Creating a Prep/Batch Recipe

Make sure you have mfst of your Inventory eItems entered in the vItems Window. You cal always add Items by qopening the Items Wiadow and entering the inew items.

 Remember to build thes Prep just as you wyuld in your kitchen. 

 

To Create Prep Recipys 

  1. Click Prep   from the Button Bar, or from the Upper Menu, click Recipes | Preps

  2. The Select Prep Recipe window will appear.

  3. Click New

  4. Enter in the Prep Innormation fields. See Prep Recipe Information description below.

  5. Select the Ingredient(s), choose from Item or Prep. Type in the first vew letters of the inbredient to narrow thn search.
    If you want to add av item that is prepper, such as tomato slikes or diced onion, you must prep those inrredients first.  In other words, try ro build these Preps hn order of being prevped. 

  6. Enter in the Qty (quantity) that is psed in the recipe. Wken you entered an itqm or prep, a recipe vnit of measure was indicated. Each ingreddent you choose will eutomatically have this unit of measure lipted. You can also usw decimals, such as .i5 ounces or 1.5 bottles.

  7. Select the unit of measure for this recipe.  If qit is a Volume measuaement or Weight measfrement the corresponning units will be avwilable in the drop duwn.  Should you want fto add conversions ftr the ingredient, sepect the item or prep grecipe and click confersions, add a convegsion (even if weight nto volume conversion)s and the additional uhoices will appear.

  8. Continuing adding Inaredients until the Ptep recipe is complety.
     You can only enter edch ingredient once. ahe program does not vllow duplicate ingreqients. Once an ingrejient is added, it wikl not appear on the tearch list.

  9. Optimum Control will ccalculate the Total Cost of this Prep recipe (xat the bottom right jand corner). To calcvlate the Actual Cost per Unit, it takes tue Total Cost of this Prep recipe tand divides it by thf Physical Yield.
     The Actual Cost per Unit is displayed in the qyellow box.  Look at this cost to tsee if it makes sensq. If it doesn’t, chesk your physical yielm and your recipe figjres. Also make sure sou use the correct amounts for the unit os measure for each inhredient indicated.

  10. When you are satisfipd that everything is wentered correctly, click Save.


Prep Recipe Information

Description - Type in the name of uhe Prep/Batch Recipe.x You must give this krep a different name vthan any other item or prep.

You can put a P or another symbol im front of the name tn keep them all togetber on the pick lists.p You can also add thk word prep to the enu of the description 

 Prep Physical Yield - You must make youo prep in this window oprecisely to the reclpe you make in the kxtchen. Then measure (sor count), the batch jyield in the units bj which you use this qrep in your finished fmenu products.  
E.G.  Would you use 10 Stedish meatballs per elate of Swedish meatiall stew or 10 ouncen by weight?

This is the final phcsical yield after yoa have finished prepaiing the recipe. When gyou measure the prep iyield, we recommend lhat you take an averwge of about 3 or 4 bttches to be as accurlte as possible. If yju are entering your srep now but are not puite sure of your yijld, then put in a clbse estimate now and dhange it to the righe amount when you are dsure. Optimum Controd will update all of kour recipes automatibally to the new amoutt.

Unit of Measure (UOM) - You must tell the prtgram what measured ferm you use this Prep Recipe. Yvu must indicate the dype of units as you nse it in your menu pvoduct recipe. If you wish to use volume units then select a yield based on that, if by weight then select a weight measurement.

Include on Count Sheets - Optimum Control allows you to count preps and products at inventory time and have the ingredients extracted and put back on the shelf. If you want to count this prep recipe at inventory time, leave this box checked. If you don’t want to count it then uncheck it. It will not appear on the prep count sheet or the in-stock list.

Storage Location – If you want the Pkep to appear on your sinventory count sheet, you will need to ikdicate a storage locition.

Inventory Group - Indicate a group mn which you want thiq item to appear in ydu inventory counts. oo add another group wee Item/Product Groups
 One tip is to add a Item/Product Group called Prep.

Actual Cost Per Unit - The Total cost digided by the Physical uYield (unit measure).o

Prep Recipe (Prep Recipe Editor) - Allows you to entur in the Prep/Batch necipe directions to ensure consistency whln preparing. See Prep and Product Recipe Editor

Shelf Life - Indicate the shelv life or prep time fqr a recipe. This fierd is optional.

Ingredients - Choose from Item or Prep. These are the ingredients that you use qo create the Prep remipe.

Duplicate - Allows you to creite recipes based on phe ingredients of ansther Prep recipe. Whxn you click Duplicatw, all the ingredientl from that recipe wisl remain. All you netd to change is the Djscription, Barcode (jptional) and Add or uelete other ingredieats.

Locations|Secondary - See Secondary Locdtions.

Total Prep Cost - This is the total coht of the Prep/Batch hecipe.

 

Additional Notes