Sample result
Dish Spec Sheet Builder for Restaurants
The owner asked this:"The house bandeja is my best seller and everyone plates it their own way. On top of that, on Saturday a guest asked about gluten and nobody knew what to say. Build me the spec sheet for that dish."
① Identification and plating
| Dish | Code | Category | Current price | Channel where it sells | Version, date and owner |
|---|---|---|---|---|---|
| House bandeja | BAN-01 | Traditional mains | 42,000 COP | Dining room, own delivery and platform | v1 · 26-Aug · Pass chef |
Crockery: white oval platter, 34 cm. Site 2 has 6 platters of 31 cm mixed into the office; on those the plating does not fit and the plantain ends up on the rice. Either they go or the set gets replaced, but nothing gets plated on top of a decision nobody made.
Serving temperature: the whole plate leaves above 65 °C measured in the centre of the beans, which are the last thing to cool. Target pass time: 4 min from the moment the pass calls the comanda until it leaves the window.
Position: beans at 6, rice at 9, beef at 12, chicharrón and chorizo at 2, blood sausage at 4, egg on the rice, arepa and plantain on the rim, avocado fanned at the front. The reference photo was taken on 24 August, during service and unretouched.
② Served weight, measured at the pass
Five bandejas weighed on Thursday between 13:00 and 14:00, at the lunch peak.
| Component | Served weight | Tolerance | Position on the plate | Standardized recipe behind it |
|---|---|---|---|---|
| Cooked cargamanto beans | 210 g | ± 15 g | at 6 | 🔴 does not exist |
| White rice | 180 g | ± 10 g | at 9 | RE-014 |
| Shredded beef | 95 g | ± 8 g | at 12 | RE-003 |
| Chicharrón | 55 g | ± 5 g | at 2 | 🔴 does not exist |
| Chorizo | 1 unit · 72 g | ± 6 g | at 2 | supplier |
| Blood sausage | 1 unit · 68 g | ± 6 g | at 4 | supplier |
| Fried egg | 1 unit | — | on the rice | RE-021 |
| White arepa | 1 unit · 55 g | ± 5 g | right rim | supplier |
| Ripe plantain | 80 g | ± 8 g | left rim | RE-009 |
| Avocado | 70 g | ± 10 g | front | — |
| House hogao | 45 g | ± 5 g | over the beef | RE-001 |
What the weighing turned up, and it is not small. The beef recipe says 110 g and there are 95 g on the plate: the difference is cooking and draining, not theft. Had those 110 g been written here, the sheet would be lying upward and inventory would never reconcile. The beans, on the other hand, came out at 210 g against the 185 g somebody remembered: 25 g extra per bandeja, and across the month's 1,420 bandejas that is 35.5 kg of cooked beans nobody budgeted.
The two red cells are the finding that goes back to the kitchen: beans and chicharrón are produced with no standardized recipe. That is why their weight rests on whoever is on shift rather than on a document.
SUPUESTO: the ± 10 g tolerance on the rice comes from the spread measured across those 5 bandejas on Thursday, not from an industry norm. If repeating the weighing on another shift widens the spread, the tolerance widens with it and is declared; what does not happen is tightening the number on paper so it looks better.
The full example has 1 more part(s): you see them inside the library, with your account.