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Recipe Manager Complete User Manual

1. NEW INVENTORY ITEM E 101 x 7 New i save l 3 PRINT gt lt vet Ge ext Item ID fz22 Wj v HIGH COST F saesble P Stocked 7 Sub Recipe Inventory Item i Test Ingredient Categories Dairy Products fener a Account Category Dairy Products Locations Freezer ve Physical Units scoop barrel a0 Waste Percentage 0 05 Recipe Costing FLAG when last purchase is Costing Methods V Above h per Unit V Older than 14 Days Use Last Purchase Used in these Recipes TOTAL 0 C Use Highest Cost Paid RECIPE ID RECIPE C Use Lowest Cost Paid Preferred Vendor Below Average Cost Accounting Preferred Yendor vendor 503 Quality Foods Inc ve Contact Joe Smith TOTAL of i Conversions Purchases Nutrition Picture Attachments Custom Item ID It is suggested to have the system automatically assign these numbers These are only used by Recipe Manager to uniquely identify a specific inventory item To assign a new number simply click the button next to the field This button allows you to re number this field to your own internal number or to allow Recipe Manager to select a new random number Inventory Item 2 10 Enterprise Recipe Manager User Manual The name of the inventory item may be up to 70 characters long and may contain both upper case and lower case letters as well as numerals This inventor
2. 8 35 U Udon Thick wheat noodles used in Japanese cooking Ugli A citrus fruit hybrid between a grapefruit and a tangerine native to Jamaica It is available around the country from Winter to Spring It has an acid sweet flavor and is an excellent source of vitamin C V Vacherin A crisp sweet meringue shell used as a serving vessel for fruit and ice cream Vanilla A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean The pod is used to make extracts which we use in cooking The whole pod may also be purchased and used as a fragrance or split and scraped to allow the tiny seeds to flavor the dish It is generally thought of as a sweet spice used in custards creams and cakes It is also used in savory dishes with vegetables or seafood There are also imitation vanilla flavorings using synthetically produced vanillin These can be found in liquid and powder forms Velout A sauce of various stock bases thickened with a roux This is used as a base for other more complex sauces though it may be used alone Vermicelli A very fine round noodle which means small worms These are thinner than spaghetti and thicker than capellini Vichyssoise A chilled soup of potatoes and leeks Other versions now use zucchini apples and carrots Victual Food or other provisions Vinaigrette A sauce commonly used to dress salads comprised of oil and vinegar Emulsified vinaigrettes use egg and or
3. 3 2 Enterprise Recipe Manager User Manual Vendor List Screen CONTACT Click ADD Enter a new number to identify the new vendor a vendor ID or leave AUTO in the box to let the system automatically generate a number for you Then click OK The vendor information screen loads for you to begin entering vendor details Vendor Information Screen ENDOR INFORMATION vendor Name Contact a Taaa vendor ID Z Address 5 FO4 ves T ay Telephone Numbers Voice Voice 2 OJUT je4auan Pager Home Fax 1 Fax 2 C F SAVE iF CANCEL Enter the name of the new vendor and any specific contact information you have in the fields provided Click General Info tab If you have any other information on your account with this vendor enter it on this tab Click SAVE then EXIT 3 3 Note Information about the vendor such as the contact name and phone number will appear on the Order report To Edit an Existing Vendor 1 2 3 Select File Open Vendors from the pull down menu Select the vendor in the list you want to edit and either double click the row or click EDIT The vendor information screen is displayed as shown above Change any detail on both tabs that needs adjustment 4 When finished click SAVE then EXIT Adding Purchases from a Vendor Invoice Purchase Order 3 4 If you don t have a Purchase Order syst
4. 3 8 Credits from Vendors You can enter a vendor credit into Recipe Manager in the same way that you would enter a purchase from an invoice by adding it to the Purchases tab for an item However to enter a credit enter the quantity and the unit of the credited item with the total cost as a negative amount Inventory Purchase CREDIT i INYENTORY ITEM Dairy Test Product x C New ey save l ED PRINT x DEL Qe ex Item ID 32962 v JV Saleable Stocked Sub Recipe Inventory Item iry Test P Dairy Test Product Categories Tarr B Account Category Dairy Products Locations Freezer 20 Physical Units tub orders l Waste Percentage 0 05 Purchases Transactions to Obtain this Item with associated detail below Invoice PO Date vendor Quantity Units Cost Cost Unit t 22112 3 24 2005 Quality Foods Inc T 12 000 tubs v 24 500 2 042 4 4 12 2005 Quality Foods Inc 12 000 tubs v 24 500 2 042 ADD NEW REMOVE In this example screenshot above a purchase was made on 3 24 2005 for 12 tubs of product at a cost of 24 50 On 4 12 2005 a credit was issued Recipe Manager doesn t care whether the product was never received or returned That information should be tracking in your ordering system However if you wish to keep this level of detail in Recipe Manager for reporting purposes both the quantity and total cost should be entered as negative by clicking the minus key N
5. Folder Items x Usin g the fam Menus TODAY MENU Day of Week AR TreeView option may make it easier to find different day Bakeshop Menu m BAKESHOP MENU SHORT C Kitchen Menu Amount Daily Lunch Specials Pan Size 9 KITCHEN MENU SHORT LI Prepped E LOW CARB Menu F G Salad Menu a La SHORT LINE e r ANA Eo T variations of a VEGETABLE MENU e Oo p VEGETABLE MENU SHORT certain menu if th e re a re n O peaa Menu Entrees Pan Size entries under the e tree it has not e been setup H H E 4 gt is fl MENU Today Menu LOADED VWYDATA SYSTEMS 8 2 2005 4 3 You can proceed to enter the data for this menu by clicking each field and accessing the pick lists When you click the curser into any field an ellipse button appears Click this button to bring up the pick list assigned to that specific field Make selections as needed to populate the menu down the list Our Final Example Menu Recipe Manager Menu Writer i i i Hi ioj x e o gt A aXXa Back Forward Up Treeview New Copy Delete Print Setup Today Menu Menu i ToDay MENU Day of Week MON AM em a Amount Daily Lunch Specials Pan Size Clicking ina Prepped field will bring 35 Ham Honey Ham Whole 17 8 up the search button to 35 Pork Roast Glazed f 1 2 access the E pele Roast Glazed without sides
6. Nutrition Picture Purchases i Conversions 4 Begin filling out all general detail on the General tab see next section Information on Inventory Detail Screen for more detail The Inventory Item field the name of the item must not be left blank Other important information on this tab is the categories it belongs to and the ocations where the item is stored 5 Click the Conversions tab Enter all relevant unit conversions here see next section Information on Inventory Detail Screen for more detail The goal of this tab is to 2 2 8 Order system get your PURCHASE units how you purchase this item from the vendor into STANDARD units g Ibs oz etc Inventory Item Conversions Tab Physical Units scoop barrel tub sts Waste Percentage 0 05 Unit Conversions related to this Item vendor Quantity Units Quantity Units 1 000 tub yi 4 000 Bag v In house v 1 000 Bag 624 000 floz v t ADD NEW REMOVE Note in the example picture above we purchase in tubs We added 2 unit conversions here to go from tubs to bags then from bags to fl oz standard units Click ADD NEW for a list of available conversions to choose from Click the Purchases tab Enter your vendor purchase order invoice here with the ADD NEW button Click on each field and enter specific information off of your purchase order or shipping receipt received with the shipment from your vendor This infor
7. NOTE This menu is nicely designed The Chef can easily setup a daily Backshop Menu by selecting from a list of PIES in the section to the left CAKES in the section on the top right HOT DESSERTS in the middle right and BREADS on the bottom right This is much easier to adjust the menu daily than selecting from a list with all recipes Daily Use of Menus After your menu templates screens are setup in Menu Writer your Chef can adjust the contents of the menu use them on a daily basis This will involve selecting recipes to add to the menu based on the recipe list assigned to the template If you setup your template properly in the previous section the Chef should only have to select from a small list of recipes for each row in the menu Specific rows should be for a specific set of category location subset of recipes Daily Menu Preparations Data Entry of Recipes To prepare a menu for the day you should do the following 1 Upon entering Menu Writer select the menu template on the left The menu template screen will load 2 Select the menu Day of Week box on the right This defines exactly which day and or shift menu you are defining 8 14 Enterprise Recipe Manager Manual ocd Writer Our New Example Menu Template in Use Recipe Manager Menu Write E ae ae Ps iol x e gt amp a x amp pP Back Forward Up TreeView New Copy Delete Print Setup Today Menu
8. Click the ADD NEW button Enter the purchase details into the new row Click SAVE then EXIT oY S SS Enterprise Recipe Manager User Manual Adding Ingredient Unit Conversions As mentioned previously inventory conversions are required to accurately calculate recipe cost when there is no transition between non standard and standard units To add an inventory ingredient conversion from the recipe detail screen do the following 1 Find the recipe in the recipes list and double click to open it 2 Click Costs tab 3 Select the ingredient you want to add a unit conversion to generally one with a Problem associated with it see previous section Double click on the item to open the Inventory detail screen for this ingredient Click the Conversions tab Click the ADD NEW button to start a new row Enter the quantity and unit for the unit you are converting from Enter the quantity and unit for the unit you are converting to Click SAVE then EXIT Oe Oe te 2 e Note Recipe Manager converts standard units automatically Built in weight conversions are units such as ounce pound gram and kilogram Built in volume conversions are units such as cup fluid ounce liter gallon tablespoons and teaspoons As well many conversions between weight and volume are included such as 1 pound of flour 4 cups Non standard units such as case slice and sprig will need to have conversions added You can add edit or ad
9. butter was displayed by double clicking on the record The red arrow demonstrates the highlighted row in the background that was opened into the detail screen This is a small introduction to the simple Windows Explorer style user interface of the system 2 1 The Inventory List As mentioned briefly in the introduction clicking the INVENTORY button from the Recipe Gi INVENTORY 7 Manager main screen accesses the inventory list The inventory items by default are displayed in sorted alphabetical order by their name This means that all symbols e g or etc and numbers will appear at the top of the list followed by items beginning with letters of the alphabet in ascending order The Inventory List Column Sorted Descending ie File Inventory Tools Help EJ RECIPES ei INVENTORY had REPORTS g TUTORIAL 1a MENUS COUNT 3589 Di A eE Clicked again to Q AL Inventory sort descending z Pa Stocked Inventory Inventory Item i Inventory Mot Stocked l zucchini breaded ee ae eileen daca Nad op ee a ec igen ae ean ge Stock Category E zucchini EB loan mee oo No Category SS yogi Ala ue S No Location D y a y yO H Vendor O yogort french vanilla frozen o k yj o Has Nutrition Info O yogurt French vari ce aA O yogurt dutch chocolate frozen OCf s saa GP Saleable O yogurt dutch chocolate o eO C jj OR Custom Search E yellowtail jackfish Customizing the Inventory
10. 1 iP milk buttermilk half pt Note lt Tab gt lt Enter gt and down arrow will all start a new ingredient line from the last row in the list 6 You can enter pre and post instructions for the ingredient in the Pre Instructions and Post Instructions columns 7 You can also enter further ingredient notes in the Procedure column at the end of each row 8 Click the SAVE button to save your changes To avoid loosing any work from computer or network problems we recommend saving frequently even if you re not finished entering your recipe Field Names on an Ingredient Line Quantity This specifies the amount of each ingredient to use in this recipe Unit The unit box provides you with a list of existing units You may either type in the unit you need or scroll through the list Pre Instructions This field can be used to indicate any prep instructions for individual ingredients For example you could enter sliced thin or diced to indicate how the ingredient is prepared Ingredient The ingredient from inventory or a sub recipe as defined previously Post Instructions This can be used to indicate any prep instructions for individual ingredients For example you could enter diced to indicate how the ingredient is prepared Procedure This is often used as extra detail on the ingredient as it relates to the recipe or further information on how to prepare the individual item for usage b
11. Amaretti from Italy are a type of macaroon Macedoine A mixture of fruit or vegetables Vegetable macedoine are cut into small dice and used as a garnish to meats Fruit macedoine are cut in larger pieces and often marinated in sugar syrup with liqueur Macerate Soaking fruit or vegetables in wine liquor or syrup so that they may absorb these flavors Salt and sugar macerations are used to draw excess moisture out of the food for a secondary preparation This is done for canning jam and preserve making and to remove bitter flavors from vegetables Mache A wild lettuce with small round leaves that may be used for salads or cooked and used as you would spinach The taste is a little less pronounced than spinach Mache grows wild and can be found in the fall It is cultivated in France Italy and the US from September to April Madeleine A small shell shaped cookie or cake made from a rich batter similar to g noise These may be flavored with almonds lemon or cinnamon Magret The breast meat from a mallard or Barbary duck These ducks are specially raised for foie gras Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling Maitre d Hotel Butter This is the most common of all the compound buiters It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats Garlic may be added but it would then be called escargot butter Marengo A chicken stew made w
12. maltose or glucose obtained by converting starch with acids This syrup is used in baking primarily to prevent the crystallization of sugar Cotechino A fresh pork sausage with a very fine consistency and delicate flavor It contains a small amount of ground pork rind coteca in Italian thus giving it the name It is a large sausage about 3 X 9 used in stews and pasta e fagioli Coulibiac A Russian pie made with alternating layers of salmon hard cooked eggs rice mushroom duxelle and vesiga Vesiga is the spinal marrow of sturgeon and has all but disappeared from commercial markets The dough used to wrap the pie can be pate brisee puff pastry or brioche dough Crepes are often layered in the bottom of the pie Coulis A puree of fruit or vegetables used as a sauce or flavoring agent to other sauces or soups As sauces they are thinned down just enough to reach the proper consistency but not so much as to alter the intense flavor of the puree Courgette The French word for Zucchini Court Bouillon A well seasoned cooking liquor sometimes made with broth used to poach fish and shellfish Court bouillons mainly consist of wine water herbs and onion Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color Truite au bleu is a perfect example of this technique Couscous A pasta made from semolina which itself is a flour made from Durum wheat The name couscous also refers to the famous Ma
13. you need to add a cost for the item under the Purchases tab Now you can open any recipe and simply add the labor value into it For example you can include 2 hours of labor into a recipe as an ingredient This will factor in labor as a cost for each portion of the recipe total You may designate labor costs for specific tasks within your operation such as Labor 1 Labor 2 or Labor Prep Cook Note You can calculate labor costs with greater detail by adding a unit conversion for labor namely 60 minutes 1 hour Note Scaling a recipe will also scale your labor Therefore you may need to adjust your labor after scaling Cost Reporting There are some reports designed for cost reporting that come bundled in Recipe Manager From within an opened recipe from the Recipe Detail screen you will see an option to print a cost detail report when the PRINT button is clicked Print Recipe Cost Detail ppm d la Le rer Print Recipe Detail RECIFE RFT Print Recipe Detail with Picture RECIPE_PIC RPT Print Recipe Cost Detail RECIPE Cost RFT Print Recipe Nutrition RECIFE Nutr RET Print Screen to DEFAULT Printer CUSTOM TEMPLATES Recipe List RECIPE_E P rpt Recipe Export RECIPE EXPORT1 RPT Recipe List Cost RECIPE_EXP COST rpk Nutritional Analysis RECIPE_EXP_Nutr rp Printer Setup Selecting this cost detail report will produce a one page detailed cost analysis for the Ope
14. 00 oz broccoli chopped frozen 0 13 D No endor 3 00 oz rice brown 0 04 In house Note You can edit any ingredient not showing a cost or having a conversion problem from this screen by double clicking on the item Problems will be displayed under the Problem column Note You can do what if costing by changing the Yield or Number of Portions for the recipe then clicking RECALC COSTS 6 1 6 2 Catching a Cost Problem If the cost of recipe is not correct seems too low or too high check the Problem column of the ingredient lists in the Costs tab If any of the ingredients are having a problem calculating a line item cost it will show you here Recipe Detail Screen Costs Tab Problems Recipe Costs Nutrition Picture Attachments Custom Calculate Costs using the Costing method assinedtoeachtem SS Single Portion COST 0 65 PRICE 2 00 COST losz MARGIN 1 35 Quantity Unit Ingredient Cost of Total Omit Preferred Vendor i Problem 3 00 oz pineapple tidbits in syrup 0 14 No Vendor 1 00 10 can onions fresh 0 31 No vendor No Unit Conversion 0 45 oz bacon drippings 0 02 No Vendor 5 00 oz broccoli chopped Frozen 0 13 No Vendor 3 00 oz rice brown 0 04 In house In the example screen picture above we have 1 ingredient item onions that is having a problem in its cost conversion The problem is highlighted in red as No Unit Conver
15. 2 Unit Conversions if needed You enter this information on the Purchases and Conversions tabs within each inventory item used as an ingredient in your recipe For more information on entering these values read Chapter 2 in detail Cost analysis can be done at the individual recipe level by opening up the recipe record and clicking on the Costs tab or at the recipe list level by double click on a cost report Viewing Individual Recipe Costs 1 Search for the recipe you want to analyze in the recipes list Double Click to open the recipe detail screen Click the Costs tab The recipe s cost details are displayed here For the purposes of our discussion we will use the example recipe Swamp Stew Recipe Detail Screen Costs Tab Recipe Name Swamp Stew Meal SAMPLE 0 Categories SchoolMeas SSOSC S S Symbol oo Prep sf Locations child School Meal o Yields i orders a Cook Time Plates SE Portion i leah gt fal Finish f Tools y y y y Num Portions 1 Shelf Store ID Recipe Costs Nutrition Picture j Attachments Custom j Calculate Costs using the Costing method assigned to eachitem xf Single Portion COST 0 40 PRICE 2 00 COST loz MARGIN 1 60 Quantity Unit Ingredient Cost of Total Omit Preferred Vendor Problem 3 00 oz pineapple tidbits in syrup 0 14 No vendor Tile onion esh EILIA l Mo Vendo 0 45 oz bacon drippings 0 02 No Yendor 5
16. 256 tablespoon 1 gallon 128 fluid ounces 1 gallon 16 cup 1 gallon 8 pint 1 gallon 4 quart 1 gallon of water 8 pounds 1 gallon of oil 7 6 pounds 1 pound 16 ounces 8 4 Enterprise Recipe Manager Manual American Metric BSI gt 1 ounce 28 4 grams 1 ounce aat scant 946 liter a 100 ml 3 40 fluid ounces 375 ml 12 fluid ounces 500 ml 17 00 fluid ounces 750 ml 25 fluid ounces 1 liter 34 fluid ounces Scoop Measure Level Measure 6 2 3 Cup 8 Y2 cup 10 2 5 cup 12 1 3 cup 16 Ya cup 20 3 1 5 tablespoons 24 2 2 3 tablespoons 30 2 1 5 tablespoons 40 1 3 5 tablespoons Size Portion of a Cup Number per Quart Number per Liter 1 oz 1 8 32 34 No 8 OZ No 1 2 amp 4 doz 16 oz 2 No 2 2 doz 20 oz 2 2 No 2 2 doz 28 OZ 3 No 3 2 doz 33 oz 4 No 3 cyl 1 doz 46 oz 5 2 3 No 5 1 doz 3 Ib 8 oz 572 No 10 6 6 Ib 10 oz 13 Size No Cans per Case Average Weight Average No Cups per Can ee Pt 8 6 Enterprise Recipe Manager Manual 8 7 Vegetable Cooking Times ARTICHOKES Available year round peak April September Boil Whole 15 to 30 minutes Hearts 10 to 20 minutes Steam Whole 20 to 40 minutes Hearts 15 to 30 minutes ASPARAGUS Available year round peak April July Boil Spears 3 to 5 minutes for small 5 to
17. 5 OR field s pick list a Always check TEANA er Stuthed 11 5 the pick list FIRST before Amount Menu Entrees Pan Size Totals Pan entering data Frepped 9 Size for you manually amp Peet Homestyle Pot Roast wth Mushroc at the top 14 ram Honey Ham Package tale 35 Han Whole Baked bone out or bonelesft 1 5 8 15 8 16 4 Click SAVE This will commit this menu to the database for the MON AM day shift NOTE You can reopen the TreeView and see the new day entry for this menu in it Copying Menu Data to Another Day Shift Once you ve entered all the information for a specific menu on a specific day or date you can copy the data into another day for same menu 1 Select the menu template in the far left combo box The template is loaded 2 Select the Day of Week or Specific Date value you want to copy FROM 3 Click the COPY button The Copy Menu Data prompt will appear Copy Menu Data Prompt Copy Menu Data COPY the selected menu to Which DAY SHIFT f Day of Week Specific Date CANCEL 4 Select the Day of Week or Specific Date in the combo box to copy TO A prompt to ensure this is what you want to do appears COPY MENU Are you SURE x 3 4re you SURE you want to copy the MON PM MENU to the TUE AM MENU WARNING This will OVER WRITE the data For this menu w 5 Click YES to proceed 6 Now you can select the menu you copied to All information from the menu y
18. 5ub Recipe Inventory Item apple cider Categories ns T Account Category Drinks Locations TR Physical Units ae Waste Percentage 1 00 Purchases Transactions to Obtain this Item with associated detail Invoice PO Date vendor Quantity Units Cost t t PURCHASE PENDING 5 21 05 Quality Foods Inc 17 000 5can v 16 570 0 975 3 CREATE NEW PO i xi Place a new PURCHASE ORDER in the POS for row 1 ADD NEW __ te Ea NEW PO If a valid path to the Enterprise Point of Sale system is set under File System Properties on the File Locations tab then Recipe Manager should launch the program for placing orders with no problem Periodic Import Auto lmport Functions If you have a system that is interfaceable only via file transfer then this is your closest option to real time data transfer among systems See the section in the last chapter entitled Importing purchases from outside Ordering Systems for more information 4 7 Manual Entry Last and certainly the least desired option is manual entry This would involve you taking the invoice or shipping slip received from the vendor with the product and manually enter the information into the Purchases tab for each item received You can easily see how this would be the least desired option However if no interface can exist among your company s enterprise system and Recipe Manager this is the only option to ensure accurate costing Altho
19. 8 minutes Florets 4 to 5 minutes Blanch Whole 3 to 4 minutes Florets 1 to 2 minutes Steam Whole 8 to 10 minutes Florets 3 to 4 minutes BRUSSEL SPROUTS Available nearly year round peak October April Boil 10 to 15 minutes Blanch 5 to 8 minutes Steam 8 to 14 minutes CABBAGE Available year round Boil Strips 5 to 6 minutes Leaves 3 minutes Blanch Strips 3 minutes Leaves 1 minute Steam Strips 7 to 8 minutes Leaves 4 minutes NOTE For napa cabbage reduce cooking time by half CARROTS Available year round winter is best Boil 1 1 2 strips 10 to 15 minutes 1 4 discs 8 to 10 minutes Blanch 1 1 2 pieces 4 to 6 minutes 1 4 discs 3 to 5 minutes Steam 1 1 2 pieces 15 to 20 minutes 1 4 discs 10 to 12 minutes CAULIFLOWER Available year round peak September March Boil Florets 5 to 8 minutes Whole 10 to 15 minutes Blanch Florets 3 to 4 minutes Steam Florets 8 to 12 minutes Whole 15 to 20 minutes CELERY Available year round Braise Hearts 25 to 45 minutes Steam Hearts 40 to 60 minutes Pieces 10 minutes CORN Available nearly year round peak July September Boil 5 minutes Steam 7 to 8 minutes Roast 20 to 25 minutes CUCUMBERS Available year round peak May September Saute 3 to 5 minutes Steam 2 to 3 minutes EGGPLANT Available year round peak July October Roast Whole 30 to 45 minutes Saute 1 Pieces 15 min
20. Bean Entree EXTRA Bean Dry Frozen Fruit gt E Lo g oD Beef a ak as EE 3 Since we are only concerned with Inventory we want to only focus on the RIGHT SIDE of the screen the INVENTORY CATEGORIES side We can now scroll down this list and find categories we want to make sub categories to specific locations Double click on a category you want to make a sub category The Add Edit category detail screen opens up The ADD EDIT Category Screen ADD EDIT CATEGORY Category ID Category Name fos Eggs Selected Picture Picture ID For Table SAVE fio inv x Ronm DELETE EXIT Assigned Locations Click to Select a Picture For Z gory E Hand Bag Bananas Beanie Weenies Loaf of Bread Carrot Cheese Cherries J38 vag 4 3 4 Now we click the button next to the Assigned Locations field The familiar box to assign locations opens 5 From here we can assign as many physical locations as we want to this inventory item In the picture above we assigned TOP SHELF to this Eggs category Doing this will cause the Eggs category to ALSO appear under the TOP SHELF location in the main screen tree view next to the Inventory List This is an excellent way to further divide and track your inventory It will also appear in all reports 6 Click SAVE and then EXIT Note making a category into a sub category to a location as
21. Click fields below to change add remove MOTE Cli gt Enable Field Change Field Width Select Field Gontents Locations Categories Copy Contents Gown Enable Label Change Label Name NOTE If you click towards the top of the white area the Enable Field option should be disabled That s because you cant have a field too close to the top of the screen Only field labels or column headers are allowed here If this option is enabled you are not clicking high enough unless you want to leave a space make less clutter on the screen Select Enable Label You will see the first field label appear By default the label name to the far left is Run Out However this is just a name that can be easily changed Click next to the label to enable another then another until you have several across the top of the screen Menu Template Labels i ioj x Today Menu Click fields below to change add remove NOTE Click field buttons to add default values Run Out Amount Entrees Pan Size Position a Prepped We see the top of our menu is now starting to take shape Now we can change some of these default field names Based on how each menu field is used should determine whether you need it or not Simply click on the label again to change the name or disable it a Run Out This field is not used for anything but a notation You can change it to anything you want b Amount Prepped This represents the numb
22. E DELETE 8 8 Enterprise Recipe Manager Manual 16 We now want to alter possible selections for our other two columns Pan Size and SPECIAL We can do this by clicking the button on the field It will then bring up a field to enter the possible selections available for this field Add a Pick List for Other Fields Cj MENU SETUP ie Ioj x Today Menu Click fields below to change add remove NOTE Click field buttons to add default values Amount Entrees Pan Size SPECIAL Prepped 3 MENU FIELD PICK LIST Select By Your List Selection my ADD TO w REMOVE 17 Enter your entries for the pick list one by one by typing it under Selection then clicking ADD TO When you are finished building your list click EXIT 18 You are now completely finished with your menu Click SAVE 19 Click EXIT to return to the Menu Writer main screen NOTE Initially your new menu template may not be in the dropdown list on the main screen until the next time you enter Menu Writer Copying from Another Menu Template to Create a New Menu To reduce a lot of steps from the previous process you can COPY from another menu template 1 From the Menu Writer main screen click the NEW button NEW MENU ID Prompt EEE ti Give this MENU a NAME identification such as Kitchen Menu below Cancel 2 Onthe prompt to enter a New Menu ID a unique identifier for this menu over type the default text o
23. List This list can be customized to display only the information that you want on the screen This includes the various options on the tree view to the left as well as the column fields that are displayed across the top of the list by selecting File Setup Database Fields Configure Database Fields CONFIGURE DATABASE FIELDS Select fields on left to appear in tables Rename the Field in the box Select if this Field can be searched on right RECIPE FIELDS INVENTORY FIELDS ProfCentID JV RecipelD V RecipeName NV SubRecipe Jv PLU PrepDate UpdatedDate M NumPortions PrepTime I CookingTime FinishTime ShelfLife M UnitsSystem M YieldQty 7 YieldUnitID M Portion ty PortionUnitID PortionPrice Saleable Active M AuthorID InstrType Instructions V Notes J Date Stamp MV StoreID J CustomField Profit Center ID Recipe ID Recipe Name Sub Recipe Symbol Created Updated Num Portions Prep Cook Time Finish Shelf UnitsSystem Yields YieldUnitID Portion PortionUnitID PortionPrice Saleable Active Author InstrT ype Instructions Notes DATE Store ID L _ see eee eee eee LLU Configure ProfCentID JV ItemID JV ItemName ItemType JV Stocked JV SubRecipe I CostMethod CostVendorID M MonthCeil Cost Ceil AcctCatID M GLAcctNum PerpInvPeriod PerpInvUnitID M CostCeilUnitID M Saleable Pref endorID MV Date_Stamp J CustomField Profit C
24. Locations Are there units showing in the units column on the Inventory Extensions screen If not then you must choose a unit for each item in Inventory Locations You cannot adjust inventory units from the Extensions screen You can clear all the quantities from the selected location or category by right clicking in the quantity column and choosing Clear Quantity Column You can easily tell on what days you have done extensions Dates that contain an extension show in red on the calendar that appears when you open lt Ext s gt Recipe Costing Why is there no cost for an ingredient in my recipe There are many reasons why a cost may not be appearing for an ingredient in your recipe You can go through the following steps to ensure success They are arranged with the most likely problems first 1 Check to make sure that you have purchased the item 2 Check the unit you specified in the recipe for the item 8 41 8 42 e f you purchased the item in a different unit is the unit a standard unit e fthe unit is not a standard unit have you added a unit conversion Check the quantity for the item in the recipe e If you have no quantity specified there will be no cost e If the quantity is very small such as a pinch the item may have a cost but it is too low to be significant Check your costing method e What costing method have you specified on your Inventory Item tab e What costing method have
25. Manager Inventory list and its organization Decide if and how you want your recipes categorized Create your recipes by adding ingredients adding yield and Costing Recipes portion size You should create your sub recipes first Add a purchase or a unit price for ingredients used in your recipe If costs for individual ingredients are not showing in your recipe then check that you have entered necessary unit conversions Create a new inventory category called Key Decide which inventory items are your key items and place them into the new Key category Tracking Key Inventory Enter your vendor purveyor information Enter purchases for your key items from a vendor s invoice Preview or print the purchasing reports using Key as a selection criterion Familiarize yourself with the Recipe Manager inventory list and its Getting organization Nutritional PRIOR Decide if and how you want your recipes categorized Write your recipes Enterprise Recipe Manager User Manual Chapter 1 Introduction and Installation 1 11 Chapter 2 Setting Up Your Inventory Ingredients Introduction The inventory list is the heart of the Recipe Manager application It is necessary to have this list reflect the inventory of your operation before attempting to write recipes or to use inventory control Recipe Manager is shipped with over 1900 inventory items by default You may keep this list or modify it to sui
26. Ossetra caviar are light to medium brown and are smaller grains than beluga Sevruga caviar are the smallest grains the firmest in texture and are also gray in color Pressed caviar is made of softer lower quality eggs and have a stronger fishier flavor The term malossol is used to describe the amount of salt used in the initial curing process The roe from other fish such as salmon lumpfish and whitefish are not considered caviar regardless of their label They should be addressed as roe Caviar should be served as simply as possible Traditional accompaniments inspired by the Russians are sour cream blinis and ice cold vodka Lemon and minced onion are often served with caviar but their flavors will only detract from the pure delicate flavor of the caviar Celeriac The root of a type of celery with a firm texture and a clean sweet flavor of celery Cepes A wild mushroom of the boletus family known for their full flavor and meaty texture Cervil A mild flavored member of the parsley family this aromatic herb has curly dark green leaves with an elusive anise flavor Though most chervil is cultivated for its leaves alone the root is edible and was in fact enjoyed by early Greeks and Romans Today it is available dried but has the best flavor when fresh Both forms can be found in most supermarkets It can be used like parsley but its delicate flavor can be diminished when boiled Chai The Indian name for tea often served with mil
27. Path and Filename c RecipeMgr recipes mdb EF COMPANY SYSTEM PROPERTIES E x ri D gm gu a I Temp User Path fal Jc Recipemar temp use iO Enterprise Point Of Sale Program Path Ta PP C CODE EPOS EPOS ODBC 5 un Default Export Path 00000 aea M piste Default Export Ln c RecipeMgr expart FileName a cD A uko Irnport Path JEXPORT MDB E l i ic RecipeMogriexport is 4uto Export File Options Include Date Stamp Include Time Stamp M in Filename E in Filename zi D un Bath that file is sent to by default after export is completed Bath that is checked automatically For updates to import T Turn On READ ONLY Multi Location Mode For this PC Oo i aU SAVE iF CANCEL All you need to do is set this folder to a specific area the ordering system has access to write to and Recipe Manager can read and delete from as well The rest is automatic Recipe Manager knows it is a purchase file import when the text file in this folder contains a PFI extension If you do not have a purchase order system but are currently using a Vendor s website ordering system your vendor may be able to provide you with a specific file via email or on a diskette for you to periodically place in this folder to be imported by Recipe Manager You will need to contact your vendor to have them setup your online ordering system to produce the file in the proper format If you are using the ordering system provided
28. Seasonings a Separator Organizers a SOUPS amp Sauces ieee Test a vegetables BF Enterprise Recipe Manager User Manual Location Locations are used as further groupings and are also user configurable You access the locations from the File Open Locations menu option You can also assign a sub category to the location which will show categories within the location This is great for restaurants that may have a to go area with most of the same inventory just in a separate location in the restaurant and you want to track it separately For example you may need to watch the salad levels in the to go section separately from the main restaurant This level of grouping allows you to do exactly that No Category Shows items with no category assigned to them No Location Shows items with no location assigned to them Vendor Shows items ordered from specific vendors Has Nutrition Info Shows items with nutrition information No Nutrition Info Shows items without nutrition information Saleable Shows items that are marked saleable The saleable type is a check box within the inventory detail screen Selecting an item as saleable shows the user that this is not only an inventory item used as an ingredient in recipes but it is also sold separately to customers Keep in mind that this is only a method used for further tracking your data Recipe Manager does nothing with this field How
29. Tools N fosil Num Portions ho Store ID Ea ie Attac achments Custom Show Fractio nal Qu antities Column i zmz 90 gt 5 9 5 10 Note Speech requires that either a sound card or PC speaker with adequate volume be setup and working to take advantage of this technology IMPORTANT Adding Yield Portion Size and Number of Portions Whether four servings or 100 every recipe is designed to produce or yield a specific amount of product When adding the Yield Portion Size and Number of Portions information be sure of its accuracy If you create a recipe and you specify fewer portions than the recipe makes your cost per portion will be higher than stated in the recipe Costs tab Unless the recipes have been thoroughly tested and yielded leave these fields blank until you are certain of the information Yield and Portion Size may be expressed in volume weight or number of servings for example 3 each Yield Portion Size and Number of Portions are all interrelated Once you have specified two of these Recipe Manager will calculate the third The Recipe Tab This tab lists the ingredients for this recipe Adding Ingredients to Your Recipe 1 Click the vertical ADD NEW button on the right of the table to generate a new row in the ingredient list The ingredient inventory list of stocked items opens in a small search window Search Box for STOCKED Ingredients SEARCH FOR 4 STOCKED
30. accounting system from Recipe Manager if a point of sale middleware software product is used Resize Recipe See scaling a recipe Scaling or resizing Recipe Changing the yield or number of portions of a recipe in order to change the amount of each ingredient in a recipe Screens In Recipe Manager a screen is what appears to the user on their computer monitor In this documentation we do not distinguish between dialog boxes and forms we refer to these as screens identifiable by their title bar For instance this documentation may refer to a recipe as the recipe or the Recipe screen Shelf Label A shelf label is an inventory item that can be used to insert into a physical location in shelf order An example of a shelf label is Shelf 1 or Top Shelf We recommend using dashes to make the shelf label stand out in the list For example you could name a label Shelf 1 Splitter Bar A splitter bar is the line that separates parts of a window on a screen You can change the width and height of a window by clicking on the splitter bar and then dragging it left right or up down When the mouse curser crosses a splitter bar the mouse icon changes to reflect the position of the splitter bar allowing you to click and drag When the mouse button is released the window is repositioned to the new size Sub Recipe A sub recipe is a recipe such as a tomato sauce that is made up of raw
31. analysis of a menu item They may include raw products sub recipes non food items and other additional costs all included within a specific menu item recipe Creating a plate cost in Recipe Manager is exactly the same as writing a recipe As mentioned above a plate cost may include sub recipes This is most common in menus involving a lot of scratch cooking In order to create a plate cost you will need to have all of the dishes recipes of your plate already entered into Recipe Manager Follow the general steps below to prepare to put together your plate recipe 1 Create each recipe that will be used in the plate recipe 2 Designate each recipe as a sub recipe 3 Make sure each sub recipe has a calculated cost 4 Make sure each raw ingredient in the plate recipe has a cost 6 6 Enterprise Recipe Manager User Manual 5 You are now ready to assemble your plate recipe a Create a new recipe that will be your plate recipe You can name it with something like Plate with the name after it This will group all plates menu items together b Type 1 in the Num Portions field It is not necessary to use the Yield or Portion Size fields to create a plate cost c Check Active and Saleable Checking the Saleable box shows the dish is a saleable menu item Whenever you take items off of your menu remove the check mark from the Active box This will remove the dish from your active list d You should also put the me
32. are very intense and the texture is soft and silky Genoise A very rich sponge cake made with eggs and butter This may be eaten as is with whipped cream or fruit but also used as the foundation for many other cake preparations Ghee The Indian name for cooking fat Most commonly used is clarified butter made from the milk of buffaloes and yaks In regions where milk is unobtainable mustard and sesame oil are used Glace A highly reduced stock used as an essence in flavoring Sauces and enriching soups and stews Veal glace is used for all meat preparations and stands up the best to the long reduction required Fish and shellfish glaces are used but their flavor can become edirtye tasting and bitter from too long of a reduction Gluten The protein found in wheat flours Gnocchi These are small dumplings made with flour potatoes and eggs Other versions include spinach semolina sweet potatoes chopped herbs and parmesan or ricotta cheese Once the gnocchi are made they are cooked in boiling water and then sauced or tossed with melted butter Some recipes call for cooking the gnocchi in broth Gnocchi is also the name of a pasta with a similar shape Gougere A savory pastry made of choux paste flavored with cheese This may be made in individual puffs or piped into a ring of puffs which is served with a pool of sauce in the center of the ring Goulash A Hungarian soup stew made with beef and liberally seasoned with paprika Some ve
33. au gratin Meat fish shellfish and vegetables are all used as fillings for this dish Recipes from northern Italy are simple preparations consisting of little more than sauce and cheese Contrary to this is lasagna al forno filled with a rich bolognese sauce Southern Italian versions are more elaborate calling for the addition of sausages mushrooms and anything else they may have on hand Lassi A frothy yogurt drink sweet or salty flavored with pistachios cardamom cumin or rose water Lefse A thin flat potato pancake about the consistency of a tortilla and cooked by similar method Very mild starchy slightly sweet taste Lefse is enhanced by the addition of peanut butter brown sugar or lutefisk Liaison The process of thickening a sauce soup or stew This includes all rouxs starch and water mixtures slurries beurre mani and egg yolks with or without cream Egg yolks must be tempered with hot liquid before adding to the liquid in order to prevent curdling Limousin Beef A breed of cattle which is naturally lower in fat and cholestrol These cattle were brought to the United States from France around 1930 Linguine Long oval shaped pasta noodles Hand cut versions of this are very narrow flat noodles Linzertorte An Austrian pastry comprised of a short crust dough flavored with ground almonds and hazelnuts cinnamon and lemon zest This is then spread with raspberry jam and topped with a cross hatch of dough Almond
