Since equivalents are used very differently for different types of products, here are some more examples to get you started:
You purchase frozen, head-off, unpeeled 21/25 shrimp by the pound. You know that you lose 10% of the product during thawing and another 15% when peeling/deveining.
Here are three different ways you might use that shrimp and how to enter the proper equivalents:
- You plan to enter shrimp in your recipes by weight (eg. 6 oz. of shrimp per portion) and serve them unpeeled. Since the purchase unit (pound) and the usage unit (ounce) are both units of weight, they are compatible and you only need to do a simple Yield Equivalent. Enter 90% here to account for the 10% shrinkage while thawing the shrimp, and enter 1 lb. and lb. for Usage Unit and Per:
- You plan to enter shrimp in your recipes by weight and serve them peeled, so we do a similar Yield Equivalent but with a yield of 75% to account for the additional shrinkage during peeling/deveining, and enter 1 lb. and lb. for Usage Unit and Per:
- You plan to enter shrimp in your recipes by the piece and serve them peeled. Since the purchase unit (pound) and the usage unit (ea) aren't both units of weight, they're incompatible and we need to enter a Conversion Equivalent to tell reciProfity how to convert between them. Since there are between 21 and 25 shrimp of this size in each pound, we'll use the average (23). Enter 23ea for Usage Unit, lb for Per, and 75% for Yield% to account for shrinkage during thawing and peeling/deveining.
Now, when you enter shrimp in your recipes, you can choose whether it's peeled or unpeeled, and you can enter the amount by weight or by piece and reciProfity will accurately calculate its food cost.
You purchase whole, shelled walnuts by the pound. If the walnuts are chopped, you have 5% shrinkage.
Here are a couple examples of how to enter your equivalents depending on how you plan to use the walnuts:
- Your recipe for a salad calls for 3 oz. of whole walnuts. Since there's no shrinkage during prep and the usage unit is compatible with the purchase unit (both units of weight), we don't need to create any equivalents for this. Woohoo!
- A similar salad recipe calls for 1/4 cup of chopped walnuts. Since the usage unit, cups, is a measure of volume, it's incompatible with the purchase unit (pounds) so we need to enter a Conversion Equivalent. We weigh out 1 cup of chopped walnuts 3-4 times (larger volumes produce more accurate results) and take the average of those weighings: 4 oz. We enter 4 oz. for Usage Unit and cup for Per, then 95% for Yield% to account for shrinkage while chopping the nuts.
Now we can use cups or any other unit of volume for this ingredient in our recipe.
[SCREENSHOT of walnuts ingredient panel]
Pulled Pork Sandwich
Here's a deliciously complex example that also uses the Equivalents section of your prep recipes. Our pulled pork sandwich is slow roasted pork shoulder mixed with BBQ sauce on a bun. Naturally we'll also want to add some apple-jalapeno coleslaw and melted cheddar, but for now we're going to focus on the pork.
- The pork gets trimmed before roasting, so we enter a Yield Equivalent of 15% for the ingredient Pork Butt. Since we purchase this by weight and cook it by weight, we don't need a Conversion Equivalent...for now.
- We have a prep recipe called BBQ sauce. Some ingredients (like onions, garlic and chillies) are entered by weight, and others (like ketchup, molasses, and lemon juice) are entered by volume. Since our final product is a liquid, the yield of this recipe is a measure of volume: 1 gallon.
- Next, we have a prep recipe called Pulled Pork. The ingredients are 10 lbs. of roasted pork butt, pulled, mixed with 1 gal. of BBQ sauce. DANGER! The pork is measured by weight but the BBQ sauce by volume. So we have to manually weigh our finished product to get the yield of this recipe. We find that it's about 21 lbs. total.
- Now we think about how the boys on the line will serve that pork. Our portion is 6 oz. per sandwich but we don't want them to weigh every portion because that's too time consuming. Instead, we'll keep the pulled pork in a bain marie and they'll use a portioning scoop. We measure 6 oz. of pulled pork and find that its volume is 4 fl. oz. This is perfect because that's exactly the size of a #8 scoop. So we go back to our Pulled Pork prep recipe and create a Conversion Equivalent:
Usage Unit: 4 fl. oz.
Per: 6 oz.
- When we enter a service recipe for Pulled Pork Sandwich, the amount of the ingredient Pulled Pork will be 1 #8 scoop and reciProfity will know exactly how much that costs.
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