1. To access the Manage Recipes from any screen: Go to Recipes → Recipes → Manage Recipes. 

2. Click "New" on the View Recipe Item List page to navigate to the Recipe Detail page, where you can enter all the necessary information to create a new recipe in the system.

All fields in bold are mandatory. Once you have filled them in, click "New" to create the recipe.

The recipe item refers to the recipe item number which will auto populate once the other bold items are entered and you click “New” to create the recipe.

Use the browse icon to select a recipe commodity. This field is utilized when creating a new recipe item, and only commodities designated as recipe commodities will be shown.The Commodity must be 4 characters. (Example: RF10)

Full description for the recipe (Recipe Name).

Select the base Unit of Measurement using the dropdown menu.

The unit field will automatically populate with the same unit chosen for the base unit once "New" is selected, after all required bold fields have been completed.

Select the costing method using the dropdown menu.

Average - used to find the average cost of the recipe. Use this costing method when the menu item has a “choice of” option.

Costing - used to find the cost of the recipe.

Total yield for the recipe. (Quantity the recipe produces)

Select the cost source for the recipe using the dropdown menu. 

Last Purchase - will pull in the last purchase price. 

Inventory - will pull in the carry cost for the item(s) added to the inventory. (Average carry cost price of items in inventory)

This area defaults to active. At any point after creation a user can change the recipe to inactive or deleted using this drop down.  

Note: Delete status for the recipe, deletes the ingredients but not the header information.

If the Cost Source selected is Inventory, the user will need to use the browse icon to select which inventory the item price should come from. 

Note: If "Cost Source" inventory is selected and the inventory source is specified, but the item is not in inventory, the system will retrieve the item's last purchase price. 

Once all the required bolded fields are completed, click "New" to have the system auto-populate the recipe item number. The user will receive a notification confirming that the recipe has been created successfully.

The recipe item number and name will be displayed in bold at the top. If you need to change the name after this stage, you can do so by accessing the item master.

This field is used only if a specific department requires access to the recipe. No other departments in the system will be able to view or access it.

Use the dropdown menu to select a labor cost type that will be included in the final cost of the recipe. Labor costs can be added as either a percentage or a fixed amount.

After selecting your labor cost type, enter the numerical value in the labor cost value field.

Previous Page - click the button to return to the previous screen.

Update - The "New" button has been replaced with "Update." Going forward, "Update" will serve the same purpose as "Save." Remember to update your recipe periodically to save your progress.

Clear - click the button to clear the form when editing. 

Delete - clicking the delete button in the header will remove the recipe document information, but the recipe header details will remain accessible.

Print - clicking "Print" opens the chef's recipe print view. Users can also choose from four print options using the dropdown menu.

Print Dropdown Options

Chef Book

The chef’s book printout can be used for prep and line cooks to view the recipe. (Does not include cost)

 

 

Recipe Book

The recipe book printout can be used to view the recipe along with cost information pertaining to the recipe.

 

 

Recipe Server Book

The recipe server book printout can be used for front of house members to view the recipe information.

 

 

Nutritional Label

The nutritional information tab must be filled out for users to print the nutritional label.

 

 

 

 

Copy - select to copy the information to create a new recipe.

Export to Test - To export a recipe to test in R&D, simply select the “Export to Test” button. 

Property Association - Property association will only allow users linked to the assigned property access the recipe.

History - click to review the creation and modification history for the recipe. 

Steps for Adding Items/ingredients to the Recipe

1. On the Ingredients tab, click “Items” to add the item(s) or other recipes to the current recipe.

2. In the recipe details pop-up, search for and select the items or recipes you wish to add. Be sure to check the checkbox for each item. You can navigate through multiple pages to select all the items you want to include. Once you've selected everything needed, click on "Enter Selected Lines."

3. Input the quantities and units for the selected items (or recipes) to be added to the recipe. Next to each unit, there is a dropdown menu to select the appropriate UOM for the ingredient/item. Once you have entered all quantities and UOMs, click "Create Selected Lines."