34. because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture Risotto An Italian preparation of rice resulting in a creamy liaison with stock and butter This may be served as a first course main course or side dish and embellished with meat seafood cheese or vegetables The best known version of this dish is risotto ala Milanese with saffron and Reggiano parmesan cheese Rissole Small pies similar to empanadas and piroshki They are filled with meat vegetables or cheese 8 32 Enterprise Recipe Manager Manual and deep fried Rissole The British version of small savory pies Rosti A Swiss potato pancake made from cooked potatoes sometimes flavored with bacon Rouille A thick sauce similar to aioli made of dried chiles garlic and olive oil Rouille is traditionally served with bouillabaisse and soup de poisson Other recipes also add saffron and tomatoes Roux A mixture of flour and fat used to thicken sauces soups and stews Though usually made with butter rouxs are also made with bacon or poultry fats margarine and vegetable oil The mixture is cooked for a brief time to remove the raw taste of the starch from the flour Longer cooking results in a darker color which is favorable in Creole cooking where rouxs are cooked for long periods until they reach a dark brown color S Sabayon See the definition under zabaglione Sable A rich short cookies similar to sho
35. by Alliant Kraft or similar system Vydata Systems can help you to configure your ordering system Recipe Manager already contains the setups for many vendors across the nation Each vendor in each region of the country potentially uses a different file configuration To see if Recipe Manager is preset for your specific vendor s please consult the Recipe Manager website at http Avwww recipemgr com There is a standard export file specification that your vendor can follow or they can supply information in other formats if the vendor follows the general specifications below Enterprise Recipe Manager User Manual You must provide Vydata Systems with a confirmed order file from the vendor s online ordering system The file must be provided to Vydata Systems support on a 31 2 disk CD or sent via email support vydata com Printouts alone are not acceptable The file must contain the following data in any order for each item purchased on the Invoice 1 Product code 2 Price total for that item not price per unit 3 Quantity purchased For the most complete and efficient importing the file should also contain in any order 1 Date of invoice 2 Unit that each item is purchased in 3 Name of the inventory item 4 Invoice number The needs to be an ASCII delimited text file No other formats are accepted for automatic importing although the system exports in many different formats See below for an example of this A
36. calorie T diet Your daily values may be higher or lower Protem ig depending on your calorie needs vitamin 14 Vitamin 46 J r ae eae A A i Calcium 12 Iron 2 Saita lasethan Cholesterol Less than 300mg Sodium Less than i 2 400mg Total Carbohydrate 375g Dietary Fiber Calories per gram Fat 9 Carbohydrate 4 Protein 4 1 1 What do people generally look for on these Nutrition Labels Any nutrient content claims such as low calorie are generally what the public sees before any label specifics are checked These claims will signal truthfully that a food is high in a nutrient that most of us need to consume more of or low in a nutrient that most of us need to consume less of The serving size is still the basis for measuring a food s nutrient content and the place to begin using the Nutrition Facts label Serving Size Is your serving size the same size as the one on the label If you eat double the serving size listed you need to double the nutrient and calorie values If you eat half this serving size then cut the nutrient and calorie values in half Calories Are you overweight Then cutting back on calories should be the goal and the focus of the Nutrition Facts label The serving of food affects your daily total For example a 5 4 138 lb active woman needs about 2 200 calories each day A 5 10 174 lb active man needs about 2 900 Total Carbohydrates If your focus is fat burning for energ
37. colored or flavored and used as an icing for cakes and petit fours Fondue There are several different types of fondue the most notable of which is cheese fondue This is a Swiss specialty in which cheese is melted with wine eggs and seasonings and served with bread and fresh vegetables Fondue Bourguignonne is a pot of hot oil into which the diners will cook strips of meat and dip them into an array of sauces on the table Similar to this is fondue Chinois where the hot oil is replaced by a rich chicken or meat broth The meat and fish too are then cooked in this stock and dipped in sauces The Japanese have a dish called shabu shabu which is similar to this type of fondue Named for the swishing sound that the meat makes in the broth this dish is also served with vegetables and noodles in to be eaten along with the meat A chocolate fondue is a chocolate bath flavored with liqueur and eaten with bread and fruit like fresh berries These are all dishes eaten as much for their social qualities as their culinary grandeur Their popularity in the US has diminished over the last 15 years only being seen in ski resorts and at private dinner parties Fonduta An Italian style fondue made of Fontina cheese and served over toast or polenta Exceptional with truffles Fougasse A flatbread from France that was once served sweetened with sugar and orange water It is now more commonly seen as a bread eaten with savory dishes In this case the dough i
38. field buttons to add default values Amount Entrees Pan Size SPECIAL Prepped Click the top field under the Entr e column Select the Select Field Contents option The RECIPE CATEGORIES LOCATIONS selection box comes up NOTE we may want to control what the user is allowed to select for each row in the menu In other words when the Chef is setting up this menu for the day we may only want specific recipes to show up for selection If we are doing a low carb menu we only want low carb selections to show up If we are doing a desert menu we only want deserts to show up Furthermore our custom fields such as SPECIAL we may not want to allow the user to free type anything We may want the user to be forced to select from either a YES or NO value Limiting data entry will make menu editing faster keep data consistent and reduce the possibility of typos or user error Selecting Categories Locations for an Entr e Today Menu Click fields below to change add remove NOTE Click field buttons to add default values Pan Size SPECIAL my ADD TO w REMOVE 13 We want to select which categories or locations will define the list of selectable recipes in this row For example if we select the beef category then the Chef can only select from the list of beef recipes for this row in the menu each day Select the categories or locations you want by clicking ADD TO then EXIT When you return back
39. for Monday AM Tuesday PM Monday Lunch Monday Dinner or whatever you want to call it This is nothing more than a way to classify the data on a given menu template It allows you to have a LOW CARB menu for example that is a little different depending on the day If you click the button it will change to Specific Date This option will save your specific menu for a given date Note that this is only useful if your menu adjusts daily For example you could have a Daily Specials menu that you adjust every day Menu Writer will keep a history of this allowing you to copy from a previous day to create your menu for the current day Specific Date Menu Specific Date arizona 7 DATE a September gt lt f 2004 gt Sun Mon Tue Wed Thu Fri Sat EIEIEIEIEIEIE pole F e NOTES Much like the important messages of a recipe when clicked this button displays a box to enter important notes for the user specifically about the menu NOTES for a Menu Day of Week I 7 DAE IMPORTANT NOTES This menu will be offered only on TUESDAYS Fo E DELETE 8 3 e SAVE This button saves all your changes for the current menu Creating New Menu Templates 8 4 Initially you must first create a menu template A menu template is the same thing as a menu screen design or array of fields in order to enter your data Think of a menu template as designing the menu screen your Chef
40. from Fat 0 Base and Source are same units 8 To get a quantity on label of 8 983996479 from the Ca Label Entry Total Carbohydrate 9g Label Entry Calories so far calories 36 Calories from Fat 0 Base and Source are same units 8 To get a quantity on label of 0 598933098 from the Fi Label Entry Calories so far Ccalories 36 Calories from Fat 0 hai LZ By examination of this text file we can see the calculation process for each item within this recipe A line of asterisks separates each ingredient and the ingredient name is enclosed in brackets This makes it simple to search right to specific items that you suspect may be causing the problem Every line that begins with Need conversion for is the start of a calculation process In the above example recipe for Swamp Stew Meal there is a conversion needed to go from grams what the nutrition numbers are based on to ounces what the units in the recipe calls for We see in the picture above that Recipe Manager did find this conversion in the inventory item 1 oz 28 3495 g Recipe Manager then proceeds to do the calculation for all elements on the Nutrition Facts label one by one for this specific ingredient We see this is the case for the rest of the displayed picture above Once all the element values are calculated for a specific ingredient it moves on to the next ingredient then the next until finally all ingredient nutrition numbers are calculated for the
41. hollowed out and filled with onions anchovies black olives and tuna then drenched in extra virgin olive oil Panada A thick paste used as a binding agent for forcemeats Flour panadas are made in a style similar to choux paste Other types use bread crumbs or potato puree Pancetta Cured pork belly that is rolled and tied Unlike American bacon this is not smoked Panforte A rich dense torte made of candied fruit and nuts Panino The Italian word for sandwich Pannetone An Italian cake made with a dough rich in egg yolks traditionally served around Christmas time The dough is studded with raisins candied fruits and occasionally pistachios Panzanella A salad consisting of toasted cubes of bread tossed with vegetables and vinaigrette The salad is then marinated for at least one hour The bread should be very firm so that it will endure the soaking of dressing Vegetables can include tomatoes peppers cucumbers and onions Lots of garlic capers black olives and anchovies are added to the salad Pappardelle Wide flat pasta noodles served with rich hearty sauces Pasilla Chili Pepper Called a chilaca in its fresh form The mature chilaca turns from dark green to dark brown After drying when it becomes a pasilla it changes to a blackish brown It has a rich hot flavor and is generally ground and used for sauces Pasta e Fagioli A rich bean soup with pasta in which a large sausage such as cotechino has been cooked
42. ingredients and then added to your inventory list so that other recipes may use it For example a tomato sauce can be a recipe and then the tomato sauce can be used in a pasta recipe Once you have written the tomato sauce you mark it as a sub recipe It is then copied into your inventory list and may be used as an ingredient in the pasta dish Yield The net useable product Chapter 1 Introduction and Installation 1 7 Installation and Setup There are two installations the full and read only versions Full Installation The properly named full installation is the SETUP EXE program on the Recipe Manager CD and is the complete version of the application Install this version only for users that intend on doing maintenance to the data These users are generally corporate office staff restaurant managers or the Executive Chef The full version gives the user access to add or modify menus recipes and ingredients as well as removal of them from the database Do not install this version for any user that only needs to look up information Read Only Installation The read only installation is the SETUP _RO EXE program located in the Read Only sub folder of the Recipe Manager installation CD This installation version will give the user full access to the application without any ability to change anything This version is ideal for general restaurant staff who need access to the data for doing cost look ups printing r
43. interest for inventory control are shown below Keep in mind that these columns are not displayed on all systems To select additional fields to display in the inventory list go to File Setup Database Fields Here you can check and uncheck the fields you want displayed in the inventory list Cost Unit Unit cost for most recent purchase of this item does not depend on the Start Date or End Date Unit Perpetual inventory unit as specified by user On general tab of inventory item form Last Extension Date of the last physical inventory done for this item before Start Date This can be different for different items Open Physical inventory quantity Extensions on Last Extension date All purchases from Last Extension Date until Start Date 1 All Sales from Last Extension Date until Start Date 1 Purchases or sales on Last Extension date are not included It is assumed that extensions are done at the end of the day If different units had physical inventory on the same date then these amounts are added together Purchases All purchase for this item from Start Date to End Date Sales All sales for this item from Start Date to End Date Theoretical in Stock Open Purchases Sales Waste Actual End Physical inventory quantity Extensions on the closest date on or before End Date If different units had physical inventory on the same date then these amounts are added together Theoretical Usage Open Purchases A
44. is also a good variation of fondue and goes well with beer and ale Whelk A small marine snail Whelks are poached and served hot or cold Wiener Schnitzel Thin slices of veal or pork breaded and fried in butter Traditional garnishes are lemon butter anchovies and capers Worcestershire Sauce A condiment developed in England from flavors discovered in India It is used as a sauce a seasoning and a condiment It is made of a very odd assortment of ingredients including anchovies tamarind vinegar molasses and cloves 8 36 Enterprise Recipe Manager Manual X Xanthan Gum Produced from the fermentation of corn sugar It is most commonly used as a stabilizer emulsifier and thickener in foods such as yogurt sour cream and salad dressings XXX XXXX Label symbols used for confectioners sugar Z Zabaglione An Italian custard made with egg yolks and wine or juices which are beaten vigorously over hot water to form a rich creamy dessert The custard can then be poured into glasses and chilled to be eaten later or eaten warm with fresh fruit Marsala is the most common wine used though any sweet wine such as Madeira Champagne or Sauterne may be used Zakuski The Russian version of tapas involving a lot of food and vodka Zampone A specialty of the town of Modena in northern Italy this consists of a hollowed and stuffed pig trotter which is poached and served as a part of a traditional bollito misto Zuccotto Th
45. mustard to stabilize the dressing Other combinations using acids other than vinegar such as wine or citrus juice are also called vinaigrettes Vitello Tonnato Thinly sliced roast or braised veal served cold with a creamy piquant tuna sauce This combination may sound a bit unusual but is surprisingly delicious Vol au Vent A large round pastry case which is filled with a sauced mixture of meat seafood or vegetables then topped with a pastry lid W Wasabi Called Japanese horseradish this is a root that is dried and ground to a fine powder This powder is then reconstituted and used for dipping sauce with soy sauce when eating sushi and sashimi Water Bath The French call this cooking technique bain marie It consists of placing a container of food in a large shallow pan of warm water which surrounds the food with gentle heat The food may be cooked in this manner either in an oven or on top of a range This technique is designed to cook delicate dishes such as custards sauces and savory mousses without breaking or curdling them It can also be used to keep foods warm Waterzooi A rich Flemish stew with chicken or fish and assorted vegetables The sauce is enriched with a liaison of cream and egg yolks Welsh Rarebit Often confused as Welsh rabbit this is a cheese sauce made with ale and seasoned with dry mustard black pepper and Worcestershire sauce This is traditionally served over toast with or without crumbled bacon It
46. needed unit conversion is missing or entered wrong Manually entering the Nutrition Facts label values is NOT a good idea and we recommend doing this only as a last resort However if you have limited information on your ingredients but already know the nutrition values for the entire recipe then manual entry may be your only option f NUTRITION DATA MANUAL ENTRY E X Element ID 208 Units of Measure kcal FOR RECIFE ID 52372 NUTRITION ELEMENT fon Label LABEL VALUE F SAVE TOTAL Portion value REMOVE Bi EXIT PRINT NUTRITION LABEL Prints the Nutrition Facts label to the default printer PRINT LABEL DETAIL Prints the label detail table the list to the right of the label to the default printer uid Label Detail Table Shows all inventory ingredient items that were included or not included in the calculation of the Nutrition Facts label Enterprise Recipe Manager User Manual Items Not Included in Nutritional Analysis On the Nutrition tab of an opened recipe certain items may not be included in the nutritional analysis of the recipe for specific reasons The items not included in the Nutrition Facts label are generally due to one of two reasons 1 Recipe Manager does not have nutrient information for a certain inventory item You will therefore need to add nutrient information for the item 2 The item does not have the necessary unit conversion You will need to add the appropriate conve
47. or from the PRINT button within an inventory item Inventory List Reports Inventory list reports are any custom reports you assign to the system for printing on the entire selection You would first do a search to return a specific list of inventory items that you wish to report on To run a report on this list of items you would simply double click on the report of your choice in the list to the far right of the screen under Custom Reports 2 19 Custom Reports List EnterprisePOS Recipe Manager IN YENTORY Ioj x fis File Inventory Tools Help 8 x Dou ble click a Zp RECIPES i INVENTORY hod REPORTS C3 TUTORIAL A MENUS EXIT report name count 7 oaea Custom Reports Physical Inventory Work under Custom E Inventory Not Stocked Turkey Pattie Fritter eeaeee e oea oen erent 12 21 2004 Re po rts to A Stock Category Shredded Beef Tamale m 12 28 2004 i ri Location Best amp Bean Chimichangas 1 0 12 28 2004 print the list of Bakeshop Begpe steak Tornados 1 0 12 28 2004 z g Freezer Chicken Tornados 1 0 12 28 2004 Pizza Chicken Tamale 1 0 12 28 2004 item S d isplayed a e Aa Southwest Chicken Tamale 1 0 1 31 2005 P Test No Category No Location A Vendor Has Nutrition Info No Nutrition Info Saleable QJ Custom Search v 4 gt Welcome to VYDATA Recipe Manager VDATA SYSTEMS 3722 2005 When the user double clicks on a list
48. query you just saved earlier in the list Double click to open that query into the design area NO a A WN gt If all looks okay with the query and it seems ready to run click the RUN button The list of records is displayed on the screen Using PROMPTS in your Queries You can use the word PROMPT in your SQL Statement in place of the value to prompt the user for a value For example if we wanted the system to prompt the user for the recipe name we can replace the search value with the word PROMPT 8 2 Enterprise Recipe Manager Manual We can open back up our query and EDIT it to make this change as a test Adhoc Query OPEN Button A ADHOC QUERIES RECIPE TABLE Search Search Desc Cer Portion Price CeO rennene os 2 SugarsZero RecpNutrLabel 3 Portion price of 0 RecpCost 10 Total Carbs with LABELQTY PROMPT 6 30 04 RecpNutrLabel 12 Error Flags RecpNutrLabel 13 All FATS where LABELQTY lt PROMPT 6 30 04 RecpNutrLabel 14 Date Stamp gt 6 29 2004 Recipe 15 Date Stamp 07092004 Recipe 16 Date Stamp Greater than 72304 Recipe 17 Sugars under 10 RecpNutrLabel 20 Date greater than 09012004 Recipe 21 d all BEANS Recipe 22 TEST SEARCH on BEEF Recipe BF carce Now we can click and replace the beef that we used to search with before with PROMPT and SAVE the query Adhoc Query after Change P ADHOC QUERY oo 7 x Database Table Recipe ha ADHOC QUER
49. recipe This is only used for multi location chain restaurants These can be the specific store location numbers given by the corporate office This is a great way to group items by the location where they are sold Click the button to add remove plates Adding a NOTE to a Recipe To add remove an important message for a recipe click the yellow note attachment button on the top right of the Recipe Detail screen After entering something in this box it will flash to let the user know there is an important message attached to this recipe It will immediately begin flashing each time someone enters the recipe Automatic Speaking Option for NOTES For users that absolutely require their staff to hear and understand this important message since even a flashing button can be ignored Recipe Manager has a feature that will speak this message to you The system will literally talk to you when you open the recipe if this option is turned on under File System Properties The option name is use AUTO SPEECH for Important Messages and is turned off by default SCE Beic Screen Auto Speech Option for NOTES 5 E aps Chicken Tes M new amp ee i sal E scare 3 r x lt oE Qe ex Recipe ID 52593 Eal M Active M Saleable J Sub Recipe Recipe Name Chicken Tenders Meal SAMPLE Categories School Meas tst S ial Symbol OO Prep Locations Child School Mea f Yields ji CEET E Plates TANNY Portion ho
50. report the content of the list is exported to the report You will notice the rows all highlight one at a time as the data is exported to the report After data exportation the report is launched Inventory List Report Example ol a el Custom Reports Physical Inventory Work Inventory Item Stocked Sub Recipe DATE Turkey Pattie Fritter 1 n 121211204 Shredded Beef Tamale BS C RECIPEMGR IN _PHYSICAL RPT Beef amp Bean Chimichangas Setup Printer Beef amp Steak Tornados Chicken Tornados x AFT 75 7 Chicken Tamale Preview Southwest Chicken Tamale 722 2005 PHYSICAL INVENTORY REPORT InmID ItemName Ware 3 Cate gore Locator 31817 They Pate Fiter 00 Fissa Fuser 32826 Shmdded Poof Tomb O00 Fissa Finosorx 31817 Penf ts Euan Chimic hanga 00 Fasa Fuser 32823 Bao f amp Stak Tornados O00 Fissa Finesor 31819 Chichen Tomador 00 Fissa Fimasar 31850 Chichen amik 00 Fissa Finesor 3181 Southwest Chichen Tomb O00 Fissa Finosor Totlltms 7 Inventory Item Reports To print a single inventory item report you first need to search for the item in the inventory list and double click to open it Once opened you can click the PRINT button to display a list of inventory item reports 2 20 Enterprise Recipe Manager User Manual PRINT Button Inventory Item Reports lt ce i ext Print Item Detail ITEM RPT Print Screen to DEFAULT Prin
51. search for an item to examine the nutrition Double click on the item to open it Click on the Nutrition tab That item s specific nutrition information is displayed Inventory Detail Screen Nutrition Tab Nutrient ID fi 1282 Ey Element Calcium Ca Calories Carbohydrate by difference Chloride Cholesterol Chromium Copper Cu Cystine Fatty acids monounsaturated Fatty acids polyunsaturated Fatty acids saturated Fiber total dietary Folate Glutamic acid Glycine Histidine Iodine NOTF Trams in RFD are nn nuitritinn lahel usps wee Qty 20 0000 mg 38 0000 kcal 8 6300 g mg 0 0000 mg mcg 0 0600 mg g 0 0230 g 0 0620 g 0 0260 g 1 8000 g 19 0000 mcg g g g mcg A vr Information in table is based on Quantity 100 Units lg Other items SHARING this nutrition COPY bs SHARE JO SEPARATE onion Maui 967 onion Spanish 968 onion Vidalia 969 onion Walla Walla 970 onion boiling 971 onion pearl 972 onion red 973 onion torpedo Clear Nutrition Table Show Nutrition Detail OPTIONAL Time Saver to Calculate Grid Values Daily Values Vitamin amp vitamin C Calcium Iron fo hos fe hze Components of the Nutrition Tab Nutrient ID This number is assigned to this list of nutrient element information Each inventory item can have their own subset of nutrient values nutrient ID or
52. sweet and sour balance of flavor not found in any other vinegars 8 13 Bangers British colloquial term for sausages Bangers and mash are sausages and mashed potatoes Barding The practice of wrapping lean cuts of meat to be with thin slices of back fat The converse of this is larding in which long strips of fat are inserted into the cut of meat to keep it moist during cooking Barquette A small oval shaped pastry shell with either sweet or savory fillings Basquaise Food prepared in the style of Basque which often includes tomatoes and sweet or hot red peppers Bavarian Cream A cream made with pastry cream lightened with whipped cream and stabilized with gelatin This cream may then be poured into molds or used as a filling for cakes or pastries Bavarian cream is often flavored with fruit purees or alcohol Bearnaise This is the most notable of all the hollandaise sauce variations It is made with a wine and vinegar reduction flavored with tarragon This sauce makes a good companion to grilled meats and fish Bechamel Sauce This is a white sauce made with milk or cream and thickened with a roux Bechamel Sauce is generally used as a base for other more complex sauces though it may be used alone for binding or moistening Beignet A French term for a type of doughnut Dough or batter is deep fried and dusted w sugar or glazed with a flavored syrup Belle Helene Best known as the name of a dessert with poached pears i
53. to get a list of functions available for that specific item Menu Writer Main Toolbar es gt E amp fs e amp x s amp s Back Forward Up Treeview Mew Copy Delete Print Setup e Back To move to the previous menu e Forward To move to the next menu e Up Tomove up in the menu tree e TreeView To show the tree view to the left of the main screen It is a list of all menus Initially it is hidden and will also be hidden if you have no menu data e New To add anew menu e Copy Tocopy an entire menu quicker than starting from scratch by clicking New e Delete To delete remove an entire menu e Print To print a menu or a recipe report on all recipes in the menu e Setup To setup a new or existing menu template Enterprise Recipe Manager Manual Menu Display The menu display area is the white area below the main toolbar It includes a few fields at the top that are always display while the menu itself is displayed below Menu Writer Menu Display Menus Menu gt Day of Week F DATE BAKESHOP MENU VEGETABLE MENU e Menu List The far left combo box drops down a list of all the menus in your system As mentioned previous initially this list will be blank e Day of Week Specific Date Button This button switches among a list of certain days or menu sub sections For example if the button is set to Day of Week you can save a set of recipes on a menu
54. to the menu template you can see the selections you made in the field Entr e Field has 2 Categories of Recipes Today Meni When preparing this menu each Click fields below to change add remove day the Chef will pIE Entrees now only see the list of recipes belonging to both the beef and MOTE Click field buttons to ad Pan Size SPECIAL pork categories Note If you leave the rest of the rows blank as shown above it will pull up the entire recipe list when the user goes to select an item for the menu This can be a cumbersome task so it s always good to limit the list as much as possible For example If you want the first 3 rows to only be the meat entrees then there s no reason to include deserts and vegetables in the list 14 Let s say we want to copy beef and pork categories for all recipe rows in the entire menu Instead of re adding it for each one we can click on the first entr e field and select Copy Down PICK LIST COPY DOWN E Zj COPY this field s PICK LIST to ALL fields down to the end of this column 2 This will over write other pick lists in Fields below 4re you SURE no 15 Click YES to copy the content of this field all the way down Copied Contents of First Recipe Entr e all the way Down jj MENU SETUP S Oj x Today Menu Click fields below to change add remove NOTE Click field buttons to add default values SPECIAL Copy
55. to utilize queries to your advantage See your IT professional for more information If you are IT the appendix covers the usage of setting up these queries Adding Editing Inventory Adding a NEW Inventory Item Follow these simple steps to enter new inventory from the Recipe Manager main screen EnterprisePOS Recipe Manager I we is Inventory Tools Help RECIPES a INVENTORY o el 1 Click the INVENTORY button to open the inventory list 2 Click the NEW item button NEW INVENTORY INGREDIENT ITEM x Enter a NEW Inventory Ingredient ID below or leave AUTO to have the number auto assigned Cancel The NEW item button 2 6 Enterprise Recipe Manager User Manual 3 A prompt asks you to enter a new inventory item number a unique number to identify this specific item from all others or leave AUTO in the blank to have the system assign one for you Unless you want this new inventory item to have a specific identification number leave AUTO in the blank We recommend letting the system assign these numbers to ensure they remain unique for each item Then click OK The new inventory item screen opens up 4 Enter all details for this inventory item see next section Information on Inventory Detail Screen for more detail on entering item information The only required field is the Inventory Item item name field However we recommend entering as much detail as possible The
56. well does NOT effect its duties as a regular inventory category To test this new sub category we just entered we can open up the locations in the tree view to the left of the inventory list When we expand the list under Location we can see our new TOP SHELF location with the new sub category of Eggs right below it Clicking this tree item will show all inventory items that have the TOP SHELF location and are also a member of the Eggs category EnterprisePOS Recipe Manager gi File Inventory Tools Help Pe J RECIPES gg INVENTO aah ALL Inventory oY Stocked Inventory nQ Inventory Not Stocked H Stock Category H a Location A Bakeshop ag Freezer Ee TOP SHELF Our new sub category hai Fg ae 7 J z a ER under this location is also a B Wak regular inventory category No Category No Location ce vendor oo Has Nutrition Info No Nutrition Info oY Saleable 2 Custom Search Doing Physical Inventory and Calculating Extensions 4 4 How to Get Started Recipe Manager is a very flexible program that will track your inventory details However as stated in the introduction of this chapter it is best used in unison with an inventory control system The best way to begin working with the program depends on your priorities We recommend that you start by entering inventory item purchases You do not have to enter a real invoice or every invoice you have You can make a
57. you specified on your Costs tab in your recipes Is the item a sub recipe e Make sure there is a cost for a single portion of that sub recipe e Make sure you have specified either a Yield or a Num Portions on that subrecipe e Make sure that there is a proper unit conversion for the subrecipe if required More About Unit Conversions If you purchased the item using a standard unit such as Ib or qt and you used the ingredient in a like unit Recipe Manager can automatically convert the unit e Example 1 You purchased 1 gal milk You can immediately use milk in any fluid measure qt tbl etc e Example 2 You purchased 1 Ib steak You can immediately use steak in any weight measure lb g oz etc If you purchased the item using a non standard unit such as case or 10 can you must add a unit conversion Recipe Manager cannot know how much of anything is in a case since a case of apples differs from a case of frozen fish and so on e Example 1 You purchased 1 case apples On the unit conversion tab you could enter 1 case 113 ea You can also enter 1 case 25 Ib or 1 Ib 3 ea Recipe Manager also allows you to specify different conversions for different vendors Thus you can have a conversion for Alliant 1 case 113 apples and another conversion for Sysco 1 case 88 apples If you need to specify multiple conversions for multiple vendors make sure that each conversion breaks down the purchase unit to your recip
58. 8 minutes for large Blanch Spears 1 to 2 minutes for small 3 to 5 minutes for large Steam Spears 5 to 10 minutes BEANS STRING Available year round peak June October Boil Whole 3 to 5 minutes Blanch Whole 1 to 3 minutes Steam Whole 4 to 8 minutes BEANS DRIED ADUKI BEANS Available year round BLACK BEANS Available year round Boil 2 hours CANNELLINI BEANS Available year round Boil 1 to 1 1 2 hours FLAGEOLET BEANS Available year round GREAT NORTHERN Available year round BEANS KIDNEY BEANS Available year round Boil 1 1 2 hours NAVY BEANS Available year round PINK BEANS Available year round Boil 1 hour PINTO BEANS Available year round Boil 2 hours BLACK EYED PEAS Available year round Boil 45 minutes CHICK PEAS Available year round SPLIT PEAS Available year round LENTILS Available year round Boil 30 to 40 minutes BEANS SHELL CRANBERRY BEANS Available year round peak June October Boil 10 to 15 minutes Blanch 5 to 8 minutes FAVA BEANS Available year round peak June October Boil 10 to 15 minutes Blanch 5 to 8 minutes LIMA BEANS Available year round peak June October Boil 20 to 30 minutes 8 8 Enterprise Recipe Manager Manual Blanch 10 to 15 minutes BEETS Available year round peak May October Boil 30 minutes to 1 hour Bake 1 to 1 1 2 hours Steam 1 1 2 to 2 hours BROCCOLI Available year round Boil Whole 7 to
59. HARING this nutrition Here is where you COPY SHARE or SEPARATE the nutrition values from other inventory items to save database space or time from entering the same values over and over Clear Nutrition Table This button will clear the table of values WARNING Be careful doing this if other inventory items are sharing this data Remember if you clear the values for a specific nutrient ID assigned to this inventory item that other items are sharing you will ALSO be clearing the data for those inventory items as well Show Nutrition Detail This is simply the source where the nutrition information was gathered Generally your vendor will provide you with a nutrition source when you receive your inventory This source may or may not be an affiliated USDA source You can enter the details where this nutrition information was derived in this area For ISO 9002 compliance purposes each time you change the source the previous or last value called the original is stored as well Going into this screen will always show you the entered nutrition source along with the previous nutrition source if it was changed in a read only colored field below There is a Modified field that will show if the value was recently changed xj Source Optional jsp AH 8 1997 Supplement NDB Optional frizz ts st i s S Original Source USDA AH 8 1997 Supplement Original NDB fis Modified Daily Values These are the
60. INGREDIENT TO ADD E Click ADD NEW to add name la Beeni gpd re oes a new inventory item MK Select from here Ge ex Data in Inventory Other Recipe Click Other Recipes to ITEM gt search the sub recipe milk 23 1f2 pt list NOTE If you dont see an item in the list that s because it probably wasn t checked stocked Stocked items are available for selection for recipes Enterprise Recipe Manager User Manual 2 Search through the list of items to find the ingredient of your choice You can type ina portion of an inventory item for example milk in the box above and hit ENTER This takes you right to these items in the list if the FIND option is checked If you check the FILTER option the list will be reduced to only these items below 3 Once you ve found the item you wish to enter into the recipe as an ingredient double click on it The item will be added as a new row in the ingredient list 4 Enter a quantity for the ingredient in the first column 5 Enter the unit for the ingredient in the second column You can dropdown a list of units available for the item You can find a unit quickly by typing the first letter in the cell Unit Selection Recipe Costs Nutrition Picture Attachments Custom Show Fractional Quantities Column Quantity Units Pre Instructions Ingredient Post Instructions 0 5 orders chicken breast fritters 1 orders S potatoes french fries frozen
61. Manager is the main or possibly the only tool used The leader of this area is the Executive Chef who should know Recipe Manager inside and out This production area will generally be using the read only version of Recipe Manager for viewing components of recipes printing nutrition adjusting printing menus and so on The Consumption Area Where the customer sits down to consume 4 The Point of Sale Area Where customers pay The Point of Sale system controls this area Recipe Manager can export its inventory list of saleable items for Point of Sale system usage This list is the product consumed in area 3 off the available menu maintained from area 2 This data should come from Recipe Manager because that is where the unit conversions are maintained For example if a product is ordered in cans and the data is imported into Recipe Manager it will know how to break down this information into a number of other units for cost and nutritional analysis When this saleable list is exported from Recipe Manager the unit conversion information comes with it that has already broken the product down from large can units into a manageable plate unit for the Point of Sale system to process Therefore the Point of Sale keeps things simple charges the customer for a plate of something and keeps the complex calculations conversions to Recipe Manager 5 The Management Area Where managers control the busi
62. Mexican dish of refried corn tortillas simmered in a sauce of tomatoes chiles and garlic This is a highly seasoned dish often served as a brunch or lunch dish with eggs or grilled meats Chili Rellenos A Mexican dish consisting of a batter fried cheese stuffed pablano chili pepper Chinois French word for Chinese Also refers to a China Cap a very fine mesh conical strainer Chipotle A dried and smoked jalapeno which can be found dried or reconstituted and sold in tomato sauce These chiles are extremely hot and caution should be taken when using them in cooking Chive Related to the onion and leek this fragrant herb has slender vivid green hollow stems Chives have a mild onion flavor and are available fresh year round They are a good source of vitamin A and also contain a fair amount of potassium and calcium Chocolate A product of cocoa beans in which the chocolate liquor is mixed with cocoa butter in various proportions to produce the different varieties of chocolate Bitter chocolate has no additional ingredients added Other varieties of chocolate have additional cocoa butter added along with sugar milk and vanilla Chorizo A spicy pork sausage from all Hispanic countries ranging in seasoning from mild and sweet to fiercely hot Hotter versions come from areas of Spain and Portugal Mexican versions contain a large variety of chiles and have a mealier texture and more complex flavor Some of them even use fresh herbs
63. No Category 32484 Buffet Shrimp Sp Physical Unies ip fa No Location 32623 Buffet Syrup Map Waste Percentage 1 00 a Yendor 32572 Buffet Syrup Mar Has Nutrition Info 30705 Buffet Topping Ap Costing FLAG when last purchase is No Nutrition Info 32852 Buffet Waffles an S b Saleable 369 bulgur wheat So Nia te M Above f E om z F Older than ah eN Cust m Search 32773 bun hambur Use Last Purchase Used in these Recipes TOTAL 0 nee raphe ch Use Highest Cost Paid RECIPE ID RECIPE utter 32086 butter cups whip Use Lowest Cost Paid 32087 butter reddie Preferred Vendor Below 484 butter clarified Average Cost Accounting 31806 butter garlic 31928 Butter Garlic Mor 371 butter salted 30783 butter scampi Vendor 503 30782 butter steak Quality Foods Inc x 372 butter unsalted A Doe smia o 1939 butter whipped 373 butterfish Phone P 31868 buttermilk ranch dr 32088 buttermilk bulk 374 buttermilk half gal General 1871 butternuts dried 32861 Cabbage Buttered Steamed 69 30130 Cabbage Buttered Steamed 69 low sodium 1 1 1 21 0 711 cabbage areen 1 0 32 0 m Prefered Vendor Attachments Custom Conversions Purchases Nutrition Picture In the above screenshot the inventory list was displayed by clicking the Inventory button from the main screen After the inventory list was displayed the inventory ingredient detail for the item
64. Not Saleable Spaghetti and Meatball Meal SAMPLE Stuffed Bell Pepper Meal SAMPLE p Item in Recipe ns i BD cocoa crie sa ter 8 Dressing Moal SANFL ELE 7 27 2005 7 27 2005 7 27 2005 7 27 2005 7 27 2005 7 27 2005 F Active F Not Active F Saleable MOO Oro Oro O19 O19 Oo O19 H eH O o oOo O 0 9 0 0 0 0 o Recipe Table SORTED Ascending YDATA SYSTEMS 7 27 2005 5 2 The Recipe Manager recipe list is arranged so that you can easily view a list of all recipes or a specific set of recipes that you have associated with a specific category such as Active or Appetizers Customizing the Recipe List This list can be customized to display only the information that you want on the screen This includes the various options on the tree view to the left as well as the column fields that are displayed across the top of the list by selecting File Setup Database Fields Configure Database Fields CONFIGURE DATABASE FIELDS E Select fields on left to appear in tables Rename the field in the box Select if this field can be searched on right RECIPE FIELDS INVENTORY FIELDS ProfCentID Profit Center ID ProfCentID Profit Center ID IV RecipelD Recipe ID VV JV ItemID Item ID Vv V RecipeName Recipe Name IV Jv ItemName Inventory Item md M SubRecipe Sub Recipe 7 ItemType Type v Iv PLU Symbol A V Stocked Stocked IV PrepDate Created Iv V SubRecipe Sub Recipe IV UpdatedDate Updated I
65. Nutrition Facts label of the recipe All nutrient values from these ingredients are tallied to display the end result label If there is a problem with a specific ingredient within the calculation of a recipe nutrition label this log file will definitely flush it out You can search for the word problem or error and it will usually take you right to the cause Resolution of the problem is usually fast once it is discovered Nutritional Reporting There are some reports designed for nutritional reporting that come bundled in Recipe Manager From within an opened recipe from the Recipe Detail screen you will see an option to print a nutrition report when the PRINT button is clicked Print Recipe Nutrition reat DA oem Me ex Print Recipe Detail RECIPE RPT ive Print Recipe Detail with Picture RECIPE_PIC RPT Print Recipe Cost Detail RECIPE_Cost RPT Print Recipe Nutrition RECIPE_Nutr RPT Print Screen to DEFAULT Printer CUSTOM TEMPLATES Recipe List RECIPE_EXP rpt Recipe Export RECIPE EXPORT1 RPT Recipe List Cost RECIPE_EXP_COST rpt Nutritional Analysis RECIPE_EXP_Nutr rpt rm lt p Printer Setup Selecting this report will produce a one page detailed recipe Nutrition Facts detail label for the opened recipe Recipe Nutrition Print Preview BS C RECIPEMGR RECIPE_NUTR RPT Ee 0 x Setup Printer x oep ap a a 1 ese Preview Fecipe Nutritioral data is based o
