Recipe Item Record

1

Name*

The name of the recipe as will appear throughout R365.

2

Type*

This field is read-only and cannot be modified. It identifies the item as a recipe item.

3

Measure Type*

This will identify the manner in which this item is measured throughout the system (vendor items, item locations, recipes, and inventory transactions). Once set, units of measure can then be assigned.

Users should ensure that the measure type is entered correctly. Once the recipe record is saved, the measure type will be locked and unchangeable. These types include:

• Weight

• Volume

• Each

4

Reporting U of M*

This is used on reports to provide a consistent U of M comparison. It represents the most common way the recipe item is received.

5

Number

Enter an identifying number for the recipe item. This value can be useful for filtering and sorting purposed in the items and recipe lists. All alphanumeric characters are accepted in this field. This field is optional.

6

Description

Enter a description for the recipe item. This field can fit p to 280 characters.

7

Active

This box is checked by default and indicates that this recipe is active throughout R365. When active, this recipe can be selected as an ingredient on other recipes and counted on inventory counts (if made Available for Inventory). When a recipe is discontinued, this box can be unchecked to remove the recipe from recipe/item selectors throughout R365. 

8

Actual as Theoretical

Check this box to use the actual usage for this recipe in place of the theoretical usage (via recipes mapped to menu items) on the AvT Report.

9

Commissary Item

Check this box if this recipe item will also be available for ordering on a commissary order in the commissary feature. When checked, the Sales tab will appear on the recipe record. For more information on how to setup recipe items as commissary items, click here.

10

Available in AR Invoice

Check this box if this recipe item will also be available as a sales item on the AR Invoice. When checked, the Sales tab will appear on the recipe item record. Click here for more information on how to setup recipe items as sales items.

11

Catering Item

Check this box if this recipe item will also be available for sale on catering menus in the catering module. When checked, the Catering tab will appear on the Recipe Item record. Click here for more information on how to setup purchased items as catering items.

12

Available in Inventory

Check this box to make this recipe item available to be counted on inventory counts. When checked, the Inventory Cost tab appears.

Important Note for the New Commissary Module: For Recipes that are not flagged as 'Available in Inventory' but are added to the Commissary Catalog, an Item Cost Account will need to be set on the 'Accounts' tab of System Preferences. Otherwise, an error will occur when Users enter a Commissary Order

13

Select Recipe Image

Click this button to upload an image that will be printed with the recipe on the Print Recipe action on the Recipe Report fond in My Reports.

14

Upload File

Click this button to attach a file to the recipe record.

1

Yield Qty*

Enter the total yield quantity of the recipe. This is the amount of the recipe created. 

2

Yield U of M*

Select the UofM that corresponds to the Yield Qty value.

3

Portion Size*

Enter the individual portion size. If the recipe does not produce portions, enter 1 here. 

4

Portion U of M*

Select the UofM that corresponds to the Portion Size value. If the Portion value is 1, select the same UofM that was entered in the Yield U of M field

5

Number of Portions

This is a calculated value that will determine how many portions are available in the Yield Qty.

6

Prep Minutes

The total preparation minutes for the Recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

7

Cook Minutes

The total cook minutes for the recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

8

Finish Minutes

The total finish minutes for the recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

9

Shelf Life Days

Enter the total shelf life days for the recipe. This value appears on the detailed view of the Recipe Report and can be elected to appear as a column on the Prep Sheet report. 

10

Recipe Cost Update Method

Similar to the Cost Update Method on the purchased item record, recipes can have their costs automatically updated based of the most recent cost of the Ingredients that make up the recipe. Available options include:

• Nightly - This option will automatically update the recipe cost nightly based on the most recent Approved AP transactions. This can also be triggered by the 'Update Recipe Cost' function

• Manual - This option will only update if you manually edit the field. This does not automatically update the cost for this specific Recipe or update the costs when the 'Update Recipe Cost' function is clicked

• On Demand - This option will not update nightly but is updated when using the 'Update Recipe Costs' function

This can be done from the Update Recipe Costs button on the Recipes (Classic) page on Smart Ops.

11

Tools

Enter any tools used in preparing the recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

12

Serving Plate

Enter any serving plates/dishes used for the recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

13

Storage Container

Enter any storage containers used for the recipe. This value appears on the detailed view of the Recipe Report. This field is informational only.

14

Log Prep Checkbox

For existing users of prep logs, check this box to have this recipe appear on prep logs.

