Recipe Card Development for iiko
We develop and check iiko recipe cards through practical testing in your kitchen. Confirm ingredients, yields and usage quantities for accurate food costing.
What the service includes ↓About the service
A recipe card should describe the dish your kitchen actually prepares. When the recipe in the software differs from the quantities used in practice, calculated ingredient consumption no longer reflects your operation. iiko uses recipe cards and standard ingredient quantities to calculate food costs, making the quality of the underlying information essential.
Consider a simple example: the recipe specifies 180 grams of an ingredient per serving, but the chef uses 200 grams. Across one hundred servings, the difference is two kilograms. The software follows the recipe; it cannot independently detect that the actual quantity was different.
Why should recipes be tested in your own kitchen?
The same dish name does not necessarily mean the same preparation method. Ingredients, processing methods and equipment all affect the final yield. A test preparation allows you to verify quantities in practice rather than copy them from someone else’s menu. Yields and processing losses also need to be checked when ingredients or equipment change.
During recipe development, a specialist works with your head chef to compare the documented recipe with actual preparation and clarify any uncertain items.
What needs to be checked for iiko accounting?
The review should cover sauces, side dishes, prepared ingredients and intermediate products, not just the main ingredients. It is important to distinguish products purchased ready-made from those produced in-house.
The way components are recorded also matters. For example, iiko provides separate guidance on accounting for water in recipes: incorrect treatment can distort the recorded yield or create negative stock balances.
What does the restaurant gain?
The service aims to bring recipes into line with kitchen practice and provide a reliable basis for calculating ingredient consumption. Changes in food costs can then be examined through purchase prices, recipe composition and yields rather than guesswork. iiko includes a report that tracks changes in the cost of a dish’s ingredient set.