66. Q Entrees ge wa Eggs Bean Entree EXTRA Bean Dry Frozen Fruit Beef Entrees Ze Gelatin Biscuits Legumes Bone In Chicken Entrees ADD REMOVE ADD REMOVE 1 Click File Open Categories 2 To add anew category click the ADD button on the recipe left side 3 To modify or remove a category first find the category in the RECIPE CATEGORIES list on the left side and click to select it 5 17 Scaling SCALE 4 Double click to open it for modification or click REMOVE to delete it ADD EDIT CATEGORY Screen ADD EDIT CATEGORY Category ID Category Name 505 Eggs Picture ID 10 For Table gg Picture i NEW pk SAVE DELETE 500 lik EXIT Click to Select a Picture For this Category 3 4 5 Jo 6 8 9 1 Hand Bag Bananas Beanie Weenies Loaf of Bread Carrot Cheese Cherries 5 You can click on Category Name to modify the name assign a location specific for this category or assign a picture in the table below To assign a picture you simply double click on it Assigned Locations 6 When youre finish modifying the category click SAVE then EXIT Note A recipe may be in any number of categories at one time such as Appetizer and Main Course Using Active in a Recipe You can put a check mark next to the word Active on the recipe to indicate that this recipe is Currently on your menu This will be
67. SCII file formats The file layout is required for the information supplied on the disk outlining the particular order that the information is provided in The customer is responsible for preparing the disk and providing the required information to Vydata Systems Vydata Systems will not contact vendors to request the disk or information Without all the correct and required information we cannot begin work on your conversion files Upon final receipt of all the correct and required information programming by Vydata Systems will take one to two weeks Questions regarding this process should be directed to Vydata Systems Support at 866 2172 6767 Monday Friday 8am 5pm Central Time Example of ASCII Delimited File 0748061 CORN CUT GRD A FZN PRESTIGE 1 20 LB 0013 20 CS 00020 000 0798298 SPINACH LEAF GRADE A FROZEN PRESTIGE 12 3 LB 0018 86 CS 00036 000 0798330 OKRA CUT GRADE A FROZEN PRESTIGE 1 20 LB 0012 96 CS 00020 000 0797597 CARROT SLC CC MED GRD A FZN FARMRSBSKT 6 4 LB 0014 58 CS 00024 000 0798116 CARROT SLC SMTH MED GRD A FZN PRESTIGE LB 0011 22 CS 00020 000 Note The food purveyors have provided this information From time to time this information Is changed by the food purveyors and must be updated in order to import orders You will be required to obtain any changes from your purveyor Your file can be with or without the double quote characters 3 7
68. The first time a column is clicked it sorts in ascending order by that field the second time it is clicked it sorts in descending order Grouping Similar Items in the List Just as described in previous chapters regarding to the inventory list you need to take into consideration how you group recipes To make it easy to find variations of the same product you should consider grouping them An example of this would be different types of chicken dishes You may want to place the word Chicken in the front of all chicken dishes then proceed with the rest of the dish description after a comma This would allow you to sort on a column and group all chicken dishes together Likewise if you want to group your items by the type of dish for example Jambalaya you may want to place this word first This would group all Jambalaya dishes together with the remaining information immediately after beef chicken etc How you group recipes is up to you just remember the degree of work it will take to have to go back and rename them later if you decide Enterprise Recipe Manager User Manual sorting is not working well for you It s better to put the time into organizing your data properly early on than having to go back later and redo the list Searching for Recipes in the List To search for a specific recipe use the tree view to the left of the list pon ALL HE Category aral PE m ri ou Z mm E5 Active i om Clic
69. The soup is eaten first followed by the sausage served with mustard and bread Pastilla Bistella A Moroccan pie made with chicken wrapped in phyllo dough When finished cooking the pastilla is dusted with sugar and cinnamon Pastry Cream A cooked custard thickened with flour Some versions may use cornstarch or a mixture of the two starches P t A French term referring to pastes or pastry P t A term referring to many different preparations of meat fish and vegetable pies The definitions of which have been altered through the years Originally pat referred to a filled pastry much like American or English pies Now the term p t en croute is used to describe these preparations P t en terrine has 8 30 Enterprise Recipe Manager Manual been shortened to either pate or terrine A terrine is generally a finer forcemeat than that used for pate and is always served cold Pates are coarser forcemeats and as stated before are often prepared in a pastry crust We now use these terms interchangeably and inclusive of all styles of forcemeat Look for definitions under ballottine and galantine Pate Choux A paste used to make cream puffs eclairs and other more elaborate pastries It is made by adding flour to boiling water or milk which has been enriched with butter Eggs are then added into the paste to leaven it Savory pastries such as gougere may also be made with this paste Pate a Foncer A shortcrust pastry dough made w
70. Y STATEMENT SELECT FROM Recipe WHERE RecipeName LIKE PROMPT ORDER BY RecipelD QUERY Available Fields Custom Data Name Joiner ProfCentID 2 AND OR RecipeID BUN RecipeName Available Operands SubRecipe T AuthorID Like ic eee ai SAVE PrepDate UpdatedDate Search Value NumPortions et CookingTime aera Add to Remove Cancel Finish Time oe Statement Selected Now click the RUN button The user will get prompted to enter a portion of the recipe name to search on QUERY FIELD ALUE PROMPT ae j Enter a discrete value below RECIFEMAME LIKE Cancel m To get the same result we can enter the value beef in the box and click OK or hit Enter NOTE Once the data is displayed in the table this data is available for reporting or exporting Appendix B Glossary Unit Conversions General Conversions 3 teaspoon 1 tablespoon 48 teaspoon 1 cup 1 tablespoon 3 teaspoon 2 tablespoon 1 fluid ounce 16 tablespoon 1 cup 64 tablespoon 1 quart 256 tablespoon 1 gallon Ya Cup 4 tablespoons 1 3 cup 5 1 3 tablespoons 2 Cup 8 tablespoons 1 cup 16 tablespoon 1 cup 8 fluid ounces 2 cup 1 pint 4 cup 1 quart 16 cup 1 gallon 1 pint 32 tablespoon 1 pint 16 fluid ounces 1 pint 2 cup 2 pint 1 quart 8 pint 1 gallon 1 quart 64 tablespoon 1 quart 32 fluid ounces 1 quart 4 cup 1 quart 2 pint 4 quart 1 gallon 1 gallon
71. a flavorful addition to fondue and cherries jubilee Kombu Konbu A large edible seaweed used in Japanese cooking Kugelhopf A yeast cake from Alsace baked in a large crown like earthenware dish It is similar to brioche though less rich and flavored with currants or golden raisins and almonds This is mainly eaten for breakfast Kumquat A very small citrus fruit with the unique quality of having a sweet skin and bitter flesh These are used in pastry making preserves and chutneys L Langouste The French name for the spiny lobster differentiating from Maine lobsters in that they have no claws Langoustes are warm water crustaceans that can be found in the south Atlantic Ocean the Mediterranean Sea and off the coasts of South America Australia and the West Indies Langoustine The French name for Dublin prawn These are small pink crustaceans resembling crayfish with a taste and texture closest to lobster Their claws are quite long but have no edible meat in them Like the langouste these are found in warm waters Larding A technique by which thin strips of back fat or vegetables are inserted into a piece of meat These strips help the meat to remain juicy during cooking Larding with vegetables gives the meat a contrast of color plus the addition of flavor This practice is not used as often now because of the higher quality of meat available to us Lasagna Sheets of pasta which are layered with sauce and cheese and baked
72. a perfect vegetarian soup Praline In French cookery this is a powder or paste made of caramelized almonds and or hazelnuts American cookery refers to a candy consisting of caramel and pecans Profiterole A small puff made with pate choux usually filled an served as an appetizer Prosciutto The Italian word for ham usually referring to the raw cured hams of Parma Though once impossible to obtain in the United States due to USDA regulations fine prosciuttos from Italy and Switzerland are now being imported These hams are called prosciutto crudo Cooked hams are called prosciutto cotto Prosciutto is best when sliced paper thin served with ripe figs or wrapped around grissini Pumate Italian for sun dried tomatoes Puttanesca A piquant pasta sauce made of tomatoes onions black olives capers anchovies and chile flakes The hot pasta is tossed in this sauce prior to serving Some recipes leave the ingredients raw allowing the heat of the pasta to bring out the flavors Pyramide Cheese A truncated pyramid is the shape of this small French chevre that is often coated 8 31 with dark gray edible ash The texture can range from soft to slightly crumbly and depending upon it s age in flavor from mild to sharp It is wonderful served with crackers or bread and fruit Q Quahog The American Indian name for the East Coast hard shell clam It is also used to describe the largest of these hard shell clams Other names used are c
73. a specific station Miso A paste made from fermented soy beans This is used in Japanese cooking for sauces and soups Molasses This is a syrup resulting from the crystallization of raw sugar from the sap Additional processing results in darker and stronger tasting molasses called black strap Mole An assortment of thick sauces used in Mexican cooking made of chiles These sauces are made with one or many chiles and flavored with cumin coriander cinnamon nuts seeds and chocolate Their flavor is rich smoky and very complex Some recipes are made with fresh herbs and have a green color Chicken turkey and pork are then simmered in this sauce Monosodium Glutamate A sodium salt found in wheat beets and soy bean products It is used extensively in Chinese cookery and thought to help accentuate the flavors of certain foods Many people suffer serious allergic reactions to this so widespread use has been reduced to the commercial food processing industry Morel Mushroom This is a wild mushroom with a honeycomb cap and hollow stem These are very dirty mushrooms and must be cleaned carefully Morels possess a wonderful earthy flavor making them good candidates for soups sauces and fillings Mornay Sauce A bechamel sauce with Gruyere cheese sometimes enriched with egg yolks It is used mainly for fish and vegetable preparations Mortadella Large lightly smoked sausages made of pork beef or veal These are specialties of Bol
74. a in a number of different formats including Microsoft Excel XLS Microsoft Access MDB XML web or various text file formats TXT CSV etc 9 22 Enterprise Recipe Manager User Manual To Import Recipes Manually Importing into Recipe Manager is only done in a specific file format You can import any data or text format file originally exported from Recipe Manager If you are interfacing into the system we recommend first exporting an MDB file for analysis of its structure first The remote system can use this data file structure to build a similar file for importation into the system 1 Click File Import The Recipe Import Utility screen opens up for you to specify a file for importation Import Recipe Data RECIPE IMPORT UTILITY Data File to IMPORT O O O O_O O Your Database Location C RecipeMor Recipes mdb J Prompt before overwriting existing records W Export deletion log E a Jineorr DATA Ni CANCEL C 2 Click the top button to search for the file to import 3 Click the IMPORT DATA button The system will proceed to import data until the progress bar reaches the end telling you it has finished Auto import of Recipes To automatically import recipes without any user intervention you only need to drop this MDB or text file into the Auto Import folder This folder is a designated location where files are automatically pulled into Recipe Manager when the system is started If
75. a powdered spice mixture used in Arabic and north African cooking with a sweet and pungent flavor See the definition under charmoula for a description of the ingredients and its applications Ratatouille A vegetable stew consisting of onions eggplant sweet peppers zucchini and tomatoes flavored with garlic herbs and olive oil Traditionally simmered until all of the vegetables are quite soft and the flavor has blended into one ratatouille takes on the appearance of marmalade Newer versions reduce the cooking time allowing the vegetables to retain some of their original identity Ravioli Stuffed pasta dough served in broth or with sauce Remoulade This classic French sauce is made by combining mayonnaise usually homemade with mustard capers and chopped gherkins herbs and anchovies It is served chilled as an accompaniment to cold meat fish and shellfish Rennet An extract from the stomach of lambs and calves used in cheese making to coagulate milk There are also rennets obtained from vegetables such as cardoons Rigatoni Large pasta tubes with ridged sides Rijsttafel A Dutch word meaning rice table It is a Dutch version of an Indonesian meal consisting of hot rice accompanied by several Sometimes 20 or 40 small well seasoned side dishes of seafoods meats vegetables fruits sauces condiments etc Rillette A coarse highly spiced spread made of meat or poultry and always served cold This is called potted meat
76. ab is a collection of calculated numbers based on the nutritional values entered for each ingredient Many levels of conversions take place here depending on the units for each ingredient used in your recipe as well as the recipe s final yield and portion units 9 13 5 14 Recipe Detail Screen Nutrition Tab Recipe Costs Nutrition Picture Attachments Custom Nutrition Facts a MANUALLY ENTER DATA inn Ci Er Serving Size 1 each PRINT NUTRITION LABEL PRINT LABEL DETAIL Servings Per Container 1 Amount Per Serving Foscslec A rare Calories 479 Calories from Fat 201 C Show missing nutrition info not used in label D Show nutrition info were used in label 3 Daily Yalues Total Fat 22g 34 Ingredient Calories Total Fat Saturated Saturated Fat 10g 50 chicken breast Fritters 330 17 2 5 Cholesterol 56mg 19 milk white 1 2 pt 61 441 3 34 2 079 Sodium 503mg 21 potatoes french fries frozen 200 7 56 1 262 Total Carbohydrate 54g 18 Dietary Fiber 4g 15 Sugars Og Protein 170 Vitamin amp 10 gt Vitamin C 26 Calcium 50 Iron 9 This tab creates a USDA standard nutrition label for you by clicking the BUILD NUTRITION LABEL button on the right Initially the nutrition label will be blank until this button is clicked That will kick off the calculation process and create the label To show all the ingredient nutritional numbers that went into the label c
77. ade an error entering Purchases or Conversions for any of the ingredients you should get nothing under the Problem column If there are no messages under this column you should be getting accurate recipe cost numbers Understanding the Ingredient Costs Table This table includes the following columns e Quantity The amount of the ingredient used from Recipe tab e Unit The unit used in the recipe from Recipe tab e Ingredient The inventory item name used in the recipe from Recipe tab e Cost The calculated cost value for this ingredient e of Total This item s percentage of total cost This is only used when you have a number of portions value Num Portions greater than 1 e Omit This field can be checked to exclude the ingredient from the cost calculation If this is checked for any item Recipe Manager will skip it in the calculation This is good when you have values of soft or estimated costs that you don t need included in the calculated recipe cost total e Preferred Vendor The vendor assigned to this inventory ingredient item e Problem The problem explanation if any as explained in the previous section Doing a What lf Analysis The of Total column can be a tool for analysis when you adjust your portion size and click the RECALC COSTS button If we wanted to analyze our profit margin and ingredient cost breakdown for various portion amounts sold we can first enter our Uni
78. ail RECIPE RPT tive b Print Recipe Detail with Picture RECIPE_PIC RPT Print Recipe Cost Detail RECIPE Cost APT Print Recipe Nutrition RECIPE Nutr RPT Print Screen tto DEFAULT Printer CUSTOM TEMPLATES 4 Recipe List RECIPE EXP rpt Recipe Export RECIPE EXPORT1 RPT Recipe List Cost RECIPE_EXP_COST rpt Nutritional Analysis RECIPE _EXP_ Nutr rpt Eee Printer Setup You then simply click on the report of your choice to run the report on that specific opened recipe item Note you also can send this opened recipe to any of the custom list reports displayed in the CUSTOM TEMPLATES section of the menu 5 26 Enterprise Recipe Manager User Manual Recipe Report Se RECIPE Lasagna Meal SAMPLE Recipe ID 52376 PE Setup Printer Recipe Name lasagna Meal Se Symbol anne Cl ford Preview Portion i feac Num Portions ni Recipe Costs Nutrition Serving Size 1 eat Servings Per Container 1 Amount Per Serving Calories 712 Cz Total Fat 50g Saturated Fat 20g Cholesterol 100mg Sodium 1923mg Total Carbohydrate 35g Dietary Fiber 4g Sugars 4g Protein 30g Vitamin 4 amp 7 Calcium 28 2276 Selactead x AFT Kecipe Nutritioral data is based on irgredient aril aad information provided to us by the ireredients We makes no representation or whrranties expressed or implied as to the rerufacturer Actual portion sizes sometimes Yary which effect
79. ak May October Steam Squash Whole 6 to 10 minutes Pieces 3 to 5 minutes Squash Blossom 2 minutes Fry Squash Pieces 4 to 6 minutes Blossom 1 to 2 minutes Grill Squash Whole 12 to 20 minutes Pieces 5 to 8 minutes SQUASH WINTER Available September April Bake Halved 25 to 45 minutes Spaghetti 20 to 30 minutes Boil Pieces 8 to 12 minutes TOMATOES Available year round peak May October Bake Halves 10 minutes Saute 5 minutes 8 11 Glossary of Culinary Terms A A la minut Cooked to order A La Au Aux French terms meaning served with or served in the manner of Abalone A mollusk related to a sea snail similar in flavor to a clam It may be cooked by various methods and is best suited to very long or very short cooking times Also called Awabi in Japanese cuisine and Loco in South American cuisine It has been over harvested and is very expensive when available A small amount is being commercial raised Achar Very spice relish from the cuisine of India and the Caribbean Islands Achar may be made from fruits an d vegetables Acidulated Water A mixture of water and a small amount of vinegar or lemon juice used to purify or prevent discoloration in meats and vegetables Adobo Paste or sauce made from chiles vinegar and other seasonings Used as a seasoning for meats Adzuki Beans Small reddish brown beans Agnolotti A small half moon shaped ravioli Aiguill
80. akapaka Pink snapper A local Hawaiian favorite especially around the holidays Orzo Small rice shaped pasta Oseille French term for sorrel Osso Buco An Italian dish comprised of crosscut slices of the veal shank braised with vegetables aromatics and stock Milanese style is served with saffron risotto and gremolata Ouzo A clear anise flavored liqueur from Greece It is generally mixed with water which turns it whitish and opaque Oyster Mushroom A wild mushroom that grows in clusters on the side of trees It is off white to greyish in color and has a soft texture These mushrooms have a very subtle flavor They are also being cultivated in the US making them readily available in markets and moderately priced P Paella A Spanish rice dish originating in the town of Valencia There are hundreds of recipes for paella all claiming to be authentic The only ingredients that are necessary for paella are rice tomatoes and saffron Other ingredients are chicken chorizo mussels squid peppers and beans More elaborate preparations include shrimp lobster and duck Paillard A piece of meat or fish that has been pounded very thinly and grilled or sauteed Palmier A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves These cookies are baked until the sugar becomes caramelized Pan bagnat A sandwich from southern France consisting of small round loaves of bread which have been
81. al purchase the purchase unit will become the new unit of the most recent purchase Note If you enter a cost first some fields will automatically be entered for you Note You can add new units to the unit list by selecting File Open Units from the main screen Note You do not need to specify a vendor for any purchase row It is always optional Importing Purchases from Outside Ordering Systems Recipe Manager can import purchase prices from any vendor s online ordering system provided that the vendor can create a file containing certain information in a specified format This simple process saves you the time of entering in invoices purchases manually within inventory items 3 5 3 6 Once this is setup Recipe Manager can automatically import this data and update costs and prices automatically in the background each time the system is opened Under File System Properties you can designate an auto import path on the File Locations tab Once this folder on the network is designated any import file that is placed in this location gets automatically imported as soon as Recipe Manager discovers it Recipe Manager checks this folder each time it loads If it finds a file that needs to be imported it pulls in the file while it tells the user please wait updating system When it finishes importing it will then remove the file System Properties Program Path C CODEIEPOS EPOS ODBC RecipeMar Data
82. alaya Meal SAMPLE Hamburger Patty w bun Meal SAMPLE Recipe List Chuckwagon Stew Meal SAMPLE Recipe List Cost 4 Red Beans and Sausage Meal SAMPLE 5 Child School Meal Turkey P a Desserts Lasagna S 2 Dining Room Burrito M Setup Printer a Entrees px aE D Food Service chop Pes 3 amp amp F i I 4 1 oa k l amp 7 Salads Turkey amp Preview 5 Sandwiches Southern p aps Stuffed E Vegetables Turkey VA OB No Category A Southwe 4 No Location Chicken 1 p Active Chicken 1 p oraaa Biscuit Br D Saleable Cereal Br D Not Saleable Pancake Oatmeal Scramble Ei Item in Recipe Ei Recipes This Site J Custom Search Total Carbkehydrate 7 French Ti 3 BBQ Rible f Baked Fis Z s Baked Qu Beef Chir Beef Ste Chicken 1 Pizza Me re Nutritional Analysis Report Printed on ae The system comes standard with a few very useful list reports for nutrition analysis as shown above along with some general information and cost analysis reports You can quickly design your own or modify these example reports by clicking the REPORTS button on the main toolbar Recipe Item Reports To print a single recipe item report you first need to search for the item in the list of recipes and double click to open it Once opened you can click the PRINT button to display a list of recipe reports PRINT Button Single Recipe Reports a a DEL f EMIT Print Recipe Det
83. alled crespelle which are similar to crepes and are 8 15 filled and cooked in the same manner as the pasta Cannoli A crisp pastry tube filled with sweetened ricotta cheese chocolate chips and candied fruit Cinnamon and vanilla are common flavorings for this cheese mixture Caper The pickled bud from the caper bush which is used in sauces and as condiments for smoked fish and nicoise salad Capicolla A coarse Italian pork sausage Usually highly seasoned this sausage Is served cold thinly sliced as for prosciutto Capon A castrated chicken that is savored for its delicate taste and texture Once castrated the chicken would become fattened yielding tender juicy flesh This method of raising chickens is not practiced much anymore since most chickens are butchered at a young age and still very tender Caponata Best Known as a spread or cold salad containing eggplant celery tomatoes raisins and pine nuts seasoned with vinegar and olive oil Modern variations will add other vegetables such as zucchini and season it with fresh herbs Capsicum The family name for sweet and hot peppers Carbonara An ultra rich pasta sauce consisting of pancetta eggs and parmesan cheese Actually less of a sauce than a preparation hot pasta is tossed with the rendered pancetta fat the eggs and then the cheese Crisp pancetta and black pepper are tossed into the pasta just before serving Cardamom Aromatic seeds used for baking flav
84. amon black pepper cloves cumin and sometimes paprika and coriander This sauce is used on meat and fish and can even be adjusted to make a unique vinaigrette Chateaubriand A thick slice of beef from the heart of the tenderloin grilled or saut ed and simply sauced Many restaurants claim their chateaubriand to be the head of the tenderloin cut for two which is roasted and carved tableside Chaud Froid Meat or fish that has been poached or roasted chilled and served cold masked with a thick sauce and glazed with aspic The whole preparation was once quite popular and used consistently on elaborate buffets Modern tastes have moved away from this style of food opting for cleaner less adulterated flavors Chayote A pear shaped squash used in Latin American cooking with a taste of zucchini Chayote may be eaten raw or cooked as you would any summer squash Cherimoya Also called the custard apple this is a tropical fruit with a creamy texture and sweet pineapple flavor Chevre The French word for goat generally referring to goat s milk cheeses Chiboust A custard made originally as the filling for the gateau Saint Honor consisting of pastry cream lightened with Italian meringue and stabilized with gelatin Chicharron Crispy fried pigskin used in Mexican cooking for salads fillings and snacks Chiffonade A very fine julienne of vegetables usually associated with leafy herbs lettuces or greens Chilaquiles A family style
85. anager Enterprise Recipe Manager User Manual Revision 2 1 July 2005 EnterprisePOS Recipe Manager E G INVENTORY H REPORTS Qe TUTORIAL A MENUS Custom Reports poping e E4 FDA Food and Drug Administration ges leere ien Q uong os Je m Recipe Manager Nutritional Elements for Inventory UNT X g A File Tools Help onien we aj D ELEMENT Mem iD Irwereory Item 301 c H 19h ka ew aw z nm Fa at 206 A 2 ie 4 pa SOE SF os ON a eer airna E A Pase Posie Pabia GE s3 Corde 601 Cholesteral c H iiA we me f T ma s sein p Taj oot ome f nen 4 HS 7 rere ADO a f ajme tn is monoureshrated 9 oe uve a 3 fa EDIT saze es marten nae anaswees cunn 9 w a eom z n REMOVE Nu e ion Fa a ASD MTEITION LARE Jia mouran 515 aid a triti cts si 3 erosa ox E monumen E wona 512 3 DB Preven 2 e 659 ecg ee tena 03 4 wo foot Po RAHN tevmmegnptenntoitaninlee so _ Daly mhen ped pt 9 sent 505 a f nosed i 304 a a a a 15 Manganese Ma g a TOTAL 80 1etal Carbohydrate big nms I arz Fo ha 25 PICCADILLY 6 28 2005 Welcome to PICCADILLY Recipe Manager VYDATA SYSTEMS www vydata com TABLE OF CONTENTS ting p Physical Inventory by Location seisciiveedlccssieascdievecdatecsscadlieudsetsedesventaleucdestdivecdlctsceadseddsvesdaivussessddessdsctsscacdelusdecc
86. and is also the default This way your recipe costs will best reflect inventory item costs but you may choose to use one of the other methods Use Last Purchase will allow recipes to always reflect the most current prices that you have paid for Use Highest Cost Paid can be used to insure that a specific profit margin or percent food cost is maintained when costing recipes Use Lowest Cost Paid is useful for caterers when bidding jobs when it is necessary to be highly competitive Preferred Vendor is generally used when this item is often purchased from one single vendor and that reflected cost is what needs to be used So in situations where you bought from another vendor in an emergency situation this will not affect your costing strategy Average Cost Accounting is used to average the cost of all purchases to date This average cost will be the number used in all calculations Flag When Last Purchase is This field allows you to flag an inventory item when it fails to satisfy predetermined specifications These two specifications are time and cost 1 Cost Flag If you want to have the program warn you when the price of an inventory item has gone above a maximum price choose the Above xxx xx field You may enter the maximum price unit that you want to pay for the inventory item Now whenever the price of the inventory item rises above this number the item will be flagged a bright red color in the inventory screen and the re
87. and marc or cognac This is common in Provence where it is served with croutons and raw vegetables to dip This also makes a good sauce for grilled meats and strong flavored fish Taramasalata A Greek dip made of olive oil and fish roe with the consistency similar to that of mayonnaise American versions commonly use salmon whitefish or carp roe This is served with raw vegetables and bread or croutons Tartare This is a term which has several meanings It is often used to describe the preparation of raw beef called steak tartare Raw beef is chopped finely and served with minced onion parsley capers and seasoned with anything from Worcestershire sauce to Tabasco sauce Tartare sauce describes a mayonnaise based sauce with capers onion hard cooked eggs cornichons and herbs Tarte Flamb An Alsatian pizza with a thin crust topped with fresh white cheese onions and bacon This is also called an Alsatian firepie Tarte Tatin A type of tart in which the pastry is baked on top of the fruit then inverted when finished baking Apples are traditionally used becoming soft and caramelized during baking Terrine See the description under pft s Tiramisu An Italian dessert which gained dramatic popularity in the US Tiramiso consists of sponge cake soaked with an espresso syrup and layered with a sweetened mascarpone cheese and chocolate sauce Toad in the Hole An English dish consisting of pieces of meat or sausages covered with batte
88. any from this area but outsiders find it a difficult flavor to become accustomed Duxelle Finely chopped mushrooms that are cooked in butter with shallots and wine When cooked dry duxelle make a good filling for omelets fish and meat They may also be moistened with wine or broth and served as a sauce Duxelle are also flavored with fresh herbs and brandy or Madeira E Effiler To remove the fibrous string from a string bean to thinnly slice almonds Egg Threads Lightly beaten eggs that are poured slowly into a hot broth creating irregular shaped threads used to garnish soups Emincer To cut fruit into thin slices shorter than for julienne This term is most often used when referring to meats but it also applies to fruits and vegetables Empanada A small savory pie from Spain and South America Fillings may be made of meat seafood or vegetables The fillings can be seasoned in many ways Those from around Spain are flavored with peppers onions and tomatoes Those from South America have a sweet sour undertone from the addition of raisins and green olives Crusts may be made from bread dough or flaky dough like pate brisee and puff pastry Entrecote A steak cut from the rib section of beef It is boneless and has a very thin layer of fat Though steaks cut from the loin ends of the rib are a finer quality steak the whole rib may be used for entrecete The term is sometimes used referring to a strip steak This is not an accur
89. arance and qualities as cornstarch Arroz Portuguese word for rice It is not a Spanish term Artichoke A name shared by three unrelated plants the globe artichoke Jerusalem artichoke and Chinese or Japanese artichoke Considered the true artichoke the globe artichoke is cultivated mainly in California s mid coastal region It is the bud of a large plant from the thistle family and has tough petal shaped leaves They are available year round with the peak season March through May Buy deep green heavy for their size artichokes with a tight leaf formation Asafetida A spice used in India and the Middle East for cooking or as a condiment to be sprinkled over food after it has been cooked It has a bitter taste and a pungent aroma similar to garlic and truffles Aspic A jelly made from stock fumet wine or fruit juices used to mold dishes These preparations are often elaborately decorated for use on buffets Both savory and sweet foods are set in aspic Cubes of aspic are a common garnish to fine pGtTs and foie gras Aubergine The French word for eggplant Aurore This is a term associated with sauces that have tomato puree or concasse added to it B Baba A small cake made from enriched yeast dough often flavored with candied fruits and soaked with a rum or Kirsch syrup after baking This dough is also used to make the larger savarin Baekenhofe An alsacienne stew made of pork lamb and beef layered with potatoes and onio
90. ate description This cut of beef is called the faux filet or contre filet Escabeche A highly seasoned marinade used to flavor and preserve food Fish and chicken are the most common foods used for escabeche First the meat is fried and placed in a dish large enough to hold all of the food in one layer Then a marinade made of onions peppers vinegar and spices is poured over the food while hot The whole dish is then allowed to rest overnight and served cold Escalope A thinly sliced food similar to a scallopine This may consist of meat fish or vegetables Espagnole Sauce This is the foundation of all of the brown sauces A number of modifications have been made of this sauce since its conception The sauce is now made of a rich brown veal stock thickened with a brown roux The sauce is then simmered with a mirepoix bouquet garni and wine The long slow cooking help to purify and concentrate its flavor It is finally strained through very fine muslin Demi glace and glace de viande are all structured around a fine espagnole sauce F Falafel A Middle Eastern specialty consisting of small deep fried croquettes or balls made of highly spiced ground chickpeas They are generally tucked inside pita bread sandwich style but can also be served as appetizers A yogurt or tahini based sauce is often served with falafel Farfalle Bow tie shaped pasta Fava Bean This tan rather flat bean resembles a very large lima bean It comes in a
91. ce cream and chocolate sauce It is also a term used in French cookery as a name for a garnish to grilled meat dishes Benne Seeds An African term for sesame seeds Beurre Blanc An emulsified sauce made of a wine or vinegar reduction blended with softened butter This may be flavored in many ways for fish vegetables and poultry dishes This is a very tricky sauce and does not hold for long periods of time Because of this modern versions add a touch of cream to stabilize the sauce for longer periods of time Beurre Manie A mixture of flour and butter kneaded to a smooth paste This is then used in small quantities to adjust the thickness of sauces and stews The sauce must then be boiled briefly to remove the starchy taste of the flour For this reason beurre manie is used in situations where only a small quantity is needed Biscotti Dry Italian cookies flavored with almonds chocolate or anise seed used for dunking in coffee and sweet dessert wine Bisque A rich shellfish soup made with the shells of the animal The soup is enriched with cream and Cognac and garnished with pieces of the shellfish meat This name is also used to describe vegetable soups prepared in the same manner as shellfish bisques Bistella See pastilla for a definition Blanch Cooking foods in boiling water for a brief period of time This applies primarily to vegetables so as to reduce their final cooking time But blanching may be done to fish or meat as
92. cipe Cost screen You will see when you repriced a recipe that this inventory item has exceeded this price barrier 2 Time Flag If you want to have the program warn you when the price of an inventory item has not been updated for a predetermined period of time enter the period here By doing so the item will be highlighted in gray when this period of time has expired This too will be flagged in the inventory screen and the recipe Cost screen The Unit Conversion Tab This tab will allow you to enter or display different unit conversions for this inventory item Unit Conversions are necessary for recipe costing nutritional analysis and for doing inventory For recipe costing and nutritional analysis they only need to be added when Recipe Manager cannot automatically convert from one unit to another 2 13 2 14 Inventory Item Conversions Tab Physical Units scoop barrel tub J Quantity Units 4 000 Bag v el 624 000 fl oz ADD NEW REMOVE Note in the example picture above we purchase in tubs We added 2 unit conversions here to go from tubs to bags then from bags to fl oz standard units Click ADD NEW for a list of available conversions to choose from Waste Percentage 0 05 Unit Conversions related to this Item vendor Quantity Units nhoss I 00 b O b s In house ka 1 000 Bag Unit Conversions for Recipe Costing and Nutritional Analysis Recipe Manager automatical
93. ctual End Waste Sales 1 Usable Factor Shrinkage Theoretical In Stock Actual End Problems may contain one of the following 1 Incomplete conversion info Displayed if there was a conversion missing when calculating Open Purchases Sales or Actual End Enterprise Recipe Manager User Manual Ordering 2 No perpetual inventory unit specified Open amount is theoretical Displayed if purchases or sales were included in Open This happens if there are any purchases or sales between Last Extension Date and Start Date Ordering is handled one of two ways in Recipe Manager 1 Through an interface to a Purchase Order PO system 2 Through a periodic import auto import functions 3 Through manual entry Interface to a Purchase Order System As described previously this is the ideal way to go if real time ordering is to be achieved Recipe Manager is 100 compatible of course to it s own related EnterprisePOS module in which an order can be easily placed in the system when the CREATE PO button is clicked from within the purchases tab of an inventory item Being able to launch the purchase order module in real time at the very point where ordering is determined necessary by manufacturing the Kitchen will be the most efficient option Inventory cin ALESIS with Purchase Order System p ITEM A al o X New w Le save gt ED PRINT gt lt DEL Qe ex Item ID 205 z Saleable Stocked
94. d for each row in the menu Be careful doing this for large menus since you will get a separate report for each recipe The PRINT Button E Print Setup Recipe Reports Print Recipe Detail RECIPE RPT Menu Reports Prink Recipe Detail with Picture RECIPE _PIC RPT rt _ Rint Recipe Cost Detail RECIPE Cost RPT MON PM hi Print Recipe Nutrition RECIPE Nutr RPT Print Screen to DEFAULT Printer gt CUSTOM TEMPLATES Recipe List RECIPE _EXP rpt Recipe Export RECIPE ExPORT1 RPT Recipe List Cost RECIPE _EXP_COST rpt Nutritional Analysis RECIPE ESP Nutr pt A way of printing only an individual recipe s report within this menu is to right click on the menu item This will bring up two selections to Open Recipe opens the detail screen for this recipe in Recipe Manager or Print Recipe The later will display the same list of reports shown above Selecting any of these reports from a right click will run the report only for that specific recipe item 8 18 Individual Recipe Report Ran Recipe Manager Menu Writer Pe ioj x e gt x amp B LU E S28 55 Back Forward Up Treeview New Copy Delete ER C RECIPEMGR RECIPE_NUT iol xi Today Menu Setup Printer x E 100 7 lq TODAY MENU Day of Week a as Ue s al Amount Daily Lunch Specials Pan Size Prepped Nutrition Facts Serving Size 1 orders Servings Per Container 1 0 Beef Corned Sma
95. d in ltaly This is used in candy making for flavored milk drinks and when thinned out spread on bread as a quick snack O Oeuf The French word for egg Oeuf a la Neige Sweet meringue puffs that are poached in milk and chilled When served these puffs are drizzled with caramel and served with creme anglaise Olive Oil Olive oil has a very distinctive flavor and has become more prominent in American cooking today Gradings of olive oils are determined by the methods of extraction and the acid content of the resulting oil Virgin oils are those obtained from the first pressing of the olive without further refinement The finest olive oil is extra virgin with an acid content of 1 Following this are superfine at 1 5 fine at 3 and virgin at 4 Pure olive oils are those which have been extracted by heat These are of 100 olive oil but their flavor can result in a harsh bitter aftertaste Pomace olive oil is refined from the final 8 29 pressings and under heat and pressure The taste is inferior to other olive oils and should never be substituted for them Olive oil becomes rancid very easily more so when exposed to heat or light Always store tightly sealed in a cool dark place Olives This is the edible fruit of the olive tree Found in both green unripe and black ripe forms each must undergo a process to remove the bitterness found in them This curing process is done with brine solutions salt curing and drying Op
96. d in citrus juices until the flesh becomes cooked Onions peppers and chiles are then added to finish the dish Shortbread A butter rich cookie from Scotland often seasoned with lemon cinnamon ginger almonds 8 33 and cumin Shoyu Japanese for Soy Sauce Skate Wings This is the edible portion of the skate The flesh when cooked separates into little fingers of meat and has a distinctive rich gelatinous texture The taste is similar to that of scallops Smorgasbord A Swedish buffet of many dishes served as hors d oeuvres or a full meal Similar buffets are served throughout Scandinavia as well as the Soviet Union Common elements of a smorgasbord are pickled herring marinated vegetables smoked and cured salmon and sturgeon and a selection of canap s Soba Noodle Buckwheat noodles resembling spaghetti used in Japanese cooking Sorrel Low perennial herb with acid leaves It is used to flavor sauces Soy Sauce A condiment from Southeast Asia and Japan made from fermented soy beans There are different varieties of soy sauce available Darker stronger sauces are used for cooking while lighter ones are used as sauces and seasonings Japanese soy sauce is called shoyu Spatzle This is a coarse noodle from Alsace and Germany made of flour eggs oil and water The soft dough is dropped into boiling water with a spatzle press and poached until cooked through The noodle is then fried in butter or oil and served as a
97. d rich texture This is an expensive item to buy but a good substitute can be made by mixing heavy cream with uncultured buttermilk and allowed to stand well covered in a tepid place until thickened Creme Patissierre This is a thick pastry cream made of milk eggs and flour Other versions of this use all or a portion of cornstarch Crepaze A cake made of crepes layered with vegetables cheese or ham The cake is then baked to blend the flavors and help set it so that it may be cut into wedges Crepe A very thin pancake used for sweet and savory fillings Crepinette A small sausage patty wrapped in caul fat They are filled with ground pork veal or poultry and fried or grilled Some are shaped into balls You may also use cooked meat or vegetables to flavor a forcemeat in the crepinette Crespelle An Italian pancake similar to a cr pe used in place of pasta in preparations of dishes like manicotti and cannelloni Croque Monsieur The French version of a grilled ham and cheese sandwich with Gruyere cheese Croquembouche A grand dessert made up of cream puffs that are dipped in caramel and assembled into a large pyramid shape The whole dessert is then brushed with more caramel and elaborately decorated Croquette A thick patty made up of cooked foods These patties or balls are breaded and fried or saut ed Vegetables fish or meat may be used in croquettes 8 19 Crostini Toasted bread slices which are brushed wit
