Applies To:
Expert & Pro
Dependencies:
Recommended device for setup:
Desktop
Overview:
Before setting up your recipes, it's very important that you add your suppliers. Your supplier items will form the building blocks of your recipes.
Building recipes in Restoke is done in two parts: Prep Recipes and Dish Recipes.
Prep Recipes are any batch items you prepare in-house that go into your final Recipes (and sometimes other Prep Recipes). For example, it could be a sauce that you make that goes into one of your final dishes
And so Prep Recipes are your starting point for any recipe costing.
Please note: Prep Recipe setup is only seen by managers and above (see Inviting my Team Members for roles and permissions).
Costing your Prep Recipes
When it comes to creating your Prep Recipes, we know everyone has a different approach and so there are several methods available:
Option 1. Bulk Creating Prep Recipes
Prepare your Prep Recipe template (Reads most formats i.e. PDF, Word document, Excel file, ZIP file)
Navigate to the bottom right hand corner and click on the wand icon
Upload your recipes Document
Review recipes to ensure correct conversions, yield sizes, connected items etc.
Please note: after bulk creating your recipes you will need to review your recipes to ensure costs are fully complete. Refer to steps in option 2 when doing so.
Option 2. Manually Adding a Prep Recipe:
First, create your Category:
Head to the left toolbar, and click Recipes > Prep Recipes.
Once in Prep Recipes, go to the top right corner and click "+ New Category". Categories help your team easily locate specific recipes.
Name the category and attach an image (if you like), otherwise, our system will add one for you closest to the name of the category.
Second, create your Prep Recipe:
Once you're in the category or ready to create your Prep Recipe, navigate to the top right-hand corner and click "+ New Recipe".
You will be prompted to name the recipe and then confirm which category you'd like for it to be sorted into.
Name the recipe and then confirm which category you'd like for it to be sorted into (if applicable).
Start adding your ingredients line-by-line:
Start typing your ingredient name, which should pop up in a drop-down list of your already stored supplier items or other costed Prep Recipes (see 💡 Pro Tip #1).
If you enter an ingredient for the first time that does not already exist as an item in Restoke you'll need to connect it as either a supplier item ("something you buy") or prep recipe ("something you make") by clicking the ⚙ icon on the far right and following the prompts.
Best practice is to select an option from the dropdown and not enter free text as costs are pulled from supplier items or Prep Recipes.
Please note: If you're using a POS Integration, we cannot track free text items inventory movement as it's not connected to any stocktakes or orders.
Next, enter the Quantity and Unit of Measurement (UOM).
These are recipe-specific conversions as opposed to how they are ordered from suppliers (e.g. ordering UOM). i.e. You may receive an item in a bag, but here you're using a portion of it like a gram or teaspoon.
Once entered, in the right corner of the recipe card you will be prompted with a red "Why?" if the conversion is unknown, click it.
It will then ask you to create a conversion. E.g. 'How many grams are in a bag of X?' Type in the conversion, and make sure to click save. A cost should then appear for that item (see💡 Pro Tip #5).
Ensure to enter input an amount into the "Quantity Produced" section to get your total prep recipe cost cost (see💡 Pro Tip #2).
This will generate your costing insights for this recipe under "cost info".
If you're not receiving a dish cost, it means one of the items hasn't been properly costed (i.e. missing a conversion) or is a free text item and will have a blank cost or be marked in red.
Finally, add instructions for the recipe, this can be done as a block of free text in the text box in the bottom left corner. Alliteratively, if you'd like to add in step by step instructions with photos, click "step by step" just above the text box.
💡 Pro Tip #1: You can use the "Portions" section to calculate the various sizes of your Prep Recipes. If you select:
By Count: you will be prompted to mark how many portions are made, and Restoke will then calculate the size of each portion.
By Size: you will be prompted to mark the desired size of each portion, Restoke will then calculate the number of portions that can be produced.
💡 Pro Tip #2: We recommend using an easily convertible quantity produced unit of measurement (e.g. KGs/Grams or Litres/MLs). This is due to conversions not being available for recipes.
For example, if you state the quantity produced for a Prep Recipe as bucket, then when using this recipe in any consequential recipes you'll have to enter the used amount as a portion of a bucket.
💡 Pro Tip #3: All Prep Recipes are exportable, and to do so:
Navigate to the left toolbar, then Recipes > Prep Recipes.
On the Prep Recipes page, locate the category of the recipe you'd like to export.
Click into it, and then navigate to the blue circular icon on the right corner of the prep recipe's card, and click "Export to CSV".
💡 Pro Tip #4: Don't fret if you've made a mistake when making a conversion. All created conversions are stored with that item. You can edit these directly from the recipe by clicking the ⚙️ next to the ingredient or in the items settings (purchases > suppliers).
💡 Pro Tip #5: Add photos to your instructions! These will really help give your team more context and avoid confusion.
💡 Pro Tip #6: Recipes are sorted alphabetically by default. But you can drag and drop recipes in any order to sort them manually.