How do I hand over my deli’s house recipes and salad preparation steps?

Many deli recipes live in the owner’s hands rather than on paper. Block out time to write them down. For each item, record the ingredients, the method, the equipment used, how long it keeps and how it is portioned and labelled. Salads and sauces especially need quantities, since small changes show up in the taste regulars expect.

Add the surrounding routine: the morning prep order, which items are made fresh daily and which are made in batches, and how leftovers are handled. A prep schedule helps a new owner keep the counter full without waste. Then teach it. Cook alongside the buyer for several shifts, let them make each item while you watch, and taste the results together. Involve the staff who know the recipes best, since they will carry the standard forward. Decide in writing what recipes pass to the buyer and for how long you will be available after closing. A continuity plan like the ones lenders describe can help you organise this. Label which recipes are signature items that customers would notice changing, and which are simple enough that a good cook could vary them.

Key takeaways

• Document ingredients, amounts, method, holding time and portioning for each item.
• Cook side by side with the buyer for several shifts.
• Put the transfer and your post-closing help in writing.
• Mark the signature recipes customers would notice changing and photograph them plated the way regulars expect.