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Recipe Analyzer

  • Updated

Available in: Agile | Aware | Analyzer | Multi-Outlet

 

Why it's important

Staying updated on food costs is crucial, as ingredient prices can change daily. Rather than spending time reviewing each recipe individually, Recipe Analyzer provides a comprehensive overview that enables you to quickly identify any cost-related issues.

The Recipe Analyzer shows the percentage by which each recipe exceeds or falls below the target food cost %. This report answers important questions, such as;

  • Which recipes generate the most profit?
  • Are my recipe food costs in line with the target objective?
  • Which recipes show the largest discrepancy between actual and target food cost percentages?
 reciProfity calculates this using the formula (Target Food Cost % - Current Food Cost %) divided by Target Food Cost %. However, if you prefer to use margins instead of food cost percentages, reciProfity can accommodate that.

 

  reciProfity's effectiveness relies heavily on the quality of the data you input. Remember, good data leads to accurate reports, while poor data results in misleading outcomes. Have you assigned a food cost percentage to each category? The default food cost percentage is set at 30%. If you do not assign a specific food cost percentage to each category, reciProfity uses the default of 30% as the target food cost percentage in the Recipe Analyzer.

 

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How to use it

1) From Recipe Manager, click on Tools drop-down menu, and then select Recipe Analyzer

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2) The Recipe Analyzer report opens.

Pay attention to the thumbs up/down column which shows your recipe percentage as compared to the Target Food Cost Percentage.

 

 

3) The thumbs up/down column shows which recipes exceed the target food cost.  This column highlights;

  • Recipes increasing profits with a lower food cost,
  • Recipes reducing profits due to higher than expected food costs,
  • Recipes that return the most margin dollars?
  • Recipes above the target percentage require you to analyze their cost structure to bring the profitability back into line.

 

The recipe in the image below indicates that it is 22.22 % more profitable than the target.

 

How did we get that number?

  • The target food cost%    45
  • Minus the current cost% 35
  • Divide by target cost%   45
  • 45-35/45=22.22%

 

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