Recipe

A recipe is used to link a specific product with one or more stock cards. When a customer orders a product and you register it on the till, the system automatically deducts the configured quantity of ingredients from the relevant stock cards. This gives you an overview of stock levels and ensures that costs and margin are calculated correctly in the reports.

You can create a recipe only if you have already created the relevant product and stock cards (and, where applicable, semi-finished products).

English subtitles are available in the video.

Creating a recipe

You can find recipe settings in the Businesses → Products section. In the products table, you will see the Recipes column, where you can create a new recipe for a product by clicking New recipe or edit an existing one via Edit recipe. Thanks to the button label, you can immediately see whether a recipe has already been created or not. 

After clicking any of these buttons, the recipe detail will open, where you can configure stock cards, any semi-finished products, the preparation method, and notes.

Recipe for multiple portions function

In the upper part of the detail, you will find the option Recipe for multiple portions.

Use this feature when the recipe does not describe a single sold portion but a larger batch, for example: a whole tray of lasagne (e.g. 12 portions), a gastronorm container of soup (e.g. 20 portions), a larger batch of syrup or a cocktail pre-mix.

To use the Recipe for multiple portions function, tick the checkbox, enter the number of portions or pieces of the final product, and then enter the total quantities of ingredients for each stock card or semi-finished product.

The system will then automatically recalculate the costs, margin and markup for one sold portion based on the product price you have set.

Stock cards vs. Semi-finished products

A recipe consists of two parts:

• Stock cards – standard ingredients (flour, cheese, meat, rum, tonic, vegetables, etc.).
• Semi-finished products – grouped ingredients or purchased ready-made products (e.g. purchased cheesecake, ready-made dressing, syrup, ready-made dough).

When to use stock cards

Use stock cards in recipes whenever it is a real ingredient or goods in stock from which the quantity should be deducted when the product is sold. This includes, for example, flour, meat, cheese, vegetables, but also drinks such as a can of Coca-Cola, a bottle of wine, and so on.

When to use semi-finished products

Semi-finished products have mainly a supporting function in recipes and are suitable especially in the following cases:

• when you need to group several ingredients into one unit that is used repeatedly (e.g. base sauce, marinade, syrup), but it is not tracked as a separate production item in stock,
• when it is a technical semi-finished product for waste calculation or for gross/net weight (e.g. “Salmon – net weight”).

Editing and deleting a recipe

After clicking Edit recipe, the detail will open where you can easily change the recipe:

•  overwrite the quantity in the Quantity column, 
• change the stock for deduction in the Stock for deduction drop-down, 
• remove a stock card by clicking the X icon on the right-hand side,
• similarly, you can add or remove a semi-finished product, 
• and edit the Method or Notes. 

If you remove all stock cards (and semi-finished products), the recipe will be automatically deleted from the product. Confirm the changes with the Edit button at the bottom of the page.

Tip: At the bottom of the recipe detail, you will find the information Last edited by user – you can see the user’s name and the date of the last edit. Changes have been saved since the end of May 2024. Recipes that were created or edited before this date may therefore not contain information about which user created or edited them.

Costs, margin and markup in the recipe

At the bottom of the recipe detail, you will find a block with an overview of costs and profitability:

It shows the following:

• Costs excl. VAT / incl. VAT – the total value of all ingredients in the recipe for 1 sold item/portion (based on the prices of stock cards and semi-finished products).
• Margin (%) – shows the percentage profit you make from selling the product.
  Formula: (Sales price – stock price) / sales price × 100.
• Markup (%) – expresses by how many percent the sales price is higher than the costs.
  Formula: (Sales price – costs) / costs × 100.
• Product price – the sales price you have set for the product in the Businesses → Products section.

Exporting recipes – control and step-by-step instructions for staff

You can easily export recipes for cost and margin control outside the system (e.g. in Excel) or as work instructions for staff – a PDF of the recipe with the Method section filled in, which can serve as an exact step-by-step guide on how to prepare a specific dish or cocktail.

You can export them:

• in the products overview using the Bulk action function,
  

• in the detail of a specific recipe using the Export to PDF button.
  

Practical examples