Now this is the hard part, but the most important thing your restaurant ever needs. Without recipes, most inventory management systems are near useless, you might as well use excel sheets. Now, that ingredients are in, let us make use of them.



Recipes:

By now, we have got most SKUs and their conversions (if required), into the system. Let us get into the act. Click Recipe->Add recipe.

Say, you have a multi outlet configuration (2 outlets, i.e. a Store and your Restaurant), add all your recipes in Store, where all ingredients are purchased. Remember, we added all SKU purchases in your store. Ultimately, you will transfer SKU's from Store to Restaurant, because that's where food is sold. Till you complete all transfers, it is safe to have your recipes in Store.

Recipes by default are visible across all outlets, unless you specifically mark them as specific to an outlet.

Start creating recipes and sub recipes.
Use the ingredient suggestions from dropdown and ensure costing of all items is reflected.
For ingredients that you want to enter in recipe but not found in purchase, mark them in notes section of the recipe. Inform procurement person to add purchases for those and then edit your recipe.
You will find an orange border on recipes which are incomplete. This either means costing is incomplete, or it is not linked to menu (this can happen later).
Review the costing of each recipe, as you will want to set your selling price based on cost of each dish. A rough metric is anywhere from 3X to 4X. Suppose a Greek Salad costs you INR 60 to make, you should consider pricing it anywhere from INR 180 to 220.

Resist temptations to underprice your product. If you think high selling price will affect your sales, considering location or competition, consider tweaking the recipe to reduce cost price.

Refer this Add and Link Recipes for adding/editing recipes. We have provided samples for adding food, beer, liquor, etc.

It is a good practice to start with sub-recipes and then get to main recipes.

If you use a third party POS, such as Posist with whom we have integrated, we fetch daily sales data for the previous day post midnight. Hence the menu items will get created automatically. We will get to linking of recipes with menu items later.

FAQ:

I use two cashews in my recipe, but I buy it in grams. What should I do ?

Weigh few cashews (say 10 pcs) and enter conversion in grams. For e.g. you could derive that 10 cashews weigh 30 gms. Enter this in SKU conversion. Yes, it is approximate, not all cashews weigh same, but then we reduce the margin of error by take a larger sample size. Or, you could approximately enter cashew in grams in recipe, but then you would anyway need to weigh it to enter. Better practice is to have conversions, it is a one time effort.

I can’t see prices of some ingredients in recipe ?

Check if this item was purchased. The dropdown in recipe allows you to add new items too. In which case, prices won’t be present and you can add a new purchase for this SKU you just added. If purchased, but price is not reflecting, check the unit in which it was purchased, versus the unit used. for e.g. you could be buying coconut in pieces but using in grams in recipe. Add conversion for such cases. The default unit of the SKU is automatically set to the entry you first made for that SKU (usually through purchase).

My sub-recipe cost is not showing in main recipe, everything seems right.

Check the yield of the sub-recipe and ensure you use the same unit in main recipe. For e.g. if your sub recipe 'pizza dough' yields 1 portion and you used 100gms of this in another recipe, the cost won't be shown. You need to add 100 gms as additional yield in the sub-recipe. Check this FAQs - Recipe Conversions for recipe yields.
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