Tribuzi+ISD+Needs+Assessment

Scot Tribuzi ITEC 57403 Fall, 2010 Commercial Food Production Recipe Measurement Project NEEDS ASSESSMENT In commercial food production, poor ingredient measuring results in higher food cost, variable yields, and inconsistent food quality. This reduces profitability and is often the cause of customer complaints. Although food preparation workers are provided standardized recipes to follow, they are not provided training on how to follow the recipes, including how to properly measure the ingredients. Therefore, each food preparation worker develops their own methods to measure ingredients based on their home cooking experience. This situation creates unpredictable results when consistency is required. In the seminal food preparation textbook, __On Cooking__ by Sarah Labensky (2009), she states “Accurate measuring ingredients is the most important aspect of food production. Ingredients and portions must be measured correctly to ensure consistent product quality. In other words, the chef must be able to prepare a recipe in the same way each time, and portion sizes must be at the same from one order to the next.” (p 61). According to the National Restaurant Association Educational Foundation, “A standard recipe avoids a personal preference approach to producing menu items and helps to assure consistency. However, most food preparation employees are unaware of the techniques used to measure ingredients properly.” ( [|www.nraef.org/] ) The most common example of poor ingredient measuring skills is when a food preparation worker measures a dry ingredient using a volume measure. For example, measuring one quart of flour instead of the more accurate 17.6 ounces of flour (flour is easily compacted and therefore has a wide weight variation using volume measures). Commercial food establishments use standardized recipes for consistency. A standardized recipe has been tested and evaluated for quality and adjusted. The recipes state the quantity of ingredients to use, but not the method to measure. Recipe writers assume the food production worker knows the proper methods to measure. Nearly all commercial food production facilities today utilize computer software to scale recipes (exact measurement necessary for a forecast) which avoids employee miscalculations. In addition, chain restaurants have attempted to avoid the issues caused by poor ingredient measuring by pre-measuring and packaging the ingredients for a specific quantity at the manufacturing plant. However, cooks will take the initiative to use only part of the ingredients provided because only a fraction of the quantity provided is necessary for current production. Consequently, from my experience in the industry and specifically as a consultant, I have observed that food preparation workers are unable to measure accurately. This can also be observed by the extreme fluctuations in food costs, flavor/quality inconsistencies, and customer complaints. The food service preparation workers will often utilize the wrong measuring equipment or improperly use the right equipment. Commonly, the same food service worker who makes the same recipe each day will get different results each day. Since managers are also unaware of how to properly measure ingredients, they are unable to train the food service preparation worker in the accurate method. Therefore, the inconsistency continues. However, when I have trained food preparation workers on the proper methods, they will accurately and consistently measure recipe ingredients. Whenever a food preparation worker prepares a recipe, their managers require consistent results to keep costs low and consequently optimize profits. In addition, consistent results will minimize customer complaints and maintain sales. To consistently create quality food at the projected food cost, food preparation workers need to accurately measure ingredients. The food preparation workers should utilize one of these three methods to measure ingredients: 1. By Weight – use a scale. This method is used with dry ingredients 2. By Volume – use measuring equipment such as gallon, quart, pint and cup measures. This method is used with liquid ingredients. 3. By Count – self explanatory. Used for individual food products like lobster tail, pre-cut steaks, or portioned items. Due to the obvious large size of these food products, this method is not the cause of inaccurate measuring. Optimally, food preparation workers will always properly measure ingredients accurately according to the standardized recipe.
 * __ 1. Introduction of the Problem: __**
 * __ 2. Current Situation: __**
 * __ 3. Desired Situation: __**

As discussed above, food preparation workers do not accurately and consistently measure recipe ingredients. This results in: 1). Higher food costs and 2). Variable food quality. Staff are unaware of the proper methods and when instructed, will measure accurately. Therefore the current results of commercial food preparation are often erratic with negative consequences. To achieve the projected food costs and consistent food quality, food preparation workers need to measure accurately and consistently. However, Management is unaware of the proper methods and measurement interventions rarely occur. Food preparation workers are generally willing to measure properly; they are just unaware of the proper techniques. Therefore, training food preparation workers on the proper methods to accurately measure recipe ingredients will provide consistent results with favorable outcomes. The gap between current and desired recipe measuring is diagramed below:
 * __ 4. Gap between Actual and Desired: __**

VARIABLE || **__ FOOD COST __** Projected cost of food on standardized recipes versus actual food cost || **__ FOOD QUALITY __** Standardized recipe quality versus actual || GAP || ** HIGHER FOOD COST THAN PROJECTED ** || ** FOOD QUALITY VARIES FROM VERY POOR TO ANTICPIATED ** || CONSEQUENCES OF GAP  || ** DECREASED PROFITABLITY ** - Restaurants are the number two business failure in the United States - Well run restaurants (including accurately measuring ingredients) earn 12-15% net profit. However, over 40% of restaurants operate at barely sustainable margins of 5%. || **CUSTOMER DISSATISFACTION** - This decreases sales which reduces profitability. - This decreases staff satisfaction (dealing with dissatisfied customers and lower tips) which increases staff turnover which further decreases profitability. ||

Training the food preparation workers to accurately and consistently measure recipe ingredients will require little direct cost (estimate at $50 per employee). However, in a 250 seat restaurant grossing $2.0mm/year, training costs would run under $500 for an improved profitability of over $140,000. This is an extremely favorable return on the training investment. Obviously, correcting the above noted gap is critical in the survival of many restaurants and will significantly improve profitability in all restaurants.

Commercial food preparation workers will measure ingredients accurately to produce consistent recipe results.
 * __5. Goal Statement:__**