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Creation of recipes for buffets

Þorbjörg Sigurvinsdóttir

Good morning, 

I wanted to inquire regarding the creation of recipes for buffets such as breakfast and brunch - what percentage of each produce would you set the recipe to and how can it be correctly calculated if there is a huge difference between the number of guests each day and the use of each item per each buffet? 

Thank you, 

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Jessica Sanderson

Hi @Þórður Bjarnason 

Thank you for your question.

The best way to create a recipe for a buffet is to observe a service and to estimate the average consumption by the guest.  Alternatively, you can track the products that go out on the buffet and count them back in at the end of service to get a quantity of products consumed and then divide this by the amount of covers. You can then use this information to build your recipe.

Buffet recipes cannot be as accurate as a plated recipe but they are a great tool to help forecast costs.

When sales are loaded, either through an interface or manually you will also be able to see actual costs vs theoretical costs.  You will also need to record inclusive breakfasts through the POS as well to capture all covers.

I hope this helps

Thanks 

Jessica

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