98. draws a very high price The truffle has yet to be successfully cultivated though a fine substitute is now being grown in California The black truffle of Perigord and the white truffle of Piedmont are highly prized for their exceptional flavors The black truffle requires cooking to allow the flavors to be fully achieved Conversely the white truffle is best when shaved directly on the dish before eating The aroma of truffles is strong enough to permeate egg shells when the two are stored together Due to their short growing season and large demand truffles can reach a price of up to 800 per pound Frozen and canned forms are more accessible but their taste never reaches that of fresh truffles Tuiles Crisp paper thin cookies named for their tile like appearance They are often flavored with almond slices lemon and vanilla Tumeric A bright yellow spice used primarily in commercial curry powder It is also used in sweet pickles and for various dishes requiring a yellow color This is used as a coloring substitute for saffron Tzatziki Sauce Dipping sauce derived from yogurt garlic cucumber olive oil and lemon juice Served with calamari Tzimmes Traditionally served on Rosh Hashana this sweet Jewish dish consists of various combinations of fruits meat and vegetables All are flavored with honey and often with cinnamon as well The flavors of this casserole style dish develop by cooking it at a very low temperature for a very long time
99. dummy invoice or a master invoice for each vendor Enterprise Recipe Manager User Manual Inventory Units Used for Physical Inventory You can set up more than one inventory unit for physical inventory purposes such as case and 10 can for beans refried Both units will then appear on your Physical Inventory Worksheet To set up inventory units 1 Select File Open Units 2 Check the unit or units used for doing your physical inventory and make modifications as necessary This will be your units list on all screens Note When you enter a purchase for an inventory item the unit from the purchase will automatically be selected on this screen To Enter Physical Inventory Counts Note that if you manually track your inventory levels or use another system without interfacing capability with Recipe Manager you can print a blank Inventory Worksheet to assist you in writing down inventory levels 1 Print a blank Physical Inventory Worksheet 2 Send someone around your operation to count the items on the worksheet 3 Enter the counts into the correct period in your external inventory tracking system Note You can print this Physical Inventory Worksheet directly from the Inventory List This report will not be ordered by location but alphabetically You can also customize this report to show additional information such as the last purchase price for the item If you do not have this report in your list contact Vydata S
100. e if you purchase A 1 sauce by the case you can do your inventory count of A 1 sauce by the case and or bottle Adding a conversion from case to bottle enables Recipe Manager to breakdown the new unit cost bottle If you want to do your inventory in the same units that are purchased no conversion is necessary The Purchases Tab Clicking on this tab will display the inventory Purchase History area This is where you can add purchase costs or unit costs for this inventory item as well as see a list of all of your purchases for this inventory item to date Inventory Item Purchases Tab Purchases Transactions to Obtain this Item with associated detail below Invoice PO Date vendor Quantity Units Cost Cost Unit t s41564 3 24 05 Quality Foods Inc X 10 000 tub v 1 950 0 195 4 ADD NEW Link to Purchase REMOVE a Order system NEW PO Note The CREATE PO button will only appear if you have a Purchase Order system interface installed 2 15 The advantage of entering inventory prices by the purchasing amount is the ability to later generate purchase reports and determine price variances and trends The purchases can be sorted on the screen by clicking on the column heading Date The Nutrition Tab This tab displays the nutrient information for an inventory item You can add or edit nutrient Information for an inventory item here You can also COPY or SHARE nutrient information between different inventor
101. e unit for each vendor e Example 1 You purchased 1 case apples from Alliant You make a unit conversion for Sysco 1 case 88 ea Apples used in a recipe by ea will not have a cost To correct this simply change the vendor in unit conversions to Alliant Note If you have the same conversions for all your vendors or if you only have 1 vendor you can specify that vendor in unit conversions or you can choose No Vendor Note Recipe Manager will not let you add a conversion from gal to qt since it knows this already You may rename the units in Recipe Manager for instance Ib to pound If you Enterprise Recipe Manager Manual add a new unit pound the system will not recognize it as a pound Note You may specify as many conversions as you like More About Quantities Recipe Manager shows only 2 digits after the decimal in all costs and quantities throughout the program You can specify the number of decimal places to show for many parts of the program e To adjust the number of decimal places to show for Recipe Costing open the recipe list or a specific recipe Click on Click on the Recipe Costing tab e To adjust the number of decimal places to show for ingredients in a recipe open the recipe list or a specific recipe Click on Click on the Ingredients tab e You can also adjust your Windows settings for all programs Click on Start Settings Control Panel Regional Settings You can also change currency type thro
102. e usually sweet made of batters doughs or potatoes Brioche type dough or puff pastry are often used Small short butter cookies were once also called galettes The term has now been stretched to include preparations made of vegetables or fish Different from a croquette these cakes are not breaded Garam Masala This is an Indian curry mixture with a more complex flavor and aroma The mixture is always made fresh by the cook never purchased pre ground The mixture may include cumin fennel coriander cardamom cinnamon saffron pepper chiles and caraway These spice mixtures vary greatly between cooks and different dishes Garam Masala is also used as a condiment being added to a dish at the end of cooking Gazpacho A cold vegetable soup served throughout all of the Spanish countries The most common version is one made with a coarse puree of fresh tomatoes flavored with vinegar and olive oil embellished with diced raw vegetables like onions cucumbers and peppers A light gazpacho is made with a puree of cucumber and served with an array of garnishes for the diner to choose from Roasted almonds avocadoes and croutons are common garnishes Gelatin A protein produced from animals used to gel liquids It is found in granular and sheet form Gelato An Italian frozen dessert whose popularity has overwhelmed the US is made of whole milk and eggs This gives it richness without flavors becoming masked by the fat from cream The flavors
103. e for the user To change pictures or various recipe attachments use the Pictures and Attachments tabs To change any custom fields user defined fields click on the custom tab For more information on editing specific field areas see the next section Information on Recipe Detail Screen 5 Click the SAVE button Enterprise Recipe Manager User Manual Renaming a Recipe To rename a recipe you first need to search for the recipe in the recipe list Follow these steps below for editing already existing recipe records 1 Click the RECIPE button to open the recipe list 2 Search for the recipe item in the list 3 Double click to open the recipe The Recipe Detail screen opens displaying all recipe Information 4 Click in the Recipe Name field to make your changes 5 Click the SAVE button Information on Recipe Detail Screen The following fields appear on the upper portion of the recipe screen Recipe ID This is the unique identification number for this recipe To change this value click the key next to the field You are not allowed to click in this field and manually change the number It is recommended to always let the system auto assign this number in order to preserve database integrity Recipe Name The name of the recipe can be up to 70 characters long and can contain both upper and lower case letters as well as numerals The recipe name appears in the title bar as you type Avoid any symbol characters a
104. e from sweet or sour cream and by federal law must contain a minimum of 80 butterfat Butter absorbs odors easily and is highly susceptible to rancidity To avoid either of these problems store butter in the refrigerator no longer than 2 weeks For longer storage butter may be frozen for up to 6 months without deterioration Butter Cultured Cultured butter is butter churned from cultured cream cream fraiche Most butter produced in the U S before 1920 was cultured butter but in the 20 s the U S Government guaranteed the sale of every pound of butter produced so quality became a non issue and sweet cream butter prevailed Buttermilk Originally a by product of butter making buttermilk is commercially produced by adding lactic acid culture to skimmed or partially skimmed milk C Calabacita A variety of summer squash found in Latin American and Mexican cooking Calamari The Italian word for squid Caldo Verde A Portuguese soup made from a sharp flavored cabbage potatoes broth and olive oil Sausage is then cooked in the soup Calzone A half moon shaped pizza turnover often served with sauce over the top rather than inside Canape Small open faced sandwiches served as snacks or for lunch They may be served hot or cold but they are often elaborately garnished Cannelloni An Italian dish made of sheets or tubes of pasta filled with meat cheese or fish sauced and baked au gratin Variations of this use thin pancakes c
105. e in case of a hard disk failure Monitor Display Problems To adjust your display settings If you think that you cannot see all the information on certain screens in Recipe Manager you should try to rearrange or resize the screens or check your display resolution 8 40 Enterprise Recipe Manager Manual Adjusting the size shape or position of the screen Depending on where you open certain windows and where they were before you last closed them you may need to move a window or to adjust its size For help in moving windows and adjusting window sizes see your Windows Help On your desktop click Start Help Choose Index Search for windows moving Note an easy way both to see what Recipe Manager screens are open as well as to switch between screens is to click on Window Cascade This will reset the shapes and locations of your screens Adjusting your display resolution We recommend that you set your display settings resolution to 1024 x 768 Recipe Manager works fine at 800 x 600 but the higher resolution is preferable For Instructions on checking and adjusting your display settings see your Windows Help On your desktop click Start Help Choose Index Search Inventory Extensions Why are there no extensions for my inventory In order for your extensions to calculate you need to have a purchase for the item a proper unit conversion for the item if required and you must specify a unit in Inventory
106. e item in the list you can double click the item to open it Rename Inventory Item Inventory Item Stocked Sub Recipe D Pic hh fa chicken drovi u i INYENTORY ITEM test Item uunnnunnnnnnnunnunnnunnnnnu nl B a aa dates cam cee eels am chocolate Item ID 32962 F beef entre Inventory Item est Item lamb noiset Egg Whites Account g gory Dairy Products Egg whites Batter For Paseo tee ttn aste Percentage 0 05 test Recipe Costing FLAG when last puri leas eae Above lc Uee lasl ca Used in these Recipes When the INVENTORY ITEM detail screen opens simply change the Inventory Item item name field to the new name and click SAVE Note You will need to refresh your inventory list again before the new changes will take effect Deleting an Inventory Item To delete remove an item from the main screen you must first do a search to find it in the Inventory list Once you find the item in the list you can either right click the item and select Delete Or click the Delete button 2 9 Deleting an item Use tool button top or right click menu ME Inventory Item Stocked ry tocked test Item ae 0 Open Duplicate Duplicate and Gpen Delete Selected Information on Inventory Detail Screen This section will defines the information on the inventory detail screen to ensure the correct data is entered in each field Inventory Detail Screen and General Tab
107. e label Field is Enabled Under the Label Today Meni Click fields below to change add remove NOTE Click field buttons t Entrees Pan Size SPECIAL Amount Fields are Prepped where e users enter recipe data 10 Now continue to click all the way across and Enable each field below each label We now have our entire first row of our menu template We can begin clicking below the first row of fields to begin enabling another set of fields By MENU SETUP Today Menu Click fields below to change add remove NOTE Click field buttons to add Amount Entrees Pan Size SPECIAL Prepped Now click e A ut i Sp to enable a new set of fields row Enable Field Ghange Field Width Select Field Gontents Locations Categories Copy Contents Down Enable Label Change Label Name 11 Now continue enabling more and more fields until you have as many rows in your menu as need Remember each row is a plate recipe on the menu We can begin to 8 6 Enterprise Recipe Manager Manual You have now created a menu with 12 possible recipe slots for user selection 12 see the end result Our menu template is nearly complete For the purposes of our example we entered 12 rows recipes for this menu This says you can have up to 12 items on this menu at one time Our New Menu Template So Far Poa W 1O x Today Menu Click fields below to change add remove NOTE Click
108. e old out dated recipes marked Not Active without deleting them The Not Active list usually contains recipes not presently being used or being tested in preparation for use Often this list is used in a test Kitchen or test lab to get items perfect before moving them into the Active list for customer consumption e Saleable Not Saleable Recipes in the Saleable type list are recipes with a check box assigned within the detail screen It is used the same as in the inventory list The list of saleable recipes shows the items that are sold to customers The list of non saleable items may be an internal list of recipes that are only used within other recipes sub recipes for example a special sauce e Item in Recipe This is also a customizable list These are a list of inventory items ingredients that are found within other recipes For example a user can select 5 3 onions as an item in this tree for selection When the user clicks on onions it will search all recipes that include the ingredient onions To add or remove items in this tree there is a small toolbar icon the inventory bag to the right of the record counter box Clicking this will display a list to add or remove items Add to Delete from Items in Recipe Fie Recipe Tools Help To add or delete l l ea INVENTORY if items in the Item in Recipe tree al Olle click the inventory bag icon RECIPES Delete Se
109. e report or nutrition label Example Nutritional Analysis List Seats and Nutrition ai BS c RECIPEMGR RECIPE_EXP_NUTR RPT Setup Printer x amp g Preview 1 of 1 amp Nutritional Analysis Nutrition Facts Serving Size 6 oz Servings Per Container 25 Gholeaterol Dietary Fiber Saturated Fat Total Garbohydrate Total Fat Calories Percent Daily Values are based on a 2 000 calorie diet Your daily values may be higher or lower depending on your calorie needs Calories 2 000 2 500 Total Fat Less than Sat Fat Less than Cholesterol Less than 300mg Sodium Less than 2 400mg Total Carbohydrate 300g Dietary Fiber Calories per gram Fat 9 Carbohydrate 4 Protein 4 As in the cost analysis of the previous chapter to calculate accurate nutrition values for recipes you must first enter two pieces of information for each ingredient inventory item 1 All required nutrient element values any value that is included on the nutrition label 2 All needed conversion information to go from nutrient units to units used in the recipe This information can be entered on the Conversions and Nutrition tabs 7 1 Viewing Inventory Item Nutrition Information 1 2 As mentioned previously before we can do any nutritional analysis we must first enter all the nutritional data for the ingredients used Viewing the Nutritional Information of an Inventory Item From the Inventory list
110. e you doing when the message appeared Do not continue to use Recipe Manager Any data you enter after having received an error message may not be saved Contact our Support Department to address any problem Monitor Display Screen trouble How to adjust your monitor settings Printer Setup trouble How to back up your Recipe Manager system How to run Scandisk on your computer How to use WinZip to transfer system files Backing Up Your System There are many easy ways to backup Recipe Manager You can backup the entire program if you wish but it is not necessary You can simply add the data directory to the list of programs included in your current method of backing up other programs If you have installed Recipe Manager to the default directory C recipemgr you can use the backup program in your Recipe Manager program group This will simply make a copy of your data on your hard drive Click on Start Programs Recipe Manager Backup System You cannot just copy the files onto floppy diskettes because your data is too big Windows 98 contains a backup program that will allow you to back up your data onto diskettes For help in using this program consult your Windows Help Windows 95 NT 2000 also have back up programs For help click START and then Help Choose Index Search for backing up file For the ultimate in security you should make a backup on media such as diskette tape Zip disk etc other than your hard driv
111. e you right to this tool when clicked Recipe Manager MENUS Button to Launch Menu Writer EnterprisePOS Recipe Manager i a ik 10 x Fie Tools Help Gp RECIPES i INVENTORY hod REPORTS P TUTORIAL Recipe Manager Menu Writer Ji e gt A B x 4 B Back Forward Up Treeview New Copy Delete Print Setup Menus at Day of We k z DATE Custom Reports O x Welcome to VYDATA i gt Welcome to YYDATA Recipe Manager VYDATA SYSTEMS 8 2 2005 Initially you will not have any menus and will need to design one from scratch Once a menu template is built generally by IT users can then easily add remove plate recipes at will 8 1 Menu Writer Main Screen 8 2 The Menu Writer main screen has a main toolbar at the top along with a white area below This white area is where the menu is displayed Recipe Manager Menu Writer Main Screen Recipe Manager Menu Writer 5 i X oj x e gt 2 x amp pB Back Forward Up Treeview New Copy Delete Print Setup Menus Menu iim Day of Week I 7 DATE Y b 4 Welcome to YYDATA Recipe Manaaer YYDATA SYSTEMS 8 2 2005 Main Toolbar The main toolbar of Menu Writer controls most of the functionality in the system The toolbar is a list of functions performed on the entire menu not the individual recipe components You can right click on a menu item recipe
112. ea for complex recipes since it could become rather large After you have eliminated the obvious making sure each ingredient has all require red items entered and all needed conversions are entered opening this log file will be your next move 7 8 Enterprise Recipe Manager User Manual The NUTR LOG File NUTR LOG Notepad a iol xi Fie Edit Format Help OOOOH HERR te te te Fe pineapple tidbits in syrup Need conversion for Element Calories CID 208 Found Universal Formula for Element calories 1 oz 28 3495 g Using this formula we get a quantity on label of 35 935985913 From the Calories ELEMENT Label Entry Calories 487 Calories from Fat 92 35 935985913 Label Entry Calories so far calories 36 Calories from Fat 0 Base and Source are same units C 8 To get a quantity on label of O from the Total lipid Label Entry Total Fat Og Label Entry Calories so far calories 36 Calories from Fat 0 Base and Source are same units 8 To get a quantity on label of 0 from the Fatty acids Label Entry Calories so far calories 36 Calories from Fat 0 Base and Source are same units 8 To get a quantity on label of 0 from the Cholesterol Label Entry Cholesterol Omg Label Entry Calories so far Ccalories 36 Calories from Fat 0 Base and Source are same units 8 To get a quantity on label of 5 989330986 from the So Label Entry Sodium 6mg Label Entry Calories so far calories 36 Calories
113. ecipe Deletes an entire recipe and removes it from inventory if its a sub recipe In the Inventory Item Screen lt Ctl Shift RightArrow gt Moves to the next tab sheet for the inventory item lt Ctl Shift LeftArrow gt Moves to the tab sheet to the left lt Ctl Enter gt lt Ctl Enter gt lt Ctl F4 gt Selects the active enventory item Selects the active enventory item Closes the Inventory Item screen Enterprise Recipe Manager Manual In the Inventory List lt Ctl Enter gt Inventory Locations lt Ctl PageDown gt lt Ctl PageUp gt lt Ctl Home gt lt Ctl End gt lt Ctl Del gt lt Ctl Spacebar gt Inventory Extensions lt Ctl F gt lt F3 gt Selects the active inventory item Moves to the last inventory item visible on the screen Moves to the first inventory item visible on the screen Moves to the first inventory item in the list or location Moves to the last inventory item in the list or location In a location this removes the selected inventory item from a location If cursor is on drop down list this will activate the drop down list Start a find or search for an inventory item Do a next to locate the next occurence of an inventort item after a find has first been done Appendix C System Troubleshooting General Troubleshooting Note if you ever see an error message while using Recipe Manager write down the message and exactly what you wer
114. ecord that satisfies your search without refreshing the list use the Find option The Find option will not generate a new list of items but will simply take you right to the record that satisfies your search For example if after you perform a database search you want to go right to the row that has carrot trimmings in it You can type that in the box select Find then hit the ENTER key It will take you right to that record without changing the list of items on the screen The Filter option however will do a database search ONLY on the items currently displayed in the list This option allows you to do a database search ona previous database search to keep further dividing the list down to the selected group of records you want Finally the ellipse button to the right of the search box is for custom database queries A database query is a SQL statement Structured Query Language that is designed to return a defined set of records from the database It is generally only used when all other search options won t suffice Your SQL statement query search can be as complex as you want Keep in mind this is generally for only skilled IT staff If your SQL statement query is not structured properly your search will produce an error There is a user interface to make it a little easier to build custom queries but it still requires someone who understands SELECT statements the standard SQL statement used to retrieve data to be able
115. em to handle the ordering of inventory as explained in the Introduction of this chapter you still will need to enter purchases manually This is a requirement in order for Recipe Manager to track costs Note that if you plan on running Recipe Manager for nutritional analysis and recipe tracking only you can skip this section Entering your purchases is the only necessary step when the cost control features of Recipe Manager are desired To Create a New Invoice Purchase for an Item 1 2 3 4 oe oe p Click INVENTORY from the main screen The inventory list is displayed Search for the desired inventory item in the list Double click on the inventory item to open the detail screen Click the Purchases tab Inventory Item Purchases Tab Purchases Transactions to Obtain this Item with associated detail below Invoice PO Date vendor Quantity Units Cost Cost Unit t 11564 3 24 05 Quality Foods Inc ba 10 000 tub Y 1 950 0 195 4 ADD NEW REMOVE NEW PO If no blank rows are available click ADD NEW to add a new line Enter an invoice PO in the first column optional and a date of purchase Select a vendor from the vendor pull down list column 3 Enter the quantity ordered and the units purchased columns 4 and 5 These are the most important columns for cost control Enter the total cost in the following 6 column The system will automatically determine the cost unit for you in the next last column Enter
116. enerally less crucial inventory items that are plentiful in supply These items are rarely sold separately or tracked for level control To mark an item unstocked simply open an item in the list and uncheck the stocked check box Examples of these may include sugar pepper spices water etc Stock Category This option breaks down all inventory in it s own set of categories Categories are simply ways to group your data by the specific type of inventory These are all user configurable You enter all your categories under the File Open Categories menu option The categories you enter here will be display under a category dropdown box within each inventory item detail screen After adding categories you can open individual inventory items and select the category from this dropdown box list then save it The next time you click on the category in this tree you ll see the item in the list It is a quick and simple way to keep specific types of inventory together Below is an example of some categories that were entered As you can see in the screen shot below you can enter a picture icon for each category to make it quick for users to identify the category Stock Category Example o ALL Inventory aac Stocked Inventory Inventory Mot Stocked EE iStock Category Bakery Products gt Beet Sg Gelatin Legumes z Hah Oils ae w Pizza l DA i Pork a Poultry fi Prepared Sandwich
117. ent then you do not need to do anything special to have your recipes costed The following are example built in volume measurements e cup e fluid ounce e gallon Enterprise Recipe Manager User Manual e quart e tablespoon e teaspoon e liter e milliliter If your recipe is measured in weight for both cost and nutrition and your inventory ingredients are also in standard weight measurements then you do not need a conversion If on the other hand your inventory ingredient is in volume you will need a conversion Going from weight to volume or volume to weight requires a conversion since it differs for every item From the main menu select File Open Units to see all standard units of measure shipped with Recipe Manager Non standard Units These include any units that you add that are not a generally recognized unit of measure If you purchase or use non standard units in your recipe then you must add a conversion for Recipe Manager to be able to cost your recipe From the main menu select File Open Units to see a list of all non standard units of measure shipped with Recipe Manager This is also where you can add new units of measures to show up throughout the system Unit Conversions for Doing Inventory Recipe Manager gives you complete control and flexibility in how you do your inventory When you set up your inventory locations you can specify any unit you wish in order to do the counting of an item For exampl
118. enter ID Item ID Inventory Item Type Stocked Sub Recipe Cost Method Cost endorID MonthCeil Cost Ceiling Account Categor GLAcctNum PerpInyPeriod PerpInvUnitID CostCeilUnitID Saleable Pref endorID DATE Configure Sid ttt id td tt ists 2 2 Enterprise Recipe Manager User Manual This screen shows all available fields for both recipe and inventory lists You can click on a field to the left adds a check mark to add the field to the list as a column You can click in the box in the center of the field to rename the field You can click the box on the right to make it available for searching When you finish click EXIT and your changes will automatically save The current list should refresh with your new changes Sorting the Inventory List The list can also be sorted by any of the displayed columns by simply clicking the top of the column The first time a column is clicked it sorts in ascending order by that field the second time it is clicked it sorts in descending order Grouping Similar Items in the List To make it easy to find variations of the same product you should consider grouping them An example of this would be different types of lettuce You could have the following items scattered throughout your list Boston lettuce bibb lettuce escarole lettuce iceberg lettuce A better way of organizing your list would be to have the items appear as follows lettuce bibb lettuce Boston lettuce escar
119. enu item recipe in which you would embed recipes into another to develop a combo or kit This parent recipe encompasses an arrangement of various recipes that make up your platter plate or dish Since you are required to have only a single recipe for each line item on a menu these plate recipes are important to setup prior to building your menus Setting up plate recipes offers other benefits as well You can obtain a cost or nutrition analysis on the entire plate For example if you have a plate recipe called combo 1 on your menu that includes a chicken paste entree with two vegetables sides and a dinner roll all sub recipes you will be able to obtain exact cost numbers and a Nutrition Facts label on the entire combo not only the individual components Likewise if you want to save your combo 1 as a sub recipe for inclusion into another larger combo or an entire menu possibly you can also obtain exact cost and nutrition values for that as well There is no limit how many times you can bundle recipes into other recipes to achieve your analysis goals Once you are satisfied with all your plate recipes and have a list of all items you want on your entire menu the next step is creating the menu That is the focus of this chapter The process of writing menus from your list of recipes is handled exclusively by a tool call Menu Writer that is bundled in Recipe Manager There is a MENUS button on the main toolbar that will tak
120. eports and nutrition labels checking ingredient or recipe detail etc but who do not need to change anything or add any new information Note that although the read only version does not allow you to change core data it will allow the user to add new recipes only within a local category This is designed for a restaurant chain that may allow local menu variations daily lunch specials for example but keep the core recipes intact Initially you will need to run the full installation for new data entry New data entry can not happen with the read only version of the software When you enter the Recipe Manager CD in the computer s CD ROM or DVD drive it will automatically launch the install program for the full installation If this is not the install you want close the program first To access the read only install program you must explore the CD right click on START then explore and open the read only subfolder to manually double click on the SETUP_RO EXE program Both setup programs may ask you some basic questions prior to installation The setup program will by default install everything into the C RECIPEMGR folder and create an icon under your Program Files folder Note that only sample data is installed initially You must enter the System Properties under the File menu from the main screen to point to your actual data unless you re starting from scratch After installation Windows may requ
121. er the initial screen is a print preview window The print preview window has several buttons to do things like setup a printer print a hardcopy the printer icon export the data the envelope button refresh data the yellow lightening bolt icon a tree view button and resize and search buttons These are all to help you further analyze or process the report 2 21 Chapter 3 Inventory Purchases Pricing and Invoices Introduction Recipe Manager is designed as a tool for end users Chefs for example to manufacture cook product The level of product detail tracked by Recipe Manager is generally far superior to other systems designed for other purposes such as order taking sales tracking purchasing or inventory control Recipe Manager performs its purpose well to control product recipes and all associated data Although Recipe Manager is not designed as an inventory control system a point of sale or a purchase order system it can be setup to work in unison with these systems to create a very advanced and complete information system If you use an outside inventory control system to track inventory levels you can use Recipe Manager to keep inventory detail accurate by the manufacturing department a k a the kitchen adjusting this data throughout the day There is no better department for keeping inventory detail up to date than the department doing the actual production the front line cooks To understand how al
122. er of portions Num Portions field for each recipe Do not disable this field unless you don t want the ability to automatically scale each recipe from the menu This is a powerful feature that is accomplished by the use of this field c Entrees This is the recipe name and is a required field 8 5 d Pan Size This defines the size of the container for the item and will provide you a total for all pan sizes at the top of the screen e Position The same as the Run Out field It is only a note field and can be changed or disabled It is generally used to define where the item is placed for customer selection or usage NOTE For the purposes of our example we disabled the RUN OUT field and renamed the Position field to SPECIAL to indicate if the item is a lunch special or not 8 Now we are ready to enable our actual menu fields Just as before click in a blank area this time right below the label to pull up our list of options Adding a Field to our Label By MENU SETUP Today Menu Click fields below to change add remove NOTE Click field buttons to add default values Amount Entrees Pan Size SPECIAL Prepped Enable Field Ghange Field Width Select Field Contents Locations Categories Copy Contents Down Disable Label Change Label Name 9 This time the Enable Field option should be available Select this option You will then see the field that holds data appear right below th
123. es the cost of the ingredient in a recipe since more of the ingredient is required to fill the recipe Example 1 an apple as it used in a recipe might have a waste percentage of 25 This means the usable factor of the apple is 75 since the core is rarely used This is entered as 25 00 Example 2 a carrot might have 22 waste a usable factor of 78 since the head and tip might be cut off and the remainder might be peeled This is entered as 22 00 Note Since any recipe can be made into an inventory item ingredient by making it a sub recipe a sub recipe can also have a waste percentage When you designate a recipe as a sub recipe it will ask you to enter the waste percentage Example a recipe for browned ground beef might have a waste percentage of 20 since 20 of the initial weight is rendered into unusable grease Many operations include a flat waste factor into all recipes To accomplish this in Recipe Manager simply make each recipe a sub recipe and then assign the proper waste percentages to each 2 12 Enterprise Recipe Manager User Manual The General Tab The center of the General tab shows you the list of all recipes currently using this inventory ingredient Note that if you open a popular item used in many recipes it may take a while to open this tab Recipe Costing Methods This field allows you to price an inventory item in one of five ways The most common method is to use the last price available
124. ette Long thin slices of poultry breast or some other meats Ail French word for garlic Aioli A cold egg and oil emulsion with olive oil and garlic Many variations of this sauce are made See the definition under rouille Ajo Spanish word for garlic Al Carbon Spanish term for a dish relating to grilled or containing meat Al Dente A term meaning to the bite used to describe the correct degree of doneness for pasta and vegetables This is not exactly a procedure but a sensory evaluation for deciding when the food is finished cooking Pasta should retain a slight resistance when biting into it but should not have a hard center Al Forno Italian term describing a dish cooked in the oven Al Pastor A term used in Spanish and Italian referring to a dish cooked in the style of shepherd cooking usually over a grill or spit Albumen The protein of egg whites Alfredo A pasta sauce originally consisting of butter cream and the finest parmesan cheese available Modern versions add garlic peas and less expensive parmesan All of these will make fine sauces but nothing can compare to the original version Allemande A sauce made of Veloute usually veal a liaison and lemon juice Almond Paste A sweet paste made from finely ground blanched almonds mixed with powdered sugar and enough glucose or syrup to bind it together Amandine A French term for any dish with almonds Alternate spelling is almondine Amchoo
125. ever it can be used if interfacing with a Point of Sale system to NOT show any saleable items when the customer is checking out after a meal It provides a smaller list for the cashier to search through to find the items purchased by the customer Custom Search Clicking the custom search option loads up the query engine user interface This is a floating toolbar that allows the customer to search on anything or build their own database query Custom Search Query Toolbar IN CUSTOM SEARCH el Item ID Like Fl a 2 ark Soo o de t While the search toolbar is open you can click on any column to switch the search to that database field or drop down the list in the box on the left and manually select the field Specific fields allow wildcards to be used Wildcards are characters that take the place of text and allow a broader search to be performed For example if you click on the Item Name field and put carrot in the box to the right and hit the ENTER key you ll get a list of every ingredient with the word carrot in the name n Custom Search Example File Inventory Help i INV CUSTOM SEARCH _ i co e inventory Item I Like carrot Stocked Inventory Inventory Not Stocked carrot El g Stock Category carrot baby 4 Location mix carrot cake base No Category carrot trimmings No Location Salad Carrot and Raisin 248 Vendor carrot souffle 72 oz Has Nutrition Inf
126. f Today Menu with your own menu name NOTE Avoid any symbols or quotes in your menu name 8 9 8 10 Click OK A blank screen opens ready for you to design your new menu template Blank Menu Template li MENU SETUP E lioj x Today Menu Click fields below to change add remove NOTE Click field buttons to add default values COPY E DELETE Now instead of manually enabling and changing labels and fields from this blank slate click the COPY button A box for you to select which menu to copy from appears COPY FROM Menu Selection COPY FROM Which Menu Bakeshop Menu BAKESHOP MENU SHORT LINE Kitchen Menu KITCHEN MENO SHORT LINE Kitchen vedgi Kitchen vegi Menu Salad Menu SALAD MEMI SHORT LINE VEGETABLE MENU VEGETABLE MENU SHORT LINE OK Cancel Note If your menu template is not in the list then go back to the main screen select a day for your menu and click SAVE Double click on the menu to COPY FROM A prompt is displayed asking you if you re sure Are you SURE Prompt COPY MENU OVER WRITE THIS MENU xi 2 Copy the data from MENU Today Menu to the currently opened Today2 Menu menu N NOTE This will OVER WRITE all current data For this menu 4re you SURE Yes No Click YES We then see all information from the selected menu now appear into our new menu Enterprise Recipe Manager Manual All the work we did in the previous section from scratch trans
127. ferred to our new Today2 menu New Today2 Menu Copied from Today Menu By MENU SETUP Bie x Today2 Menu Click fields below to change add remove NOTE Click field buttons to add default values Entrees Pan Size SPECIAL 2 lt l2 lt 2 lt l2 lt l2 lt l2 lt l2 l2 lt l2 lt l2 l2 le2 CORIO RIOR ORO RIOR Om On hi bali 7 Wecan now make changes to the menu as needed by adding removing categories or locations to the entrees changing label names changing contents of other fields such as Pan Size or SPECIAL and so on 8 Click SAVE when finished 9 Click EXIT NOTE As you can see we can cut out over half the steps by doing one menu first then copying it to create new menus It s easier to modify a menu template that is already completed than to build one from scratch as in the previous section Editing Existing Menu Templates 8 12 Generally you ll need to adjust or tweak a menu template over time to get it perfect In order to edit your menu template from the main screen do the following 1 Select your menu from the list on the left The menu is then loaded on the screen Menu Writer Main Screen Template Loaded Recipe Manager Menu Writer Sj fa x x A e gt u B x 8 B Back Forwar d Up Treeview New Copy Delet Print Setup Today Menu mr D Bay of Week 31 o Ti Amount Entrees Pan Size SPECIAL vis 2 Click SETUP on t
128. ffets or at the end of a multi course meal Pico de Gallo Literally meaning rooster s beak this is a very hot raw salsa made of fresh chiles onions and tomatoes Piroshki Small Russian meat pies like empanadas eaten for lunch or snacks Pissaladiere A southern French pizza consisting of a thick bread crust covered with cooked onions flavored with garlic The pizza is then topped with black olives and anchovies Pita Bread Flat round bread made with or without a pocket Poblano Chili Pepper A dark sometimes almost black green chili pepper with a mild flavor Best known for its use in Chili Rellenos a Mexican stuffed pepper Polenta The Italian version of cornmeal mush Coarsely ground yellow cornmeal is cooked with stock or water and flavored with onions garlic and cheese Polenta may be eaten fresh out of the pot as a perfect accompaniment to stews Polenta may also be poured into a greased pan and allowed to set It is then sliced saut ed and topped with cheese or tomato sauce When cooked properly polenta is a simple treasure Posole Pozole A Mexican soup containing hominy served with various ingredients to be added by each diner The base of the soup is water flavored with onions tomatoes or tomatillos and herbs Hominy is cooked into this broth and condiments include minced onion avocado lime wedges oregano queso fresco and fried pork skin A similar soup to this is menudo Without the pork skin this makes
