How To - Full Recipe Costing (without choices and prepared items

Tier 2 food stocks use a full recipe breakdown to record and track the stock of all food items within the kitchen. Each recipe will contain a number of ingredients to make the overall dish.

In this example we will be showing how to complete the setup for a dish that only contains purchase lines.

The basic principles of creating food purchase lines can be followed from example A so the actual step by step process will not be covered in this section; sample screen shots are shown of some of the purchase lines used within the recipe.

The following sub categories are in use: Z Bakery, Z Dairy, Z Desserts, Z Dry Goods, Z Fish, Z Frozen, Z Fruit & Vegetables, Z Meat, Z Packaging and Z Sauces & Condiments. (They are labelled with Z in front so they fall at the bottom of the sub category lists in Product Modelling).

Below are some screen shots showing the setup of the above purchase line:

General Information on Purchase Lines:

Purchase Name – name of the product as bought from the supplier.
Description – further field to describe this product item useful within recipe screens to help define which product is in use.
Import / Export Ref – this field is populated from the Supplier Reference field but can be different if required, for example an internal reference code for the product.
Invoice Name – this field is automatically populated from the purchase name but can be changed to another name making entering deliveries easier to match up with the name the supplier uses on delivery documents.
Stock Unit – this field is used as the default unit for counting the product when in stock auditing, some units maybe the same as the purchase unit size others may be different. In the examples above tomatoes are purchased in units of 7kg but are only counted in Kg as you would weigh the tomatoes you had in stock, whereas cheese sauce (counted in the same unit) is purchased in 16.32Kgs.
Supplier – the supplier you purchase the product from (suppliers are created in Base Data); a purchase line can have multiple suppliers if required.
Unit – this is the size that you buy the item from the supplier.
Flavour – flavours are rarely used within food stocks.
Supplier Ref – the suppliers unique reference code can be entered against this product, this can help with deliveries if the supplier puts their code on the delivery documents.
Barcode – barcodes are rarely used within food stocks.
Cost – the suppliers net cost figure for the unit specified.

When entering supplier information you will notice that on two of the examples - Sesame Buns and Cheese Sauce - they have an additional supplier line with a different purchase unit. Because by default we wish to count these items in the pack size they are purchased in, we can also define a further unit to assist in stock counting of half / open packs.

Sesame Buns – pack 48 – additional unit of 1 Single Bun
Cheese Sauce – 16.32kg – additional unit of 1 Kilo Gram

When in the stock auditing screen the Multi Unit button will be active and allow counts to be entered in these additional sizes. The system will convert these back into the normal stock unit for this product. It is recommended that all the purchase lines required for every food dish are setup prior to starting to add ingredients to recipes, as that way you can ensure each recipe is complete.

The next stage is to add each purchase line to your recipe.

Click the Set Filter button
Select the required sub category from the drop down and press OK. This will filter your food items and only show the required list of items that you are going to be working with, e.g. main courses.

Select the first recipe line to add the ingredients to - in the current example this would be 'Hawaiian Burger'
Click into the portions tab which display the portion and ingredients screen.
Click the Insert Ingredient button or press the insert key on your keyboard and this will bring up a list of all products held within product modelling.
Use the search box to find the required products.

Where you may have similar named purchase lines it is useful to use the description field as previous described to identify the required product; this is displayed in the Add Portion Ingredient window next to the type. For example, "Tomato – Cherry" and "Beefsteak".

Add all of the required products to the recipe, ensuring that the unit and quantity details are correctly entered. To move around the portions grid you can either use the mouse, arrow keys or the TAB key, and to amend ingredients you can press the enter key on your keyboard or press the edit ingredient button.
In this example the portion “With Starters” has not yet been completed – this portion is only required to change the course header of the dish when it prints to the kitchen there are no actual differences in ingredient levels.
When setting the ingredient quantities for these units, the unit type of Factor can be used as it will look at the standard ingredients and use the exact same quantities.
Move to the first ingredient and press enter or click the Edit Ingredient button
Choose a Unit Type of Factor and then the quantity of 1 (with factors there are no units required).

If the portion was for example “Childs Portion” and as a result the ingredient quantities changed, use the Unit Type of Unit with the appropriate Unit and Quantity.

Other General Information

Insert Ingredient will add the ingredient above the line selected
Append Ingredient will add the ingredient below the line selected