Applies To:

Base (1 Category & 15 Recipe Limit), Expert & Pro

Dependencies:

Adding your Suppliers & Prep Recipes

Recommended device for setup:

Desktop

Overview:

Now that you've uploaded your Suppliers and completed your Prep Recipes, we can bring it all together to create your end product, the dish. Once your dishes are all set, you will be able to drive insights from our food costing tool that will highlight optimal selling prices as well as any inefficiencies in your production costs.

Please Note: Dish Recipes and Food Costing are only seen by managers and above (see Inviting Team Members for roles and permissions).

Create a Dish Recipe Category:

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

  • Once in Dish Recipes, go to the top right corner and click "+ New Category".

  • 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.

Please note: If you are on our Base package, you will only be able to create one category and a limit of 15 Dish Recipes.

Create and Customise a Dish Recipe

  • Navigate to the top right-hand corner and click "+ New Recipe".

  • Name the recipe and then confirm which category you'd like for it to be sorted into (if applicable).

  • Add your ingredients line-by-line:

    1. Start typing your ingredient name, which should pop up in a drop-down list of your already stored supplier items or Prep Recipes (see 💡 Pro Tip #1).

      • 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).

      • 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 #5).

    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.

  • Select any corresponding Dietary Requirements and Allergens that your Kitchen staff should be aware of in preparing this Dish.

  • 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.

Assuming all ingredients have been entered correctly, and a conversion cost has been associated with each, you will be able to view costing insights under "Cost Info".

  • To view these, simply enter your chosen selling price and our system will do the rest.

  • These insights are based on your Food or Beverage Cost % set in your settings (see 💡 Pro Tip #4).

    • The costing figures presented are impacted by your GST settings. If you toggle off "Food Cost includes GST" in your settings, your optimal selling price will be calculated accordingly and vice versa.

    • Please note: the cost of the recipe is calculated GST exclusive but the selling price is GST inclusive so we're showing you gross profit/margin which uses the selling price and net profit/margin which uses the selling price after tax.


💡 Pro Tip #1: The Dish Recipe creation process is smoothest once you've already uploaded all Suppliers and Prep Recipes. This is due to ingredients and their costings being pulled from these sections to give you the most accurate costing of a dish.

💡 Pro Tip #2: For larger operations, we recommend using categories to keep things nice and tidy. Use categories to systematically arrange your dishes to help your team easily locate specific recipes, as well as customise your 'Food Cost' section view by category (e.g. split your costing view by drink, food, or other).

💡 Pro Tip #3: All Dish Recipes are exportable, and to do so:

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

  • On the Dish 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 dish recipe's card, and click "Export to CSV".

💡 Pro Tip #4: An average restaurant's Food Cost is set around 25%, however, you can tweak this by navigating to the left toolbar, and then clicking Settings > Configuration. You're also able to set a threshold to ensure you're not instantly notified when costs fall slightly outside your permitted range.

💡 Pro Tip #5: Don't fret if you've made a mistake when making a conversion. All created conversions are stored with that supplier item in the supplier basket. Simply navigate to the supplier 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 #6: Add photos to your instructions! These will really help give your team more context and avoid confusion.


Further Reading

  1. Ensure before completing Dish Recipes that you've completed adding your Suppliers and Prep Recipes

  2. Understanding Your Food Costs

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