Applies To:

Base, Expert & Pro

Dependencies:

Adding your Suppliers

Recommended device for setup:

Desktop

Overview:

Before setting up your recipes, it's very important that you add your suppliers. Your supplier items will form the building blocks of your recipes. Even if you're not 100% sure what raw ingredients you order from each supplier, setting up supplier baskets to the best of your knowledge will help you save time getting set up, and can easily be edited at a later stage.

Building recipes in Restoke is done in two parts: Prep Recipes and Dish Recipes.

Prep Recipes are for items you make in-house that go into your final Dish Recipes (and sometimes other Prep Recipes). For example, it could be a sauce that you make that goes into one of your dishes. Meanwhile, Dish Recipes are for the end product.

And so Prep Recipes are your starting point for any recipe costing. Add the ingredients you use, the quantities and units of measurement (UOM), and Restoke will calculate your cost instantly. We'll use this information to help you calculate your food or beverages costs as well as organise your recipe ingredients.

Please note: Prep Recipe setup is only seen by managers and above (see Inviting my Team Members for roles and permissions).

Adding a Prep Recipe:

  • Head to the left toolbar, and click Recipes and Menus > Prep Recipes.

  • Once in Prep Recipes, go to the top right corner and click "+ New Category". Categories help your team easily locate specific recipes.

  • Name the category and attach an image (if you like), otherwise, our system will add one for you closest to the name of the category.

Customising your Prep Recipe:

  • Once you're in the category or ready to create your Prep Recipe, navigate to the top right-hand corner and click "+ New Recipe".

  • You will be prompted to name the recipe and then confirm which category you'd like for it to be sorted into.

  • After doing so, you will need to add your ingredients line-by-line:

  1. Start by typing in your ingredient name, which should pop up in a drop-down list of your already stored supplier items or Prep Recipes.

    • If you enter an ingredient for the first time that does not already exist as an item in Restoke you'll need to connect it as either a supplier item ("something you buy") or prep recipe ('something you make") by clicking the cog icon on the far right and following the prompts.

    • Best practice is to select an option from the dropdown and not enter free text, as costs are pulled from supplier items or Prep Recipes.

  2. Next, enter the Quantity and Unit of Measurement (UOM).

    • Please note that these are recipe-specific conversions as opposed to how they are received from suppliers. E.g. You may receive an item in a bag, but here you're using a portion of it (such as a gram or teaspoon).

  3. Once entered, you may be prompted with a red "Why?" underneath the "Cost box" if the conversion is unknown, click it.

  4. It will then ask you to create a conversion. E.g. 'How many grams are in a bag of X?' Type in the conversion, and make sure to click save. A cost should then appear for that item (see💡 Pro Tip #3).

  5. Once all line items have been costed out line by line, you will be given a total food cost under "cost info".

    1. If you're not receiving a cost, it means one of the items hasn't been properly costed and will have a blank cost or be marked.

  6. Ensure to complete the "Quantity Produced" section, this will be essential for when you add the Prep Recipe into other recipes (see💡 Pro Tip #4).

  7. Finally, add instructions for the recipe, this can be done as a block of free text in the text box in the bottom left corner. Alliteratively, if you'd like to add in step by step instructions with photos, click "step by step" just above the text box.


💡 Pro Tip #1: You can use the "Portions" section to calculate the various sizes of your Prep Recipes. If you select By Count, then you will be prompted to mark how many portions are made, and the system will then calculate the size of each portion. If you select By Size, then system will then calculate the number of portions that can be made based on size of portion.

💡 Pro Tip #2: All Prep Recipes are exportable, and to do so:

  • Navigate to the left toolbar, then Recipes and Menus > Prep Recipes.

  • On the Prep Recipes page, locate the category of the recipe you'd like to export.

  • Click into it, and then navigate to the blue circular icon on the right corner of the prep recipe's card, and click "Export to CSV".

💡 Pro Tip #3: Don't fret if you've made a mistake when making a conversion. All created conversions are stored with that item. You can edit these directly from the recipe by clicking the gear icon next to the items cost or the items settings in the supplier basket. Simply navigate to that supplier's basket, click into the settings of the item, and edit the conversions in the right-hand corner, or remove and create new ones.

💡 Pro Tip #4: We reccomend using an easily quantifiable quantity produced unit of measurement (UOM). This is due to conversions not being available for recipes.

💡 Pro Tip #5: Add photos to your instructions! These will really help give your team more context and avoid confusion.


Further Reading

  1. Adding your Suppliers

  2. Adding & Customising Dish Recipes

  3. Setting up your Preparation Runs

  4. Understanding your Food Costs

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