RME: Introduction

Recipe and Menu Engineering - Introduction

For a list of all Recipe and Menu Engineering articles, please visit RME - Article Contents Page.

Fourth's Recipe and Menu Engineering solution allows users to effectively price their menus and plan portion sizes, margins, costs and purchasing strategy in advance.

A database of ingredients is built up, including details on cost, weight / volume, pack size, nutritional values and allergen information. Recipes can then be created using these ingredients, with the cost price calculated based on the quantity and price of each added ingredient. Nutritional values of recipes can also be auto-calculated and displayed.

Then, when a number of recipes have been created, they can be allocated to menus (buffet and à la carte and buffet styles both supported).

All of the ingredient, recipe, and menu information can be exported to other Fourth Purchase to Pay and Inventory products.

In addition to the above, Recipe and Menu Engineering supports:
 

• US and UK (imperial), and metric measurements of unit
• Linking of multiple pictures to ingredients, recipes and menus
• Unit type conversion specified for ingredients
• Manual entry or importing of nutritional information for each ingredient created
• The use of recipes within recipes (sub dishes)
• Scaling of recipes, up or down
• Entry of serving and recipe yield information
• Specification of recipe methods, mise en place and food safety information for recipes
• The grouping of ingredients, recipes and menus by a variety of categories, and bookmarking of favourites
• Menu costing and menu profit analysis
• Extensive ingredient, recipe and menu reports, which can be exported in a variety of formats

For a list of all Recipe and Menu Engineering articles, please visit RME - Article Contents Page.