The Pros and Cons of Having Standardized Recipes

Standardized recipes is a concept that isn’t new to the world of cooking. Almost all every restaurant you will come across follows a standard way of preparing their dishes from the ingredients used, the proportions, the time used to cook, the way of plating, and other technical elements of the dish. Many households have adapted the concept of using standardized recipes in their kitchens, even if it’s just simple recipes.

Kitchens and restaurants that follow standardized recipes create a uniform way of things in the kitchen be it something tangible or intangible. There are still restaurants that do not benchmark any standardized recipes for certain reasons. The standardization of recipes isn’t perfect, and just like any other concept, it has its pros and cons which we are going to talk about. Let’s start with the pros of standardized recipes.

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small servings

1.) The quality of the food is consistent – Restaurants always have to make sure that the food they are serving their customers is of utmost quality and they have to make this possible with every dish that they prepare. By creating a standard recipe, you can work on the quality of a certain dish and by following that recipe you can ensure that the food quality remains the same for every prepared dish.

2.) Reduces the amount of excess food leftovers – Standardized recipes tailor everything about the dish including the proportions or servings of the dish. By controlling the proportions, the cooks can make use of the right amount of ingredients and serve the customers with the right amount of food. This is important in classy restaurants that use standard recipes that serve small servings.

3.) Cuts down the costs of the kitchen – Because the amount of ingredients used and the servings is controlled, the kitchen can also determine how much of a certain ingredient is needed when restocking. Because of this, the restaurant doesn’t need to buy too many helping reduce the costs of the restaurant increasing their revenue.

Now that we have talked about a few advantages of having standardized recipes, let’s take a look into a couple of the cons that one can expect when working with such recipes.

1.) It can be time consuming at times – There are times when a kitchen in the restaurant gets very busy and every second has to be maximized. Because of this, there might not be enough room to constantly look into the recipe and check for the right amount of ingredients, the right cooking time, etc. Very skilled chefs rely on their instincts when working with the technical elements of a recipe.

2.) One can come up with better variations of a recipe – When one uses a standard recipe very often, it starts to become boring. Some chefs like to create their own variations of a recipe and add their own creativity into it. This can help spark something fresh in the kitchen.

So those were some of the pros and cons of using a standardized recipe in the kitchen or restaurant. One can agree that having one is useful, but when the time comes, some rules can be broken.