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If you’re a restaurant operator, then it’s important your men items are identifying the major food allergens to prevent customer from getting ill or worse. According to the U.S. Food & Drug Administration, each year millions of Americans have allergic reactions to food. As a restaurant operator, it’s important to list the top 8 identified by the law.
Recipe Costing Software helps by allowing users to tie food allergens to food ingredients.
Building sub recipes, recipes and menu items within Recipe Costing Software displays the food allergens as items are added. This include sub recipes within recipes insuring you’re not missing any. The food items will show a red health icon when hovered will display the allergens and on the top of the recipe and menu item screen a summary of allergens are listed.
Dine-in and Take-out service under one software platform and expand your current customer base. Recipe Costing menu items organically flow from our back-office suite to CirrusPOS and your online website. Allows you to manage all three from the menu item page.
Our purchasing partners will get rebate money to you every quarter by analyzing your purchasing and invoicing withing Recipe Costing Software
Select each item required to build the recipe. As items are added make sure to enter the quantity and portion size needed in the recipe. Our software will calculate the cost based on the portion size selection. For example, you may buy flour in pound which can be used in cups, ounces or grams. Once the item cost is calculated enter notes for each item. In the example of flour, you may enter “sifted” in the notes section. Save the item and begin adding the next item for the recipe.
Keeping track of the amount of labor it take to create a recipe is a costs that is often forgotten. There is a cost to build the recipes that will be used in the menu items. If you’re spending about $5 to $10 in labor for each recipe this amount begins to add up. With recipe costing software, adding labor to recipes it easy. Our software will give you a breakdown of food, materials, labor and total costs.
The final step is do make sure the recipe preparation and procedures are listed. This allows any cook to build the recipe as described in our recipe card report.
Once all recipes are completed it’s time to move to the menu item section of our software to calculate your food cost. In this section, begin building out your plate to get the cost and enter prices based on food costs and profitability.