Prep Recipes are combinations of ingredients which don't get sold, but become ingredients in Serving Recipes, such as sauces and garnishes.
Prep Recipes can include other prep recipes as ingredients, and this can continue for several levels. For example, the prep recipe “Brown Veal Stock” is an ingredient in the prep recipe “Short Rib Braising Liquid” which is an ingredient in the service recipe “Braised Short Ribs”.
Entering a prep recipe is very similar to entering a service recipe. The 2 differences are:
1. there is no “Pricing” section for prep recipes since you are not selling it. There IS a Yield/Portion Cost
2. Prep recipes ask for a number and either a weight or volume so they can be used and priced correctly in a Serving recipe.
Using Prep Recipes in A Serving Recipe:
A simple example is a Prep Recipe for 6 lbs of Butter Roasted Salmon that is then used in a Serving Recipe Salmon, butter roasted with Basmati Rice and Baby Bok Choi.
Salmon, butter roasted, with Basmati rice and Baby Bok Choi, serving
On the upper right of the serving recipe screen you will see the Pricing Grid:
This shows you what the recipe serving costs and what you should be selling it for based on your Target Food Cost %:
Conversions here are similar to the equivalents you used when entering ingredients. You'll use equivalents for prep and serving recipes if:
This recipe is produced by the WEIGHT of ingredients but you'll use the recipe by VOLUME (like for certain sauces), or vice versa. See this article about Conversions and Prep Recipes
OR you want to account for shrinkage of this recipe AND that shrinkage is not already accounted for in the preps of the individual ingredients. See this article about Manual Conversions and shrinkage.Scroll down to the INGREDIENTS tab.
- You are making something like a pie, cake, loaf of bread and you want to create slices for sale.