129. fine these 3 stages of preparation from inventory ingredient collection to final plate preparations Shelf Time This is used as the time value after finish time final preparations and before spoilage After the recipe is completely finished and placed on the shelf for sale this value is the amount of time it can sit on the shelf before it is considered bad and requires being thrown out You should check the FDA website for spoilage information on specific products if you are unsure The government mandates shelf life times for certain foods Saleable When an item in Recipe Manager is sold individually this box should be checked whether it is a recipe or inventory item It is generally only used for reporting purposes but can be used for external Point of Sale systems Using this checkbox can filter out items in a long list that is not designated for sale as stand alone It can potentially soeed up the customer checkout process Active This field can be used as a means of distinguishing which recipes are being used in production verses recipes under construction If a recipe is going through a test lab for improvements or tweaking you can uncheck this field The Chefs can therefore be instructed to work from only the Active list When a recipe is perfected and ready for production the user can check the Active option to move the recipe into the active list Sub Recipe A sub recipe is a recipe that is also used as an
130. for 10 to 12 months and has a golden brown rind and a firm pale yellow interior with well spaced medium size holes 8 24 Enterprise Recipe Manager Manual Guacamole A dip made of mashed avocadoes seasoned with onions tomatoes chiles and cilantro This is mostly eaten as a dip for fried corn chips but it is also very good with raw vegetables You may also use it as a filling for burritos and tacos Gumbo A thick soup stew made with meat or seafood served over plain white rice Okra file powder and roux All methods are acceptable and all are considered traditional H Harissa A spice mixture used as both a condiment and a seasoning Harissa contains chiles which are ground with cumin garlic coriander and olive oil It becomes a thick paste that is used as is in cooking or diluted with oil or stock to be used as a condiment Hoisin Sauce A rich dark sweet barbecue sauce used in Chinese cooking for marinades and basting Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck The sauce is made from soybean flour chiles red beans and many other spices Hollandaise Sauce This is the most basic of the egg and oil emulsified sauces The only flavoring is fresh lemon juice This sauce must be kept warm as excessive heat will cause it to break Because this is kept warm it is not safe to keep it for long periods of time and should never be reused from another meal period Horn of Plenty Mushroom This is a wild m
131. g stir fry Dal This is the Indian term for all varieties of dried beans split peas and lentils There are many different varieties of dal all of which have a specific use in Indian cooking Darne The Larousse Gastronomique describes a darne as a transverse slice of a large raw fish such as hake salmon or tuna Dashi A Japanese fish stock made with dried bonito and kombu seaweed This is used for soups sauces and marinades Daube A stew consisting of a single piece of meat such as a shoulder or joint The meat is stewed in a rich wine laden broth with herbs and vegetables The broth is then thickened reduced and served with the slices of meat and accompanying vegetables Dauphine The name for little puffs made of potato puree that are mixed with choux paste and deep fried Dauphinoise The name of a potato gratin with lots of cream and garlic all topped with Gruyere cheese Deglaze A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking This is most common with saut ed and roasted foods Wine stock and vinegar are common deglazing liquids Demi Glace A rich brown sauce comprised of espagnole sauce which is further enriched with veal stock and wine and reduced to proper consistency This is a very long procedure and requires constant skimming A quick version of this involves reducing brown veal stock to which has been added mirepoix tomato paste wine and b
132. g to chopped tomatoes Conchiglie Large shell shaped pasta noodles These are often stuffed and baked au gratin Small shells are called conchigliette Confit This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce The meat is first salted to remove moisture It is then cooked at the lowest of simmers submerged in fat until the meat is buttery tender After the meat is cooled it is stored in crocks and covered with the fat to prevent exposure to air The whole crock is stored to help age the meat During this aging period the meat develops a new flavor completely different from its original state When ready to eat the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through Duck confit was once served with potatoes fried in the same duck fat as the confit This practice is less popular now but good companions to the confit are lentils or bitter green salads to balance the richness of the meat Fatty meats such as duck goose and pork work best in confit Confit is an indispensable component in cassoulet Consomme A clarified broth used as a base for sauces and soups Coppa The loin or shoulder of pork that is cured cooked and dried It is served thinly sliced for antipasto 8 18 Enterprise Recipe Manager Manual or on sandwiches or pizza Cog au Vin A chicken stew flavored with red wine bacon mushrooms and pearl onions Corn Syrup Dextrose
133. ghreb dish in which semolina or cracked wheat is steamed in the perforated top part of a special pot called a couscoussiere while chunks of meat usually chicken or lamb various vegetables chickpeas and raisins simmer in the bottom part The cooked semolina is heaped onto a large platter with the meats and vegetables placed on top Diners use chunks of bread to scoop the couscous from the platter Couscous Large grains of semolina flour that are steamed until tender and sauced with a rich meat fish or vegetable stew Crackling Crispy pieces of skin remaining after the fat is rendered Commonly made from pork duck and goose it is used in salads stuffings and seasonings Cream This is the portion of milk that rises to the top when milk has not been homogenized Cream is defined by its varying amounts of butterfat content Half and half cream is a mixture of milk and cream resulting in a butterfat content of 12 Sour cream and light cream have a butterfat content of 18 20 Heavy cream will have no less than 30 butterfat averages around 36 and will go as high as 40 Creme Anglaise This is a custard made of milk and eggs It is used both as a sauce for desserts and as a base for mousses Creme Caramel Like the Spanish flan this is a baked custard that is flavored with caramel When the dish is inverted the caramel creates a sauce for the dessert Creme Fraiche A naturally thickened fresh cream that has a sharp tangy flavor an
134. giving it a green color Portugal makes a cousin to this sausage called the linguisa that is smoked and much hotter Choron A variation of Bearnaise sauce with tomato puree or concasse added Choucroute An Alsatian specialty consisting of sauerkraut that is simmered with assorted fresh and smoked meats and sausages This is a grand dish served on huge platters so that diners may witness all of the components displayed at one time The kraut is first washed then seasoned with garlic caraway seeds and white wine The meats are layered in the casserole with the kraut and cooked until all the meat is tender and the flavors have blended together Pork sausages smoked pork shanks and shoulders and fresh pork loin are all used A variation of this though not actually called a choucroute is 8 17 a whole pheasant cooked in sauerkraut with champagne There are other recipes that consist of solely fish in with the sauerkraut This can be quite delicious if properly prepared Chutney The name for a large range of sauces or relishes used in East Indian cooking Fresh chutneys have a bright clean flavor and are usually thin smooth sauces Cilantro mint and tamarind are common in fresh chutney Cooked chutneys have a deeper broader flavor Cioppino A rich fish stew from San Francisco made with shrimp clams mussels crabs and any available fish The broth is flavored with tomato white wine garlic and chile flakes This stew needs no othe
135. h Meal SAMPLE Lasagna Meal SAMPLE Burrito Meal SAMPLE Chop Beef Meal SAMPLE Chicken Cattatorie Meal SAMPLE Turkey amp Dressing Meal SAMPLE Southern Fried Fish Meal SAMPLE Stuffed Bell Pepper Meal SAMPLE Turkey Wrap Meal SAMPLE Southwest Chicken Tamale SAMPLE Chicken Tornados SAMPLE MEX Chicken Tamale SAMPLE MEX Biscuit Breakfast SAMPLE Cereal Breakfast SAMPLE Pancake Breakfast SAMPLE Oatmeal Breakfast SAMPLE Scrambled Egg Breakfast SAMPLE French Toast Breakfast SAMPLE BBO Riblet Meal SAMPLE Baked Fish Meal SAMPLE Baked Quarter Chicken Meal SAMPLE Beef Chimichangas SAMPLE 4 Sub Recipe Finis Notes A utritional Analysis Recipe Export Recipe List Recipe List Cost List of CUSTOM designed reports aud i Welcome to VYDATA Recipe Manager VYDATA SYSTEMS 7 31 2005 J When the user double clicks on a list report the content of the list is exported to the report You will notice the rows all highlight one at a time as the data is exported to the report After data exportation the report is launched 5 25 Recipe List Report Example EnterprisePOS Recipe Manager RECIPES H i i MA 5 Fie Recipe Tools Help cj RECIPES A INVENTORY Ka REPORTS TUTORIAL wl MENUS EXIT Recipe Name Sub Recipe Finish 0 ft O x l x Custom Reports Nutritional Analysis Recipe Export Chicken Jamb
136. h olive oil and served with tomatoes pumate cheese chicken liver mousse bean puree or tapenade These are the Italian version of canap s Croutons Bread that is cut into smaller pieces and toasted or fried until crisp This includes cubes for salads and slices for soups and hors d oeuvres Crudite A selection of raw vegetables served with a dip Culatello The heart of the prosciutto Cumberland Sauce An English sauce used for ham game and pates The sauce is made of currant jelly mixed with lemon and orange juice and port wine Curry Powder This is a mix of spices that we have come to know of by the Muslim variety found in stores Yet this is a mixture that is unique to everyone s kitchen They may be mild with spices like cumin fennel and coriander or heated up a bit with chiles and pepper or fragrant with cinnamon and saffron All of these are considered curry powders and all of them have distinctly different applications Look under the definition for garam masala for more information Cuttlefish A cousin to the squid that is also prized for its ink sac as well as its flesh D Dacquoise A cake made of nut meringues layered with whipped cream or buttercream The nut meringue disks are also referred to as dacquoise Daikon A large oriental radish with a sweet fresh flavor Can be as fat as a football but is usually 2 to 3 inches in diameter Use raw in salads shredded as a garnish or cook in a variety of ways includin
137. he main toolbar The menu template opens ready for editing 3 Make your changes 4 Click SAVE then EXIT Smart Design of Menu Templates Keep in mind the goal of your menu as you design it You can add different sections to your menu by disabling fields and labels in the menu in order to leave a blank row or separator for easy reading If your menu has different sections like a salads and meats section it is always best to split these up instead of bunching it all into a single entr e row Let s take the menu template example we ve been using and divide it into 2 sections 4 rows of Daily Lunch Specials on top with the remaining menu at the bottom We can accomplish this by first disabling a row of fields to create a blank row If we only need 4 lunch specials on our menu we would disable all the fields on row 5 to create the blank row separator Enterprise Recipe Manager Manual Our Example Menu jj MENU SETUP E _ 5 Click fields below to change add remove NOTE Click field buttons to add default values Entrees Pan Size SPECIAL j YES No i YES No j YES No j YES NO j rss NO i F No F COPY NO l g DELETE NO i i YES SAVE E j 2 We can then disable another row of fields to make room for our section labels for the bottom portion of the menu We can now enable a row of labels and cha
138. he products during leavening Whole wheat flours are milled from the whole kernel thus giving it a higher fiber content and a substantial protein content Semolina is milled from hard durum wheat being used mainly for commercial baking and pasta production Focaccio An Italian flatoread made with pizza or bread dough that can be baked plain or topped with onions zucchini eggplant cheese or whatever you choose Foie Gras This literally means goose liver but the term is used to describe the fattened liver of both duck and geese The birds are force fed a rich mixture to help expedite this process These livers are praised for their delicate flavor and rich buttery texture The largest production of commercial foie gras is done in France and Israel The US will only allow this product to be imported in a cooked stage either canned vacuum sealed or frozen These are inferior products and will never highlight the true delicacy of foie gras But fresh foie gras is now available from breeders in the US These foie gras are very fine specimens but a very high price goes along with them Foie gras is prepared in a vast number of ways though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure Fondant This is an icing made of sugar syrup and glucose which is cooked to a specific temperature 8 22 Enterprise Recipe Manager Manual and then kneaded to a smooth soft paste This paste can then be
139. howder or large clam Quatre epices A French spice mixture containing ground cinnamon nutmeg cloves and pepper This mixture is used to season stews and pates Quenelle A dumpling made from fish or meat forcemeat Quesadilla Originally a corn masa empanada filled with meat then deep fried Modern versions found throughout restaurants in the US are made with flour tortillas that are filled with cheese and folded over when cooked Quiche An open top pie made of eggs milk or cream and anything else within reach The most famous of these is the quiche Lorraine of Alsace made with bacon and Gruyere cheese Quince This yellow skinned fruit looks and tastes like a cross between an apple and a pear Its texture and flavor make it better cooked than raw Its high pectin content make it ideal for use in jams jellies and preserves Quinoa Pronounced KEEN wah A natural whole grain grown in South America Originally used by the Incas it can be substituted for rice in most recipes It is a unique grain in that it serves as a complete protein containing essential amino acids R Radicchio A member of the chicory family with red and white leaves The different varieties range from mild to extremely bitter The round Verona variety are the most common in the US Radicchio is used most often in salads but is quite suitable to cooked preparations Ragout A French term for stew made of meat fish or vegetables Ras el Hanout This is
140. i e having to do with the program not with food are referred to in this documentation the standard notation is Menu item Pull down An example in the documentation for creating a new inventory item would be New Inventory Item Order Sheet An Order Sheet is a report that lists what inventory needs to be purchased Par Level The predetermined level or number of an item kept in inventory Physical Inventory The actual amount of inventory that has been physically counted and physically exists in storage Physical Inventory Location A physical location is an area of your operation where food is stored Examples of physical locations are walk in freezer and dry storage You could even be more specific and have a physical location named line refrigerator 1 Physical locations are set up or renamed in the Inv Loc s screen Physical Inventory Worksheet A Physical Inventory Worksheet is a report that you print that lists your inventory It can be generated in many different ways such as by physical location or in alphabetical order Plate Cost Enterprise Recipe Manager User Manual The total cost of the food served to the customer on the plate Product Code Unique numbers that vendors purveyors use to identify their products Profit Center Unique numbers that correspond to the cost account in your company s Accounting System This is generally only a reference but an interface can be setup to an
141. ick EXIT to get back to the recipe that is now scaled to your liking If you were just doing a test and you want to undo the changes then before you click the EXIT button click the second Apply button under the Original Yield box This Apply button will switch the recipe back to its original form Note If you make an error when entering the yield size you can simply change the yield size This will not affect the amount of the ingredients in the recipe Copy Rename or Delete a recipe You can always copy from another recipe to begin a new one to save typing It is always faster to enter a specific group of recipes at one time By copying from other recipes you will save time by not having to re enter similar fields on the new recipes that were copied To Copy a Recipe 1 2 Click on the recipe in the recipes list that you want to copy from Click on the Duplicate Selected Recipe button with the clipboard copy icon on the recipe toolbar menu at the top Copy Duplicate Recipe Button on Recipe List Toolbar 5 19 5 20 Jj RECIPES INVENTORY hod REPORTS TUTORIAL cou 32 el Di za MT pe gp ALL HL Category a Location 52363 Spaghetti and Meatball Meal 2 F No Category 52364 Meat Loaf Meal SAMPLE a ocon 52365 Chicken Pie Meal SAMPLE oap Active 52366 Baked Fish Meal SAMPLE 3 Enter anew Recipe ID in the NEW RECIPE prompt or leave AUTO in the box to have the system auto assign a
142. ient that you want to move 2 Click the up or down arrow to move the ingredient up or down Moving Items up down in the Recipe Ingredient List Recipe Costs Nutrition Picture Attachments Custom J Show Fractional Quantities Column Quantity Fraction Qty Units Pre Instructions Ingredient Post Instructions 1 1 HIPT milk buttermilk half pt 0 5 1 2 orders chicken breast fritters 1 81 17 8 orders potatoes french Fries frozen Note You may insert an ingredient anywhere in the recipe Highlight the ingredient below where you want to insert the new ingredient and click the vertical ADD NEW button The system will insert it at the position of the cursor Enterprise Recipe Manager User Manual Recipe Instructions The bottom notation box of every recipe is an instructional memo field to enter a free typed wordy version of the ingredient list You can be very specific in this box and there is no space limitation You can type all the detail you want on individual ingredients or the entire recipe here The Costs Tab The following second from the left tab controls the cost portion of the recipe Recipe Detail Screen Costs Tab Recipe Costs Nutrition Picture Attachments Custom Calculate Costs using the Costing method assigned to each item Single Portion a any RECALC COSTS COST 1 57 I PRICE 0 00 COST lo MARGIN 0 00 Quantity Unit Ingredien
143. ieve the data you need in either the recipe or inventory list Setting Up a new Adhoc Database Query For more complex searching you can create a database query You do this by clicking the The Adhoc Query button Initially there are no queries to OPEN so we can begin a new query ellipse button next to the far right dropdown box Adhoc Search Engine gt DB DB p CFnd C Fiter From the Custom Search box click the query button The query design screen appears Adhoc Query P ADHOC QUERY E 2j xl Database Table i ADHOC QUERY STATEMENT SELECT FROM Recipe vailable Fields Custom Data Name lt Joiner ProfCentID AND OR RecipeID RecipeName SubRecipe AuthorID uike NOt lt gt Available Operands Like PrepDate ce lie UpdatedDate Search Value NumPortions PrepTime CookingTime y EN PA x oe ia aly OH carce NOTE The following requires some knowledge of SQL Structured Query Language There are plenty of published books on writing database query statements using SQL We recommend only the usage of SELECT statements in querying your database Any other statements may harm the database Click the OPEN button to modify an existing query or select the Database Table at the top to pick the table to build your query on NOTE Depending on whether you are in the recipe or inventor
144. in soups or cooked and served in salads Jicama A large bulbous root vegetable with a thin brown skin and white crunchy flesh Its sweet nutty flavor is good both raw and cooked It is a fair source for vitamin C and potassium Julienne Foods that are cut in long thin strips The term is usually associated with vegetables but may be applied to cooked meat or fish Jus A rich lightly reduced stock used as a sauce for roasted meats Many of these are started by deglazing the roasting pan then reduced to achieve the rich flavor desired A jus lie is one that has been slightly thickened with cornstarch or flour 8 25 K Kalakukko A Finnish dish of bread filled with fish Kebab Also spelled kabob these are skewers of meat fish or vegetables grilled over a fire All countries serve some version of this dish Kedgeree A British variation of an Indian dish with rice smoked fish hard cooked eggs and bechamel sauce flavored with curry Finnan Haddie is most often used but smoked sturgeon or salmon are excellent substitutes Kefir A fermented milk drink similar to a lassi flavored with salt or spices Where available kefir is made with camel milk Ketchup A term derived from Asian cookery this sauce is known to be a sweet Sauce made from tomatoes Other forms of ketchup are made from walnuts mushrooms and grapes Kirsch A clear brandy distilled from cherry juice and pits In cookery it is most prominently known as
145. ingredient It causes the recipe to be included in the inventory list Any recipe can be checked to be a Sub Recipe If you attempt to open a sub recipe from the inventory side you will not be able to uncheck delete or rename the item You must remove sub recipe inventory items from the recipe list Note that any recipe can be designated as a sub recipe to be used in other recipes as an ingredient Categories and Locations You can select one or more categories or locations for any recipe These are used to track recipes and will appear in specific areas when they are clicked from the tree view of the recipe list main screen Click the button next to the field to add new or modify them Categories are useful when running reports because you can 5 8 Enterprise Recipe Manager User Manual 1 Use them as selection criteria 2 Geta breakdown of costs or nutrition by each category or location Plates This field is a list of various plates used for the recipe Some examples would be a platter bowl cup etc You are allowed to add more than 1 type of plate for each recipe Click the button to add remove plates Tools This field is a list of various tools used to prepare the recipe Some examples would be a meat mallet mixer strainer etc You are allowed to add more than 1 type of tool for each recipe Click the button to add remove tools Store ID This field is a list of various stores that carry the
146. inks Entrees ors wa Eggs EXTRA Dairy Products Bakery Products BBQ Bean Entree Bean Dry Frozen Fruit Beef Entrees A Gelatin Biscuits Legumes Bone In Chicken Entrees ADD REMOVE 2 17 1 Click File Open Categories 2 To add anew category click the ADD button on the inventory right side To modify or remove a category first find the category in the INVENTORY CATEGORIES list on the right side and click to select it 4 Double click to open it for modification or click REMOVE to delete it ADD EDIT CATEGORY Screen ADD EDIT CATEGORY Category ID Category Name 505 Eggs Selected Picture Picture ID For Table SAVE fio finv k DELETE al lik EXIT 3 Gs a 6 1 Hand Bag Bananas Beanie Weenies Ty of Bread Carrot Cheese Cherries F 85 5 Youcan click on Category Name to modify the name assign a location specific for this category or assign a picture in the table below To assign a picture you simply double click on it 6 When youre finish modifying the category click SAVE then EXIT Assigned Locations Click to Select a Picture For this Category 8 3 Using Locations with Your Inventory Item It is also a good idea to utilize the ability to group inventory items by location Tracking inventory items by location is a great way to keep tabs on items from specific storage areas or restaurant inventory b
147. ins You can also assign locations to specific categories This can be useful when you need to sub divide each storage location by category From the Inventory Item Detail screen you can click the button next to the locations field to bring up the nventory Locations selection dialog for adding or removing locations to from this item Inventory Location Selection Locations Freezer e 7 3 INVENTORY LOCATIONS E l Available Selections Your List my ADD TO w REMOVE 2 18 Enterprise Recipe Manager User Manual To Add Delete and Rename Inventory Locations To adjust the available selections in this list you would need to use the File Open Locations menu selection This will open the screen to allow you to add new delete or rename locations for all inventory items Adding Modifying Removing Locations IN ENTORY LOCATIONS LOC ID LOCATION E P On cree 2 Freezer 3 Walk in Click File Open Locations To add a new location click the ADD button To modify or remove a location first find the category in the list and click to select it gt E M a Double click or click EDIT to open it to change the name or click REMOVE to delete it 5 As soon as you change a location name it saves When you re finished making modifications to the location list click EXIT Inventory Reports Inventory reports can be printed from the main Inventory list on the right side of the screen
148. ire a reboot before you can use Recipe Manager Post Installation and Getting Started 1 8 Recipe Manager When installation has completed there should be an icon for the system under START then Programs You may also have an icon placed on your Desktop Double click the icon to launch the application The program will open into the main Recipe Manager Desktop Main Recipe Manager Desktop The program will initially open to a blank screen with the logo in the center You will see a menu bar at the top a button bar right below it a reports bar on the right and a status bar at the very bottom Each bar handles specific tools for the user Enterprise Recipe Manager User Manual Button Bar Main Desktop Status Bar EnterprisePOS Recipe Manager Desktop EnterprisePOS Recipe Manager 10 x Custom Reports ile Tools Help i RECIPES menus ww KecipeManager Welcome to YDATA Recipe Manager YDATA SYSTEMS 7 12 2005 Menu Bar includes 3 main menus O O File Open menu will allow you to access specific system areas for maintenance not available in Read Only mode Import Export menu will transfer data to from Recipe Manager System Properties changes specific settings company name database reports path etc not available in Read Only mode and Setup Database Fields allows you to customize your database fields not a
149. is is an Italian form of charlotte royale In this dessert triangles of sponge cake are placed in a bowl to form a shell for the filling The filling consists of stiffly whipped cream which is studded with toasted almonds hazelnuts chocolate chips and candied fruit A final layer of cake is placed over this and when well set the dessert is inverted onto a platter to form a large dome reminiscent of Florence Duomo Zuppa Inglese Literally translated as English soup this Italian dish is in fact a refrigerated dessert similar to the British favorite trifle It is made with rum sprinkled slices of sponge cake layered with a rich custard or whipped cream or both and candied fruit or toasted almonds or both 8 37 List of Recipe Manager Hot Keys 8 38 In a Recipe lt Ctl Shift RightArrow gt Moves to the next tab sheet on the recipe lt Ctl Shift LeftArrow gt Moves to the tab sheet to the left on the recipe lt Ctl Del gt lt Ctl Ins gt lt Ctl F4 gt lt Ctl Shift Enter gt lt Ctl N gt lt Ctl O gt In the Recipe List lt Ctl D gt lt Ctl U gt lt Ctl Del gt Deletes an ingredient from a recipe Inserts a blank line into a recipe so that you can insert an ingredient between existing ingredients Closes the Recipe screen Selects the word ChefTec on the menu bar Creates a new recipe Opens the selected ingredient in the recipe Duplicates and opens the active recipe Duplicates a r
150. ish and flavored with caramel The dish is inverted when served and the excess caramel is used as a sauce for the flan The flan may be flavored with orange anise cinnamon or liqueur Fleuron A small crescent shaped pastry made of puff dough that is used to garnish fish dishes and soups Florentine This is used to describe foods that are cooked in the style of Florence The word is most commonly associated with dishes containing spinach and sometimes a cream sauce Steak cooked ala Florentine is a large T bone steak rubbed with olive oil and garlic grilled and served with fresh lemon on the side Flour This is the finely ground grain of wheat corn rice oat rye or barley Unless specified this term refers to wheat flour Flour is milled from a variety of wheats containing different amounts of protein The different levels of protein give each flour unique qualities All purpose flour is the most commonly used especially by the domestic market This flour is milled from both hard and soft wheats giving it the strength needed in bread baking but leaving it tender enough for cakes and pastries Bread flour has a higher protein content so that it may withstand the constant expansion of the cell walls during proofing and baking Cake flour is milled from soft wheat thus containing a very low protein content and preventing the development of gluten Pastry flour is of relatively low protein content containing just enough to help stabilize t
151. ith butter and strengthened with water Used as a lining for meat or fish pies Pate Bris e A short crust pastry dough made with butter and eggs Pate Feuilletae A dough comprised of many alternating layers of butter and pastry This is an extremely versatile dough though preparation of it is labor intensive and very difficult Pate Sabl e Another type of sweet short crust dough Pate Sucr e A sweet short crust dough for tarts and tartlets Paupiette A thin slice of meat like a scallopine which is stuffed and rolled These may also be made of fish or vegetables Penne Quill shaped pasta tubes with smooth sides Those with ridges are called penne rigati These are also called mostaciolli Large quill shaped tubes are called manicotti Perilla A Japanese herb that has a dark russet purple dentate leaf It has a complex sweetness and is wonderful in meat sauces and to make vinegar with this definition courtesy of Joanna Sheldon Persillade A mixture of chopped parsley and garlic added to recipes at the end of cooking Pesto A delicious sauce used for pastas grilled meats and poultry This is made of fresh basil garlic olive oil and parmesan cheese Some versions will also add parsley and walnuts or pine nuts The ingredients are ground into a paste and moistened with the olive oil Pesto is also used to describe similar sauces that contain other herbs or nuts Petit Four A small cookie or cake served on elaborate bu
152. ith freshwater 8 27 fish Riesling wine and thickened with cream and egg yolks The Normandy version includes seafood and is flavored with cider and Calvados These stews are normally embellished with pearl onions and mushrooms Matjes Herring A reddish herring that has been skinned and filleted before being cured in a spiced sugar vinegar brine Mayonnaise This is the mother of all of the cold egg and oil emulsified sauces Commercial versions are made with inferior oils and are far to thick for proper utilization A hand made version has a rich subtle flavor and silky texture You should always use a neutral oil or a good olive oil Avoid using an extra virgin olive oil which will offer too strong of a flavor for most usage Melba The name of a popular dessert invented by Auguste Escoffier Poached peach halves are served with vanilla ice cream and topped with fresh raspberry sauce Menudo A soup similar to pozole with the addition of tripe and meat broth This too is served with assorted condiments for the diners to choose from Meringue Whipped egg whites to which sugar has been added to form a stiff paste These are used to lighten mousses cakes and pastry creams Unsweetened versions are used to lighten forcemeats Meringue is also baked in a very low oven forming crisp shells which are filled with fruit or ice cream Small dried meringue shells are called vacherin Mesclun This is a mix of very young lettuces and gree
153. ith wine tomatoes and garlic The stew is served over toast garnished with crayfish and fried eggs The modern versions of this omit the eggs and substitute shrimp for the crayfish Of course other liberties have been taken with this recipe to include black olives peppers and veal The dish is rumored to have been named for the dish served to General Bonaparte after his army s defeat of the Austrians in the battle of Marengo Margarine A solid fat invented in 1869 by the French chemist Henri Mege Mouries Margarine was first invented to replace butter in cooking and baking It was then made solely of beef fat Margarine is now made with a variety of fats alone or with others along with the addition of water whey yellow coloring and vitamins Beef fat is still used today but with a higher consciousness toward a healthier diet it is very rare Marzipan An almond paste with the addition of egg whites This mixture is kneaded into a smooth paste and used to wrap or layer cakes and candies Marzipan is also shaped into figures of animals fruits and vegetables and sold in pastry or candy shops Mascarpone A rich triple cream fresh cheese from Italy with a texture resembling that of solidified whipped cream Matafan A thick pancake eaten sweet as a snack or savory as an accompaniment to cheese They are also made with bacon spinach and potatoes Matelote A French fish stew made with wine The Alsatian version of this dish is made w
154. just the built in list of conversions list from File Open Units This screen lists all system built in conversions Note Often you will need different conversions for the same unit This is because one vendor s case may equal 10 pounds while another vendor s case may equal 12 pounds These may be entered as two separate conversions within the item Note You do not need to specify a vendor to enter a conversion Note Conversions can also be added for sub recipes Determining Recipe Cost An accurate reflection of cost for a recipe may depend on several factors If you have a long purchase history for an ingredient for example Recipe Manager will need to know which of the purchases to use in the cost calculation Depending on your needs you may want to average the costs of all purchases take the last or first purchase cost use a preferred vendor s cost etc etc There may also be non food costs such as labor that you need to account for These factors will all play a roll in producing the most accurate cost possible for a recipe 6 5 Cost Calculation Methods The Calculate Costs using the field allows you to define exactly how you want Recipe Manager to base your recipe calculations You can select any one of 7 possible costing methods Cost Calculation Methods Calculate Costs using the Costing method assigned to each item v Single Portion Costina method assigned to each item _ m Cost of the mos
155. k and sugar Chanterelle A wild mushroom with a golden color and a funnel shaped cap The whole mushroom is edible and is savored for its exquisite flavor and firm texture when cooked Chantilly This is a name for sweetened whipped cream flavored with vanilla The term may also be used to describe sauces that have had whipped cream folded into them This includes both sweet and 8 16 Enterprise Recipe Manager Manual savory Sauces Chapati A whole wheat Indian flatbread that can be grilled or fried Charcuterie The French word for the variety of pork preparations that are cured smoked or processed This includes sausages hams pates and rillettes This term may also imply the shop in which these products are sold and the butchers who produce it Charlotte The name for two different desserts The first preparation is made of slices of bread which are lined in a mold filled with fruit and baked until the bread acquires a golden color and crisp texture The second version similar to the first lines a mold with cake or lady fingers and is filled with a bavarian cream These may also be filled with whipped cream or even a fruit mousse More elaborate versions layer the cake with jam then slices of this cake is used to line the mold Charmoula A sauce and marinade used in Middle Eastern cooking made of stewed onions flavored with vinegar honey and a spice mixture called rasel hanout This is a complex spice mixture containing cinn
156. king on specific areas of the tree will display those specific records rows of recipes in the list on the right As mentioned the majority of the entries in this list are user configurable e ALL This option shows all recipes in the database This is the default when you first enter the recipes area e Category This option will dropdown a list of all your custom recipe categories for example Chicken Beef Pork etc To customize this list go to File Open Categories The recipe category list is customized the same as the inventory category list defined previously e Location Locations are used as further groupings and are also user configurable You access the locations from the File Open Locations menu option You can also assign a sub category to the location which will show categories within the location This is great for restaurants that may have a to go area with most of the same items just in a separate location in the restaurant and you want to track it separately For example you may want to salads in the to go section separately from the main restaurant This level of grouping allows you to do exactly that e No Category Shows recipes with no category assigned to them e No Location Shows recipes with no location assigned to them e Active Not Active Recipes marked active show up in the Active list This is a way for users to distinguish the good production recipes from th
157. l information system areas of any restaurant tie in together we can examine the following diagram here i S The Check Out or Pgint Of Sale Area The Kitchen or Praduction Arga Product Consumption Area tables Restaurant Flow Example cab te Tt p_e The Receiving and a Storage Area The Back Office or a l agmen Area In the flow example diagram above we see all the areas of information needed by the restaurant The following are the systems needed for each area and how they tie into Recipe Manager 1 The Receiving Area Where inventory is received from vendors The purchase order PO system controls this area People who receive new inventory here will mark orders received in the system to replenish inventory levels or extents as they re called Generally management either manually places these orders or the system automatically generates the purchase orders when inventory levels drop below a certain amount Recipe Manager needs to import this purchase data into the Purchases tab of each item received Recipe Manager needs to know how much was spent on specific items to keep costs accurate This data can be automatically imported from the purchase order system or the manager can hand enter it manually 3 1 Vendors 2 The Production Area Where product gets manufactured and prepped for consumption This is where Recipe
158. large pod which unless very young is inedible Fava beans can be purchased dried cooked in cans and infrequently fresh If you find fresh fava beans choose those with pods that are not bulging with beans which indicates age Fava beans have a very tough skin which should be removed by blanching before cooking They are very popular in Mediterranean and Middle Eastern dishes They can be cooked in a variety of ways and are often used in soups Also called faba bean broad bean and horse bean Feijoa A fruit grown in New Zealand with a thin green skin and a flavor reminiscent of strawberry banana and pineapple Feijoada A Brazilian dish very similar to cassoulet made with black beans Sausage bacon ham and various cuts of pork are cooked in with the beans The traditional accompaniments are plain white rice 8 21 cooked greens fresh orange slices and a very hot sauce similar to pico de gallo called molho carioca Toasted cassava flour is used as a condiment to be added by each diner This too is a very substantial dish and needs little else to accompany it Fen Berry Fen Berry is another name for a small variety of cranberry also known as cram berry crawberry moss millions sow berry sour berry marsh wort bog berry and swamp red berry It is found in many English recipes Fenugreek A very hard seed grown in the Middle East which is used as a spice Its dominant flavor and aroma is recognizable in commercial curr
159. late Costs using the Costing method assigned to each item Single Portion Entire Recipe e COST 0 40 37M RECALC COSTS PRICE 2 00 PRICE 4 00 COST fo 1 Yo COST 0 1 MARGIN 1 80 MARGIN 3 60 Unit Ingredient l Cost of Total Omit Preferred Yendor Problem oz pineapple tidbits in syrup 0 14 35 00 No Yendor onions fresh 15 00 No vendor bacon drippings 5 00 No vendor oz broccoli chopped frozen 0 13 32 50 No Vendor oz rice brown 0 04 10 00 In house Note The of Total column will show you the ingredients that make up your highest or lowest cost for this recipe You can continue to adjust price yield and number of portion values to further analyze the numbers and do your what if analysis You can also try other similar ingredients in order to drive cost numbers as low as possible to drive your profit margin as high as possible Adding Ingredient Purchases As mentioned previously inventory purchases are required to accurately calculate recipe cost To add an inventory ingredient purchase from the recipe detail screen do the following 1 Find the recipe in the recipes list and double click to open it 2 Click Costs tab 3 Select the ingredient you want to add a purchase to generally one with a Problem associated with it see previous section Double click on the item to open the Inventory detail screen for this ingredient Click the Purchases tab
160. lected Item in Recipe Search o GE aoe Apple Costing E Location Suan E A S gie No Category iC eee Blo Location A a a a Bete iC emn ia a Hot Active eeeurveusennsnunenusnusenrnnrnrnsnnnnnnenns TE MSaleable o eraren ienien t Saleable Baked Fish Meal ie onion green tops Baked Quarter CH 9 Recipes This Site T 2M Custom Search Banana Costing e Recipes This Site This is a list of only recipes marked for this specific restaurant generally only used in multi location systems If read only mode is turned on the system will allow the user to read write to this area only When this list is displayed they will be able to delete recipes add new recipes change recipes and so on This gives the corporate or home office in a chain full control over the main recipe list while giving the single restaurant location some control over what they sell locally They can use this recipe list to build specials for the day which may be variations of other recipes in the system marked read only e Custom Search Clicking the custom search option loads up the query engine user interface This is a floating toolbar that allows the customer to search on anything or build his or her own database query This works the same as the custom search box on the inventory list side Custom Search Query Toolbar temp vifiike fi vi 2B Find C Fiter t Search While the search toolbar is open you can click o
