The taste of the food is off, customers complain, food costs cannot be controlled, there is no profit, the chef resigns, the chef plays hard to get, the chef has an accident and cannot come to work, there is no one to cook in the kitchen, the restaurant has to close, these are all problems that no restaurant wants to encounter. But all of these problems are likely to occur for sure if the restaurant does not follow food recipe standards or what is known in the restaurant industry as SOP (Standard Operation Procedure).
Therefore, if asked whether SOP is necessary, the answer is that it is necessary and very important. Because making SOP not only prevents problems with substandard food taste, but also helps control food costs. Because the details of the SOP will specify the quantity of raw materials required completely and also help manage the store's operations. Because even if there is a problem of a shortage of chefs or cooks, new chefs or cooks can immediately prepare the restaurant's menu by looking at the SOP.
The big problem with making SOPs
Now the next question is for restaurants that have not yet implemented SOPs and all of the restaurant's recipes are with one chef. How to get chefs to translate recipes into SOPs I believe that this is a problem that many entrepreneurs are embarrassed to tell, fearing that it will lead to a problem and misunderstandings. In the end, they never make an SOP.
Which must be said that this problem occurs frequently. The chefs are afraid that their role will be reduced or their bargaining power will be lost. The solution for restaurants that are already open and have not yet made an SOP and do not dare to ask the chef to reveal the recipe is to explain to the chef the importance of the SOP, what we are doing it for, and that the role, duties, and status of the chef will not be affected. On the contrary, making an SOP will help the chef's work more easily. The role of the chef will be elevated to that of a supervisor overseeing the quality of cooking. In the future, if branches are expanded, the chef will have a role as a trainer for assistants or branch chefs, and training will be easier when there is an SOP.
SOPs must be well-written and include complete details.
Once we have discussed and reached an understanding, we can start making the SOP. Making food recipe standards is not just about cooking. But it must be done in detail to the process of managing each type of raw material. For example, receiving vegetables to be cut, what are the methods and steps for cutting vegetables? Once cut, how should they be stored? In the refrigerator, outside the refrigerator, in an ice bucket, wrapped in paper, or in a zip-lock bag? These steps and processes must be detailed because they have an impact on the cooking process.
In the SOP section Cooking requires careful consideration of all details, whether it is the containers, equipment used, size, appearance of the ingredients, which are related to the management of the ingredients, quantity, and weight, which must be stated in detail and universally understood. For example, changing from measuring cups to grams to prevent errors in measuring, scraping the measuring cup, and the temperature must be completely detailed. Another point that many people often skip over and don't do is the SOP for plate decoration. How must it be arranged? How must it be placed? All details must be given so that every dish served has the same standard.
Once the SOP has been written, you must try to follow every step of the SOP to see if the food will taste, color, and appearance follow the SOP.
SOP Form Example
Suppose your shop sells sticky rice with fried chicken. You can write an SOP as follows:
Main equipment
1. Large cast iron pan
2. Long-handled spatula
3. Long-handled strainer
4. Stainless steel basin (for marinating chicken) 38 cm.
5. A set of steamers and a steamer
6. Measuring spoon
7. Knife for cutting chicken
2. Long-handled spatula
3. Long-handled strainer
4. Stainless steel basin (for marinating chicken) 38 cm.
5. A set of steamers and a steamer
6. Measuring spoon
7. Knife for cutting chicken
Secondary equipment
1. A cup for storing the water used to soak the rice.
2. A container for sticky rice
3. Mortar
1. A cup for storing the water used to soak the rice.
2. A container for sticky rice
3. Mortar
Ingredients for fried chicken
aro 1 kg. of sliced shin meat with hip
Savepak Crispy Flour 200g
Plain water 200 ml.
100 grams of Thai garlic
Savepak 2 teaspoons ground pepper
aro green cap seasoning sauce 1 tablespoon
aro 1 teaspoon salt
aro 1 tablespoon granulated sugar
aro chicken seasoning powder 1 tbsp
aro palm oil 2 liters
aro 1 kg. of sliced shin meat with hip
Savepak Crispy Flour 200g
Plain water 200 ml.
100 grams of Thai garlic
Savepak 2 teaspoons ground pepper
aro green cap seasoning sauce 1 tablespoon
aro 1 teaspoon salt
aro 1 tablespoon granulated sugar
aro chicken seasoning powder 1 tbsp
aro palm oil 2 liters
Ingredients: Steamed glutinous rice
aro sticky rice, 1 kg
aro sticky rice, 1 kg
How to fry chicken
- Cut the shank meat into long pieces. Marinate with garlic, pepper, seasonings, and ½ part flour mixed with water. Mix well. Marinate in the refrigerator for 30 minutes.
- When the time is up, remove the marinated chicken and mix the remaining ½ portion of flour with water. Mix thoroughly.
- Heat a pan with oil and fry the chicken until golden brown. Remove from heat and drain the oil. Ready to serve.
How to steam sticky rice
- Wash glutinous rice 1-2 times and soak in water for at least 1/2 hour.
- Rinse the steamer with water until moist, then pour the sticky rice into the steamer. Wait for the rice to drain.
- Put water in the steamer, add pandan leaves for fragrance, place the basket on the steamer with the lid closed, steam for about 15 minutes. When the time is up, open the lid and scoop out the rice. Pour the rice soaking water to wash the rice, then steam for another 15 minutes.
- When the sticky rice is cooked, sprinkle a little water on the winnowing basket and pour the sticky rice in. Spread the sticky rice to release the heat from the rice. The sticky rice will be soft and not soggy. Scoop 100 grams into banana leaves.
If you write it and the employees don't read it, you can make the SOP into a video.
It is also a problem that stores have SOPs in book or paper format, but the employees still do not understand, such as in the case of foreign employees. An easy solution is to change from paper to video clips instead. Film each step in detail from beginning to end, so that you can show it to the employees to learn and follow, which will help them understand more easily. However, paper SOPs must be available because when you are in a rush, you cannot watch the clip until the end and understand, and the customers may not wait.
I don't want to make an SOP because I'm afraid the formula will leak. What should I do?
I bring this issue up because I believe that there are probably quite a few entrepreneurs who own the recipe themselves and do not follow the SOP because they are afraid that the recipe will be leaked and the employees will sell it or they will not open a competing shop. In the end, the owner has to spend all day in the kitchen. The solution to this problem is not difficult. Just take various ingredients and seasonings and make them into a base sauce, then determine the amount of each base sauce to use. Then no one will know what ingredients or brands are in the base sauce.
In summary, what are the benefits of having an SOP?
It will help the business owner's life to be better, have more time, and employees can work more easily and quickly. When costs are controlled, profits will increase. If you want to expand your business, you can do so without having to worry about the recipe being off. Or you can make a franchise, it's not difficult. Most importantly, customers will eat standard food every time. There may be some slack, but it will be at an acceptable level. So, whoever hasn't done it yet, do it.
And if you don’t know how to start creating an SOP, we recommend a free online course! “Creating Systematic Restaurant Standards” Help restaurant operators learn how to control the management standards of the restaurant to have consistent quality, from welcoming customers, serving, preparing, cooking to ensure the taste and appearance of the food are the same every time, and setting standards for inspection.
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