parsley submission steps

Ingredients/quantities listed in the final approved recipe will be used for ordering, allergens, and consumer labels, and therefore must be the ingredients/quantities used by your team

Here are the requirements for submitting a complete draft menu item recipe:

1. Build Recipe

- Name

- Always to a yield of 1 each

- Name, Qty, Unit of Measure (oz, gr, floz, ea) of each item (ingredient or sub-recipe) that is going into the container when plating

- What packaging is used

- Accurate heating instructions

- Plating instructions - think about how you want the staff to portion and plate the food and write it down

2. Sub-recipes

- Name (Just the name of what it is as these can be reused in other recipes too)

- Always a tested accurate yield and never in just 1 portion.** We want production-sized sub-recipes. If a sub-recipe can be batched on a sheet pan or in a hotel pan then that size is great for scaling but not required.

- Name, Qty, Unit of Measure (oz, gr, floz, ea) of each item (ingredient or sub-recipe)

- Processing instructions - simple and concise is great.

3.Ingredients for both build and sub-recipes

- Chefs should be as specific as possible when it comes to ingredients so we can source and stock the items you need. We have a huge ingredient list already and are willing to get more if we agree there is a need.