, the information necessary to take strategic relative to prices and quantity.
With the development technological and the advancement of computing many software manufacturers have dedicated themselves to producing a system for administration y management of restaurants. These programs, which are often designed to measure, incorporate tables that are related to each other, communicating to the various departments (kitchen, cashier, warehouse, accounting) which allows them to obtain the necessary information for the corresponding analyzes and power, in a short period of time, make the necessary adjustments in terms of prices, codes, compositions, etc.
Scandals are part of these great systems and the first feature they have is that they allow you to copy the technical sheets of the plates and identify them with a bar code or plus of sale, which is available for when a sale is made, automatically reduces the inventories of the products that have been used for its manufacture; They are also linked to the warehouse, where each of the products are entered where the units of measurement are established, both physically and for the points of sale.
scandalsWhen the products are scandalized correctly, where all the components of the recipe are included and the cost of those elements of expenses that intervene in the presentation and service process (napkins, chopsticks or others) are established or determined, they represent an important attribute for the organization, since they allow evaluating the operational index of the dish from the analysis of its prices and costs. It also allows evaluating the behavior of the objectives planned by the installation and determining the origin of any deviations that may occur.
Mathematically, the operational index of the product, which is no more than the percentage that represents the cost of manufacturing in relation to its price, is obtained by dividing the cost by the fixed sale price.
Iope = [Cost / Price]
It is also convenient for the administrator to check the percentage of dishes he has scandalized and the number of times he can reform his menu card, in order to offer variety and balance options in the restaurant offer. For this you can apply the following mathematical equation:
In the same way, the scandals, well processed, allow the restaurant manager to determine prices by applying various variants in correspondence with the objectives set by the organization. Although other articles discuss the various methodologies for setting prices in restaurants, two methods are presented for setting prices using the information offered by scandals.
According to percent Gross Margin to which it aspires:
P = Product price
Cp = Product cost
% MB =% Gross Margin to be obtained
According to the percentage of Cost at which you want to operate:
P = Product price
Cp = Product cost
% Cost =% of the cost to which it aims to operate
However, many of the computer systems consulted by the author (see annex #) interpret scandals as a database where only the ingredients of the dish are located and with this the cost of the preparation is obtained, as well as those products are excluded. which are complex for the installation of control and quantify and that are charged at cost directly once received from the warehouse, called “automatic”.

The Automatic

Many facilities for goodness of computer systems declare a series of products as automatic. Understand in gastronomy as automatic products, those that are used in various processes and are difficult to quantify their use. In this case we can find salt, oil, vinegar, among others.
By establishing the products that meet these characteristics as automatic, it happens that once they are requested from the warehouse and received at the point of sale, at the conclusion of the day's operations and carrying out the shift closure process, these products are removed from inventory and they are charged at the cost of the point of sale. In accounting terms, this does not represent a problem, since the cost of the point of sale will not be affected in its consolidation at the end of the period, but for the administrator and those responsible for the areas, since the accounting of the daily cost per point of sale sale will be falsified.
The use of automatic machines can condition the following problems:
  • The cost of the point of sale is charged in one day, offering false information for the rest of the days about the operational behavior of sales in which no orders are placed.
  • The control of the use and the stock of them is inaccurate, it depends on the honesty of the cook.
  • It can happen that a certain product deteriorates in the cooking process, or at the time of its use, realizing that it does not meet the conditions to be used (this mainly happens with those that are pre-processed at the time of use: fruits, vegetables, sauces, etc.) therefore these will be recorded as used and not as a decrease or deterioration.
  • Due to the impossibility that at a time of maximum load or the departure of several dishes at the same time with different types of processing, they cannot be weighed. For example, cooking a steak on the grill requires an x ​​amount of oil in an area that will not occupy more than 10% of the total area of ​​the same; but it can still be the case that more than 10 steaks are required to be prepared, logically the oil cost will be higher.
  • Elaborations are carried out that due to their content can be used in various dishes (such as consommés, creams, sauces, etc.) and then have no outlets as no dishes are required.
  • It makes it impossible to study the real behavior of the organization, fragmented by days, and therefore, it is not possible to establish specific order control actions for the products that make up these families.
  • One hundred percent of their content is charged at cost as if they were employed at this percent.
  • Facilitates theft and misuse of them by not being officially inventoried
  • It makes it impossible to evaluate their performance based on consumption.
The following figure shows an example of scandal in which the products that have been designated as automatic are not taken into account.
In the previous example, it can be seen that only the brown ingredient has been coded, the consumption of sugar (cost) and the napkin (expense) have not been taken into account. Therefore, the cost indicated by the system is not the real one and the interpretation that the administration of how much it costs the installation to offer this product to its customers will not be the most objective.
In this case, the scandal should be as follows:
As can be seen, if the second ingredient that intervenes in the service of this type of offer is included, the product's operational index increases by 0.06 cents. In this case, this deviation is not representative, but it also occurs in higher volume dishes and the indices shoot up.
The restorer, in order to establish prices that meet the organization's objectives in terms of contribution margins and cost behavior at the planned levels, must establish a plus minus (±) of how much the use of other resources in the preparation of the dish. In this case, you can use the technical data sheets of the elaboration you are analyzing.

