Recipes

A recipe sets, for an individual item of the Food and Drinks (F&B) type, the raw materials relieved when that item is sold. The recipe also sets the warehouse the raw materials are relieved from.

Confirming a daily turnover that contains F&B sales creates issue slips in preparation in every department where raw materials have to be relieved.

A recipe has to be entered for every F&B item and for every department it is sold in, because the recipe also sets the warehouse the raw materials are relieved from.

Entry procedure

In the list filter select {Type} = Food and Drinks and check that the recipe does not already exist.
Start the entry of a new recipe with .
On the ~ BASIC ~ tab, select the F&B item in the {Structure for} field and enter the {Quantity} the recipe relates to.
On the ~ ITEMS ~ tab, add every raw material that goes into the F&B item with .
Confirm the entry with SAVE.

Meaning of the data

The data common to every type is described on Structures. For a recipe the following also applies:

~ BASIC ~

{Active} — Whether the F&B item is currently on sale, that is on the outlet's offer.
{Course} — Allows the kitchen order to be printed by course.
{Order printed at} — Where the order is printed: Bar, Kitchen or Nowhere.

Departments that have no recipe of their own use the shared recipe and therefore relieve the same raw materials warehouse. If every sales department has to relieve its own warehouse, a separate recipe has to be entered for each of them.

~ ITEMS ~

{Department} — The warehouse the raw material is relieved from.
{Item} — The raw material being relieved.

Two item data, described on the ~ BASIC ~ tab, also affect the quantity of raw materials relieved:

{Processing loss (waste) in F&B} — the quantity relieved is increased by the rate entered.
{Technological surplus} — allows relieving by the recipe even when there is not enough stock. The technological surplus recorded serves primarily as an indication that the recipe needs correcting.