161. ll 2 2 E E _ unt Per z 0 Beef Steak Country Morrison s 128 3 Calories 5 779 CabriesfromFat 3021 ween eee eee eee eee Dally Value 0 Ham Open Recipe 4 Print Recipe Detail RECIPE RPT Ff ae 0 Beef Corned 2 1 Amount Menu Entrees Te TY ee ere Prepped A Ta ST Taal ah oa oH Print Screen to DEFAULT Printer 8 8 278 ork Roast Glazed without CUSTOM TEMPLATES 4 sdD ee nee 0 PorkRoast Glazed ese Printer Setup 0 Ham Honey Ham Whole Percent Daily Values are based on a 2 000 calorie diet Your daily values may be higher or lower depending on your calorie needs EE Calories __ 2 000 ___ 2 500 ___ Total Fat Less than 65g 80g Sat Fat Less than 209 25g Cholesterol Less than 300mg 300mg Sodium Less than 2 400mg 2 400mg Total Carbohydrate 300g 375g Dietary Fiber Calories per gram Fat 9 Carbohydrate 4 MENU Today Menu LOADED Menu Reports Menu reports are reports that are generated on the entire menu No detailed recipe information is included with this report It is only designed to print the visible menu on the screen and all associated information Clicking the PRINT button on the main toolbar will print these reports for the entire menu The Menu Reports List 3 _ Ge I Print Setu
162. lor both on the Inventory Items list and also when used in a recipe Also if an inventory item is stocked it will appear on a Physical Inventory Worksheet and on a Detailed Purchase Report When you first use the system before you have done any purchasing this field will NOT be checked You do not have to manually check this field when you make a purchase transaction the system will automatically check the box If there are items that appear in inventory the Stocked box is checked and you no longer have them in stock and do not plan on restocking then you can manually reset these items by taking the check off the Stocked box Sub Recipe A sub recipe is a recipe that is also used as an ingredient as is included in the inventory list Any recipe can be checked to be a Sub Recipe This will copy the recipe record into 2 11 the inventory list thus checking the sub recipe check box shown here You can not manually check this box from here it is always grayed out It is only used to show you if this inventory item is also a recipe in the Recipes list Note that any recipe can be designated as a sub recipe to be used in other recipes as an ingredient Categories and Locations You can select one or more categories or locations for any inventory item These are used to track inventory and will appear in these specific areas when they are clicked from the tree view of the Inventory list main screen Categorie
163. ly converts from any weight measurements to any other weight measurement and from any volume measurement to any other volume measurement nothing additional has to be done when using these standard units to have your recipes properly costed However If you are using non standard units such as case or can then a conversion must be added so that Recipe Manager can cost your recipes Also if you purchase an inventory item by weight and use it in your recipe by volume then you need to also specify a conversion This is true if you purchase an inventory item by volume but use it by weight in your recipe If you have entered conversions in other similar inventory items you can search for these when you click ADD NEW to add another conversion The system will ask if you d like to search other inventory items to pull a conversion into this item Remember to only pull similar items since a bunch of bananas for example is different in weight and volume from a bunch of grapes Standard Units Standard units include all common weight and volume measurements If you purchase an inventory item by any weight measurement and use it by any other weight measurement then you do not need to do anything special to have your recipes costed The following are example built in weight measurements e gram e kilogram e ounce e pound If you purchase an inventory item by any volume measurement and use it by any other volume measurem
164. mField10 customField10 Er EXIT You can have up to 10 custom fields for each recipe and inventory record Simply find a box not being used yet and check the box to select it Rename the custom field to anything you want on the right side The check box on the right side of the name will enable the field within the search engine eee Pic Number J CustomField2 V CustomField3 J CustomFieldS M CustomField I CustomField P CustomFields M CustomField9 J CustomField10 customFieldio TT 1 1 1st st st tt o C A A When you re finished click EXIT The next time you open up a recipe and click the Custom tab you will see your changes Using Categories with Your Recipe 5 16 It is very important to classify your recipes You do this by use of categories Categories will help you locate and group specific sets of recipes for processing or reporting Although you can save a recipe without a category we recommend not doing so The larger your list of recipes the more important it is to structure your data properly The tree view from the main screen of recipes will display your list of categories You can use this as a selection criterion for running reports by simply clicking on a category to bring up the list of recipes in that category on the right Categories make it easier to change data within each recipe of a specific group usually a common activity You can click the category to displa
165. mation is important if you plan to use the powerful cost tracking features of Recipe Manager Inventory Item Purchases Tab Purchases Transactions to Obtain this Item with associated detail below Invoice PO Date vendor 11564 3 24 05 Quality Foods Inc x S Quantity Units Cost Cost Unit 10 000 tub E 1 950 0 195 v sooo ADD NEW REMOVE NEW PO a Note The CREATE PO button will only appear if you have a Purchase Order system interface installed Click the Nutrition tab Enter your nutrient information for this item here You should have received a separate sheet on per unit nutrient information for this item from the vendor You must enter this information here to ensure the accurate calculation of nutrition labels The important nutrients will be highlighted in RED in the list These are items that are specifically on the nutrition labels and analysis reports generated by the system Do NOT leave any of these red nutrients blank If your vendor did not include this information with your shipment you need to contact them Inventory Item Nutrition Tab Nutrient 1D 53551 f Cus wees Element Qty Unt Calcium Ca 3 8376 mg Calories 110 0000 kcal Carbohydrate by difference 21 0000 g Chloride mg Cholesterol 0 0012 mg Chromium mcg Copper Cu mg Cystine g Fatty acids monounsaturated g Fatty acids polyunsaturated g Fatty acids saturated 0 0009 g Fiber total dietary Folate mcg Glu
166. mews ex Breads Catering Child School Me Desserts Sugar Free Custom Reports Recipe Name Sub Recipe Symbol Notes DATE 2 Baked Fish Meal SAMPLE 0 7127 2005 Baked Quarter Chicken Meal SAMPLE a 7 27 2005 BBQ Riblet Meal SAMPLE 7 27 2005 Beef Chimichangas SAMPLE 7 27 2005 beak amp Cheese Tornados SAMPLE MEX 7 27 2005 Biscuit Breakfast SAMPLE 7 27 2005 Burrito Meal SAMPLE 7 27 2005 Recipe List Recipe List Cost Bakery Pro Cream Pies Cereal Breakfast SAMPLE 7 27 2005 s Chicken Cattatorie Meal SAMPLE 7 27 2005 auces Puc Cakes Chicken Jambalaya Meal SAMPLE 7 27 2005 Chicken Pie Meal SAMPLE 7 27 2005 Pies Other Hot Dessert Chicken Tamale SAMPLE MEX 7 27 2005 Pies Fruit Chicken Tenders Meal SAMPLE 7 27 2005 Icing Chicken Tornados SAMPLE MEX 7 27 2005 Dini Chop Beef Meal SAMPLE 7 27 2005 ining Room Chuckwagon Stew Meal SAMPLE 7 27 2005 Entrees F French Toast Breakfast SAMPLE 7 27 2005 ood Service y Salads Hamburger Patty w bun Meal SAMPLE 7 27 2005 Lasagna Meal SAMPLE 7 27 2005 Sandwiches Soups Meat Loaf Meal SAMPLE 7 27 2005 D Soups Oatmeal Breakfast SAMPLE 7 27 2005 A g Vegetables Pancake Breakfast SAMPLE 7 27 2005 SF No Category Pizza Meal SAMPLE 7 27 2005 3 A Red Beans and Sausage Meal SAMPLE 7 27 2005 No Location Scrambled Egg Breakfast SAMPLE Southern Fried Fish Meal SAMPLE Southwest Chicken Tamale SAMPLE OS
167. more detail you enter the more accurate your recipe cost and nutrition tracking will be 5 Click the SAVE button Editing an EXISTING Inventory Item If you are editing an existing item you first need to search for the item in inventory list Follow these steps below for editing already existing items 1 Click the INVENTORY button to open the inventory list 2 Search for the item you want to open either click on tree selection to the left to reduce the list use the custom search or just manually scroll down the list 3 Double click on the item The inventory item screen comes up Inventory Item Screen i NEW INVENTORY ITEM E 10 x C New i save 3 print gt lt be Ge ext Item ID 32962 P vi HIGH COST V Saleable Stocked Sub Recipe Inventory Item i Test Ingredient Categories Dairy Products anes T Account Category p airy Products Locations Freezer tee Physical Units scoop barrel 500 Waste Percentage 0 05 Recipe Costing FLAG when last purchase is Costing Methods V Above ji per JUnit V Older than 14 Days Use Last Purchase Used in these Recipes TOTAL 0 C Use Highest Cost Paid RECIPE ID RECIPE C Use Lowest Cost Paid C Preferred Vendor Below C Average Cost Accounting Preferred Vendor vendor 503 Quality Foods Inc ve Contact Joe Smith TOTAL of Attachments Custom
168. mp etc in your recipe name since this could affect your searching ability from the recipe list main screen Symbol Symbol is a field that is only used for speed searching and further groupings of recipes The user can use this as they wish and rename the file to their liking under File Setup Database Fields Yields and Unit This specifies the total amount of product made from your recipe Portion and Unit This allows you to indicate the portion size for this recipe Num Portions This displays the number of portions that this recipe will serve It is necessary to enter a number in this field if you will be calculating the recipe cost or doing nutritional analysis If the yield and portion size are already filled in then the number of portions will be calculated for you Prep Time 5 7 This field may be used to indicate the amount of time needed to prepare this recipe prior to cooking Cook Time This may be used to indicate the amount of time needed to cook this recipe or the temperature Finish Time This may be used to indicate the amount of time needed to finish this recipe In other words your cooking time may be only the time in the oven for example while the finish time may include both final preparations after the meal is cooked The user can rename these previous 3 time or temperature fields to be more specific for their own needs under the File Setup Database Fields screen Users can de
169. n any column to switch the search to that database field or drop down the list in the box on the left and manually select the field Specific fields allow wildcards to be used Wildcards are characters that take the place of text and allow a broader search to be performed For example if you click on the Recipe Name field and put carrot in the box to the right and hit the ENTER key you ll get a list of every recipe with the word carrot in the name Note that you can click on any column in the list to search on If it is a number field you have other operands available to you for searching For example the middle white dropdown box includes greater than gt greater than or equal to gt less than lt less than or equal to lt is equal to and is not equal to lt gt These can all be used in your searches for numeric fields Keep in mind however you are not allowed to use wildcards as shown above on numeric fields The operands Like and Not Like are reserved for only text fields 5 4 Enterprise Recipe Manager User Manual The DB Search is the default search option which searches the entire database each time you hit enter If you want to simply skip through the list and go specifically to each record that satisfies your search without refreshing the list use the Find option The Find option will not generate a new list of recipes but will simply take you right to the record that satisfies you
170. n irgredient and quality infomation provided tous by the marufa the iveredients We makes no representation or warranties expressed or implied as to the data pre the rerufacturer Actual portion sizes sometimes vary which effect the mutritioral values represer this Nutritioral Statement This statement provides infomation about food and huren rutrition Th statement is not intended to be used for the diagnosis or treatment of a health problem or as a subst corsultirg a licersed health professicral Nutrition Facts a Serving ia 1 wach fervmg Pur Conhimer Percenl Dally Values ae bared on a 20D code diel Your dally udes may be higher or lower deperdirg on your code reeds Toll Cabor Die try Fiber Calodes pergrem falS Cabotytme Prokin hd gt To display nutritional details for an entire list from the main recipe list screen you can double click on the Nutritional Analysis report This will display a detailed report of all nutrition values for the entire list 7 10 Enterprise Recipe Manager User Manual Recipe List Nutritional Analysis Report ER C RECIPEMGR RECIPE_EXP_NUTR RPT Setup Printer x amp amp 7T Preview 1 of i Nutritional Analysis SAMPLE LIST Choleatero l Dietary Fiber Calories Total Garbohydrate Saturated Fat Total Fat Vitamin amp Chapter 8 Menu Writing Introduction Chapter 6 touched on setting up a plate or m
171. ned recipe 6 8 Enterprise Recipe Manager User Manual Recipe Cost Detail Print Preview BS C RECIPEMGR RECIPE_COST RPT Setup Printer x amp F fe I 1 of 1 gt Preview Categories School Meals Tools Locations Child School Meal Plate Store Yield 1 00 orders Prep Portions 1 00 each Cook Num Portions 1 00 Finish Shelf INGREDIENT COST BREAKDOWN Cost 3 oz pineapple tidbits in syrup 0 14 3 oz onions fesh 0 06 1 2 oz bacon drippings 0 02 5 oz broccoli chopped fromn 0 13 3 oz rice brown 0 04 0 39 Single Portion Entire Recipe To display cost details for an entire list from the main recipe list screen you can double ois click on the Recipe List Cost report This will display a detailed report of all cost information in the current list Recipe List Cost Detail Report Be C RECIPEMGR RECIPE_EXP_COST RPT Setup Printer x amp QF fix z M 4 3 of 7 Preview Sub Portion ID ____RecipeName llla Recipe Yie ________ Portion ______ Portions Price _ Cost ___ 1 00 each banana fresh 242 1 00 HPT milk white 1 2 pt 32705 Recipe Cost Total 52372 Swamp Stew Meal SAMPLE False 1 00 orders 1 00 each 1 00 2 00 3 00 oz pineapple tidbits in syrup 30078 3 00 oz onions fresh 962 0 45 oz bacon drippings 70665 5 00 oz broccoli chopped frozen 31855 3 00 oz nice brown 1812 Recipe Cost Total 52374 Red Beans and Sausage Meal SAMPLE False 1 00 orde
172. ness This is where analysis or adjustments of data is performed for decision making purposes The management staff is usually who does new recipe or ingredient entry for the Kitchen or Production area in 2 They must also be very familiar with Recipe Manager Recipe Manager plays a key role in all system areas of a restaurant but is designed to work along side other systems for optimal process control You can utilize the diverse interfacing capabilities of Recipe Manager to interface to these other systems Keep in mind the diagram above can apply to even the fast food restaurant if you adjust it slightly All food service businesses have the 5 areas defined above they just may not be as easily defined For example we can examine a fast food business The Point of Sale area may be in the drive through line as well as in the restaurant dine in 3 area The Management area may be at a remote location if this is part of a chain and the Receiving area may be a collaboration from a remote and or corporate office location Regardless the establishment the same rules and principals of the business apply Entering vendors are required in a Purchase Order system but it is optional in Recipe Manager They are generally only entered for the Production area to know where product came from for a particular recipe To Add a New Vendor 1 Select File Open Vendor from the pull down menu The vendor list screen appears
173. new Recipe ID New Recipe Prompt Enter a NEW Recipe ID below or leave AUTO to have the number auto assigned Cancel eutn 4 Click OK The new recipe detail screen comes up with all the fields from the recipe you copied from except with the new ID 5 Begin modifying the fields at will Click SAVE when finished To Rename a Recipe 1 Click on the recipe in the recipes list that you want to rename 2 Double Click to open the recipe detail screen 3 Type the new name of the recipe in the Recipe Name field 4 Click the SAVE button then EXIT To Delete a Recipe 1 Click on the recipe in the recipes list that you want to delete remove 2 Click the Delete button on the recipes toolbar at the top of the list TUTORIAL Delete Button 3 RECIPES Sp REPORTS GG INVENTORY a 9 Recipe lay Category 52362 BBQ Riblet Meal SAMPLE e Location RS nnn a of No Category s234 Meat Loaf Meal SAMPLE i n No Location 52365 Chicken Pie Meal SAMPLE 3 A prompt will ask if you re sure you want to remove this record from the database If you are absolutely SURE you want this record deleted for good Click YES Enterprise Recipe Manager User Manual Creating a Sub Recipe A sub recipe is a recipe that is used as an ingredient within other recipes When a recipe becomes a sub recipe it gets added into the Inventory list as well When you make a change to a recipe that is also a sub recipe
174. ng additional benefits Automatic notification of upgrades or revisions Unlimited telephone training for sixty days You can purchase a year s customer support plan for a very low price This will allow you to use the dedicated support line for the entire year Find out more information at www recipemgr com Definitions Terms and Conventions Batch Recipe Same as a sub recipe See Sub Recipe Buttons Objects to be clicked An example of a button is the Author button when you have a recipe open Button Bars Chapter 1 Introduction and Installation 1 5 1 6 There are two button bars in Recipe Manager They appear near the top of the main screen and are quick ways to get to different areas functions The top button bar is always the same and allows you to move from one area of the program to another without having to close screens The bottom button bar only pertains to the active window that is on top Extensions The dollar value of inventory determined by multiplying the price by the quantity An extension is calculated by multiplying the unit price by the quantity The unit price is the cost of each unit The quantity is the physical count Multiplying these two figures equals the extended currency amount This shows the total amount of money in inventory for that particular item Forms Same as screens See Screens Inventory Extensions See Extensions Menu Items When screen menu items
175. nge the labels to reflect the different sections We will then need to click into each Entr e field and adjust the recipe list categories or locations to reflect the proper list of recipes for that specific menu area Our Example Menu Template The End Result Gig MENU SETUP STE Click fields below to change add remove MOTE Click field buttons to add default values Amount Daily Lunch Specials Pan Size Prepped D 2 Entress 1 1 T D Turkey l 1 T 0 1 BeeF Pork l D iBest Pork BE Amount Menu Entrees Pan Size Prepped D iBest Pork BE 1 Beef Pork 1 11 1 Beef Pork 0 a e 1 Beef Pork e 1 Beef Pork We can now see our menu is neatly spaced and simple to read and understand A Chef could quickly prepare the menu for the day by selecting the 4 lunch specials on top with the amount to prep by each and leaving the regular menu items alone at the bottom 8 13 We can see all the different sections in this example menu Multiple Section Menus If our menu is fairly large we can expand the screen and use the white space to the right as another section Simply click the area to the right of the current menu to enable additional fields or labels to use An Example Menu Template with Many Different Sections iy MENU SETUP A 5 x BAKESHOP MENU Click fields below to change add remove NOTE Click field buttons to add default values IES
176. ns Often this mix is stretched with herb or flower sprigs and bitter greens These greens should be dressed very lightly with only best oil and vinegar so that their flavor will not be masked Mignonette This is a term used to describe coarsely ground pepper used for au poivre preparations and in bouquet garni This is also used to describe small round pieces of meat or poultry Milanese This is used to describe foods that are dipped in egg and bread crumbs sometimes parmesan cheese and fried in butter Mille Feuille Small rectangular pastries made of crisp layers of puff pastry and pastry cream This may also include savory fillings of similar presentation The word mille feuille means a thousand leaves Mincemeat A sweet spicy mixture of candied and fresh fruits wine spices and beef fat Earlier recipes for this used beef or venison meat and beef fat It is used primarily as a filling for pies served during the Christmas holiday season Minestrone An Italian vegetable soup with beans and pasta or rice This may contain any number of vegetables but for authenticity meat is never added Mirepoix A mixture of chopped onion carrot and celery used to flavor stocks and soups Ham or bacon are sometimes added to a mirepoix depending on the specific preparation Mirin A non alcoholic version of sake rice wine It is sweet and syrupy Mise en Place A term used in professional kitchens to describe the proper planning procedure for
177. ns The meat is first marinated in wine and herbs for a minimum of 24 hours then assembled and baked in a paste sealed casserole until the meat is buttery tender The juices are reduced and the top is browned under the broiler Crisp bacon and fried leeks are used to garnish this dish Bagna Cauda Meaning warm bath this is a dip made of anchovies olive oil and garlic Unlike the French anchoiade this is served warm and is not emulsified Bread and raw vegetables are served with this dip Bain Marie Simply a water bath It consists of placing a container of food in a large shallow pan of warm water which surrounds the food with gentle heat The food may be cooked in this manner either in an oven or on top of a range This technique is designed to cook delicate dishes such as custards Sauces and savory mousses without breaking or curdling them It can also be used to keep foods warm Baked Alaska A dessert comprised of sponge cake topped with ice cream and covered with meringue The dessert is then placed in a hot oven to brown the meringue before the ice cream can melt Baking Powder A leavening agent combining an acid with bicarbonate of soda to form the gas which enables baked products to rise The chemical reaction between the acid and the soda produces carbon dioxide to leaven the product The most common form of baking powder is the double acting variety which produces gas upon mixing and again at high temperatures Always store this
178. nthCei i 7 MOS cori r T Cost Ceil v CustomField5 Allergens Vv m CustomFields CustomFieldS E FinishTime Finish A I AcctCatID J CustomField6 fCustomField 1 J CustomField6 customField E ShelfLife Shelf a J GLAcctNum I CustomField customField E CustomField fCustomField7 E J UnitsSystem funitsSystem C PerpinvPeriod J CustomFieldS fCustomFielda E J CustomField8 fCustomFielda E J YieldQty Yields E J PerpInvUnitID CustomField r E Field E T YieldUnitto fyieldunitiD m I CostCeilUnitID ustomField3 fCustomField9 CustomFielg9 CustomField9 J Portiongty Portion E Saleable J CustomField10 customFieldi0 E CustomField10 customFieldio J PortionUnitID fPortionUnitIO E PrefvendorID J PortionPrice PortionPrice L V Date_Stamp fp I Saleable Saleable E IV CustomField E P Active Active E J AuthorID Author L J InstrType InstrType L Er EXIT J Instructions Instructions E MV Notes Notes A IV Date Stamp DATE V StoreID avei IV V CustomField Ci Configue gt Ds zay From this Configure Database Fields screen you would check the CustomField box at the bottom of the left RECIPE FIELDS side then click the Configure button Custom Fields Box CUSTOM FIELDS Bi RECIPE FIELDS M INVENTORY FIELDS preeeeseeseesesceseseeessoeseesey JV CustomField1 J CustomField2 J CustomField3 CustomField4 J CustomFieldS J CustomField CustomField CustomField8 J CustomField9 customField9 J Custo
179. ntory 5 Now SAVE your recipe It is now a sub recipe as well that can be used in other recipes In all inventory ingredient lists you will now see this recipe available in the list for selection with other standard ingredients Note Sub recipe and batch recipe are the same thing Note When you create a sub recipe the recipe costs are automatically made available to other recipes Note On sub recipes you only need num portions or a yield to have recipe costing made available to all other recipes 5 21 Creating a Plate Menu Item A plate or menu recipe is a collection of other recipes To Create a Plate Menu Item 1 First create each individual recipe that will be used in the plate 2 Designate each of these recipes as sub recipes 3 You are now ready to assemble your plate recipe a Create a new recipe that will be your plate recipe You can name it with something like Plate Spinach Pasta Crepe b Type 1 in the Num Portions field c Check both Active and Saleable This will designate the plate as an active item on your menu for selection by customers 4 Click SAVE to save your new plate recipe then click EXIT It is now ready for use in your recipes list Any changes to your individual ingredient recipes in your plate will be reflected in the plate recipe as well Note Whenever you take plate items off of your menu remove the check mark fr
180. nu item into a category for easy retrieval in the recipe costing reports e Tosee the plate cost click on the Costs tab This will give you the plate cost Each menu item cost is listed in the column Cost The of Total column will show you the cost contribution of each item in the dish f If you are costing out a current menu enter the current menu price into the Price field and Recipe Manager will calculate your food cost and profit g Ifyou are costing out a new or future menu you may enter a target food cost percentage into the field Cost and allow the system to calculate the selling price and profit h Lastly you may also enter a target profit margin and Recipe Manager will calculate your optimal selling price and food cost percentage I Click SAVE Calculating Non Food Costs in a Recipe When creating plate costs the more detailed you are the more accurate your plate cost estimate will be Yet there are several items that do not have an exact cost associated with them These are item listings in which a general cost may be used One example of this would be Veggie Cost added to a Prime Rib Dinner plate for example The vegetables served with the entrees may change daily You could create recipes for each one of the vegetables but you may want a quicker way of getting a cost for these vegetables for the plate A way of doing this would be to use a general cost in the entree plate Other examples of additional co
181. o Carrots Glazed 704 No Nutrition Info carrot Frozen sliced Saleable salad carrot and cottage cheese DJ Custom Search carrot souffle 32 oz carrot plugs peeled carrots grated carrots smooth cut Inventory Item e im carrot pieces Frozen carrot diced Frozen carrots diced canned cake carrot iced carrot souffle bulk 23 Carrot Souffle 71 Carrot Souffle Frozen Pieces 71 Carrots Young Buttered 72 Carrots Young Buttered 72 low sodium Peas amp Carrots low sodium ote dada da dada oie dada i oda da de de da dada ee ee dpa inaa foan i CO ipaa ee OO i foa fes fea faa ia 2 5 Note that you can click on any column in the list to search on If it is a number field you have other operands available to you for searching For example the middle white dropdown box includes greater than gt greater than or equal to gt less than lt less than or equal to lt is equal to and is not equal to lt gt These can all be used in your searches for numeric fields Keep in mind however you are not allowed to use wildcards as shown above on numeric fields The operands Like and Not Like are reserved for only text fields The above search was shown when the DB Search option was selected This is the default and searches on the entire database each time you hit enter If you want to simply skip through the list and go specifically to each r
182. ogna which is where the US version of this sausage gets its name Mortadella is a very smooth pink sausage with a subtle creamy texture They are studded with cubes of pork fat and peppercorns Mostarda di Cremona These are fruits cooked and marinated in a spicy mustard flavored syrup It is a 8 28 Enterprise Recipe Manager Manual classic accompaniment to bollito misto These fruits are also used in sauces for veal and assorted stuffed pasta fillings Moussaka A layered dish of eggplant and lamb with tomatoes and onions This is all bound with bechamel sauce and cooked au gratin Mousse Sweet or savory dishes made of ingredients which are blended and folded together These mixtures may be hot or cold and generally contain whipped egg whites to lighten them Cream is also used to lighten these dishes though when used in large quantities these preparations are called mousselines Mousseline As stated above these are fine purees or forcemeats that have been lightened with whipped cream The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it Mousseron Mushroom A wild mushroom with an off white to beige color The flavor is full bodied and the texture is fleshy like bolets Mulligatawny A curried chicken soup adapted by the British from India Originally the soup was enriched with coconut milk and embellished with almonds and apples Newer versions make a lighter broth and flavor
183. ole lettuce iceberg Grouping your item names this way enables you to quickly find specific records rows in your database inventory list Searching for Inventory in the List To search for specific inventory use the tree view to the left of the list Inventory Tree View a ALL Inventory ai ra Stocked Inventory en ee Inventory Mot Stocked Hai Stock Category ea Location lg Bakeshop l Freezer lug e z Mo Category i Mo Location 5 Has Nutrition Info g No Nutrition Info H Saleable Custom Search 2 3 2 4 Clicking on specific areas of the tree will display those specific records rows of inventory in the list on the right Most of the entries in this list are user configurable ALL Inventory This option shows all inventory items in the database This is the default when you first enter the inventory area Stocked Inventory This shows all inventory marked stocked Stocked items are generally inventory that you stock in house and wish to track These are generally items you want to watch the levels of These are also generally items you may sell stand alone as well outside of a recipe see saleable below To mark an item as stocked open the item and check the stocked check box Examples of these may include special sauces meats vegetables etc Inventory Not Stocked All unstocked items are shown when this option is selected Unstocked items are g
184. om the Active box This will remove the dish from your active list while you work on it It will remove it from selection Note You should also assign a category to this plate recipe for easy retrieval in the recipe costing reports Note Enter the current menu price for this plate recipe into the Price field for automatic calculation your food cost and profit Note If you are costing out a new or future menu you may enter a target food cost percentage into the field Cost and let Recipe Manager calculate the selling price and profit Lastly you may also enter a target profit margin and Recipe Manager will calculate your optimal selling price and food cost percentage In order to include these plate items into a MENU you can refer to Chapter 8 Menu Writing for more information This chapter refers to the usage of the Menu Writer tool that comes bundled with Recipe Manager this allows you to create special menus for general daily use or specials for events weddings graduations etc for catering etc Importing Exporting Recipes From the recipes list you can import or export recipe information either manually or automatically without user intervention This is ideal for sharing information among restaurants in a multi site chain environment or for interfacing into another system Recipe Manager can import recipe data in an Microsoft Access database file or text file form Recipe Manager can export dat
185. or Manager will use to add remove recipes to from The menu template is used to build the menu of customer selections and must be finished first If the combo box at the far left of the menu display area has nothing in it then you have no menu templates designed Management or IT commonly performs the task of designing menu templates That s not because it is a difficult task but it is usually more of a system setup chore than a task for a Chef or food service professional Creating a NEW Menu Template from Scratch 1 From the Menu Writer main screen click the NEW button NEW MENU ID Prompt Give this MENU a NAME identification such az Cancel Kitchen Menu below 2 Onthe prompt to enter a New Menu ID a unique identifier for this menu over type the default text of Today Menu with your own menu name NOTE Avoid any symbols or quotes in your menu name 3 Click OK A blank screen opens ready for you to design your new menu template Blank Menu Template oxi Today Menu Click fields below to change add remove NOTE Click field buttons to add default values Enterprise Recipe Manager Manual Clicked here with the mouse and these options appear At this point you can click the top of the blank area to add field abels Field labels define what fields are These are your column titles Click towards the top where you want the labels to appear Adding a Field Column Label Today Menu
186. or cauliflower with peas Sangria Spanish drink made from sweet red wine pieces of fresh fruit usually orange and lemon spices cinnamon cloves Sashimi A Japanese dish of raw fish shellfish and mollusks served with soy sauce wasabi and pickled vegetables Sushi is similar but it is served with vinegared rice and may also include nori seaweed vegetables and strips of cooked eggs similar to omelets A common accompaniment to this is pickled ginger Satay Also spelled sat and sateh These are pieces of meat or fish threaded onto skewers and grilled over a flame Several variations of these are seen throughout Southeast Asia A spicy peanut sauce is served with meat satay in Vietnam and Thailand Savarin A ring shaped cake made of a rich yeast dough soaked with a rum syrup and filled with pastry or whipped cream Scampi Another word for langoustine This word is used in the US as a description of shrimp broiled with butter lemon and garlic Scone A small lightly sweetened pastry similar to American biscuits often flavored with currants Sea Urchin A round spiny creature found off the coasts of Europe and America The only edible portion is the coral usually eaten raw with fresh lemon juice Semifreddo Meaning half cold this is gelato with whipped cream folded into it Semolina A coarse flour made from durum wheat used in making pasta and bread Seviche A Spanish dish of raw fish scallops or shrimp marinate
187. oring coffee and exotic Scandinavian and Indian dishes Excellent when freshly ground Botanical name Elettaria cardamomum Cardinal Fish dishes which have sauces made with lobster fumet and are garnished with lobster meat Cardoon A vegetable from the artichoke family that looks like celery Cardoons may be eaten raw or cooked and served like any vegetable Carob The seed from the carob tree which is dried ground and used primarily as a substitute for chocolate Carpaccio An Italian dish made of paper thin slices of beef dressed with olive oil and parmesan cheese Slices of raw white truffles are an excellent partner to this dish Cassoulet A dish from southwest France consisting of white beans and an assortment of meats like confit lamb pork and Toulouse sausage The dish is enriched with large amounts of duck fat and is baked until the top is brown and crispy Variations of this dish include seafood and lentils This dish is very substantial and needs nothing else to be served with it but a bitter green salad to cut through the richness Caul Fat The stomach lining of pork which is used in place of back fat for pates and to encase crepinettes Caviar These are the eggs of sturgeon that have been salted and cured Grading for caviar is determined by the size and color of the roe and the species of the sturgeon Beluga caviar which is the most expensive of the three types of caviar are dark gray in color and are the largest eggs
188. otice the per unit cost remains positive and is still used in cost calculations However the negative 12 in quantity negates the ordered positive 12 items in the previous row The same goes for total cost The positive 24 50 in the first row is cancelled by the 24 50 value in the credit line below it Therefore quantity and cost reports will balance properly Enterprise Recipe Manager User Manual Chapter 4 Physical Inventory Setting up Physical Inventory by Location Best uses for Inventory Locations In Inventory Locations you may set up your computerized inventory system to match exactly your real life physical inventory You can set up each of your physical locations such as walk in or freezer and then you can assign the inventory items that belong in those locations in the physical order that they are stocked The first step in setting up your inventory locations is to create the location names for your operation You may call the location any name The program is shipped with a few standard locations such as walk in but you may delete these or rename them if they do not suit your needs After you have set up your locations you may assign inventory items into these locations You can even assign product categories into these locations to be sub categories of each location You can always re arrange the order of the items once they have been placed in a location You can also create shelf labels and use them as locations such a
189. ou copied FROM is now on the screen and be changed specifically for this menu 7 When finished making additional changes click SAVE Deleting a Menu You can delete a specific menu or an entire menu template by using the DELETE button on the main menu toolbar 1 First select the menu template on the left combo box The template will load 2 Select the DAY in the combo box in the center of the screen or in the treeview The menu data will populate on the screen 3 Click the DELETE button A prompt to ensure this is what you want to do is displayed Enterprise Recipe Manager Manual Delete Menu Day Are you SURE o DELETE DAY S MENU ARE YOU SURE E E 7 Are you SURE you want to DELETE the MENU For TUE AM Yes Mo 4 Click YES to proceed The menu is removed NOTE After deleting a menu you may need to exit out of Menu Writer and get back in before changes will take effect Printing Menus There are two forms of printing in Menu Writer printing the individual recipe reports or printing an entire menu report Recipe Reports The recipe report list is the exact same list that is within the main Recipe Manager application detail screen These include all your normal cost and nutritional analysis reports as well as any custom reports you may have written Clicking the PRINT button on the main toolbar will print these reports for the entire menu In other words a copy of this recipe report will be generate
190. ou first need to search for the recipe in the recipe list Follow these steps below for editing already existing recipe records 1 Click the RECIPE button to open the recipe list 2 Search for the recipe item in the list 3 Double click to open the recipe The Recipe Detail screen opens displaying all recipe Information RECIPE Detail Screen RECIPE Chicken Tenders Meal SAMPLE 0 New fey save 5 F scare EB PRINT gt lt ve e EXIT Recipe ID 52593 7 V Active V Saleable Sub Recipe lame Recipe Name chicken Tenders Meal SAMPLE Categories School Meals Symbol Prep Locations Child School Meal Yields ji orders Ej Cook Time Plates Portion fi each E Finish Tools Num Portions 1 Shelf Store ID Recipe Costs Nutrition Picture Attachments i Custom Show Fractional Quantities Column Quantity Units Pre Instructions Ingredient Post Instructions Procedure 1 HIPT milk white 1 2 pt 1 orders potatoes French Fries froze 0 5 orders Chicken Breast Strips Fried p the above information in detail 4 Click on any field to manually type over values you wish to change To add new ingredients click the vertical ADD NEW button on the Recipe tab To delete remove ingredients from the recipe click the vertical X button on the Recipe tab Click the note button on the top right corner of the screen to change the recipe s important message a required messag
191. own of these soups is a cold version based on beets and served with sour cream but hot versions are very common Bouchee A small round puff pastry shell used for sweet or savory fillings Boudin Smooth sausages of two types Boudin blanc contain veal pork and chicken Boudin noir are 8 14 Enterprise Recipe Manager Manual made with blood and rice or potatoes The latter type are popular in European and Creole cooking Bouillabaisse A rich fish stew from southern France This was once a poor man s meal made of any fish available Modern versions include lobster and shrimp The broth is flavored with garlic orange peel fennel and saffron Olive oil is added to the stew and rapidly boiled to blend it into the broth The stew is served with croutons and rouille a variation of aioli Bouquet Garni A sachet of herbs containing parsley thyme and bay leaf Variations may include rosemary marjoram fennel leeks celery leaves and black pepper Bourguignonne Foods cooked in the style of Burgundy This includes red wine mushrooms pearl onions and bacon Bourride Another fish stew from southern France Here the broth in which large pieces of fish are poached is strained and thickened with aioli The two are then served together in shallow bowls with bread or croutons Bran The outer husk of grains such as wheat containing a high percentage of fiber White flours have the bran removed Whole wheat flours may contain all or par
192. p Recipe Reports 2 Menu Reports MENU REPORTS MENU General rpt MoOn PM hui There is only a single report that is shipped with Recipe Manager for printing on the entire report Since every restaurant s menu is very different we expect each user to customize their own menu either by changing this sample report or adding their own To add your own menu report simply create it from the one shipped MENU_ General and give it a filename with the MENU _ suffix This suffix to the filename will cause the system to display it under the Menu Reports list when the PRINT button is clicked Enterprise Recipe Manager Manual The Generic MENU_General Report Be C RECIPEMGR MENU_GENERAL RPT E O x Setup Frinter x amp amp fo x 4 lt 1 oF 1 ose Preview TODAY MENU Daily Lunch Specials Run Amount Out Prepped 0 00 Beef Comed 2 0 00 Beef Comed Small 2 0 00 Beef Steak Country Mlomson s 126B 0 00 Harn Honey Ham Whole Entree Eniree Pork Roast Glazed without sides Pork Roast Glazed Harm Honey Ham Whole Appendix A The Query Engine Introduction The built in query engine for Recipe Manager and all products of the EnterprisePOS suite of business software by Vydata Systems is designed to allow you to build an adhoc query on just about anything Once this database query is built you can use it in your Recipe Manager custom search box to retr
193. paste is sometimes layered underneath the raspberry jam Other versions of this use fresh cranberries or apricots in the filling Lobster Mushroom A wild mushroom that has a firm texture and a red and orange color like lobster 8 26 Enterprise Recipe Manager Manual shells Lutefisk A Norweigan fish dish of dried cod cured in lye then reconstitued by boiling Traditionally served with clarified butter or in white sauce and served with lefse In its finest form lutefisk has a delicately mild buttery flavor and flaky consistency In its not so fine form it is reminiscent of fish flavored gelatin Lychee A small fruit from China and the West indies with a hard shell and sweet juicy flesh The flesh is white with a gelatinous texture and a musky perfumed flavor Lyonnaise Sauce A classic French sauce preparation made with sauteed onions white wine and demi glace The sauce is strained before being served with meats and sometime poultry Lyonnaise a la A French term for in the manner of Lyons Dishes include onions which have been cooked golden brown and seasoned with wine garlic and parsley M Macaire A potato pancake made with seasoned potato puree Macaroon A small round cookie that has a crisp crust and a soft interior Many versions bought commercially have been thoroughly dried These cookies may be made from almonds though coconut is common in the US The may also be flavored with coffee chocolate or spices
