A good recipe is the foundation for consistency in your kitchen. Too often dishes fail because recipes are unclear, quantities are missing or the order is wrong. In this article you'll learn how to write recipes that every team member can execute, even when you're not there.
Why unclear recipes cost you money
An unclear recipe leads to inconsistent dishes. One day your pasta carbonara tastes perfect, the next day it's too salty or too dry. Guests notice this and come back less often.
⚠️ Note:
Every failed portion costs you not just the ingredients, but also your cook's time to remake it. With an average portion cost of €8 and 2 failures per day, you lose €5,840 per year.
Additionally, unclear instructions lead to waste. If your cook doesn't know how much cream to add, he'll often add too much "to be safe". This increases your food cost without you noticing.
The 5 components of an executable recipe
A good recipe consists of more than just ingredients and quantities. You need 5 elements:
- Exact quantities - no "pinch" or "bit"
- Preparation order - step by step what when
- Time indicators - how long each step takes
- Temperatures - what heat level, what oven setting
- Visual checks - what it looks like when it's right
💡 Example: Pasta Carbonara (4 servings)
Ingredients:
- 400g spaghetti
- 200g guanciale, cut into 1cm cubes
- 4 whole eggs + 2 egg yolks
- 100g Pecorino Romano, grated
- Black pepper, freshly ground
Preparation:
1. Cook guanciale 4-5 min on medium-high heat until crispy
2. Mix eggs + cheese in bowl (NOT on heat)
3. Cook pasta 1 min less than package instructions
4. Reserve 100ml pasta cooking water for mixing
5. Add pasta to guanciale, remove from heat, stir in egg mixture
Quantities that work
Always use exact measurements. "A bit" means 5 grams to one cook and 20 grams to another. This makes your food cost unpredictable.
Use these units:
- Liquids: ml (not "glass" or "cup")
- Solids: grams (not "spoon" or "handful")
- Spices: grams or ml, even for small quantities
- Temperature: degrees Celsius, not "hot" or "warm"
💡 Example: Sauce for 10 servings
Wrong: "Some cream, pinch of salt, couple spoons of stock"
Right:
- 250ml heavy cream (35% fat)
- 3g sea salt
- 150ml chicken stock
- 5g fresh thyme, finely chopped
Set timing and order
Write down how much time each step takes. This helps your cooks plan their mise-en-place properly and prevents dishes from sitting on the heat too long.
Also indicate which steps can be done in parallel. This saves time during service.
💡 Example: Timing steak with sauce
Parallel preparation:
- 0 min: Start sauce (10 min cooking time)
- 2 min: Preheat pan for steak
- 5 min: Steak in pan (3 min per side)
- 10 min: Sauce ready, steak rests 2 min
- 12 min: Plate and serve
Add visual checks
Describe what it should look like when it's done right. This helps cooks assess whether they're on track without having to taste.
- "Onion is translucent" (not "onion is done")
- "Sauce coats the spoon" (not "sauce is thick enough")
- "Meat has golden-brown crust" (not "meat is seared")
- "Pasta still has slight bite" (not "pasta is almost done")
Store recipes digitally
Keep your recipes somewhere everyone can find them. A notebook in the kitchen gets lost, gets dirty or isn't readable when your cook needs it.
Digital recipes have advantages:
- Always accessible via phone or tablet
- Easy to adjust if you change ingredients
- Automatic cost calculation when prices change
- Share with new staff without copying
⚠️ Note:
An app like KitchenNmbrs automatically calculates your cost per serving when you update ingredient prices. This way you immediately see if your selling price still works without having to recalculate manually.
Test your recipe with different cooks
Have different team members make the same recipe. If the result is different each time, your recipe isn't clear enough yet.
Pay special attention to these points:
- Does everyone use the same quantities?
- Does the end result look the same?
- Does preparation take the same amount of time?
- Does it taste consistent?
Adjust your recipe until everyone achieves the same result. This is your investment in consistency and quality.
How do you write an executable recipe? (step by step)
Make the recipe yourself and write down everything
Prepare the dish while writing down every action. Weigh all ingredients and note exact quantities, temperatures and times. Use a kitchen scale and measuring cup for precision.
Write out the preparation order in logical steps
Put each action in order: what you do first, what next. Mention which steps can be done in parallel and how long each step takes. Use active verbs like 'chop', 'fry', 'stir in'.
Add visual checks to each step
Describe what it should look like when the step is done correctly. For example: 'onion is translucent', 'sauce coats the spoon', 'meat has golden-brown crust'. This helps cooks assess whether they're doing it right.
Have a colleague execute the recipe
Give your written recipe to a team member and have them make the dish without your help. Watch where confusion arises and which steps are unclear. Adjust the recipe based on this feedback.
Save the recipe digitally with cost calculation
Store the final recipe digitally so everyone can find it. Calculate the cost per serving so you know what the dish costs. Update this cost when ingredient prices change.
✨ Pro tip
Take photos of the finished dish and add them to your recipe. That way your team sees exactly what the dish should look like before it goes to the dining room.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Do I need a written recipe for every dish?
Start with your 10 best-selling dishes. These make up 80% of your revenue. Once those recipes are solid, you prevent most problems. After that you can slowly add other dishes.
What if my chef says he doesn't need recipes?
Explain that it's not about his skills, but about consistency for the whole team. If he gets sick or quits, someone else needs to be able to deliver the same level. Recipes protect your quality.
How do I prevent cooks from ignoring the recipes?
Make clear why consistency is important for your success. Show how deviations cost money. Give cooks room for feedback on recipes, but make clear that the basics must be followed.
Do I need to weigh spices exactly too?
Yes for salt, pepper and strong spices. One gram extra salt can ruin a dish. For mild spices like parsley you can give a bit more leeway, but still provide a guideline in grams.
How often should I update recipes?
Check your recipes every time you change ingredient prices or switch suppliers. Also if guests complain about inconsistency, it's time to review and sharpen the recipe.
Can I use recipes from cookbooks?
Cookbook recipes are often written for home cooks, not restaurants. You need to adapt them to your kitchen, equipment and portion sizes. Always test first and adjust as needed.
⚠️ EU Regulation 1169/2011 — Allergen Information — https://eur-lex.europa.eu/eli/reg/2011/1169/oj
The allergen information on this page is based on EU Regulation 1169/2011. Recipes and ingredients may vary by supplier. Always verify current allergen information with your supplier and communicate this correctly to your guests. KitchenNmbrs is not liable for allergic reactions.
In the UK, the FSA enforces allergen regulations under the Food Information Regulations 2014.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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