Hospitality & Restaurant · Menus & Culinary
Master recipe books
A central collection of standardized recipes for every dish a kitchen makes, so each plate comes out the same way every time.
What it usually contains
- ingredient lists with exact weights and measures
- yield and portion size per batch
- step-by-step prep and cooking method with times and temperatures
- plating and garnish notes, often with a reference photo
- allergen and dietary flags
- costing per portion and target selling price
What the assistant uses it for
Use it to answer how a dish is made, what goes in it, how much a batch yields, what a portion costs, and whether it contains a given allergen. It is also the reference for training new cooks and scaling recipes up or down.
How it is versioned
A document of this type has exactly one current version at a time. Upload a revision and it becomes the version that counts — the one before it is kept and dated, but is no longer what your assistant answers from. Nothing is ever deleted, so you can always show what this document said on a given date.
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