Prep recipes help ensure consistency, efficiency, cost control, and scalability in your kitchen. But since customers aren’t buying bulk quantities like 20 quarts of soup, serving recipes are used to break those large prep batches into portioned, sellable sizes with appropriate pricing.
In reciProfity, recipes are organized into three types: Prep, Serving, and Menu. Understanding how each type works helps you build recipes that reflect your kitchen workflow, control costs, and scale efficiently.
Before recipes can be created, you must first enter the Ingredients and Products into reciProfity. Once those are in place, you can begin building Prep, Serving, and Menu recipes based on your kitchen workflow.
Prep Recipes
Prep recipes are made in batches and used as ingredients in other recipes. They are not sold directly to customers.
Examples:
- Brown veal stock
- Chipotle aioli
- 50 gallons of French onion soup
Serving Recipes
Serving recipes are portioned dishes sold directly to customers. These are tracked for food and margin costs.
Examples:
- Bacon cheeseburger
- Carafe of red wine
- Bowl of French onion soup
Cycle Menus
Cycle menus are collections of serving recipes, often used for catering, prix fixe, or rotating menus.
Examples:
- Catering menu
- Prix fixe menu
- Private dining menu