Why it's important
Prep recipes ensure consistency, efficiency, cost control, scalability, and flexibility. Since the end consumer does not wish to purchase 20 quarts of soup, serving recipes are essential for breaking the 20 quarts down into a consumer-friendly size and price.
How to use it
Before recipes can be created, you must first enter the Ingredients and Products.
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Prep recipes are those that you make in batch and add to other recipes (either prep or serving). Prep recipes are not sold but are used as ingredients in Serving Recipes.
Examples: brown veal stock, chipotle aioli, 50 gallons of French onion soup.
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Serving recipes are those you sell directly to your guests, and you'll monitor for food or margin costs.
Examples: bacon cheeseburger, carafe of red wine, bowl of French onion soup
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Cycle menus are those recipes that you cycle through. They can be daily, weekly, monthly, or any period you choose.
Examples of a cycle menu can be catering menus, prix fixe menus, and private dining with set menus