Products: Recipe Tab

By selecting the recipes tab in the stock item details screen, recipes may be added, edited or deleted.

Note: The stock item flag at the bottom of the product information screen, Product has a Recipe has to be selected first before you will be able to add a recipe.

Particular care must be taken when allocating the quantity used and measuring unit since the unit used has to be in the correct proportion too the stock item contents.

Depending on your stock counting procedures you can also dictate whether this stock item is a deductible item , thereby reducing your stock on hand immediately.

If a loss factor is generated when this recipe is produced during the cooking process, then the user can create a loss factor based on the selections found beneath the Loss Factor  column. These values may vary according to the selection made,  and it will be added when building the recipe formula. The stock item cost price is automatically drawn from the stock item master file and the cost will be added to the cost of the item accordingly.

To start creating a recipe start by creating a Sales Item name and allocating a item number to this sales item. Select your stock item criteria flags at the bottom of the Products screen and then click on the recipe tab.

Recipes: Data Information Grid

·    Add Recipe Item

To insert a line into the data information grid, click on the Add Recipe Item button to insert a blank line into the grid.

You can enter a stock item number directly into the product item column or you can hit the Enter button on the keyboard to bring up a list of stock items that are available in the branch. The stock items can be sorted by clicking on the column headings or by typing in the first few letters of the stock item to locate the stock items you would like to insert into your recipe.

To select the highlighted stock item hit the Enter button to select the product or click on the OK button to accept the stock item and have it loaded into the data grid.

·    Delete Recipe Item

To remove a stock item from the recipe simply highlight the stock item you would like to remove and click on the Delete Recipe Item button.

Note: The recipe needs to be linked to each cost centre where the recipe is sold. It is not automatically copied to all cost centers when you create the sales item.You can link the sales item to all your cost centers by clicking on the Cost Center Links.. button.

You can now select all the cost centers where you would like to link the sales item too in your branch.

Once you are done you can click on the OK button to return you to the recipe module.

·    Description

When the stock item is loaded into the data grid it is possible to change the stock items unit size if there has been a change in the unit size that was delivered or purchased. The only users that are able to do unit size changes will be Super Users as this affects the average price and sizing of all the other stock item purchases in the application. Because this could affect the costing of your recipes you can change the Unit Size as well as the new cost price for the stock item.

If the Unit of Measure in the recipe has also been entered incorrectly or the unit of measure for the stock item is incorrect then you can change it in an individual recipe or all recipes where this stock item is found.

At times you can also find another recipe within a recipe. This is what we call a Sub-recipe by clicking on the ellipsis button you can bring up the recipe for this sub-recipe. You add or delete stock items if this is what is required.

·    Measuring Unit

In the measuring unit column you can select the unit of measure by clicking on the selection arrow in the description box and selecting the unit of measure from the drop down list.

·    Quantity Used

Based on the unit of measure in the Measuring Unit column, the quantity that will be required for the recipe will be entered into this column.

·    Deduct Stock

Select this flag if you would like the stock item to be deducted from the cost centres stock holding store.

Loss Factor Analysis

The Loss Factor analysis is a method of applying a true cost to a recipe or stock item taking into account all forms of loss that could apply. We are referring to:

·    Examples of Loss

·    Spillage when pouring from a bottle into a tot measure.

·    The wastage from cutting up a chicken and using only the fillets and not selling the wings and legs. How do you recover the original cost of the whole bird?

·    Trimming a leg of Lamb. The big bone is thrown away. It add to the weight of the leg when you purchased the entire leg of lamb and you were charged for it.

·    The ullage left in a Keg of Beer. There is a lot of foam spilt or wastage in the pipes or keg.

These are examples of loss where we are able to recover the cost if we include this loss factor into the original cost of the recipe.

·    Loss Factor

The Loss Factor for this stock item can be selected by clicking on the selection arrow in the description box and selecting an option from the drop down list. Value, Percentage or Units.

·    Value

In the example above we have used the following figure (10) as a value. This will be the monetary value that is lost every time this recipe is sold. Here the value 10 is added to the cost total.

·    Percentage

Here we added a loss factor of 10%. This percentage relates to 10% of the original cost price of 2.37. I.e.: Cost Price + 10% of Cost Price (= 2.37 + 0.237 = 2.607)

·    Units

Here we added a loss factor of 10 Units. Here the 10 units are referring to 10units of the original product of 340ml. I.e. the value of 10 units of the product is lost in each recipe. Therefore the value of each ml is 2.37 / 340ml = 0.0069 and 10 units would be worth 0.069. Add this value to your original cost price of 2.37 you will be left with a total cost of 2.440. I.e. 2.37 + 0.069 = 2.439.

·    Lost Factor Value

This is a numerical number that relates to the “ Loss Factor “ description selected in the previous column.

·    Cost Price

This column represents the nett cost price after the lost factor has been inserted.

·    Cost Price Cost %

This is the calculated percentage of cost to selling price “ exclusive “of Tax.

Recipe Function Buttons

·    Number of Portions

By entering additional number of portions the user will be able to recalculate the “ Quantity Used “ , a new “ Cost Total “ as well as a new “ Selling Price “ total. The cost percentage will also be re-calculated based on the new portion quantity.

·    What If

·    Production

·    Revenue Info

·    Stock Request

·    Order Request