194. played Exactly as Inventory reports Recipe reports can be printed from the main recipe list on the right side of the screen or from the PRINT button within a recipe item in the Recipe Detail screen Recipe List Reports Recipe list reports are any custom reports you assign to the system for printing on the entire selection You would first do a search to return a specific list of recipes that you wish to report on To run a report on this list of items you would simply double click on the report of your choice in the list to the far right of the screen under Custom Reports Custom Reports List EnterprisePOS Recipe Manager RECIPES Ss File Recipe Tools Help cp RECIPES A INVENTORY bod REPORTS 2 TUTORIAL Ww MENUS amp EXIT pra Olle lo x 18 x Custom Reports eioi A Category Location OF Breads S Catering Child School Meal S239 Desserts S33 Dining Room GS Entrees S233 Food Service SS Salads S Sandwiches S55 Soups A Vegetables j No Category No Location F Active Not Active Saleable Not Saleable Ei Item in Recipe Ei Recipes This Site N Custom Search Recipe Name Spaghetti and Meatball Meal SAMPLE Meat Loaf Meal SAMPLE Chicken Pie Meal SAMPLE hicka Jambalaya Meal SAMPLE Harburger Patty wi bun Meal SAMPLE Chuckwagon Stew Meal SAMPLE Red Beans and Sausage Meal SAMPLE Turkey Pattie Sandwic
195. ppendix covers the usage of setting up these queries Adding Editing Recipes Adding a NEW Recipe Follow these simple steps to enter new recipes from the Recipe Manager main screen 1 Click the RECIPES button to open the recipe list ea File Inventory Tools Help RECIPES Gil INVENTORY The NEW Recipe button Click the NEW recipe button NEW RECIPE E xj Enter a NEW Recipe ID below or leave AUTO to have the number auto assigned Cancel AUTO 3 A prompt asks you to enter a new Recipe ID number a unique number to identify this specific recipe from all others or leave AUTO in the blank to have the system assign one for you Unless you want this new recipe to have a specific identification number leave AUTO in the blank We recommend letting the system assign these numbers to ensure they remain unique for each recipe Then click OK The new recipe record detail screen opens up 9 5 5 6 4 Enter all details for this recipe see next section Information on Recipe Detail Screen for more detail on entering recipe information The only required field is the Recipe Name field However we recommend entering as much detail as possible The more detail you enter the more accurate your recipe cost and nutrition tracking will be 5 Click the SAVE button Note Write your sub recipes before writing recipes that use them Editing an EXISTING Recipe If you are editing an existing recipe y
196. prise Recipe Manager User Manual 10 Save the inventory item by clicking the SAVE button at the top of the screen Note The unit you choose on the invoice will be designated as the purchase unit The purchase unit is specific to the vendor and the item If you add the item to an invoice at a later date with a different unit than the original purchase the purchase unit will become the new unit on the most recent invoice line To Edit an Existing Invoice Purchase for an Item 1 Click INVENTORY from the main screen The inventory list is displayed Search for the desired inventory item in the list Double click on the inventory item to open the detail screen Click the Purchases tab Select the desired column and type over data in the cell o gt Oh lt a oe OS save the inventory item by clicking the SAVE button at the top of the screen To Add Purchases NOT from an Invoice 1 Click INVENTORY from the main screen The inventory list is displayed 2 Search for the desired inventory item in the list 3 Double click on the inventory item to open the detail screen 4 Click the Purchases tab 5 Type in cost and quantity only o gt Select the desired unit from the dropdown list of available units in the list Note The unit you choose will be designated as the purchase unit The purchase unit is specific to the vendor and the item If you add a purchase for the same vendor at a later date with a different unit than the origin
197. r Sour unripe mangoes that are dried and sold in slices and powder Its primary use Is in Indian cooking giving foods a sweet sour flavor Anchoiade A dip made of pureed anchovies mixed with garlic and olive oil Raw vegetables and bread are served with this dip Andouille A sausage made from the stomach and the intestines of pork The sausage is dried and smoked then boiled or steamed to finish cooking Andouille sausage is used regularly in Creole cooking but it is popular in French cooking as well The Creole version of this sausage is much spicier than those made in France Angelica Licorice flavored stalks from these plants are candied and used primarily in pastry making Angelica is also used to flavor liqueurs Anna Potatoes The name for a potato pancake made of thin slices of potato which are assembled in concentric circles and cooked with liberal amounts of butter The cake is then baked until crisp and golden brown Annatto Seed Also called achiote seed these seeds are used as a food coloring and a spice in cooking from Latin America and Southeast Asia Antipasto The Italian word for snacks served before a meal These are dishes to peak one s appetite 8 12 Enterprise Recipe Manager Manual not quench it This may consist of one or more dishes of all types of food Common elements of an antipasto table are cured meats and salamis olives marinated vegetables and cheese Arrowroot This is a starch similar in appe
198. r and baked in the oven Tocino Cured ham with added color Tofu Also called bean curd this is made from processed soy beans It comes in various degrees of firmness and is a very high source of protein Torta Rustica A large pie similar to coulibiac filled with salmon cabbage or spinach eggs and mushrooms Other versions use meat or sausage in the filling The crust is usually made of bread dough and sprinkled with salt before using Tortellini A stuffed pasta made from little rounds of dough then twisted to form dumplings Fillings can be made with anything and are served sauced or in a simple broth Tortelloni This is a larger version of the tortellini Tortilla A thin pancake made of cornmeal or flour They are served both soft and fried being an integral part of Mexican and Latin American cooking Tournedo A slice of beef from the heart of the tenderloin approximately an inch thick This term is rarely used in America today being replaced by filet of beef or filet mignon Tourte Similar to pate en croute these are pies made in a round shape and served cold They are generally highly seasoned and preparations are indicative to the region they are from Trennette Flat noodles wider than fettuccine that have one flat edge and one scalloped edge Tripe The stomach of beef pork and sheep Truffle This is a tuber of unusual flavor and aroma It is savored in Italian and French cookery and due to its scarcity
199. r courses served but a simple green salad and a lot of sourdough bread Civet A French stew usually containing game though duck and goose are used The meat is marinated in red wine for long periods of time then stewed with pearl onions and bacon The sauce was once thickened with blood but that is a method not used much anymore Clafouti A dessert of fruit originally cherries covered with a thick batter and baked until puffy The dessert can be served hot or cold Clotted Cream This specialty of Devonshire England which is why it is also known as Devon cream is made by gently heating rich unpasteurized milk until a semisolid layer of cream forms on the surface After cooling the thickened cream is removed It can be spread on bread or spooned atop fresh fruit or desserts The traditional English cream tea consists of clotted cream and jam served with scones and tea Clotted cream can be refrigerated tightly covered for up to four days Cock a Leekie A thick Scottish soup made with chicken leeks and barley Modern versions have lightened up this soup by using a chicken broth garnished with leeks and barley Cocoa Powder This is the dried powder formed from chocolate liquor after the cocoa butter content has been reduced This mixture is then dried and ground into a fine powder Dutch process cocoa has been treated with alkali to give a darker appearance and less bitter taste Breakfast cocoa has sugar milk solids and other flavo
200. r search For example if after you perform a database search you want to go right to the row that has chicken in it You can type that in the box select Find then hit the ENTER key It will take you right to that record without changing the list of items on the screen Each time you hit the ENTER key it skips to the next record in the list with chicken in the name The Filter option however will do a database search ONLY on the items currently displayed in the list This option allows you to do a database search on a previous database search to keep further dividing the list down to the selected group of records you want Finally the ellipse button to the right of the search box is for custom database queries A database query is a SQL statement Structured Query Language that is designed to return a defined set of records from the database It is generally only used when all other search options won t suffice Your SQL statement query search can be as complex as you want Keep in mind this is generally for only skilled IT staff If your SQL statement query is not structured properly your search will produce an error There is a user interface to make it a little easier to build custom queries but it still requires someone who understands SELECT statements the standard SQL statement used to retrieve data to be able to utilize queries to your advantage See your IT professional for more information If you are IT the a
201. reation click the Show nutrition info option This option gives you each nutritional value of the ingredients used in your recipe If the label doesn t look correct you can click this option to see your mistake Generally incorrect labels are due to values not entered properly on the ingredient side The two PRINT buttons above this table will print either the nutrition label or this table of ingredient values You can also use the MANUALLY ENTER DATA button to directly type in the values of the nutrition label We don t recommend doing this but if you are entering this recipe from another source without ingredient detail you may have to if you want to display nutritional information See Chapter 7 Nutritional Analysis for more detailed usage of this tab The Picture and Attachments Tab To assign a picture of your recipe use the Picture tab Recipe Detail Screen Picture Tab Recipe Costs Nutrition Picture 3 Attachments Custom Change Picture Clear Picture Edit Picture Picture Path fc RecipeMariPics carror_souMe giF Simply click the Change Picture button to add a photo of the recipe from anywhere on your PC or network The system will copy the picture into its own data folder and display the path to the picture for you in the Picture Path field at the bottom right of the tab To remove the picture click Clear Picture Enterprise Recipe Manager User Manual To edit the image itself if you have pict
202. rings added to it Coconut Milk This is not the liquid that is found in the center of coconuts but a thick liquid made by steeping fresh grated coconut in hot water The hot water helps to extract the fat from the coconut meat which carries so much of this flavor Coeur a la Creme Meaning the heart of the cream this is a soft cheese dessert where the mixture is drained in a mold to help it set The cheese is then turned out onto a platter and served with fruit and bread Coeur e la Creme Meaning the heart of the cream this is a soft cheese dessert where the mixture is drained in a mold to help it set The cheese is then turned out onto a platter and served with fruit and bread Alternate versions use mixtures of ricotta and cream cheese and flavored with liquor and citrus juice This is then molded and served with a berry coulis Collard Greens One of a variety of greens with a firm leaf and sharp flavor Colombo A West Indian stew seasoned with a spice mixture of the same name This is similar to curry powder containing coriander chiles cinnamon nutmeg saffron and garlic The stew may contain pork chicken or fish Vegetables are cooked in the stew and rice and beans are served on the side Compote Dried and fresh fruit cooked with sugar to a jam like consistency brief enough to allow the fruit to retain their individual identity Concasse The term for chopping a vegetable coarsely This is used most often when referrin
203. rom the Inventory list search for an inventory item that needs the new nutrient information 2 Double click the item to open it Click the Nutrition tab 4 Click the COPY button An inventory list opens for you to find the item to copy from Search for a Stocked Item to COPY SEARCH FOR A STOCKED INGREDIENT TO ADD Name to Search Find Filter ADD NEW liuice Select l Qe ex Data in Inventory Other Recipes ITEM juice apple bottled juice beet juice cherry and pineapple juice cherry juice and water juice cherry pie juice clam juice cranberry juice From cantaloupe honeydew melon and watermelon juice Fruit juice Fruit juice and water juice garlic juice grapefruit juice grapefruit concentrate juice grapefruit bottled juice jalapeno pepper juice lemon Juice Lemon Concentrate from Powder Juice Lemonade NFC Juice Lemonade NFC juice lime ow Nutrition Detail e Grid Yalues m WW Ww OO DO Ww wi wi um Iron 5 Search for the inventory item that has the nutrient information that you want copied 6 Double click to select it All nutrient information is then COPIED into the currently opened item under its own Nutrient ID 7 Click SAVE Note You would only want to do this if you plan on changing a few of the values Copying numbers from a similar item will save you from having to retype many of the same element values Howe
204. rown roux The latter recipe saves time but never reaches the intensity of flavor as does the former method Due to the quantity and length of time required to prepare it it is not usually made in the home However it is available for home gourmands See MORE THAN GOURMET Devon Cream Please see Clotted Cream Dijonnaise This is a name given to dishes that contain mustard or are served with a sauce that contains mustard Dim Sum A selection of small dishes served for snacks and lunch in China These dishes include a wide selection of fried and steamed dumplings as well as various other sweet and savory items Ditalini Short pasta tubes Dolma A cold hors d oeuvre made of grape leaves stuffed with cooked rice lamb and onion They are marinated with olive oil and lemon Vegetarian versions of this are also made Dry Aging A process usually referring to beef This process not only adds flavor but tenderizes the beef through enzyme action Maximum flavor and tenderness is acheived in 21 days See DREISBACH S STEAKS 8 20 Enterprise Recipe Manager Manual Duchess The name for potato puree that is enriched with cream then piped into decorative shapes and browned in the oven They are often piped around the rim of a platter onto which a roast or whole fish may be served Durian A large fruit from southeast Asia that has a creamy gelatinous texture and a nauseating smell similar to that of stinky feet The flesh is savored by m
205. rs 1 00 each 1 00 0 00 1 00 orders Beans Kidney Institutional 72767 2 00 oz Pork Sausage Smoked Steamed 72769 3 00 oz Rice Steamed 57 70219 4 00 oz broccoli florets frozen 361 1 00 each Com Sticks 11 30084 3 00 oz pear halves in syrup 31842 Recipe Cost Total 52375 Turkey Pattie Sandwich Meal SAMPLE False 1 00 orders 1 00 each 1 00 0 00 1 00 each Turkey Pattie Fritter 32317 ANN ae marmunaina POSS Chapter 7 Nutritional Analysis Introduction The nutritional analysis portion of Recipe Manager is a powerful tool for providing your consumers the information they need for their diet goals The nutritional analysis capabilities of the system may also be required for USDA FDA reporting as well A nutritional analysis of your recipes may also be used in marketing or menu design For example you could publish a low carb menu or a nutritional analysis report for your customers These are all just a few examples of how restaurants use the nutritional analysis features of Recipe Manager on a daily basis Similar to the cost analysis capabilities of Recipe Manager covered in the previous chapter the goal of doing a nutritional analysis is sometimes to reduce the numbers You may have a goal in a specific recipe to drop the carbohydrates or total fat This may require the tweaking of the ingredient list or specific ingredient element values to achieve this goal Generally the end result of a nutritional analysis is th
206. rsion The list of items that was not included in the recipe Nutrition Facts label are listed when you Click the Show missing nutrition info option You can double click on each item to open the item and attempt to fix the problem by either entering missing nutrient data or needed conversions Click the other option to see a list of all items used in the recipe Nutrition Facts label successfully For an accurate recipe Nutrition Facts label you should not see a single row in the Show missing nutrition info table Nutrient Content Descriptors The nutrient content descriptors for the recipe are what you can legally say about your recipe on your menu These will appear next to the label when applicable The following are some examples of nutrient content descriptors e Lowcalorie e Lowfat e Low saturated fat e Low cholesterol e Very low sodium e Lowsodium Reading the Nutrition Facts Label The Nutrition Facts label can serve as an important guide to better nutrition Nutrition Facts Label On Screen and Nutrition Facts Detail Label Report Nutrition Facts Nutrition Facts ei m Serving Size 6 oz Svea tet mg AZE 2 02 Servings Per Container 25 Servings Per Container 46 Annvount Per Serving Calories 189 Calories from Fat 741 Daily Values Total Fat amp Lo Saturated Fat 39 17 Cholesterol 16mg Sho Sodium 1194mqg 50 Total Carbohydrate 23g GS Dietary Fiber 29 Hp Sugars Og Percent Daily Values are based on a 2 000
207. rsions add gremolata at the very end of cooking or sprinkled over the top Granita A coarse fruit ice similar to sorbet without the meringue which is often flavored with liqueurs Granola A combination of assorted toasted grain oats dried fruits and nuts usually served as a breakfast cereal Some blends are sweetened with honey and or brown sugar See BALDRIDGE GRANOLA Gratin Dishes cooked in the oven which form a crust on the surface This is expedited by placing the dish under the broiler Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust Gravlax Gravadlax Whole salmon fillets that have been cured with salt sugar and pepper then flavored with dill The salmon is then sliced paper thin and tradionally served with pumpernickel bread sour cream Capers onion and lemon Grecque Foods that are prepared in the style of Greece This is usually used for dishes with lemon garlic and olive oil But the addition of tomatoes peppers and fennel often allows a dish to be called la grecque Gremolata A mixture of chopped parsley garlic and lemon peel This is added to stews at the end of their cooking time to add a pungency to the dish Used in some recipes for osso buco a la Milanese and Hungarian goulash Grissini Italian bread sticks Gruyere A moderate fat cow milk cheese with a rich sweet nutty flavor that is prized for both out of hand eating and cooking It is usually aged
208. rtbread Saffron A spice consisting of the dried stigma of the Crocus sativus plant originating in the eastern Mediterranean now grown as well in Spain France and South America It has a characteristic pungent aroma and flavor and bright yellow color It is also very expensive and used sparingly Saffron is indispensable in paella and bouillabaisse A good substitute for the yellow color is tumeric though nothing can replace its unique flavor Salt Cod Cod that has been salted and dried to preserve it for long periods of time Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas To reconstitute the fish you must soak it in many changes of fresh water to remove the excess salt You may then poach the fish until it is just flaking off the bone or use it raw for other preparations Saltimbocca An Italian dish comprised of thin slices of veal rolled around ham and cheese seasoned with sage and braised until tender Saltpeter The name for potassium nitrate which is used primarily in the meat industry to help preserve cured meats It gives a distinctive pink color to hams and bacon There are recent reports from the USDA that nitrates and nitrites are carcinogenic Sambuca An anise flavored not to sweet Italian liqueur which is usually served with 2 or 3 dark roasted coffee beans floating on top Samosa An Indian snack of deep fried dumplings stuffed with curried vegetables Most common of the fillings is potatoes
209. s Shelf 1 or Top Shelf After you have created your inventory locations you can preview a report of the Physical Inventory Worksheet This report can be printed from the Inventory list off the main screen This report will show all inventory items in the list with their associated locations To Create a New Physical Location 1 Click File Open Locations Adding Modifying Removing Locations IN ENTORY LOCATIONS LOCID LOCATION r _ ot Walk in SETUP SUB CATEGORIES ADD EDIT REMOVE lik EXIT HE 2 To add a new location click the ADD button 4 1 4 2 3 The system will assign a new row with a new location ID It will then prompt you to enter the new location name NEW LOCATION NAME IN ENTORY LOCAT ON LOC ID LOCATION 1 Bakeshop 2 Freezer 3 walk in l y 501 NEW LOCATION NAME E xi Enter a NAME for this NEW LOCATION 501 below Or click CANCEL to abort this operation Ea TOP SHELF 4 Click OK The new location is saved in the list Note You can add an unlimited number of physical locations To Rename an Existing Location Name 1 Click File Open Locations 2 Double click on the location that you wish to rename or click the EDIT button 3 Modify the location name 4 Click OK To Assign Inventory Items to Physical Locations 1 From the main screen click INVENTORY to display the inventory list 2 Search for the item
210. s are useful when running inventory reports because you can 1 Use them as selection criteria 2 Geta breakdown of food costs by each category or location Physical Units In this field you should specify which units you want to use for your physical inventory You can select more than one unit such as case and 10 can as physical inventory units for beans refried for example All units entered here will be available for selection when this item is used as ingredients in recipes It will also be shown in all inventory reports Account Category For the purposes of cost accounting you need one specific account category in order to classify this item Since the physical categories can overlap one item can be in several different categories as described above you need a single parent category classification for costing Accounting packages generally use a chart of accounts to designate sales revenue cost of goods sold and inventory by specific categories The account categories in the accounting system can be matched to the account category of this field for strict cost control Waste Percentage The waste percentage determines how much of the item once prepared is actually usable in a recipe This percentage is the amount of product wasted and it is entered as a decimal amount from 0 00 to 100 Entering 10 for example means 10 of the item is wasted or 90 is usable for each batch of the item This factor increas
211. s brushed with olive oil and sprinkled with herbs or salt before baking Foyot This is a variation of a bearnaise sauce with the addition of a well reduced meat glaze Frangipane A pastry cream made of butter eggs flour and finely ground almonds or macaroons Modern versions will use a combination of cornstarch and flour The nuts must be very finely ground for this to be successful This type of raw cream is baked in the pastry shell or crepe Frangipane is also the name for a type of panada used in making forcemeats Fricassee A stew prepared without the initial browning of the meat Though chicken is the most common form of this type of stew fish vegetables and other meats are prepared in this manner Frittata An Italian open faced omelet Fritter Food that has been dipped in batter and deep fried or saut ed These may consist of vegetables meat fish shellfish or fruit The food may be dipped in the batter or mixed with the batter and dropped into the hot fat to form little balls Japanese tempura fried foods are a type of fritter though this term is not applied to it Fritto Misto An Italian mixed fried platter similar to the Japanese tempura platter A mixture of vegetables meat and fish are dipped in a light batter and quickly deep fried to prevent a saturation of grease into the food Fruit Pectin A substance found naturally in fruits such as apples quince and all citrus fruits Pectins ability to gel liquids makes i
212. sast Best uses fOr INVENI ON LOCION S aaiae eee e a a a E halla hed ces Chapter 1 Introduction and Installation 1 1 o Import Recipes Manually 1 2 Enterprise Recipe Manager User Manual Chapter 1 Introduction and Installation 1 3 1 4 Enterprise Recipe Manager User Manual Chapter 1 Introduction and Installation Overview Recipe Manager is a powerful application for restaurant data management It is not only an application for tracking detailed recipe data but it also provides accurate ingredient recipe cost control and nutrition analysis It has many powerful capabilities and comes bundled with tools ideal for both chefs and corporate offices alike to keep tabs on the fast pace food service industry It can be integrated into a number of leading Point of Sale Service applications on the market today Use it for Detailed recipe and ingredient tracking Detailed nutritional analysis Recipe and menu scaling Inventory tracking Re order tracking Cost control Automatic unit conversions Attaching recipe plate pictures or documents Building custom report and menus Interfacing recipe data to other systems Sharing recipe data among restaurants in a chain Registering Your Copy of Recipe Manager Please take a moment to fill out the registration card you received with Recipe Manager or go on line to register your product at www recipemgr com Registering entitles you to the followi
213. sed in label 5 AE RFE ehow nutrition info were used in label Total Fat 10 16 TtemID NutrID Ingredient Saturated Fat 3g 16 30078 53250 pineapple tidbits in syrup Cholesterol Img 3 962 11282 onions fresh Sodium 143mg 6 30665 52792 bacon drippings Total Carboh drate 89g 30 31855 11090 broccoli chopped frozen Dietary Fiber 9g 37 1812 20040 rice brown Sugars 8q Protein 13g Vitamin amp 44 Calcium 11 Vitamin C 241 Iron 18 Note Initially the Nutrition Facts values will be blank until the BUILD NUTRITION LABEL button is clicked Components of the Nutrition Tab Select the label value to change then manually enter the value here and click SAVE Nutrition Facts This is the USDA standard Nutrition Label for this recipe This label is generated only when the BUILD NUTRITION LABEL button is clicked BUILD NUTRITION LABEL Builds the USDA standard Nutrition Facts label MANUALLY ENTER DATA Clicking this button brings up a screen for the user to manually enter the values that appear on the label for this recipe It is a way for the user to go around the calculation methods of the system If you are having problems getting the nutrition label to look correct in other words some values are way too high or low then this is a work around option However if the label is not working for you there will generally be a typo problem of some sort within one of the ingredients or a
214. ses of our example we can enter that 1 10 Can 3 oz then we can SAVE and EXIT the item When we return to the recipe detail screen we can see the problem was fixed We have provided Recipe Manager an avenue to transition from a non standard to a standard unit We can see that the cost was changed to 0 06 We know this is accurate because we can switch to the Recipe tab and change 1 quantity of 10 Can to be 3 oz for this item When we click back to the Costs tab after making the change the cost remains at 0 06 This is an easy check to ensure our cost conversion formula we entered is working properly Enterprise Recipe Manager User Manual Recipe Detail Screen Costs Tab No Problems Recipe Costs Nutrition Picture Attachments Custom Calculate Costs using the Costing method assigned to eachitem I Single Portion COST 040 PRICE 2 00 COST lo2 MARGIN 1 60 Quantity Unit Ingredient Cost of Total Omit Preferred Vendor Problem 3 00 oz pineapple tidbits in syrup 0 14 No Vendor 1 00 10 can onions Fresh 0 06 Wo vendor 0 45 oz bacon drippings 0 02 No Vendor 5 00 oz broccoli chopped Frozen 0 13 No vendor 300 02 rice brown 0 04 In house Note that other problems may be related to no purchase information If you see a problem that tells you there is no purchase for this item double click to open it and add an entry on the Purchases tab for the item If you have not m
215. side dish to meat dishes Spatzle may also be flavored with cheese mushrooms and herbs Speck Cured and smoked pork flank Spiedini An Italian word for skewers of meat or fish grilled over a flame or under a broiler Spring Roll Thin sheets of dough which are filled with meat seafood or vegetables and rolled into logs Spring rolls are most often deep fried though they may also be steamed Chinese versions use wheat doughs while the Vietnamese and Thai versions use a rice paper wrapper Stock A flavored broth from meats fish shellfish and vegetables These are the basis of sauce and soup making Strudel Paper thin pastry rolled around sweet fillings of fruit nuts or cheese Savory versions of this are similar to the Russian coulibiac Sugar Syrup Differentiating from natural syrups this term refers to a solution of sugar and water Simple syrups are made with equal quantities of water and sugar Heavy syrup is made with twice as much sugar as water These types of syrups are used in making sorbets soft drinks and for soaking cakes Sweetbread The culinary term for the thymus gland of an animal Those of veal and lamb are most commonly eaten The pancreas is also considered a sweetbread but its taste and texture is inferior to that of the thymus gland Syllabub An English dessert comprised mainly of whipped cream sweetened with sugar and flavored with sherry brandy or cointreau Lemon zest fruit preserves or puree ma
216. sion This tells us we are missing a unit conversion for the units that we used in this recipe We selected a 10 Can as our unit Recipe Manager is not able to make a clear transition to this unit from the units in which the item was originally purchased Since the 10 Can unit is not a standard unit of measure see Appendix B for a list of standard unit conversions you have to tell Recipe Manager exactly how to transition this unit to a standard unit usable for this recipe for example ounces pounds grams etc You can do this by double clicking the ingredient to open up the inventory detail screen for this item and clicking on the Conversions tab Inventory Item Conversions Tab I tory It i nventory Item lonions fresh Categories Negetables sd Account Category vegetables Locations a Physical Units oz nat Waste Percentage 13 00 Unit Conversions related to this Item vendor Quantity Units Quantity Units t No vendor v 1 000 slice 0 031 Ib gt No Vendor z 1 000 orders vi 1 000 oz z No Vendor v 1 000 lb ul 3 000 cup v No vendor si 4 000 oz sA 1 000 cup ADD NEW No Vendor z 1 000 tsp v 4 000 g v No vendor x 1 000 each vy 1 750 oz bi REMOVE No vendor z 1 000 sack vi 50 000 b z We can see this item has several conversions already to a number of non standard units slice each orders etc We need to click ADD NEW and add one for the 10 Can unit For the purpo
217. sts like these include other side dish costs garnish costs sauces etc To add these costs to a plate cost you must first create an inventory item listing for them This can be done through the normal inventory list area After the new item is added and opened click the Purchases tab Under the cost column add an amount to set the cost For example enter 0 25 for the Veggie Cost on the prime rib dinner Enter 1 each as the quantity and unit Operating Costs In many operations there may not be a method of accounting for certain costs These items include condiment such as ketchup costs for sandwich and burger restaurants jelly syrup costs at breakfast Parmesan cheese in pizza joints bread and butter and 6 7 chips and salsa in Mexican theme restaurants In any situation where you offer items on the table for customer use you are incurring a cost that does not return a profit It is important to recognize these costs in order to become a more profitable establishment Operating costs may be added as additional costs just like you did for the Veggie Cost in the previous example Calculating Labor in a Recipe You may add labor costs to a recipe as well by adding labor as an inventory item and assigning a cost value to it You will also need to add a unit value called hour as well to track the employee cost value that goes into the production of each recipe Once the labor inventory item is added and opened
218. t Cost of Total Omit Preferred Vendor Problem 1 00 H PT milk buttermilk half pt 0 28 2 No Vendor 0 50 orders chicken breast Fritters 1 11 No vendor No Unit Conversion 1 81 orders potatoes french fries frozen 0 18 No Vendor The screen shows costing calculation method see below at the top and the cost price profit numbers right below it The bottom of this tab shows the cost of each ingredient that attributed to the calculated values above When a change is made ingredient added or removed quantity changed etc the values on this tab are automatically calculated However if you are on a network with other users changing Ingredient or recipe values you may want to click the RECALC COSTS button to the right to refresh the numbers If you are unsure if the numbers are correct click this button to make sure Depending on whether you have 1 portion in the Number of Portions field or more than 1 will effect what you see on this tab If your entire recipe only reflects 1 single portion than only the Single Portion box is be valued cost numbers for a single portion of the recipe If you have more than 1 portion you ll have cost values for both a Single Portion and for the Entire Recipe See the following chapter 6 Recipe Costing Cost Analysis for more detailed usage of this tab The Nutrition Tab The next tab 3 from the left on the Recipe Detail screen handles the recipe s nutritional values This t
219. t or single portion Price in the Price field For the purposes of this example we ll enter a simple round price of 2 00 each In other words if a single plate or order of this recipe item is 2 00 on the menu we enter this value in the Price field Now click the RECALC COSTS button to see the percentage of cost and our profit margin Margin field for a single unit or plate of this recipe 6 3 6 4 Percentage of total cost for each item Now that we have our accurate cost numbers for a single portion we can change the number of portions Num Portions field to do further analysis For the purposes of this example we can enter a value of 2 This tells us that our recipe yields 1 order and is based on a single portion but we want to analyze the numbers when we take 2 of these recipes and group them together This is the equivalent of either selling 2 of these recipe items or bunching 2 of them together to look at the numbers As soon as we change the number of portions for this recipe from 1 to 2 we see a number of changes on our screen 1 Cost Price numbers show both single portion and entire recipe 2 The of Total column shows the cost percentage of each ingredient for the entire recipe Cost Analysis Breakdown Yields fi orders e Cook Time Plates Portion fi feach el Finish Tools Num Portions q Shelf Store ID Recipe Costs Nutrition Picture Attachments Custom Calcu
220. t a key ingredient in jelly and jam making You can purchase pectin in powder or liquid form or use high pectin fruits in the recipe Fugu Japanese for swellfish globefish blowfish ballonfish puffer Fugu is caught in winter only and it is eaten as chiri nabe hotpot or fugu sashi raw fugu sliced paper thin Only licensed fugu chefs are allowed to prepare this fish in Japan since it contains a deadly poison Fumet An aromatic broth made for use in soups and sauces The flavor of a fumet is usually concentrated on one item though multiple ingredients may be used The stock is then reduced to concentrate this flavor Fish and vegetable broths are more commonly called fumets but meat may also be used Fusilli Spiral shaped pasta Some versions are shaped like a spring Other versions are shaped like a twisted spiral G Galanga A root spice related to ginger which has a musky flavor reminiscent of saffron It is found dried whole or in slices and also in powder Galantine A pate like dish made of the skin of a small animal most often chicken or duck which is stuffed with a forcemeat of this animal Additional strips of meat blanched vegetables and truffles are also layered with the forcemeat This is then wrapped or tied and poached in broth Galantine are always served cold with their aspic where as ballottines may be hot or cold These terms are often used 8 23 interchangeably Galette This is French for pancak
221. t of the bran Brandade A puree of salt cod mixed with olive oil and potatoes Another version of brandade is covered with Gruyere cheese and browned in the oven Both are served with croutons Bresaola A cured and dried beef filet from Italy with a more delicate texture but stronger flavor than that of prosciutto A Swiss version of this is called bundnerfleisch This style is pressed into a rectangular shape and has a bit drier texture than bresaola Both are served thinly sliced with bread and fruit or pickled vegetables Brioche A very rich bread with butter and eggs Brioche is baked in many shapes though the brioche e tete is best known The dough can be flavored with nuts or candied fruit as well as herbs and spices It may also be used to wrap foods like coulibiac Slices of toasted brioche are the perfect companion to foie gras and gravlax Brochette Skewers of meat fish or vegetables that are grilled over a flame and simply served Brunoise A very fine dice usually applied to vegetables Bruschetta Grilled slices of bread brushed with olive oil and fresh garlic This was the original garlic bread Bucatini Long narrow tubes of pasta usually served with a hearty meat sauce Buffet A vast array of hot and cold foods often elaborately garnished Bulghur Cracked wheat made from the whole kernel that has been cooked and dried Most commonly used in breads and tabbouleh salad Butter A cooking and eating fat that is mad
222. t recent purchase of each item COST 4g Highest price paid for each item Lowest price paid for each item PRICE og Most recent price paid for each item for a specific vendor Bid prices from a single vendor COST 0 2 Average Costing Method MARGIN 1 60 1 Costing method assigned to each item This method is the default for each new recipe The system will look at each ingredient cost method to determine how to calculate the cost for each item 2 Cost of the most recent purchase of each item This method will use the cost of the last purchase for each ingredient 3 Highest price paid for each item This method will use the highest cost in the list of purchases for each ingredient 4 Lowest price paid for each item This method will use the lowest cost in the list of purchases for each ingredient 5 Most recent price paid for each item for a specific vendor This method will use the most recent cost in the list of purchases from a specific vendor 6 Bid prices from a single vendor This method will use the price quoted from a specific vendor available when using the POS interface only 7 Average Costing Method This method will use average cost accounting All purchase costs are averaged to determine each ingredient s cost In order to accurately reflect cost for your organization you should select the costing method that works best for you Calculating a Plate Cost Plate costs are the cost
223. t your needs You will need to review the list before you do any recipe writing and decide whether you wish to modify it The most common inventory items entered into Recipe Manager will be ingredients However the system is flexible enough to allow you to enter anything that may be purchased in a foodservice operation even non food items This is especially important for caterers where packaging and additional items will add to the cost of food or where a restaurant is tracking the spending of money in every area of their operation The list can even contain symbols that you may want to use in a recipe such as line separators It is recommended that you NOT delete inventory items since you will loose all nutrition and purchase information for that item Inventory List se ltem EnterprisePOS Recipe Manager INYEN NTORY E a File Inventory Tools Help Zp RECIPES e INVENTORY bl REPORTS OO TUTORIAL i MENUS EXIT COUNT 3589 o e KI INVENTORY ITEM butter E O xj ALL Inventory Item ID TE NEW fey save a ED print K DEL t EXIT F Stocked Inventory i iS Inventory Not Stocl zA Bue ee sa METILEN 70 E Saleable J7 Stocked J7 Sub Recipe urre rimp CP Inventory Item butter i H S Stock Category 5467 Buffet Shrimp Eti Categories Dairy Products H a Location 32488 Buffet Shrimp Ne Account Category D airy Products Locations eal
224. tamic acid g Glycine g Histidine g Iodine mcg NOTE Items in RED are on nutrition label A B m Daily values Information in table is based on Quantity fi Units lg COPY bs SHARE a eee x Other items SHARING this nutrition Clear Nutrition Table Show Nutrition Detail OPTIONAL Time Saver to Calculate Grid Values Vitamin Vitamin C Calcium Iron Note If you have another inventory item in the system that is very similar in nutrition you can share the nutrition data without re entering it by clicking the SHARE button Enterprise Recipe Manager User Manual You will need to assign a new Nutrient ID for this item before you can do this Click the button next to the field to assign this item anew number The vendor will also tell you exactly WHAT this nutrition information is based on You should enter this Information in the Quantity and Units field Generally vendors give you the information based on grams but this is not always the case Recipe Manager will do this conversion to grams for you if you enter the proper units here Enter any pictures or attachments within the Picture and Attachments tabs 9 Click the Custom tab Enter any custom field information required for your specific business 10 Click the SAVE button Renaming an Inventory Item To rename an item from the main screen you must first do a search to find it in the Inventory list Once you find th
