Recipe specifications
Ingredients, quantities, method, allergens and plating notes held together, so every cook works from the same page.
Capability 02 / Food
Considered menus. Consistent execution.
Food brings recipes, costs and menu decisions into one place. Every dish has a specification the kitchen can follow and a cost the business can check, so margin is designed into the menu rather than hoped for.
Costing and menu engineering
Ingredient costs feed each dish, and each dish feeds the menu. You can see which dishes earn their place and which need adjusting before you reprint.
Seasonal development
New dishes are specified and costed before they reach the pass. The Eight Rabbits Modern British pub menu shows the approach in practice.