Purchasing & Inventory: How can we setup recipes for the daily special at the restaurant, not every day is the same special.
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Hi {@005D0000005fVteIAE}
Thank you for your question,
What we can suggest is that you create a series of special PLU's for your daily specials and then create recipes for those PLU's that contain a portion of protein for example. That way you could sell for example "Fish" or "Chicken" in your daily special, even though it may not be the exact fish or chicken, your variance will even out across categories,
However, this is also driven through your POS in terms of what buttons on your POS are setup at what price points, for example, "Chicken $28", "Steak $30", "Steak $35", "Fish $32". Each PLU would match to 1 recipe in Purchasing & Inventory and the prices should not change in the PLU unless they're going to be changed in Purchasing & Inventory too,
The main recipe in Purchasing & Inventory could have a sub-recipe for a main assortment , for example, 6oz Chicken Breast, 6oz Chicken thigh which gives you 2 portions of chicken then also a sub-recipe for the sides for example, 3oz beans, 3oz cauliflower, 3oz spinach, giving you 3 portions of veg and the same for starch, if relevant,
By following the above suggestion you need to be aware that the actual depletion will never be 100% accurate but will give a general feel for theoretical food costs,
I hope this helps,
Best
Pritesh
Fourth
0 -
Hi {@005D0000005fVteIAE}
Thank you for your question,
What we can suggest is that you create a series of special PLU's for your daily specials and then create recipes for those PLU's that contain a portion of protein for example. That way you could sell for example "Fish" or "Chicken" in your daily special, even though it may not be the exact fish or chicken, your variance will even out across categories,
However, this is also driven through your POS in terms of what buttons on your POS are setup at what price points, for example, "Chicken $28", "Steak $30", "Steak $35", "Fish $32". Each PLU would match to 1 recipe in Purchasing & Inventory and the prices should not change in the PLU unless they're going to be changed in Purchasing & Inventory too,
The main recipe in Purchasing & Inventory could have a sub-recipe for a main assortment , for example, 6oz Chicken Breast, 6oz Chicken thigh which gives you 2 portions of chicken then also a sub-recipe for the sides for example, 3oz beans, 3oz cauliflower, 3oz spinach, giving you 3 portions of veg and the same for starch, if relevant,
By following the above suggestion you need to be aware that the actual depletion will never be 100% accurate but will give a general feel for theoretical food costs,
I hope this helps,
Best
Pritesh
Fourth
0
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