• Click "Show All Columns" to expand the recipe detail UofM and reveal additional columns.
  • Conversion Unit - refers to the unit linked to the item details. If an error occurs, it's correlated to the unit equivalence between the ingredient unit and the conversion unit (item unit).
  • Prep Order - This column is used to organize the ingredients in numerical order but is not required to be filled out.

4. The items will display in the Ingredients tab. Click "Update" to save your progress.

Items - click to add ingredients/recipes to the recipe. 

Deleted Line(s) - select an item, then click the button to delete the item(s) from the recipe. 

Ingredient - item number and primary description.

Prep Order - Enter a numerical value to arrange the ingredients in order. 

Quantity - The quantity of the item needed to prepare the recipe.

Unit - The unit of measurement for the item in the recipe.

Yield % - The yield percentage for the item.

Ratio - The ratio is linked to the conversion unit.

Conversion Unit - The unit(s) of measurement defined for the item in the item master can be viewed. Use the dropdown menu to see all units associated with the item. You can double-click the item to access the item master product details.

Credit Flag - An indicator that identifies whether the ingredient should be expensed as a credit to the current recipe. When selected, the total cost will be credited back to the recipe.

Item Cost - Cost of a quantity of 1 in respect to the Conversion Unit. In the recipe, you'll notice the item cost for the buttermilk is $0.03 and the conversion unit is Fl oz. 

Unit Cost - Cost of a quantity of 1 in respect to the Ingredient Unit. In the recipe, you'll notice the unit cost for the buttermilk is $4.03 and the ingredient unit is Gal. 

Total Cost - Total cost based of the quantity and unit cost of the item.

The Cookbook Information tab contains the recipe category, method of preparation, and an image manager for uploading images.

Recipe Category - Assign a category to the recipe to help organize and classify it within the system. 

Recipe Category

Recipe categories can include options such as appetizers, main courses, desserts, or specific cuisines. Proper categorization aids in easier searching and navigation of recipes.

Recipe Category Set Up

1. Recipe categories can be set up in the system in the Administration - Recipes - Recipe Categories 

2. On the View Recipe Categories List, click “New”. 

3. Add the required details on the Recipe Category Details page. 

• Code - required
• Property - enter only if the recipe category relates to a specific property.
• Description - Can add a description for additional details for the recipe category.

 

 

Recipe Category Browse Icon

1. To add a recipe category, click the browse icon.

2. A pop-up window for recipe category search will appear. Search for and select the desired category.

3. The selected category will be populated in the Cookbook Information field. Remember to update the recipe once you’re finished.

Recipe Category Details - Click on the linked recipe category to view the details. 

 

 

 

 

Method - Detailed prep & cooking instructions for the recipe.

Image - upload-able images for recipe

The Server Book is intended for the POS item number, plating and serving instructions, along with other Front of House information.

Point of Sale Item - POS item # or PLU #, used for linking recipe to the POS. 

Station - Station the recipe is prepared/plated from.

Fire Time - Total time it takes the recipe to be executed.

Glossary - Glossary information for the recipe.

China - The china the recipe should be served on.

Server Instructions - Special instructions for the server.

Plate Instructions - Instructions on how to plate the recipe.

The Nutritional Information Tab is where you can enter the nutritional details for each item in the recipe.

Steps to Adding Nutritional Information

1. Click the Browse Icon for each item to open the Nutrition Search pop-up screen.

2. Search and locate the item, double-click on the information to transfer it to the item.

3. Once the nutritional information is added for all items, click “Update”.

Use the HACCP tab to enter allergens pertaining to the recipe and all safety information for preparing, cooking and storing the recipe.

Once the items are added to the ingredient tab and updated, the recipe cost will populate in the header. 

• Number of Ingredients - Displays the number of ingredients in the recipe.
• Unit Cost - Cost per unit selected
• Total Cost - Cost of the total recipe
• Final Cost - Cost of the total recipe including labor cost
• Sale Price - Manually enter the sales price for your menu item
• COS% - Cost of sales percentage automatically calculated using unit cost & sales price.

Once the items are added to the ingredient tab and updated, the graph will appear in the header of the recipe. 

The graph will be color coordinated to see the ingredients in ratio to the recipe.