RECIPE – is a collection of one or more items. A recipe can also be compared with a bill of materials (BOM). The basis of the recipe is the item. Before adding a new recipe, search first if the recipe that you want to add already exists.
A recipe can be a sub-recipe. The definition of a sub-recipe is an existing recipe that is used within a recipe and for which the quantity can be different than 1.
An item has a calculation measurement (CM), this measurement is a part of the calculation. As well as a purchase measurement (PM), also counts in the calculation and a stock measurement.
Volume = PM (Purchase Measurement) x SM (Stock Measurement) X CM (Calculation Measurement)
Example No.1 (see Exhibit A)
| Chicken Rice | |||||||
| A | B | C | D | E | F | G | H |
| Item | PM | SM | CM | Volume | Price P/PM | Qty Used in a recipe | Price |
| Chicken | Kg (1) | Kg (1) | Gram (1000) | 1000 | 11 | 150 | 1.65 |
| Soy Sauce | Case (12) | Btl(1) | ML(330) | 3960 | 36 | 10 | 0.090909091 |
| Cucumber | Kg (1) | Kg(1) | Gram (1000) | 1000 | 3 | 20 | 0.06 |
| Total recipe cost | 1.800909091 | ||||||
| This is for 1 person | |||||||
Example No.2 (see Exhibit B)
Sub Recipe
Remarks: Any recipe basically can be used as a sub recipe, a good example of this is a buffet.
| Now if I use this recipe as a sub recipe but we only serve a half portion, the quantity in the sub recipe would be .5 | Cost | used in sub-recipe | Cost | ||||||
| So the cost of the Sub Recipe would be: | F/E*G | 0.5 | F/E*G*I | ||||||
| Chicken Rice (half portion) | |||||||||
| A | B | C | D | E | F | G | H | I | J |
| Item | PM | SM | CM | Volume | Price P/PM | Qty Used in Recipe | Price | ||
| Chicken | Kg (1) | Kg (1) | Gram (1000) | 1000 | 11 | 150 | 1.65 | 75 | 0.825 |
| Soy Sauce | Case (12) | Btl (1) | ML (330) | 3960 | 36 | 10 | 0.090909091 | 5 | 0.045454545 |
| Cucumber | Kg (1) | Kg (1) | Gram (1000) | 1000 | 3 | 20 | 0.06 | 10 | 0.03 |
| Total recipe cost | 1.800909091 | 0.900454545 | |||||||
To Add
1. Recipe Type: Select the Recipe Type where the recipe belongs, and click the button "Add new record". You can also just click the "add new record " button directly without selecting the recipe type.
The wrong selection of recipe type will lead to the wrong classification of revenue
2. Recipe Name: A new box will populate. Enter the recipe name. You can have the same recipe name as long it is not under the same "Recipe Type". This is also the name that will appear on the POS screen, pos receipt, and kitchen docket.
3. Description: Enter the recipe description. The description can be the same as the recipe name. This can also be any language or a real description of the recipe.
4. Recipe Image: Upload the photo of the recipe, this will be displayed on the POS mobile and it will also be displayed on the television in the room depending on implementation and configuration.
Pictures can also be uploaded later.
5. If the Recipe Type is pre-selected, just double-check if the selected recipe type is correct.
6. No. of Pax & Measurement is the yield of the recipe. If the recipe you are creating is good for 10 pax. The no. of pax should be 10 and for easier calculation, the measurement should also be 10.
The pax & the measurement will be taken into consideration if you are using the "Recipe Stock Location Transfer"
7. Recipe is Tip: By default is no, Click "yes" if you are using the SPA module and you want to keep track of the commission per therapist.
8. Recipe Item Needed: By Default is "yes". If No, Ehors will allow you to submit without having to add the item(s). Meaning, you can skip Steps 9 to 13.
Examples of a recipe that doesn't require ingredients are Commission, Manual room Charge, Rebate, Corkage, Rental Fee, and Guest Transfer.
9. Item Add new record: To add the ingredients of the recipe, click on "Add new record".
10. Search by item or by Category: You can directly search by typing the name of the item on the search field or you can search by Item category. Click Search.
11. Items: Select the item(s) you want to add.
12. Click "add item". Repeat Steps No. 9,10,11 & 12 to add the rest of the ingredients
13. Enter the Qty used in the recipe by typing the value or selecting the arrow up or down. Mouse over on the item name to see the unit of calculation measurement used for the item.
14. Click Submit when done.
Exhibit A
Mouse over on the item name to see the unit of calculation measurement used for the item. This is to check if the qty you entered matches with the calculation measurement of the item.
Exhibit B. (Sub Recipe)
15. Repeat Step No. 1 to 6.
16. Sub Recipe: Click on the " Add new record" beside the Sub Recipe.
- 17. Find the recipe name that you want to add as a sub recipe. Click Search.
18. Select the recipe(s).
19. Click "Add Sub recipe"
20. Enter the qty of the sub recipe.
21. Click Submit when done.
To Edit
- Navigate to the recipe name that you want to edit.
- Click the "edit" icon and start editing the data.
- Click "submit" when done.
- Click "Cancel" if you don't want to make any changes.
To Delete (deactivate)
Double-check first before deactivating any Recipe. The recipe you are about to delete might be used in the POS F&B and Retail. Ehors will not allow you to delete the recipe if it is used as a sub recipe
- Find the recipe that you want to deactivate, click the "deactivate" button.
- Are you sure you want to de-activate this record?
- Click "OK".
To Re-activate
- UN-tick box “hide inactive” to show the inactive records.
- Select the recipe that you want to re-activate, and click the "re-activate" button.
- Are you sure you want to re-activate this record?
- Click "OK".
To Print the overview of the recipe
- Select a recipe type, then click the print button. This will generate a pdf file.
Overview Recipe
