Development of an Online Holistic Standardized Recipe: A Design Science Approach

Daniela Silvestre, Manuel Serra, Carlos M. Afonso, Ezequiel Pinto and Carlos M. de Almeida
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Daniela Silvestre: ESGHT, Universidade do Algarve, 8005-246 Faro, Portugal
Manuel Serra: ESGHT/CiTUR, Universidade do Algarve, 8005-246 Faro, Portugal
Carlos M. Afonso: ESGHT/CiTUR, Universidade do Algarve, 8005-246 Faro, Portugal
Ezequiel Pinto: ESS/CESUAlg, Universidade do Algarve, 8005-246 Faro, Portugal
Carlos M. de Almeida: ESGHT, Universidade do Algarve, 8005-246 Faro, Portugal

Sustainability, 2022, vol. 14, issue 9, 1-21

Abstract: Concerns around healthy and sustainable food, particularly regarding the standardization of production, cost control, and revenue maximization, are issues challenging food and beverages researchers and professionals. There are some available models to create standardized recipes for food and beverages, but they are weak in holistic terms from the point of view of management and legally required information. The purpose of this study was to develop an artifact, an online holistic standardized recipe, to allow the management of information in terms of recipes, costs, allergens, sustainability, nutrition facts, and menu pricing strategies. The research approach was conducted using a design science research methodology developed in two cycles. The artifact was produced from a literature review conducted to define the design principles, and it was evaluated across exploratory focus group and field study phases. The primary outcome of this research was the development of an online holistic standardized recipe. The artifact was considered relevant and useful by the stakeholders participating in the exploratory focus group and field study. However, studying the edible portion and the average weight of the recipe ingredients is necessary for the artifact to become more robust. The paper provides new insights and practical guidelines for academics and professionals in the food and beverage industry.

Keywords: online holistic standardized recipe; cost control sheet; sustainability; nutrition facts; allergens; menu pricing strategies; design science research (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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