Preps are considered any batch recipes (sauces, kitchen prepared salad dressings, or anything you cook, chop, dice, prepare or change in any way from its originally purchased form to use as an ingredient in a menu product recipe).
If you alter an item or place it into another recipe to be used in menu products then you Prep it. If you use a raw ingredient and do not change it, then it’s an item ingredient and it does not need to be prepped.
The Prep window allows shows the total batch cost and the batch unit cost of the recipe.
Note: There are some exceptions to the rule. If you prep an individual item and end up with an individual item E.G. chicken thighs or shrimp and add no other ingredients to them prior to serving to the customer, there is no point in prepping the item. The cost per piece will still be the same. If you add any other items to these types of items, such as batter or spice, then you will want to prep it. You could also use item conversions in the item window to convert it to use in menu product recipes.
Steps to entering a Prep Recipe
1. Open the prep window and Search for existing preps to view or edit.
2. For a new prep click New and enter the information, best to know the batch yield as this is important (this can be edited at a later time)
3. Enter the ingredients and amounts for each.
4. Choose storage locations if counting as part of your inventory
5. Indicate prep Station if including on your prep sheets
6. Enter recipe method (instructions) along with a picture if you prefer.
7. Review Nutrition and adjust if necessary