This box should be checked when using and approving Prep Logs. Otherwise, it will cause recipe costing to be inaccurate.

When Log Prep is enabled, this will appear on the Variance Review Tab of an Inventory Review as a Recipe. When Log Prep is not enabled, the Variance Review tab will show the recipe ingredients.

15

Prep Sheet Checkbox

For existing Prep users, check this box to include this recipe and its associated items on the Prep Sheet report. When this box is checked, users will have to include the following information:

• Prep UofM - The unit of measure used for this item in prep.

• Shelf Life - The shelf life time of this item.

• Prep Category - The prep category for the item. This will determine how the item is categorized on the Prep Sheet report. Users have the option of creating prep categories for use. Learn more about creating prep categories, here. Users may also utilize the default prep categories. The default R365 prep categories include:

  • Cook

  • Portion

  • Prep 

  • Setup

  • Thaw

1

Ingredient Selector

Select the purchased or recipe Item that will be the ingredient on this recipe. Once selected, the U of M value will be automatically set the item's Inventory U of M value.

2

Qty

The quantity of the item. This value is set to 1 by default but can be changed as needed. This field supports decimal values.

3

U of M

This value will be automatically set to the Inventory UofM of the item selected in the Ingredient column. Update the UofM that will be used for this ingredient as needed.

UofMs that are not in the same type or base (each vs. weight vs. volume) cannot be used with an item of another base without a UofM equivalence set on the purchased item/recipe item itself. For more information on classic UofM equivalencies, click here.  For Smart Ops UofM conversions, click here.

4

Yield %

This value is set to 100% by default, but can be changed as needed. An ingredient might use a Yield % lower than 100% if some of the ingredient is wasted in the production of this recipe. If 1/3 (33%) of an ingredient is wasted when making this recipe then the Yield % should be set to 67%. This field is used when calculating recipe costs.

A value greater than zero must be entered for each ingredient.

5

Instructions

Enter specific instructions for this ingredient. Each ingredient has an instructions line. This value appears on the summary and detailed views of the Recipe Report.

6

Batch Cost

This is a calculated value based on the selected ingredient (its respective cost) multiplied by the value set in the Qty column. This value cannot be edited during entry or in the ingredients table after the ingredient has been added.

7

Portion Cost

This is a calculated value based on the selected ingredient (its respective cost) multiplied by the value set in the Qty column, divided by the Number of Portions value found on the Recipe tab. This value cannot be edited during entry, or in the ingredients table after the ingredient has been added.

8

Add

After all fields have been completed/updated, click this button to add the ingredient to the recipe.

All values can be edited except the Batch Cost and Portion Cost after adding the ingredient to the ingredients table by clicking into their respective cells.

9

Compare Costs Drop Down

A drop-down menu listing of all locations. Checking one location will show that location's specific costs as noted on the item location record for that item. Checking multiple locations will average together costs from those locations. Selecting none will have the same net effect as selecting all—a total average of all locations.

10

Current Cost

This column contains the sum of all the batch cost values and represents the total batch cost of the entire recipe.

11

Total Portion Costs

This column contains the sum of all the portion cost values and represents the individual portion cost of the entire recipe based on the number of portions value found on the Recipe tab.

1

Location

The specific item location. 

2

Inventory U o M

The unit of measure used for this recipe item in inventory at the specified location.

3

Count U of M 2

Second optional unit of measure for inventory count purposes.

4

Count U of M 3

Third optional unit of measure for inventory count purposes.

5

Selling U of M

The U of M value that is the selling unit of measure when this item is sold from the Commissary.

6

Price Type

The manner of which the item is priced. Price Types are either Set $ Amount or Cost Markup %.

Recipe items must be marked as Available in AR Invoice to edit Selling UofM and Price Type fields.

7

Add

Click to add additional location settings. 

1

Location

All of the locations that use this recipe. These locations are marked as having a Commissary or restaurant location type.

2

Cost (Reporting UofM)

Location-specific item costs based on Reporting U of M.

3

Cost (Inventory UofM)

Location-specific item costs based on the Inventory U of M.

This column only appears when Available in Inventory is checked on the General Tab.

4

Inventory UofM

The Unit of Measure used for this Recipe Item in Inventory.

This column only appears when Available in Inventory is checked on the General tab.

5

Commissary Status

Indicates whether an Item is Received from Commissary or not. A Yes indicates that the item is assigned to a Commissary Order Guide.