Input your recipes into the system to enable wastage tracking for more efficient operations.
Read more to learn how to set up recipes.
For an easier approach to setting up your recipes, do so in bulk using a CSV. Refer to the following steps below:
1. Prepare the raw material file
2. Prepare the recipe file
3. Set your menu.
Prepare the Raw Materials
1. Generate an item CSV file. Set up your raw material as a normal item with a desired item name and item code. In order to track your raw materials, you just need to ensure that the category Type is “RAW” for easy tracking.
2. If you wish to set a UOM for this item, you may refer to the article Unit Of Measurement.
3. Add an item as you would normally using the import function in System Configuration. You may refer to the article “add or edit items”.
4. Ensure that the type is raw for all these items.
5. Import the file once done.
Prepare the Recipe File
1. After you have finished preparing the raw materials, prepare the recipe file. Generate an item CSV file.
2. The columns you will need are “item code, item name, type, package sub item code, package sub item UOM, package subitem type, item type and package sub item quantity.
3. We recommend you set the item code for recipes as RCP- (item code of the final item) and insert the words “recipe” into the item name as well.
4. Set the category Type as Recipe.
5. Insert the raw material item codes of the raw materials required to make this recipe under Package Sub Item Code.
6. Package sub item UOM would be the UOM of the raw materials.
7. Package Sub Item Sale Type here refers to what order type this recipe applies to. Set to “0” for all.
8. Package Sub Item Quantity refers to the number of the raw materials required to make this recipe.
9. Item Type is 10, for recipes.
10. Import the file once done.
Set your Menu.
1. Lastly, link the item to the recipe.
2. Generate an item file and keep the necessary columns. Mandatory columns are “Item Code, Item Name, Category, Type, Unit of Measurement, GST code, Package Sub Item Code, Package Sub Item UOM, Package Sub Item Sale Type, Item Type, Price, Custom Cost, Package Sub Item Quantity.”
3. For item code and item name, put the end product item code and name respectively.
4. Category would be the category this item would be under (eg food, beverage, snacks)
5. Type is Menu.
6. Package Sub Item Code here is the Recipe Item Code.
7. Package Sub Item UOM would be Unit.
8. Package Sub Item Sale Type here refers to what order type this item applies to. Set to “0” for all.
9. Item Type is 10, for recipe.
10. Package Sub Item Quantity refers to the number of recipes required to make this item.
1. To add the category you just created to the POS, do so via Menu Management. You may refer to the article Menu Management.