Implementation of standard recipes in the menus of catering businesses: The case of Gümüşhane province

As a consequence of the ongoing developments in technology and industrialisation, there has been a notable shift in dietary habits, with an increasing proportion of people consuming food that has been prepared by professionals outside of their own homes. The ready-to-eat catering business, which has undergone significant growth and development over time, has expanded to encompass a diverse range of areas. In the modern era, there are numerous institutions where large numbers of people reside together, including schools, dormitories, hospitals, factories, prisons, the military, and so forth. These locations fall within the operational scope of catering businesses. As ready-to-eat food businesses typically adhere to a cost-effective food policy, it is essential to maintain minimal costs. It is therefore essential to implement standardised recipes in enterprises in order to optimise the benefit derived from raw material costs and to minimise expenditure. The objective of our study is to determine the most appropriate methodology for calculating the cost per unit, determining portion sizes and planning menus based on standard recipes in ready-to-eat food establishments. The present study comprises an analysis of the menu planning process and the applicability of standard recipes in catering establishments. The objective of the research was to examine the menu planning methods applied in catering establishments in the Gümüşhane province. In the course of data collection, business managers were consulted through document review and face-to-face interviews, and existing standard recipes and cost calculations were subjected to detailed examination. The findings of the study demonstrate that the implementation of standard recipes has the potential to significantly reduce costs. The unit costs calculated according to the portion sizes of the standard recipes applied in the enterprises are significantly lower, which increases the profit margins of the enterprises. Furthermore, it was emphasised that a balanced inclusion of various food groups is essential in the menu planning process. While optimising the variety of dishes on the menu to ensure cost-effectiveness, caterers should also consider their nutritional value. The findings provide a crucial foundation for the development of a sustainable business model in the catering sector.