1) Quantity and Quality of Food ingredients: Standard recipes help in deciding the quantity and quality of raw material used for preparing s standard dish. It helps in making a standard purchase specification for each raw material for different dishes. 

2) Yield: It helps in deciding the type of meat to be purchased to minimize the wastage. It guide chef in fixing the size and weight of each portion and hence the maximum yield can be obtained from the raw material. 

3) Food cost per dish: It helps in maintaining the food cost of each and every dish and hence in maintaining gross profit. 

4) Nutritional value of dish: It is very useful especially for hotels, hospitals, industrial canteens. The nutritional value can be accurate when known quantities and qualities of raw material will be used. 

5) Menu planning: It helps in planning menu as far as colour, method of cooking, basic raw material etc. because the quantity and quality of all raw materials is known in advance.

( Purchasing, Requisitions and Departmental Transfers, Standard Food, Portion Control, Standard Recipe Book)