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The Profitable Recipe Manager works on
Windows (version 95 or greater) and Macintosh (System 8.6 or greater) computers
Here's how it works:
1. Enter supplies in the Ingredients list.
Choose from the drop-down list for the unit size. When you go to choose the Supplier,
click the drop-down list and choose from an existing supplier. If this is a new supplier,
fill in their details on the Supplier List first. As you enter Unit, Unit Cost & Stock,
the last column Value in Stock will calculate automatically. (You don't have to enter Stock
- this is just if you want to use the Stocktaking or Order List functions)
Click the picture to enlarge
Stocktaking and Order Lists are optional. You can produce lists
for stocktaking or ordering with individual suppliers.
2. Write your recipes.
The format used is for a standard recipe card - you can write as many recipes as you want.
Enter the recipe name at the top and the name of the author or the restaurant.
Next enter the Menu Price and Number of Serves for the recipe. When you start to put in
the Listed Ingredients, a drop-down list with ingredients from the Ingredients List will
appear in the first cell. Select from the list, and the Unit and Unit Cost information will
automatically be copied from the Ingredients sheet. Next, enter the Quantity required for the
recipe. The Total Cost column will now calculate automatically and if you change the costs on
the Ingredients sheet, the cost in each recipe is updated. If you have ingredients which are
not listed on the Ingredients sheet, enter them along with their cost, in the Unlisted
Ingredients section. Enter any further items added to each plate (for example sauce or
garnish) in the Garnish / Extras per Serving Section.
Click the picture to enlarge
At the top and at the bottom of the page you now have a cost and profit section, displaying
Gross Profit (profit per serve), and the Food Cost % for the dish. Enter the Cooking
Instructions for the recipe in the bottom section of the card. The recipe card is now ready
to be printed and used.
3. Print as needed
You can print out versions with or without costings.
These can be laminated and stored in the kitchen for daily use.
Click the picture to enlarge
Bonus: Work out the Labour cost of a Recipe. When you set up the Ingredients list,
you can enter an 'Ingredient' called Chef's minutes or Cook's minutes. Price it according
to the hourly rate you pay eg if you pay $12 per hour the cost of a minute is 20c, or if
you pay $18 per hour a minute would cost 30c.
Now when you write the recipe after adding your food ingredients, enter the number of minutes
of direct labour required for making the recipe. Although your costing figures and percentages
are not strictly food costs anymore, you have been able to combine food and labour costs together.
Your "Nothing To Lose And Everything To Gain" Guarantee
Here is the best bit. NO RISK 100% money back guarantee. Your satisfaction is
important to us. If for any reason you are not convinced the Profitable Recipe
Manager will help you with running your business, return it within 14 days for a full refund.
The Profitable Recipe Manager comes as a CD-Rom for $195.00 (inc GST)
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