The Input Fields

1. Name* - we recommend giving each recipe a clear name that will be easy to search and find; recipe names must be unique.

2. Type* - choose from the Recipe Types you created earlier under Recipe Setup

3. Yields* - choose from our long list of options for how you want to measure the completed batch: a sixth-pan, 24 servings, two gallons, etc.

4. Add a Picture - Click the blue "Add media" to upload as many pictures as you want to help your team visualize the process or finished product (file size max is 500 MB). Click the star to indicate which photo you want to be the featured photo. Quickly drag and drop to reorder or click the trash can to delete images not needed.
   

5. Recipe should be restricted - see “Additional Options” below

6. Recipe should be inventoried - see “Additional Options” below
   

7. Shelf Life - this is available to record for your team to know the expected shelf life of this recipe

8. Equipment - anything you previously inputted in the Recipe Setup step will show up as options to choose here. You can also add a note next to each equipment chosen.
   

9. Method - No rules on how you want to use this space. If you have this information in another document, you can easily copy and paste it here.

Adding Ingredients

You choose the ingredient and amount and we will automatically calculate the cost for you. You can easily drag and drop the items (click and hold on the dots on the left-hand side) or delete by clicking on the trashcan. 

1. Click the blue "Add Ingredient" to kick off the process. 

2. Select the product or prepared recipe item from the drop-down menu. It will automatically populate the Type.

3. You can adjust the yield here to account for any loss that occurs when preparing the recipe.
Article: Accounting for Recipe and Ingredient Yields

4. Enter the quantity, keeping in mind that it should be relative to the unit you want to specify.

5. Select the unit. The drop-down box will automatically populate all current options available (i.e. all units that don’t require a conversion). If you want to use something other than what’s available in the menu, just type it in. This will prompt a pop-up box asking for a conversion.

This typically occurs if you order something and it comes in by weight, we won’t know its volume. So you are presented with a statement - “There are how many [blank] in how many Cups” - that you can rearrange using the swap button with the arrows. Once you tell our system once, it will apply that information moving forward.
Article: Recipes - Conversions

6. Cost will be calculated automatically based on your most recent purchase price.

7. Add any notes you might want to include that are relevant to a particular ingredient.

Now continue adding all ingredients needed!

Finalizing the Recipe

Click SAVE! Please please please don’t forget this step.

The Ingredient Total is automatically calculated and can’t be manually adjusted.

On a Menu Item and Bar Item, you have two more field: Menu Price and Food Cost percentage. These are available for you to input the information in one field (we do not pull this from your POS) and it will automatically calculate the value for the other one.

So for example, if you input your Menu Price, it will tell you your Food Cost percentage. (Are you on target?) And if you want help determining the Menu Price based on a target Food Cost, then enter that percentage and presto! You'll have a corresponding Menu Price.

Now rinse and repeat for all your food and beverage recipes!

Additional Options

Restricting Recipes

This is a box available to check when creating or editing a recipe. When checked, then you’ll have the option to "Add Restaurant". Select the restaurant you want to restrict the recipe to (note, you can select multiple restaurants). If the recipe is not set with any restrictions then it will show as “Global” on the page displaying all of your recipes.

For more details : Restricting Recipes to Specified Restaurant Units

Counting a Recipe on Your Inventory

This is a box available to check when creating or editing a recipe. When you check this box, you’ll see a drop down list of available inventory Count Sheets. Choose the Count Sheet and the applicable Section. Click the blue “+Add to a Count Sheet” button if you want a second or third option; to remove it, click the red trashcan to the right of the count sheet name.

When a recipe is counted on inventory, you can count it by something other than the total yield of the recipe. To do this, click the box, “I count this recipe by something other than its yield.”

Enter the unit of measure you would like to count the recipe by (in the example above, by the 1 each); enter how many of this unit of measure are in the total yield of the recipe.

For more details, see: Setting Recipes to be Inventoried

Changing A Recipe’s Category

If you realize that you need to, for example, change a recipe from a Prepped Item to a Menu Item, simply click on that recipe and click “Edit Recipe”. Then under the “Recipe Type”, select the appropriate Type within the new Category that you want to change it to. When you click to save it, you will get a pop up notification confirming that you want your edit to change this recipe’s Category. This recipe must have a new name given to it, you can't have two recipes with the same name, even if they are different categories.