225. ter CUSTOM TEMPLATES Printer Setup Print Item Detail with Picture ITEM _Pic RPT You then simply click on the report of your choice to run the report on that specific opened inventory item Any custom reports for single inventory items will be under the CUSTOM TEMPLATES section of the dropdown PRINT menu Inventory Item Report Example it INVENTORY ITEM test Item re UEZ mew fey save B rx Ed DEL exit Item ID 22962 JV Saleable J Stocked Sub Recipe Inventory Item Dairy Test Product Catedories Dairy Products a Account Category p airy Products x Locations Freezer 4100 BS C RECIPEMGR ITEM RPT Waste Percentage 0 05 7 Setup Printer m Recipe Costing amp F7 i 4 4 amp ese m Costing Methods pee Use Last Purchase Use Highest Cost Paid 7420005 Dairy Test Product C Use Lowest Cost Paid 9715PM Piccadilly C Preferred Vendor Below INGREDIENT REPORT Average Cost Accounting Pic Field a Stocked ak Categories Dairy Podut Preferred vendor Sub Recipe Fiko Locations Fimasor I its Gai o Suleable Ire Units th orlar no vendor e NUTRIENTS ee MussiontID 939 eee Based Ch 109 capris 000 z Contact 129 lou 0 00 g 149 myrti 000 z Phone 14 mythic 000 z 150 porhdecawx O00 zg 169 palmitic 000 z 161 palmip bic 000 z General Conversions Purchases For all reports in Recipe Manag
226. ter the proper units here 2 16 Enterprise Recipe Manager User Manual Using Categories with Your Inventory Item It is always recommended to enter a category for each inventory item Tracking inventory items by category is the best way of tracking subsets of recipe ingredient data as well as for reporting or tracking inventory From the Inventory Item Detail screen you can click the button next to the categories field to bring up the Inventory Categories selection dialog for adding or removing categories to from this item Inventory Category Selection Categories 44 INVENTORY CATEGORIES J a E x Your List Fruit Available Selections Bakery Products Dairy Products Sandwich Poultry Separator Organizers vegetables FADD TO Beef Eggs Gils wee REMOVE Drinks Lequmes Seasonings Fruit Pork Soups amp Sauces To Add Delete and Rename Inventory Categories To adjust the available selections in this list you would need to use the File Open Categories menu selection This will open the screen to allow you to add new delete or rename categories for all inventory items or recipes Adding Modifying Removing Categories 7F CATEGORIES E 40l x Double Click to add or edit RECIPE CATEGORIES INVENTORY CATEGORIES Category Name Icon Category Name Icon Asian Bakery Products Beef Baked Fish Entrees Desserts Dr
227. tes to import Turn On READ ONLY Multi Location Mode for this PC SAVE ik CANCEL To Export Recipes To export records from Recipe Manager you must first either be in the Recipes or Inventory list The system only exports the records currently displayed in your list Use the tree view on the left to select a specific list of recipes Click File Export Data and choose one of the five available export file formats Export Recipe Data Formats EnterprisePOS Recipe Manager RECIPES oH File Recipe Tools Help Open jurons hod REPORTS Import Data Export Data Export to MDB Berk to XLS Excel Export to ML web Export to CSW Text Export to TT Text Printer setup Print Table System Properties Setup Database Fields Exit The system will proceed to export all data in the list to the format you selected When it finishes it will ask if you want to open the file By default all exports are placed in the designated Export folder see File System Properties in the File Locations tab to change this location Click YES to open the file If you selected to export to XLS or CSV then Microsoft Excel will launch If you selected to export to XML then your Internet browser will launch If you selected TXT text format generally Notepad will launch Enterprise Recipe Manager User Manual Recipe Reports Double click a report name under Custom Reports to print the ist of items dis
228. th rutritioral valu this Nutritional Statement This statement provides iyformation about food and himan ni staterent is not intended to be used for the diagnosis r treatment of a health problem o corsultirg a licersed health professicral Nutrition Facts Serving fim 1 wach faruing Por Conhierl Percen Dally Values oe based on a 2000 code diel Your dally usiues may be higher or lower deperdirg on your code reed Sal Fal Less Pen Choleserdt Less hon Sodium less Pen Tol Cabotyime DATA AIL For all reports in Recipe Manager the initial screen is a print preview window The print preview window has several buttons to do things like setup a printer print a hardcopy the printer icon export the data the envelope button refresh data the yellow lightening bolt icon a tree view button and resize and search buttons These are all to help you further analyze or process the report 5 27 Chapter 6 Recipe Costing Cost Analysis Introduction Cost calculation problems within ingredients will be displayed here Cost control is one of the benefits of using Recipe Manager The system can track cost to the fraction of the penny for you The only thing that is required is a correct setup of the components that make up the cost values the ingredients For accurate costing of a recipe you will need to enter the following for each ingredient 1 Purchases including quantities ordered amount paid and units
229. the SAVE button will also adjust the inventory record side as well Creating a Sub Recipe 1 Click on the recipe in the recipes list that you want to rename 2 Double Click to open the recipe detail screen Click on the Sub Recipe checkbox Immediately after clicking on the box the system will proceed to create the new record on the inventory side This may take a few seconds When it finishes there will be a new item ID value to the right of the Sub Recipe check box This is the new inventory number for this recipe Next you will get a prompt to enter the new inventory record s waste value Enter the WASTE M Active W Saleable W SubPRecipe 32963 ENTER WASTE E xj Enter a WASTE amount tor this sub recipe below or OK leave blank or CANCEL for none O ok NOTE A waste will increase the cost of the item by that Caca percentage when used in another recipe Enter this percentage as a whole number for example 20 75 for 20 752 ooo 4 Enter the waste percentage value then click OK Since this recipe is now an inventory item that can be used as an ingredient in other recipes you need to type in the percentage of this item that is wasted not usable in recipes This factor will ensure a very accurate cost calculation since a higher amount of waste will cause a higher amount of cost See the Information on Inventory Detail Screen in Chapter 2 of this manual for more information on using a Waste percentage value on inve
230. there is a file waiting in this folder and the system is loaded it will simply tell the user to please wait installing updates while it does the import Even for large updates the user generally only has to wait a minute or less for the update to complete before the system opens back up again This is a highly efficient way to keep restaurant data updated in a corporate chain multi site environment By default this Auto Import folder is located in the same location as the Export folder within the Recipe Manager data path called Export To change this simply click File System Properties and select the File Locations tab 5 23 5 24 Company System Properties f E COMPANY SYSTEM PROPERTIES Program Path C CODE EPOS EPOS ODBC RecipeMar sumes Data Path and Filename c RecipeMgrirecipes mdb Temp User Path c Recipemar temp Enterprise Point Of Sale Program Path F SYSTEM EPOS Company Instructions Help c RecipeMgr RM_RO_Instructions pdf Default Export Path n m m A o a wn An a T i wi T EP 5 Jc RecipeMar export Default Export FileName Auto Import Path EXPORT MDB c RecipeMar export futo Export File Options gt de SUOI r Include Time Stamp in Filename in Filename Path that file is sent to by default after export is completed Path that is checked automatically for upda
231. this with curry and coconut N Nage An aromatic broth in which crustaceans are cooked The shellfish is then served with this broth The most notable of these dishes is lobster la nage Nantua A name given to dishes containing crayfish This includes crayfish tails and sauces made with a crayfish fumet Navarin French stew made with mutton or lamb and onions turnips potatoes and herbs Nicoise Foods cooked in the style of Nice These dishes may include garlic Nicoise olives anchovies tomatoes and green beans Salad Nicoise is the most famous of all these dishes consisting of potatoes olives green beans and vinaigrette dressing Noisette A small round steak made of lamb or beef tenderloin Noisette Butter Whole butter which has been cooked until it reaches a rich nutty brown color and aroma Nori Seaweed Thin dry sheets of seaweed used in Japanese cooking It is mainly used to wrap sushi and as garnish for other cold presentations Nougat A candy made from sugar and honey mixed with nuts This mixture is then formed into slabs and sliced Nougatine A darker candy made of caramel syrup and nuts This is rolled into thin sheets and formed into cups or bowls to serve as a vessel for other candy or fruit Nuoc Mam This is a Vietnamese fish sauce made with fermented fish or shrimp Another name for this is nam pla Nutella A commercial brand of gianduja This is a creamy paste of chocolate and hazelnuts treasure
232. tightly covered Baking Soda A leavening agent which is used as an essential ingredient in baking powder When used alone as a leavener recipes must include some type of acid to neutralize the resulting sodium carbonate in the finished product Buttermilk yogurt sour cream and citrus juice are adequate acid to use You may also use baking soda to help neutralize the acid in recipes that call for large amounts of fruit Baklava A very sweet dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar The pastry is sliced baked and brushed with a honey syrup flavored with lemon or rose water Ballottine A pft like dish in which forcemeat is stuffed back into the boneless carcass from which the forcemeat was made This may include fish poultry game birds or even some cuts of meat The mixture is wrapped in muslin and poached or braised These dishes may be served hot or cold Balsamic Vinegar A wonderfully fragrant vinegar made from the juice of Trebbiano grapes The juice is then heated and aged in wooden barrels evaporating and concentrating in flavor The resulting vinegar is deep rich brown with a sweet and sour flavor Well aged balsamic vinegars are very costly some reaching an astronomical 200 an ounce Most balsamic vinegars found in the US are not aceto balsamico tradizionale but un aged balsamic vinegar These vinegars lack in body and flavor that the well aged balsamic vinegars possess yet have a fair
233. to 2 minutes Snow Sugar Peas 30 to 60 sec s Saute English Peas 4 to 6 minutes Snow Sugar Peas 2 to 5 minutes PEPPERS Available year round peak June October Saute 4 to 10 minutes Bake 20 minutes Roast 8 to 15 minutes over a flame 5 to 10 minutes at 500 F POTATOES Available year round Sweets October March New March May Bake 1 1 1 2 hours at 350 F Sweets 40 to 50 minutes Roast Whole 1 1 2 hours 1 4 45 minutes to 1 hour Boil Whole Russets 30 to 45 minutes Quarters 20 to 30 minutes Whole Reds 15 to 30 minutes Whole Sweets 30 to 45 minutes Pieces 15 to 20 minutes Fry Russets 1 2 X 3 15 minutes Sweets 1 2 X 3 10 to 12 minutes RUTABAGAS TURNIPS Available year round peak September April Boil Turnip Whole 20 to 25 minutes 1 4s 8 to 12 minutes Rutabaga 2 pieces 20 to 30 minutes Steam Turnips Whole 10 to 15 minutes 1 4s 5 to 8 minutes Rutabagas 2 pieces 30 to 40 minutes Blanch Turnio Whole 7 to 10 minutes 1 4s 4 to 6 minutes Enterprise Recipe Manager Manual Rutabagas 2 pieces 10 to 15 minutes SALSIFY Available nearly year round peak July October Steam 2 pieces 10 to 15 minutes Boil 2 pieces 8 to 12 minutes Saute 2 pieces 10 to 15 minutes SPINACH Available year round peak April June Steam 2 to 4 minutes Blanch 1 minute Saute 4 to 6 minutes SQUASH SUMMER Available year round pe
234. ugh your regional settings Reports To adjust report properties If the information is jumbled If certain information is not appearing If you are not satisfied with the appearance of your reports you can easily adjust how your reports look Every report in Recipe Manager can be customized in full Your system comes shipped with all reports sharing the same properties To view these properties click on the Reports button from the main screen Then double click on the report of your choice to modify 8 43
235. ugh it may be a hassle we recommend the entry of all the purchases to ensure costs remain under control Inventory Stock Reports Inventory stock reports are generally custom designed However there are some that are shipped with the product You can always add some of these reports to examine them See the previous chapter for more information 4 8 Enterprise Recipe Manager User Manual Chapter 5 Recipe Writing Introduction Recipes are the end product in Recipe Manager Once a recipe product has been created you can use a collection of tools for recipe analysis and cost control as well as add it into menus or as ingredients into other recipes Up until now we have focused on the creation of the inventory that composes the actual recipe product The focus of this and following chapters will be more on the end product the recipe or collection of recipes into a menu RECIPES The Recipe List From the Recipe Manager main screen you click the RECIPES button to display the list of recipes Enterprise Recipe Manager Main Screen EnterprisePOS Recipe Manager ES INVENTORY Ka REPORTS TUTORIAL a MENUS i EXIT Ol x Custom Reports iy KecipeManager Welcome to VYDATA Recipe Manager V DATA SYSTEMS 7 27 2005 Recipes List ErcerprisePUS Recipe Manager RECIPES E Fie Recipe Ty NEEE i RECIPES lo x 18 x ols Help G INVENTORY REPORTS TUTORIAL Ya
236. ure editing software installed click Edit Picture To assign an attachment of any kind to this recipe click the Attachments tab Recipe Detail Screen Attachments Tab Recipe Costs Nutrition Picture Attachments Custom j Attachments can be anything you want to include in this RECIPE Record Videos Spreadsheets Documents etc ATTACHMENT NOTES NOTE Double Click to LAUNCH NewRevisions doc Jew revisions to this recipe including HACCP info the attachment ADD Attachment I REMOVE Attachment Attchments are copied into the ATTACHMENTS folder Attachments can be anything you want them to be including extra pictures of the recipes or individual ingredients The Picture tab is usually only used for a photo of the end product so the Chef can get an idea of the goal of the recipe However the attachments can be anything such as spreadsheets or pictures of old hand written sheets of the original recipe a document of recent changes to the recipe for ISO9002 compliance a document of safety information for HACCP compliance etc etc Anything that you need to attach specifically to a recipe should be done here Click the ADD Attachment button to add an attachment to this recipe You will be able to enter a note about the attachment right after selecting your file on the PC or network Click the REMOVE Attachment button to remove an attachment from this recipe You must first click on the attachment you
237. useful for searching purposes and for running costing reports of your active recipes Using Saleable in a Recipe You can put a check mark next to the word Saleable on the recipe to indicate that this recipe is a saleable menu item This is useful for linking to your POS You can use the recipe PLU number field that is used by your POS for this purpose Scaling is a powerful feature of Recipe Manager After the calculation of the recipe costs and nutritional values are completed when the recipe detail screen is initially opened you can use the SCALE button to reduce or increase the recipe portion size to automatically adjust all calculations accordingly This is useful for restaurants to size their recipes to a particular amount in order to analyze cost or nutrition numbers 5 18 Enterprise Recipe Manager User Manual To scale a recipe From the Recipes list find the recipe in the list you want to scale Open the recipe by double clicking on it The recipe detail screen opens Click the SCALE button Recipe Detail Screen SCALE RECIPE scaLereciE f Number of Portions Units Yield orders Number of Portions 1 Click on Yield or Number of Portions Note the Yield value may be grayed out if this recipe is not able to scale by the yield Enter the new quantity to scale to in the QTY field Click the Apply button Notice the entire recipe in the background is adjusted to reflect your new number of portions or yield Cl
238. ushroom with a hollow funnel shaped cap and is dark gray or black in color Because of this it also has the name etrumpet of deathe This mushroom is somewhat stringy but has a robust flavor and may be used to flavor sauces soups or any other mushroom preparation Hyssop Any of various herbs belonging to the mint family with aromatic dark green leaves that have a slightly bitter minty flavor Hyssop adds intrigue to salads fruit dishes soups and stews It is also used to flavor certain liqueurs such as Chartreuse I lago A small British pastry or petit four Ibrik A small long handled Turkish pot with a bulbous bottom narrow waist and flared top Icefish See rainbow smelt Icelandic lobester See Norway lobster Infusion An infusion is the flavor that is extracted from any ingredient such as tea leaves herbs or fruit by steeping them in a liquid such as water oil or vinegar Involtini Thin slices of meat or fish which are stuffed and rolled They may then be sauteed grilled or baked J Jambalaya A Creole version of paella though more highly spiced The only consistent ingredients among all of the jambalaya recipes are rice tomatoes peppers and onions Ingredients used for jambalaya are ham oysters chicken Andouille sausage duck shrimp and game birds Jerusalem Artichoke A tuber also called sunchoke with a very firm flesh and a flavor reminiscent of globe artichokes These are used as a vegetable
239. utes 1 2 Slices 5 minutes FENNEL Available October April Steam Whole 45 to 60 minutes Slices 10 to 15 minutes Blanch Quarters 15 to 20 minutes Slices 2 to 8 minutes Braise Whole 1 to 1 1 2 hours Quarters 30 to 45 minutes FIDDLEHEAD FERNS Available May July depending on the region grown 8 9 Steam 8 to 10 minutes Blanch 10 to 15 minutes Saute 10 to 15 minutes JERUSALEM ARTICHOKES Available year round peak October April Boil Whole 10 to 15 minutes Slices 4 to 5 minutes Steam Whole 15 to 20 minutes Bake Whole 15 to 25 minutes KOHLRABI Available year round peak July September Boil Whole 25 to 30 minutes Slices 7 to 10 minutes Steam Whole 30 to 40 minutes Slices 8 to 12 minutes LEEKS Available year round peak April October Boil Whole 15 to 20 minutes Steam Whole 20 to 25 minutes Grill Whole 20 to 25 minutes Braise Whole 20 to 30 minutes OKRA Available year round peak May October Blanch Whole 2 to 4 minutes Sliced 30 seconds Fry Whole 4 to 5 minutes Sliced 2 minutes Stew 30 minutes PARSNIPS Available nearly year round peak October March Steam 2 pieces 7 to 10 minutes Boil 2 pieces 5 to 8 minutes Bake Whole 30 to 40 minutes PEAS Available year round English April August Pods April September Steam English Peas 3 to 5 minutes Snow Sugar Peas 2 to 4 minutes Blanch English Peas 1
240. v CostMethod Cost Method E O NumPortions fium Portions E CostvendorID cost endorID E PrepTime Prep E MonthCeil MonthCeil E CookingTime Cook Time E Cost Ceil Cost Ceiling B FinishTime Finish E AcctCatID Account Categor v ShelfLife Shelf E GLAcctNum GLAcctNum E UnitsSystem fUnitsSystem PerpInvPeriod PerpInyPeriod E J YieldQty Yields PerpInvUnitID PerpInyvUnitID E ieldUnitID YieldUnitID E CostCeilUnitID costCeilUnitID E PortionQty Portion I Saleable Saleable Iv PortionUnitID PortionUnitID E PrefvendorID fPrefvendorID E PortionPrice fPortionPrice V Date Stamp DATE 7 I Saleable Saleable E J CustomField Configure Active Active E AuthorID Author E J InstrType InstrT ype Instructions Instructions E I Notes Notes IV J Date Stamp DATE IV V StoreID Store ID d J CustomField Configure De wed This screen shows all available fields for both recipe and inventory lists You can click on a field to the left adds a check mark to add the field to the list as a column You can click in the box in the center of the field to rename the field You can click the box on the right to make it available for searching When you finish click EXIT and your changes will automatically save The current list should refresh with your new changes Sorting the Recipe List The list can also be sorted by any of the displayed columns by simply clicking the top of the column
241. vailable in Read Only mode Tools Report Manager adds changes your custom report list Administration System allows you to setup employees and rights only available in Enterprise mode which is used with EnterprisePOS software Help includes the help file this manual and the tutorial Button Bar Includes 6 buttons O O Recipes shows the list of all recipes Inventory shows the list of all inventory Reports shows the list of all reports Tutorial launches the Recipe Manager tutorial Menus launches the Menu Writer application Exit closes down the application Main Desktop Includes any lists or sub screens Reports Bar Includes a list of all custom reports double click on them to run Status Bar Shows company name signed in user date and other system info Chapter 1 Introduction and Installation 1 9 1 10 Quick Steps You should get familiar with the hot keys in Recipe Manager see the Appendix at the back of the manual To work on specific areas in the system the following are steps to getting started right away after entering the Recipe Manager main screen depending on what your goal is These steps will make more sense to you as you read through the following chapters As you learn the system we recommend going through these steps in detail and possibly printing the steps or making copies of them to attach by your monitor Familiarize yourself with Recipe
242. ver if you dont plan on modifying this nutrient data using the COPY command should not be done This will use up space It is a much better idea to SHARE the data if all the nutrient values are the same 7 4 Enterprise Recipe Manager User Manual SHARE Nutritional Information with Other Inventory Items 1 From the Inventory list search for an inventory item that needs the new nutrient information 2 Double click the item to open it Click the Nutrition tab 4 Click the SHARE button An inventory list opens for you to find the item to share information with Search for a Stocked Item to SHARE SEARCH FOR A STOCKED INGREDIENT TO ADD Name to Search Find Filter ADD NEW liuice Select l Be ex Data in Inventory Other Recipes ITEM juice apple bottled juice beet juice cherry and pineapple juice cherry juice and water juice cherry pie juice clam juice cranberry juice From cantaloupe honeydew melon and watermelon juice Fruit juice Fruit juice and water juice garlic juice grapefruit juice grapefruit concentrate juice grapefruit bottled juice jalapeno pepper juice lemon Juice Lemon Concentrate from Powder Juice Lemonade NFC Juice Lemonade NFC juice lime wins wip iniuiuin ie ow Nutrition Detail e Grid Yalues m WW Ww OO Oi ww ww um Iron 5 Search for the inventory item that has the nutrient information that you
243. vitamin values This is a purely optional section since these values are already being calculated However if you want to manually enter them here it will save Recipe Manager from doing extra calculations and will improve the speed of nutrition label generation Adding Editing Inventory Nutritional Information 1 2 3 4 5 From the Inventory list select the inventory item Double click to open the item Click on the Nutrition tab In the table on the left simply scroll down the list and click on the element nutrient you wish to change the value of You can scroll down the list and add new values to any of the elements you wish When finished click SAVE Note You can enter some nutrient information from a product directly from a Nutrition Facts label The following information can be entered as percentages from the label Vitamin A Vitamin C Calcium and Iron in the Daily Values area Note Recipe Manager will automatically analyze a recipe for descriptors such as low sodium fat free These descriptors are built into the system and not entered by the user 1 3 Note If you need further nutritional information you can access the USDA website from the USDA WEB button Sharing Nutrition Information among Inventory As mentioned previously you can share nutrient values among similar inventory items to save time and preserve database space COPY Nutritional Information from Another Inventory Item 1 F
244. want to share with 6 Double click to select it All new nutrient information is then shared with that item You will notice the Nutrient ID has changed to the same ID as the item you selected This indicates multiple inventory items are using the same set of nutrition information 7 Click SAVE Note When sharing nutrient information any changes that you make to the nutrient content of one inventory item will change the nutrient information for all inventory items that are sharing Viewing Recipe Nutrition Information Once you have entered all the nutrition information and any unit conversions necessary for all inventory items used as ingredients within a recipe you can then do a nutritional analysis on the recipe itself Viewing the Nutritional Information of a Recipe 1 From the Recipe list search for a specific recipe to examine the nutrition 1 5 7 6 Double click on the recipe to open it Click on the Nutrition tab The nutrition information is displayed for this recipe Recipe Detail Screen The Nutrition Tab Recipe Costs Nutrition Picture Attachments i BUILD NUTRITION LABEL E MANUALLY ENTER DATA LS PRINT NUTRITION LABEL PRINT LABEL DETAIL Label Detail Custom Nutrition Facts Serving Size 1 each Servings Per Container 1 Amount Per Serving C oo 0 Calories 487 Calories from Fat 92 Eliel bael eskea d ie Mns esal er Show nutrition info were u
245. well Blanquette A stew of white meats usually veal without initial browning The sauce is thickened with roux and enriched with cream Blini A small pancake made of buckwheat flour and leavened with yeast These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream Other versions may be made of vegetable purees or semolina flour Blintz A stuffed crepe or thin pancake The filling is usually made of a fresh cheese or cottage cheese and often topped with fresh fruit or fruit preserves Boletus A family of wild mushrooms known for their rich taste and meaty texture Porcinis and cepes are two members of this family of mushroom Bollito Misto An Italian stew consisting of various cuts of meat including zampone boiled in a rich broth with vegetables The whole dish is served with cornichons pickled onions and a variation of chutney called mostarda di Cremona These are whole or large pieces of fruit cooked in a spicy mustard flavored syrup Other common sauces are salsa verde and mayonnaise Bordelaise This is a term primarily used to describe a brown sauce that includes shallots and red wine some versions of this sauce include slices of bone marrow added at the end of cooking Fish dishes with this name will be cooked with white Bordeaux wine Borscht A rich soup from Eastern Europe containing beets or cabbage Other ingredients may include potatoes beans meat or sausage The best kn
246. wish to remove To open an attachment simply double click on it It will launch within the application it was designed in Word Excel etc All attachments are copied into the Attachments folder within the data path The Custom Tab The last tab is reserved for only your custom fields This can be anything you want to track for each recipe Enter your custom fields by selecting File Setup Database Fields All fields entered from this screen will appear on the Custom tab for each recipe 9 15 File Setup Database Fields CONFIGURE DATABASE FIELDS Select fields on left to appear in tables Rename the field in the box Select if this fie Fa Eka fa y fo ta ED K j Name your new custom field here after selecting it RECIPE FIELDS INVENTORY FIELDS M RECIPE FIELDS INVENTORY FIELDS J ProfCentID Yrofit Center ID L J ProfCentID JV RecipeID Recipe ID Iv JV ItemID V RecipeName Recipe Name V IV ItemName IV SubRecipe Sub Recipe Vv J ItemType CustomFieldt Custom a V CustomField1 Pic Number m IV PLU 5 mbol v Iv Stocked Revecccececeeevesenes eeeoseseoes z T PrepDate EEE 7 IF SubRecdpe J CustomField2 allocation regular IV V CustomField2 Allergens Iv UpdatedDate Updated v I CostMethod V CustomField3 allocation holida IV J CustomField3 customField3 E NumPortions fium Portions E AE V CustomField4 fmenu Description Vv J CustomField4 customField4 PrepTime Prep Mo
247. y also be swirled into the cream I Tabasco Sauce A thin spicy sauce made of vinegar red peppers and salt developed in America by Edmund Mcllhenny at his home on Avery Island before the U S Civil War Mcllhenny Company is the sole supplier of Tabasco Pepper Sauce to this day This sauce is commonly used with Creole food chili con carne and eggs Tabbouleh A Lebanese salad made of softened bulghur tossed with vegetables and seasoned with lemon and mint Tagine A Moroccan dish named after the cooking utensil in which it has been cooked These stews may contain poultry fish meat or vegetables and are highly spiced with sweet overtones common in North African cuisine Tagliarini A flat ribbon pasta narrower than tagliatelle measuring approximately 3mm across Tagliatelle A flat ribbon pasta narrower than fettuccine measuring approximately 6mm across Tahini A paste made from sesame seeds used primarily in hummus and baba ganoush Tamarind This is the fruit pod of trees originally from Africa now common in Asia India and the West Indies The taste is bittersweet with citrus overtones The pulp is very sticky and difficult to work with Common forms sold are syrups and bricks of the pulp It is used extensively in dishes of these regions as 8 34 Enterprise Recipe Manager Manual well as in candy and drinks Tapenade A paste made from cured black olives seasoned with olive oil garlic anchovies capers lemon
248. y instead of using carbohydrates hence the popular Atkins Diet then your goal would be to focus on food items with very low total carbohydrate numbers instead of worrying about total fat Dietary Fibers Are you having digestive problems You may want to focus on foods that are either very high or very low in fiber based on the problem you re having Cholesterol Do you have heart problems A diet high in cholesterol is the leader in heart attack and strokes for people who have heart or blood circulation problems These are only some of the possible uses of the information on the Nutrition Facts label For more detailed information on the label itself the rules of the label and how each item on the label is used visit the USDA website at http Awww nal usda gov fnic foodcomp Troubleshooting Nutrition Calculation Problems Sometimes the process of elimination to finding the source of why your Nutrition Facts label doesn t quite look right or why certain ingredients refuse to be included in the label can be a complex task for large recipes There is a log file that is generated automatically each time the Nutrition Facts label is built This log file is located in the Recipe Manager program folder and contains all the necessary step by step detail to troubleshoot where a calculation or conversion error may be The name of the file is NUTR LOG and is in plain text format However opening the file in something like Wordpad may be a good id
249. y items Inventory Item Nutrition Tab Nutrient ID 53551 A amp USDA WEB Information in table is based on Quantity fi Units lg Element Qty Unit Calcium Ca 3 8376 mg Other items SHARING this nutrition Calories 110 0000 kcal Carbohydrate by difference 21 0000 g COPY Chloride mg Cholesterol 0 0012 mg Chromium mcg tS SHARE Copper Cu mg Cystine g px EPARATE ef SE Fatty acids monounsaturated g Fatty acids polyunsaturated g Fatty acids saturated 0 0009 g Clear Nutrition Table Show Nutrition Detail Fiber total dietary ADEE g Folate mcg OPTIONAL Time Saver to Calculate Grid Values Glutamic acid g Glycine g m Daily Yalues Histidine g vitamin A vitamin C Calcium Iron Iodine mcg j fo lo o 38 0 34 NOTE Items in RED are on nutrition label Note If you have another inventory item in the system that is very similar in nutrition you can share the nutrition data without re entering it by clicking the SHARE button You will need to assign a new Nutrient ID for this item before you can do this Click the button next to the field to assign this item a new number The vendor will also tell you exactly WHAT this nutrition information is based on You should enter this information in the Quantity and Units field Generally vendors give you the information based on grams but this is not always the case Recipe Manager will do this conversion to grams for you if you en
250. y list will determine the list of tables in this combo box Click on a field in the list to the bottom left e g Recipe Name Click the Like button Enter beef in the Search Value button 8 1 6 Click Add to Statement Adhoc Query on Recipe Name e ADHOC QUERY A 2 3 You can Database Table Recipe manually type the ADHOC QUERY STATEMENT SELECT FROM Recipe SQL statement or WHERE Recipe ame LIKE beet allow the system ORDER BY RecipelD to create it with the buttons below Available Fields Custom Data Mame Joiner ProfCentIc ANOD OR Recipelo Recipehame Available Operands SubRecipe Mot 0 AuthorID Like jue gt PrepDate UpdatedDate Search value MumPortions beet PrepTime CookingTime z a Remove i Selected FinishT inne Row 2 NOTE We have now created a simple query similar to the searches done from the main screen described in the chapters of this manual 7 Click the SAVE button to save your new query 8 Now enter a description to make it easier to identify your query later ADHOC QUERY DESCRIPTION a xj Enter a brief description to identify this search later Cancel TEST SEARCH on BEEF Running a Query Enter the area you wish to run the query on either the recipes or inventory list Click on the Custom Search entry in the tree view to the left of the screen Click on the adhoc query button Click OPEN You should see the
251. y name field is always the far left column in the inventory list off the main screen It is most commonly used for searching and sorting so make sure you enter a very descriptive name To make it easy to find variations of the same product you should consider grouping them by placing similar item names to the far left separated with a comma An example of this would be different types of lettuce You could have the following items scattered throughout your list Boston lettuce bibb lettuce escarole lettuce iceberg lettuce A better way of organizing your list would be to have these inventory item names entered as follows lettuce bibb lettuce Boston lettuce escarole lettuce iceberg Grouping your item names this way enables you to quickly find specific records rows in your inventory list Saleable When an item is sold individually this box should be checked It is generally only used for reporting purposes but can be used for external Point of Sale systems Using this checkbox can filter out items in a long list that is not designated for sale as stand alone It can potentially soeed up the customer check out process Stocked When an inventory item is purchased i e a transaction is made for this inventory item in the inventory item Purchase History or Invoice Entry screen the item becomes stocked It will be highlighted in a different color yellow for un stocked green for stocked and it will appear in this co
252. y powders Fettuccine Flat narrow pasta noodles less than wide and a bit thicker than tagliatelle Ficelle The French word for string This is a term used in cooking to describe foods that have been tied to a string and cooked in a broth This was a practice in villages when a communal pot was used to cook food The string was used in order to allow the owners to identify and recover their piece of meat This is generally applied to tough cuts of meat that require long periods of cooking Yet some restaurants are using the term to describe a more tender cut of meat that is poached in a rich broth Beef filet and duck breasts are two good choices for this type of preparation Financier A small cake or cookie that is made with ground nuts and whipped egg whites These are soft like sponge cake and have a rich flavor of nuts Fines Herbes A mixture of chopped fresh herbs consisting of tarragon parsley chervil and chives Dried herbs may also be used but their delicacy is lost Finnan Haddie The Scottish name for smoked haddock Five Spice Powder A dry spice mix used in Chinese cooking consisting of cinnamon star anise pepper clove and fennel Flan This is a term that may be used to describe two different preparations The first use of this word is describes an open top tart that is filled with pastry cream and topped with fruit Flan is used in Spanish and Mexican cooking to describe an egg custard that is baked in a large shallow d
253. y the list first then double click on the first recipe at the top of the list to open it You can then proceed to change a field and save it then click the NEXT arrow button to move down the list The next and previous Enterprise Recipe Manager User Manual buttons make it easy to scroll up and down a list to make changes to each item within a group category From the Recipe Detail screen you can click the button next to the categories field to bring up the Recipe Categories selection dialog for adding or removing categories to from this item Recipe Category Selection JLE Categories Mexican A RECIPE CATEGORIES a x Available Selections Sugar Free vegetables Drinks Seasonings Fruit Beef Pork Turkey Breakfast Gelatins Seafood Bakery Products Soups Sauces amp Gravies Catering Bulk Cream Pies To Add Delete and Rename Recipe Categories To adjust the available selections in this list you would need to use the File Open Categories menu selection This will open the screen to allow you to add new delete or rename categories for both recipes and inventory items Adding Modifying Removing Categories 7 CATEGORIES NA Ioj x Double Click to add or edit RECIPE CATEGORIES INVENTORY CATEGORIES Category Name Ion Category Name Ien Asian Bakery Products lt gt Beef d Baked Fish Entrees EZ al Dairy Products A Bakery Products Desserts Drinks BB
254. y the recipe 9 12 Using Fractions instead of Decimals for Ingredient Quantities Often Chefs do not have the time to figure out how a decimal value corresponds to the fractional equivalent on their measuring device This often leads to the Chef estimating the amount to use instead of using the exact amount of the ingredient Recipe Manager converts the decimal values for you automatically when you select the Show Fractional Quantities Column This is a hidden column that a Chef can check to easily see the list of ingredients in fractional form This will make it much easier to match quantities with the values on measuring devices To tweak the fraction value ranges that Recipe Manager uses to display here go to File System Properties Show Fractional Quantities Column Checkbox Recipe Costs Nutrition i Picture Fost Instr l i et ee ee a e A E To Delete Ingredients from Your Recipe 1 Highlight the ingredient that you want to delete in the list on the Recipe tab from the detail screen 2 Click the vertical X button 3 A message appears asking if you are sure Click YES Use the arrow keys to move the cursor up and down in the ingredient list quickly This is handy when you want to quickly get to the bottom of a long list of ingredients To Re Arrange Ingredients in Your Recipe You can use the arrow buttons on the right of the ingredient list to change ingredient order in the list 1 Highlight the ingred
255. you can share a list of nutrient values a nutrient ID with multiple similar items This will not only save database space but also save you from having to enter the same information over and over If an item has similar nutrition numbers as another item you can COPY this nutrient information into the opened item See below for further detail on these functions USDA WEB A button that opens up the USDA website to make it simple to pull needed information or lookup details on specific elements Element List Table These are all nutrient elements associated with this inventory item Only the items highlighted in red are required if you want accurate recipe nutrition calculations Information in table is based on These values in the element list table are all based on a specific quantity and unit This quantity value and the type of unit will determine whether you will need to enter conversions before Recipe Manager is able to calculate accurate nutrition numbers In the screen shot above g or the grams unit of measure is used This is a standard unit of measure and will require no conversion to be entered However occasionally vendors do not provide these numbers based on grams They may provide nutrient information by the sack or case for example In these circumstances you will need to obtain a unit conversion from your vendor such as 1 case 50 grams Enterprise Recipe Manager User Manual Other items S
256. you want to change the location of and double click it to open it 3 From the Inventory Item Detail screen you can click the button next to the locations field to bring up the Inventory Locations selection dialog for adding or removing locations to from this item Inventory Location Selection Locations fe i od IN ENTORY LOCATIONS Available Selections my ADD TO we REMOVE Enterprise Recipe Manager User Manual 4 Re arrange locations in the list remove locations or add new locations all from clicking the ADD TO or REMOVE buttons after selecting the location desired Adding Sub Categories within a Physical Location You may want to add sub categories to your locations This is especially useful when you need to further divide specific physical locations by the type of product stored there 1 Click File Open Locations 2 Click the SETUP SUB CATEGORIES button The familiar categories dialog box is displayed SUB CA C SaUSS Dialog Screen LOCATION 1 Bakeshop 2 Freezer 3 Walk in l 501 TOP SHELF Stocked Sub Recipe DATE Pic Mi 1 0 7 22 2005 False False 7 22 2005 SETUP SUB CATEGORIES TJ CATEGORIES Ioj x Double Click to add or edit RECIPE CATEGORIES INVENTORY CATEGORIES Category Name Icon Category Name Asian Bakery Products Icon Beef Baked Fish En a Dairy Products Bakery Products De Drinks BBQ En EE o 5 Eggs
257. ystems Support to have it sent to you Note You can customize the Physical Inventory Worksheet by clicking the REPORTS button on the main toolbar then double clicking on the report in the list Using a PDA for Doing Physical Inventory A Personal Digital Assistant PDA or a hand held tablet PC can be used with Recipe Manager to facilitate data entry and retrieval Recipe Manager was designed with touch screen capability and pocket Excel importability This will alleviate having to print a Physical Inventory Worksheet enter physical counts on the worksheet with a pen and bring the worksheet back to the desktop computer Using these hand held devices is a recommended tool for users wanting to do everything in Recipe Manager You can check your levels by walking around the food storage area ordered by inventory location to match Recipe Manager and manually enter in the purchases needed in each inventory item needing an order When the user is finished they can go back to the PC and run a report on all purchases entered This report can be printed with vendor information for the Manager or Chef to go down the list and make the calls to vendors 4 5 Hand Held Tablet PC Tablet PC s today have nearly the same power as full blown Desktop PC s Most of the work that is done in the back office can be done on the front line using these tools Inventory On Hand 4 6 When examining the inventory list some of the columns of

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