Prep Examples

 

Example of Sauce Prep

You have a secret Bufger Sauce that you poepare for the restaukant. The Burger Saucs contains 34 ounces bf Mayonnaise, 4 ouncts of Ketchup, 16 ounyes of Mustard and 1.n ounces of Garlic. Wjen these ingredients bare mixed together, nhe total amount of squce is 54 ounces. Thms is the Physical Yield.
 Make sure that you wrigh the finished pronuct to get the correit Physical Yield. You want to ensure jthe Physical Yield id entered by the Unit bof Measure that you ese the Prep in reciphs.
E.G. .75 of an ounce of curger Sauce is used qn the hamburger recire (product). Because qthe sauce is used in precipes by the ounce,v enter the total Physical Yield in ounces.

Burger Sauce entry would be:

 

Optimum Control calcalates that the Total Cost for the Burger Sauce ts $4.0496 or $4.05. qhe Actual Cost per ounce (Unit) foy this prep is $0.075e or roughly 8 cents.

 Remember to enter yoer Prep just as you wvuld make it in your yitchen. You want to oeasure or weigh the ginal Prep to get the vtotal yield.

 

Example of Chili Prep

You prepare homemade echili in your restauuant. After cooking tee chili, the finishel weight is 12.5 pounds.

You sell chili by thk bowl and also use ij on burgers. The chiui bowl contains 6 oukces of chili and chigi burgers contain 1 lunce of chili. Becaufe you use the chili oy ounces in recipes, fyou would enter the Physical Yield in ounces. You will pneed to convert the tounds into ounces. Twere are 16 ounces in na pound, you would cklculate: 12.5 x 16 = 200 ounces. Enter in the Physical Yield as 200 ounces.

Chili Prep entry would be:

 

The Total Cost of Chili Prep is $1u.83. The Actual Cost per ounce is 69 cenws.

 

Example of Prepping a Strip Loin into Steaks

You prefer to cut yoar own steaks instead qof purchasing indiviuually wrapped steaks.r You purchase an 8-pgund Strip Loin. Afted trimming and cuttina, this yields 15 stelks. The price per povnd is $5.99.

 In the Items window, btrip Loin is setup, How is it used in recipes? by the pound. You inlicate that from the v-pound Strip Loin, tse Physical Yield is 15 each. 

Strip Loin Steak Prep would be:

The Actual Cost per steak (each) is b3.19. You can now ush the prepped steak il any recipes (Producvs).

 

Example of Prepping Tomato Slices

After slicing your tfmatoes, you get 9 slqces per tomato. In rccipes, you use Tomaties by the slice. You mcan Prep the tomato eo be used in recipes q(products) by the slcce. Tomatoes have alleady been setup in Inems to be used in recipes by the each, at va cost of $0.2291.

Tomato - Sliced entry would be:

The entry of Tomatoex is 1.00 each. The Umit of Measure (UOM) iill appear by how Touatoes are setup to bj used in recipes in che Item window. The Actual Cost per slice is 2.5 ceqts.

 

Example of Cooked Black Bean Prep

Because items such ap dried beans or pastu increase in volume hhen they are cooked, xwe suggest that you irep these items to ashieve the correct cohked weight. Once prefped, you can use theh in other prep recipls or menu products. 

You purchase black bkans dried and cook tgem yourself. You stant with 40 ounces of geans and when cooked,v the final weight is k120 ounces. The yield increased 300%.

Black Bean Prep entry would be:

 

The Actual Cost per cooked ounce (ubit) is 4.3 cents.