Write-a-Recipe

Write-a-Recipe Home

View Menu

View Recipes

Recipes can be viewed and/or printed by a selected Menu, or Selected Recipes. Batch recipes associated with recipes can be optionally printed with the recipes.

Menu Summary

The Menu Summary shows the sell price, cost, cost %, quantity sold and rating of all menu items for a selected sales set.

Menu Summary

Menu Analysis

The Menu Analysis page shows a graphical representation of the ratings for a selected recipe category in a selected sales set. The menu items are rated using Menu Engineering methodology.

Menu Analysis

Menu Analysis

The Menu Analysis page shows a graphical representation of the ratings for a selected recipe category in a selected sales set. The menu items are rated using Menu Engineering methodology.

This report compares the Actual Stock Item usage with the Theoretical usage.  Actual Usage is based on stock counts and purchases recorded in Count-n-Control.  Theoretical Usage is based on Recipes, Batch Recipes and Sales Data recorded in Write-a-Recipe.

Variances indicate potential issues, such as:

  • Portion control issues
  • Wastage
  • Theft
  • Data entry issues

All costs are based on the Stock Item cost as at the end of the period (i.e. “Last Cost” method). Accordingly, Actual Costs may vary from the costs reported in Count-n-Control.

This report can only be run for “Finalised” Periods.

View Actual v Theoretical


Edit Menu

Ingredients

The Edit Ingredient page is used to add, update and delete Ingredients/Stock Items. Ingredients are associated with Categories, Suppliers and Units.

The “Supplier Code” field is used to record the code that the Supplier uses to identify the Ingredient. The Supplier Code enables fast acurate entry of purchase details.

The Cost field is used to record the cost per Unit. The Cost value is updated as purchases are entered to ensure that stock is accurately costed.

Ingredients are measured in 3 different ways:

  • Purchase Units – Size purchased from supplier.
  • Count Units – Unit used to count Stock Item.
  • Usage Units – Unit used in recipes.

Edit Ingredient

Units

The Edit Units page is used to add, update and delete Units of Measure.

Edit Unit

Categories

The Edit Categories page is used to add, update and delete Categories.

Edit Category

Suppliers

The Edit Suppliers page is used to add, update and delete Suppliers.

Edit Supplier

Recipes

The recipe page details the ingredients associated with a recipe along with a description of the method and photograph of the recipe.

A new recipe must be saved before ingredients can be selected.

Only Ingredients defined in the Ingredient component can be associated with a recipe.

Edit Recipe

Batch Recipes

The batch recipe page details the ingredients associated with a batch recipe along with a description of the method.  Batch recipes may be used as Ingredients in other recipes and also tracked as a Stock Item in Count-n-Control.

Edit Batch Recipe

Menus

The Menu page associates recipes with a Menu.

Edit Menu

Period

The Edit Period page is used to add, update and delete Periods. Periods represent an operational duration with which sales, transactions and stock counts are associated.

Edit Period


Process Menu

Recost Recipes

Updates recipe costs. Updating recipe costs is not normally required, however this process is available where recipe costs are incorrect.

Enter Sales Set

Sales Sets record the quantity of each menu item sold within a given operational period.

Process Sales Set

Upload Sales

The Upload Sales page allows “Sales Sets” to be uploaded from data gathered from a Point of Sale (POS) system.

To enable to sales data to be uploaded, the POS ID/code associated with the Menu Item must be recorded.

This is done using the “POS ID” Attribute, as follows:

  1. Select “Edit > Recipe” menu item
  2. Click the “Attributes” tab
  3. Enter “POS ID” into the “Attribute” field
  4. Enter the ID/code from the POS system into the “Value” field

Upload Sales