ADACO - Recipe, Is there a training video on how to create recipes in Adaco?
I have read the Recipe creation section and it doesnt help me. I need more detailed info on the Recipe creations. Like a training video or something. I have a production kitchen that has created recipes in batches (such cheese platter = prepared qty is 5lbs total, and portion qty is 1lb total, also for soup the prepared qty is 40 gallon batch and the portion is 1 gal). we do requisitions from the production dept for the batch recipes to the outlets that use it. For example, the main restaurant will takes the cheese platter items 1lb at a time and the soups 1 gallon at a time. All the production recipes are based on big batches.
Now we need to do the recipe for the individual portions to the customers. So my question is:
= If we are using the production kitchen batch recipes that has a portion size of lbs and gals, how do we get it down to an "each" portion? basically, if i want to know how much it cost per person to eat from the cheese platter and the soup how do i set up this new recipe to reflect the smaller portion?
= Can i combine a batch recipe that is by the pound and another recipe that is by the gallon into one new recipe to figure out how much it cost me person?
We have a happy hour that includes soups and a cheese platter and we want to have 1 recipe to reflect the price per person
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Good afternoon Lisa Mohamed,
Thank you for your query.
At the current time, we do not have any training videos posted due to the bespoke nature of our customers' operations; I believe you were referencing our Article Purchasing & Inventory - Creating a Recipe but wanted to include for anyone else who comes across this post.
Regarding your specific question, our recommended approach would be to:
- Create a Cheese Platter "Portion/Service, etc." Recipe with a Portion Size of 1 Each & Prepared Quantity of the average number of Each (People) that a platter will be consumed by
- The Ingredient within the Recipe would then be the cheese(s) with the LB quantities to fill the platter
- This would give you the portion cost (Cost per Serving) of cheese consumed per person
The same logic would be for the Soup but instead with GAL of soup as the Ingredient
- Then you could create the Happy Hour Recipe similar to the above with both LB of Cheese & GAL of Soup to calculate the portion cost of both combined
When creating a Recipe, Prepared Quantity & Portion Size need to be in the same Unit Family with conversions (e.g. Weight, Liquid Volume, Dry Volume, or Each) but the Ingredients can be a mix of all Unit families.
Please let us know if you have any further questions around this topic.
Best
David
Fourth
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