Applies To:
Expert & Pro
Dependencies:
Adding your Suppliers & Prep Recipes
Recommended device for setup:
Desktop
Overview:
Now that you've uploaded your Suppliers and completed your Prep Recipes, we can bring it all together to create your end product, the Dish Recipe. Once your dishes are all set, you will be able to drive insights from our food costing tool that will highlight optimal selling prices as well as any inefficiencies in your production costs.
Please Note: Dish Recipes can only be viewed by managers and above unless custom permissions are granted (see Inviting Team Members for roles and permissions).
Costing your Dish Recipes
When it comes to creating your Dish Recipes, we know everyone has a different approach and so there are several methods available:
Option 1. Bulk Creating Dish Recipes from your File
Prepare your Dish 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.
Option 2. Import a Dish Recipe category from your POS:
If you have an eligible POS integration with Restoke, check out the following article for recommended next steps.
With an integration, you can import your POS categories and products prior to starting the recipe costing process.
Once you've imported your Categories and Products as empty recipe cards, follow the steps in Option 3 directly below ->
Option 3. Manually creating Dish Recipes:
First, create your Category:
Head to the left toolbar, and click Recipes > Dish Recipes.
Once in Dish Recipes, go to the top right corner and click "+ New Category".
Name the category and attach an image (if you like), otherwise, our system will add one for you closest to the name of the category.
Second, create your Recipe:
Navigate to the top right-hand corner and click "+ New Recipe".
Name the recipe and then confirm which category you'd like for it to be sorted into (if applicable).
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, Prep Recipes or other Dish 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.
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).
Once all line items have been costed out line by line, you will need to enter a selling price for the recipe in the top right corner.
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.
Optional instructions:
Select any corresponding Dietary Requirements and Allergens that your Kitchen staff should be aware of in preparing the Dish.
Finally, add instructions for the recipe, this can be done as a block of free text in the text box in the bottom left corner. Alternatively, if you'd like to add in step by step instructions with photos, click "step by step" just above the text box.
Option 4. Bulk Creating Dish Recipes from Supplier Basket:
This is used when you have lots of items in your supplier you'd like to create as dish recipes (i.e. single items)
Use the checkbox next to the items in your supplier basket to select the recipes you'd like to create.
Head to Bulk Actions > Bulk Create Recipes.
Please note: this option is only suitable to singular recipe items, i.e. a glass or bottle of wine, pack of chips, chocolate bar etc.
General notes:
Restoke costing insights are based on your Food Cost % set in your Restaurant Settings (see 💡 Pro Tip #4 below):
You can also apply a category specific % by clicking the blue circle icon > Edit Category (e.g. retail items).
All recipe ingredients are calculated as tax exclusive, which means that if your ingredient cost is actually tax inclusive, you will need to indicate this:
Click ⚙️ next to the item, and choose whether it is or isn't tax exclusive. This will recalculate the costing if necessary.
Restoke assumes the selling price on your Dish recipe is tax exclusive. If it is tax inclusive, you can adjust this on each respective recipe category. Toggle on "Recipe prices in this category are tax free", all fields will be recalculated accordingly:
For categories and recipes imported via POS integration, selling prices are automatically pulled daily from POS. If you'd like to ignore POS selling prices and set your own, you can toggle this on from the category settings as well:
💡 Pro Tip #1: Our Dish Recipe creation process is smoothest once you've already uploaded all Suppliers and Prep Recipes. This is due to ingredients and their costings being pulled from these sections to give you the most accurate costing of a dish.
💡 Pro Tip #2: We recommend using categories to keep things nice and tidy. Use categories to systematically arrange your dishes to help your team easily locate specific recipes, as well as customise your 'Food Cost' section view by category (e.g. split your costing view by drink, food, or other).
If you have a POS integration, your recipes will already be arranged by category as shown in the POS.
💡 Pro Tip #3: All Dish Recipes are exportable, and to do so:
Navigate to the left toolbar, then Recipes and Menus > Dish Recipes.
On the Dish Recipes page, locate the category of the recipe you'd like to export.
Click into it, and then navigate to the blue circular icon on the right corner of the dish recipe's card, and click "Export to CSV".
💡 Pro Tip #4: An average restaurant's Food Cost is set around 25%, however, you can tweak this in your Restaurant Settings. Click the ⚙️ in the bottom left corner > Restaurant Settings > Configuration. You're also able to set a % threshold to ensure you're not instantly notified when costs fall slightly outside your permitted range.
💡 Pro Tip #5: Don't fret if you've made a mistake when making a conversion. All created conversions are stored with that item. You can edit these directly from the recipe by clicking the ⚙️ icon next to the item or in the supplier items settings in the supplier basket.
💡 Pro Tip #6: Add photos to your instructions! These will really help give your team more context and avoid confusion.
Further Reading
Ensure before completing Dish Recipes that you've completed adding your Suppliers and Prep Recipes
For POS integration users, see recommended steps before costing your Dishes