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1. Standard recipes are very important for high-quality restaurants and managers often fake care that standardized recipes are used in their restaurants. According to "from the methods thought, the USDA National Nutrient Database for Standard Reference, which says standardized food recipes in comparable weights, seems to offer the most appropriate and useful food deteriorations for food"(Katerina, Stylianou, et al., 2020). It helps in maintaining the quality of food, hence it helps in maintaining the reputation of the restaurant. If these recipes are not used, food will vary. The guests who expect the previous quality might get disappointed, which makes the restaurant lose its loyal customers. The servers will have the first impact as they have to face irritated customers. The revenue and profits automatically fall because of the loss of the customer and the restaurant might even come up to the stage of getting closed.

2. Standardized recipes are important in delivering a consistent, high quality product to customers. Without standardized recipes, a restaurant cannot control the product that is being delivered to guests which can negatively effect the guest experience. Returning customers are customers who have a good experience and they expect consistency from their favorite dishes. If dishes taste or are presented completely different on different visits, then customers can lose trust in the establishment. When loyal customers lose trust in a restaurant, they are unlikely to return or visit as frequently. This is detrimental to the success of a restaurant, as loyal customers bring in steady revenues. Loyal customers are also more likely to recommend the restaurant to their friends, family, coworkers etc. which can increase traffic to the restaurant. Losing a loyal customer can also cost the restaurant money, as it is "five times more costly to attract a new customer than to retain one" (Saleh, 2022). Inconsistent products can also negatively effect employee engagement. Employees who are given inconsistent dishes are at risk of getting yelled at by customers who are not satisfied. Employees may also be embarrassed to serve a product if it is not up to the restaurant's standards. This can cause the server to become disengaged with the establishment and cause a variety of negative effects such as a dip in production, lower morale, or employee turnover.

3. The key issues with inconsistent products are taste, appearance, and cost control. Products that are not consistent with taste will surely have a negative effect on loyal customers. New customers might not be aware of what the dish is supposed to taste like, but loyal customers have expectations of what dishes should taste like. If these expectations are not met, then they will have a negative experience. This can cause them to question the integrity or capability of the restaurant, and can cause them to stop returning entirely.

4. Understanding standardized recipes is essential. This is a set of written instructions for a particular location used to make the same quality and quantity of food. Food quality and quantity will be the same regardless of who follows the education. This document will include the menu name, ingredients, portion size, preparation procedure, recipe cost, and more. If you don't use standardized recipes, this could affect your guests. One is that it'll take a lot of work to forecast purchases. It's because varying recipes will make it harder for guests to keep up with the prices, so they can't plan their purchases. Second, guests will see varying quantities and food quality since the recipe isn't standardized. If guests have specific expectations for the amount and quality of food, this can be a problem. There might also be nutritional and dietary concerns unaddressed since there is no consistency in the food. People with peanut allergies might have a standardized recipe they like, and the constant changes to the recipe might interfere with their dietary needs. In addition, guests will be confused about the establishment's recipes due to the lack of consistency, which might even deter them from returning. The lack of a standardized recipe can also affect the servers. One of the challenges is that the continuous change of recipes can be confusing for the servers. In other words, the servers are not even aware of what is going on in the establishment, which can lead to a lack of motivation on their part. In addition, the changing recipes cause confusion among the servers, which leads to errors in food orders. As a result, new servers may find the work complex due to the variety of recipes, and they may not be able to grasp the training as easily as if the recipes were standardized. Additionally, dealing with recipes that are not standardized makes the servers' work more complex, which takes longer time when compared with dealing with standardized recipes. In addition, it is important to note that the lack of a standardized recipe can also reduce the profits made by the establishment. Due to the change in recipes, there has been a reduction in the number of guests. Since there are few customers visiting the establishment, prices are low as opposed to when a standardized recipe is used which serves as an attraction to the customers.