Tried and tested recipes: carrot cake, soup and brown bread
We have been asked to be a little more informative with our knowledge, so we are giving away recipes and tips for hospitality businesses on how to get the best margin for your product and ensure you are reviewing your recipes for cost increases.
Batch recipe 1: Carrot cake
This recipe makes 144 portions, so if you want alternative portions or just want to see this recipe in Prepsheets format, email us with what portion recipe you would like and we will send it on to you.
Here's an insightful titbit: when this cake is sold within our café with full service, it falls under the special hospitality VAT rate. However, selling it as a take-away item subjects it to the standard reduced rate. Are you aware of this distinction?
Make sure your team is informed, and check that your till system has the necessary settings to accurately handle VAT calculations. For each slice of cake sold in our café, this seemingly small difference amounts to 17 cents saved on VAT, contributing to cost efficiency.
Let's talk allergens. While common allergens like gluten (wheat), eggs, and milk are expected, it's worth noting the soybean allergen present in our cream cheese frosting. How comprehensive are your allergen considerations for your cake recipes?
We can also see that this portion of cake is 170g, and for the weight conscious that comes in at a very generous 567 calories.
Batch recipe 2: Carrot, coconut and coriander soup
Here's an insightful titbit: when this soup is sold within our café with full service, it falls under the special hospitality VAT rate. Unlike the cake, because this is a hot savoury item, as a take-away it is still subject to the same rate. Do your team know about the difference in VAT between eat-in and cold take-away savoury food?
Let's talk allergens. The sesame seeds in this recipe come from our brown bread — it's important to link allergens of all items being served so that your team have a clear understanding of where the allergens are coming from. How comprehensive are your allergen considerations for your menu when adding items at service?
We can also see that this portion of soup is 300ml, and the bread is a good portion of 113 grams. This shows our soup is a good choice for the weight conscious as it comes in at a very palatable 440 calories.
Batch recipe 3: Multi-seed brown bread
This recipe makes 210 single portions or 21 loaves if you want to sell a full bread.
Here's an insightful titbit: when this bread is sold within our café with full service, it falls under the special hospitality VAT rate. However, unlike the soup, because this is a cold savoury item, as a take-away it is subject to 0% VAT.
Let's talk allergens. This recipe has wheat gluten — it's important that you identify which gluten is in your recipe. How comprehensive are your allergen breakdowns for gluten and nuts? We can also see that this portion is 150g and comes in at a very nutritious 383 calories.
If you're seeking more recipes or specific culinary insights, don't hesitate to reach out at info@prepsheets.com. We're here to help you succeed.