The Technical Data Sheets or Standard Recipe

The data sheet, also known as the Standard Recipe, is a formula for producing a food and beverage item. It specifies the ingredients, required amounts of each ingredient, the preparation procedures, the weight of the portions, the cooking time, the temperature and as much information as is necessary for its preparation.
The preparation, control and updating of the technical sheets guarantee:
  1. Proper use of the products that intervene in the preparation process, ensuring the homogeneity of all the presentations made of the dish or cocktail, which translates into customer satisfaction since you will receive the same product, with the same weight and at the usual price.
  2. They contribute to a more efficient purchasing process since the exact quantities needed are known, as well as the specifications that the products must meet.
  3. They adjust the production process, as the exact quantities are made.
  4. Less supervision is needed.
Development of the Standard Recipe
For the standardization process of each of the recipes that will be worked in the installation, it is required:
  1. Develop a schedule for the standardization of the recipe book.
  2. Decide for which production the recipe will be standardized (Number of servings).
  3. Contrast ingredients, required quantities and exact procedures from:
    1. List all ingredients in the order in which they will be used.
    2. Decide what volume or weight measures will be used.
    3. Compile the procedures in detail and with the exact terms (if it is possible to leave documentary evidence of them from recordings)
  4. Measure the preparation time and check the temperature used.
  5. Guarantee and register the necessary instruments for portion control.
  6. Secure and record the supplies of services that will be used for the service (plate, dishes, cups).
  7. Record the garnish that will accompany the dish.

The adjustment factor in the standard recipe

The production of a standard recipe can be increased or decreased by applying an adjustment factor. This adjustment factor is mathematically expressed as:
Fa = Adjustment factor
PR orig = Original Recipe Production
PN req = New production required
Knowing the adjustment factor, the quantity necessary for the production of a certain quantity of dishes can be determined, applying the following formula:
New quantity = PN req x Fascandals
Unlike scandals, the technical sheet lists all the ingredients and supplies that are involved in the dish's manufacturing process, but on the contrary, it does not take into account the losses and / or waste that is generated in the manufacturing process of one of its ingredients. In it, the products are related in their net state, that is, they have already gone through a pre-elaboration process (boning, stripping, cutting, etc.), therefore it only shows the potential cost of the product, not the real one.

Waste, waste and performance tests

When the products are received from the warehouse, most of them arrive in a raw state that involves a process of cleaning and elimination of unusable parts of the product (waste, de-icing losses, etc.). This implies that to pay for a recipe it is necessary to know the cost of the product to be used in its final state.
For this, tests are carried out in the kitchen, known as performance tests, where the product is washed, cleaned, cut, etc. to determine the net weight and calculate the cost of it in its usable state and which will be the one that will be used in the recipe. This information is entered in tables that facilitate the cost work later.
A trend in restaurants is to determine the average percent that a product is made from waste before pre-elaboration or the weight they acquire once thawed and to set them as standards for the rest of the pre-elaborations made from the same product. product. In tourist facilities, they are set in the hundreds for the types of products and are paid for from them, which in the author's opinion is not real information and favors the misuse of available resources, as not all products decrease in the same way. form and not everyone can take advantage of what are called waste.
According to the consulted literature, in addition to the criteria of specialists exposed in the various internet blogs dedicated to cooking, mathematically you can obtain the percentage of performance and decrease to apply as follows:
PIprod is Initial Product Weight
PFprod is Final Weight of the finished product
D aprov are the waste that can be used
It is important that when performance tests are carried out, those areas of the product that can be used in other processes are weighed and evaluated, such as the guts of the chickens, the fish heads, the bones of the loins of pigs, among others.

Technical sheets or production scandals. Resource or need?

In essence and to conclude, both instruments become a necessary resource that allow the manager to be able to count on the precise information, starting from the technical sheets prepared for each dish or drink and thus be able to program within the computerized systems, the exact amounts that must be reduced when a sale occurs.
I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
Last entries of MBA Yosvanys R Guerra Valverde (see everything)