Recipe building in Adaco: Is "yield" meant to be used for product loss due to cooking? Is "prepared quantity" the quantity after cooking?

Hi @Halima Duncan​ ,

Thanks for your question. In Recipes yield is used for product loss during preparation/ cooking. E.G. Peeling and coring an apple would leave a yield of approx. 75%.

​If not already defaulted on the product or recipe, an amount will need to be keyed in.

For products, a default yield may be added under property>products>recipe.

For recipes, a default yield may be added under the Advanced tab.

Prepared quantity is the weight/volume of the dish produced once the recipe is complete. E.G. 500g Apple crumble.

Best

Mark

Fourth

Thank you Mark!

We are preparing a training session on recipe building and system behavior for our culinary team. Are we on target with the outline below, or am I missing any key steps in the process? Appreciate your help.

Prepared quantity should be entered as the final quantity of the prepared batch recipe (total weight after cooking/preparation). e.g peeling and coring an apple leaves a yield of approximately 75% edible apple; prepared quantity of an apple crumble might be 500 gm; apple crumble recipe may take 6 apples (of which only 75% are usable to prepare the 500 gm of finished apple crumble). 

To break this down for cooked ingredients, using an example of a braised octopus recipe, if the batch is preparing 6 lbs of braised octopus, which has a yield of 45%, then the recipe actually calculates the cost of the 13.3 lbs of octopus that it will take to yield 6 lbs of the ingredient.  (Say octopus is $7.95 per pound; if it takes 6 lbs for the batch recipe then the system will cost out $106 of ingredient needed to yield 6 lbs of prepared octopus.)

If serving size is 5 oz of prepared octopus (cooked weight), then we would have about 19 servings per batch and the cost per serving is $5.65. (6 lbs / 5 oz = 19.2 servings)

The prepared quantity and portion size drive the COS% calculated for the recipe. 

The yield% drives the amount of product that is depleted each time the recipe is sold. For every 5 oz serving of braised octopus that is used, the system depletes appx. 11 oz of the raw ingredient. This depletion is visible in Adaco reports (e.g. Variance Report) that show product movement of items and recipes. If there is no batch recipe in inventory, then the system makes a further calculation to deplete that amount of raw ingredient that the kitchen would have consumed to create the batch. 

Hi @Halima Duncan​ ,

Thanks for your question. In Recipes yield is used for product loss during preparation/ cooking. E.G. Peeling and coring an apple would leave a yield of approx. 75%.

​If not already defaulted on the product or recipe, an amount will need to be keyed in.

For products, a default yield may be added under property>products>recipe.

For recipes, a default yield may be added under the Advanced tab.

Prepared quantity is the weight/volume of the dish produced once the recipe is complete. E.G. 500g Apple crumble.

Best

Mark

Fourth

Thank you Mark!

We are preparing a training session on recipe building and system behavior for our culinary team. Are we on target with the outline below, or am I missing any key steps in the process? Appreciate your help.

Prepared quantity should be entered as the final quantity of the prepared batch recipe (total weight after cooking/preparation). e.g peeling and coring an apple leaves a yield of approximately 75% edible apple; prepared quantity of an apple crumble might be 500 gm; apple crumble recipe may take 6 apples (of which only 75% are usable to prepare the 500 gm of finished apple crumble). 

To break this down for cooked ingredients, using an example of a braised octopus recipe, if the batch is preparing 6 lbs of braised octopus, which has a yield of 45%, then the recipe actually calculates the cost of the 13.3 lbs of octopus that it will take to yield 6 lbs of the ingredient.  (Say octopus is $7.95 per pound; if it takes 6 lbs for the batch recipe then the system will cost out $106 of ingredient needed to yield 6 lbs of prepared octopus.)

If serving size is 5 oz of prepared octopus (cooked weight), then we would have about 19 servings per batch and the cost per serving is $5.65. (6 lbs / 5 oz = 19.2 servings)

The prepared quantity and portion size drive the COS% calculated for the recipe. 

The yield% drives the amount of product that is depleted each time the recipe is sold. For every 5 oz serving of braised octopus that is used, the system depletes appx. 11 oz of the raw ingredient. This depletion is visible in Adaco reports (e.g. Variance Report) that show product movement of items and recipes. If there is no batch recipe in inventory, then the system makes a further calculation to deplete that amount of raw ingredient that the kitchen would have consumed to create the batch. 

Hi @Halima Duncan​ ,

You are spot on! If you ever want any advice on training please let the Solution Success team know as we are always happy to look ​over it for you.

Best

Mark

Fourth

Hi @Halima Duncan​ ,

You are spot on! If you ever want any advice on training please let the Solution Success team know as we are always happy to look ​over it for you.

Best

Mark

Fourth