About

Implementing food stock control will use the more advanced features of recipes.  Setting up recipes in a kitchen environment is much more involved and requires planning as to the different levels of recipes and the stages of creating.  This also uses a combination of Production and Sales based recipes.

 

Consideration to the numbering guide and various Stock and PLU Groups required for food implementation and reporting should be discussed prior to set up.  Your H&L Representative can provide a suggested numbering guide and discuss your business needs if required.

 

When creating food recipes the following steps should be completed:

  1. Create the raw ingredient inventory codes e.g. Dry Goods, Meat, Chicken and Dairy etc.
  2. Create recipe inventory codes

Recipe (Production Based)

selected if this recipe will be produced inhouse and not purchased into the venue for example, curry pates, pasta sauces, mayonnaise etc.

Recipe (Sales Based)

Used to sell recipes for which there will be no stock on hand levels as the actual ingredients attached to the recipe are decremented e.g. cocktails, shooters and so on.  In a food scenario, this could also be the final plated recipe containing all ingredients for example, Fish and Chips, Garlic Prawns, Scotch Fillet etc.

 

  1. Create PLU's for all recipes which will be sold or "Produced" at the point of sale