Eliminate guess work with this simple program - records and automatically costs your recipes. It works the way you do, and you don't need advanced computer skills. Now you can write and store all your recipes and ingredients, automatically costing them as the recipe is written.
When you update ingredient prices, the recipes are automatically re-costed. An essential tool for managing a profitable operation - no more guesswork on food costs!
Just follow the 3 simple steps:
1. List your ingredients 2. Write your recipes 3. Print as needed
This downloadable version of the Profitable Recipe Manager works on Windows (98, ME, XP, Vista and Windows 7)
Watch this online video to see Profitable Recipe Manager in action
How Profitable Recipe Manager Works:
1. Enter supplies in the Ingredients list
Choose from the drop-down list for the unit size. When you go to choose the Supplier, click the drop-down list and choose from an existing supplier. If this is a new supplier, fill in their details on the Supplier List first. As you enter Unit, Unit Cost & Stock, the last column Value in Stock will calculate automatically. (You don't have to enter Stock - this is just if you want to use the Stocktaking or Order List functions). Stocktaking and Order Lists are optional. You can produce lists for stocktaking or ordering with individual suppliers.
2. Write your recipes
The format used is for a standard recipe card - you can write as many recipes as you want. Enter the recipe name at the top and the name of the author or the restaurant. Next enter the Menu Price and Number of Serves for the recipe. When you start to put in the Listed Ingredients, a drop-down list with ingredients from the Ingredients List will appear in the first cell. Select from the list, and the Unit and Unit Cost information will automatically be copied from the Ingredients sheet.
Next, enter the Quantity required for the recipe. The Total Cost column will now calculate automatically and if you change the costs on the Ingredients sheet, the cost in each recipe is updated. If you have ingredients which are not listed on the Ingredients sheet, enter them along with their cost, in the Unlisted Ingredients section. Enter any further items added to each plate (for example sauce or garnish) in the Garnish / Extras per Serving Section.
At the top and at the bottom of the page you now have a cost and profit section, displaying Gross Profit (profit per serve), and the Food Cost % for the dish. Enter the Cooking Instructions for the recipe in the bottom section of the card. The recipe card is now ready to be printed and used.
3. Print what you need
You can print recipes with or without costings. Uncosted recipes can be laminated and stored in the kitchen for daily use, and costed versions can be used for management information.
Bonus: Work out the Labour cost of a Recipe. When you set up the Ingredients list, you can enter an 'Ingredient' called Chef's minutes or Cook's minutes. Price it according to the hourly rate you pay eg if you pay $12 per hour the cost of a minute is 20c, or if you pay $18 per hour a minute would cost 30c.
When you write the recipe after adding your food ingredients, enter the number of minutes of direct labour required for making the recipe. Although your costing figures and percentages are not strictly food costs anymore, you have been able to combine food and labour costs together.