The recipe function is used for items which decrement more than one inventory item.  Recipes can be created as a base or first level recipe for example Cocktails, Shooters and Beer Mixes.    Recipes can also be used for complete food costing which involves different tiers of recipes.

 

Click to learn about sales based recipes.  Click to learn about production recipes.  

 

The Recipe List screen shows a summary of the recipes that are set up.  For more information on an individual recipe select the recipe from the list and press the DETAIL tab.  

 

Inv Code

The inventory code assigned to the recipe

Stock Name

The name of the recipe

Last Cost

The calculated cost of the recipe

Stock Group #

The stock group number assigned to the recipe

Stock Group Name

The name of the stock group assigned to the recipe

Cut

The cut figure represents the number of batches or serves the recipe makes.  For example, a recipe that makes 300 bread rolls in trays of 30 rolls would have a cut figure of 10.  The recipe makes 10 batches (or cuts) of 30 rolls

Discretionary Status

The level of control assigned to this recipe by Head Office for venues using Syswan.

Inners per Outer

If Divide by Cut is not enabled, the figure in this field will be used to calculate the number of serves made by this recipe

Cut Weight

The weight of each batch in grams when wet (before making the recipe)

Divide by Cut

When this box is checked it means that the quantities of the product are based upon number of cuts rather than number of inners.