RedRock Software Recipe Module Recipes can be created in the system for theoretical costs and the tracking of sales through the separate Point of Sale System. Table of Contents Quick Introduction to SAMMS... 2 Main Menu... 2 View Grids & Tools Bars... 3 Search... 4 Browse Icon... 5 Creating a New Recipe... 6 Adding Items to a Recipe... 11 Cookbook Information Tab... 14 Server s Book Tab... 15 Nutritional Information Tab... 16 Recipe Inquiries... 17 Ingredient Find and Replace... 18 Reports... 19 Ordering Items for a Recipe... 21 1
Quick Intro to SAMMS Main Menus Within the application there are Main Menus that represent each module of the S.A.M.M.S application located in the upper left hand corner within the application window below the Internet Menu options. To active these menus, hover the mouse over the menu option and click on it as this will open up the sub-menu options under the module. Depending on the user system access rights some menu options may not be available to all users. To access the Recipes Modules the user would click Recipes in the Main Menus, hover over Recipes and then select the sub-menu they would like to access. Here is the fully expanded Recipes Menu 2
View Grids & Tool Bars The administration, finance, procurement and recipe module all have view grids and tool bars. The screen shot below points out the two tool bars. Take note as to what is available in each of the tool bars. Here is the Main Menu Tool Bar Here is the Document Level Tool Bar If a user right clicks a line the system will display short cut navigation function/options that are located in the Document Level tool bar. Here is the expanded Detail Tool Bar 3
Search Below is a screen shot of the search fields available in the Recipes Management or Recipes Inquiry page. Users can search by recipe or ingredient using several different fields. Once the desired search criteria has been entered, click on the Search button in the top right corner of the search field or simply hit the Enter key on the keyboard. In both criteria areas there is a drop down screen. This allows the user to change between item number, starts with, contains and equals. Below is an executed search for all recipes that include tomato. 4
Browse Icon Next to fields where look-up is applicable the user will see the browse icon that is shaped like a magnifying glass icon. Clicking the icon will open up a pop-up window where users can search and return selected information. 5
Creating a New Recipe To access the recipes from any screen, click on the Recipes Main Menu, hover over Recipes and then click Manage Recipes. Once in Manage Recipes, click on the New button. 6
Once the user has clicked New, the following screen will be displayed for adding in all the information required to establish the new recipe in the system. Like other screens in the Red Rock system, everything in bold typeface is a required field. Once the required information is input click the New button at the top left of the screen. Required Field Recipe Item Commodity Primary Description Base Unit Costing Method Yield Cost Source Status Inventory Source (Only Required if Cost Source is Inventory) Function or Description Browse for a recipe item that was previously set up on the item master. Browse for a Recipe Commodity. This field is used when creating a new Recipe item (only Commodities established as Recipe Commodities will be displayed). Full description for the recipe. Select the base Unit of Measure using the dropdown menu. Select the costing method using the dropdown menu. Total yield for the recipe. Select the cost source for the recipe using the dropdown menu. Last Purchase will pull in the last purchase price and Inventory will pull in the carry cost for the item(s) added to the inventory. This area defaults to active. At any point after creation a user can change the recipe to inactive or deleted using this drop down. If the Cost Source is from Inventory, the user will need to select which inventory the item price should come from. 7
Creating a New Recipe using a Recipe Commodity Level First select the Recipe Commodity level using the Browse Icon. Please note only commodities established as Recipe Commodities will be displayed. Once the commodity level is selected the recipe item field is no longer required. Next type in the Primary description. The Base Unit, Costing Method and Costing Source are selected using the drop downs. 8
Base Unit: Costing Method: Cost Source: 9
Next input the yield per base unit. If the Cost Source is selected as Inventory, the Inventory Source field had to be input using the browse icon. Double click on the line of the desired Inventory to pull it into the recipe. Once all the information is input, click on the New button. Once the New button has been clicked the recipe s item number and name will be shown in bold at the top. If the name needs to be changed after this point, it can be done so by going in through the item master. 10
To create a Recipe from a Recipe Item use the Browse Icon next to the Recipe Item box. This will bring up a pop up screen to search from. Double click on the desired Recipe Item. The selected item cannot have a pre-existing recipe defined in the system. The system will pull in the base unit defined during the creation of the Recipe Item. From this point on follow the same instructions as above for creating a recipe from a Recipe Commodity level. Adding Items to a Recipe Choose the option Items to add the item(s) or other recipes to the current recipe. 11
Once the Items button is selected a pop-up screen will appear (notice the tab at the top of the pop-up window for displaying recipes that can be added to the current recipe.) All the normal search options are available and the checks the box to the left of the line for the items they need to add to the recipe. After the items are selected then the system will display a pop-up window where the user can enter in the quantities & unit for the selected items (or recipes) to be added to the recipe. Next to the Unit there is a dropdown menu to select the UOM to be used for the ingredient item to be added to the recipe. Once all quantities and UOM have been entered click Create Selected Lines 12
Here is the screen after the items have been added to the recipe. Function Button, Link or Field Name Ingredient Quantity Unit Yield % Ratio Conversion Unit Credit Flag Item Cost Unit Cost Total Cost Sale Price Function or Description Description of the item The quantity of the item for the recipe The unit of measure for the item in the recipe The yield for the item in the recipe The calculated ratio of the item used in the recipe The unit of measure defined for the item on the item master An indicator to identify if the ingredient is actually to be expensed as a credit to the current recipe Cost of a quantity of 1 in respect to the Conversion Unit Cost of a quantity of 1 in respect to the ingredient unit Total cost of the ingredient being added to the recipe in respects to the quantity and ratio fields Total charged to the customer. This can either be manually entered or updated via POS 13
Cookbook Information Tab The tab Cookbook Information allows the user to select a recipe category, enter in method information and add an image. Function Button, Link or Field Name Recipe Category Method Image Function or Description Master category for recipe (sauce, entree, component, etc.) Detailed prep & cooking instructions Uploadable image of recipe Here is the recipe with a Recipe Category, Method and Image. 14
Server s Book Tab After Cookbook Information is the Server Book tab. This area is for the POS item number, plating and server information may be entered when applicable. Click Update after entering information into any of the fields. Function Button, Link or Field Name Point of Sale Item Station Fire Time Glossary China Server Instructions Plate Instructions Function or Description POS item number Station where recipe is prepared Total time it takes for recipe to be executed Glossary information for the recipe The China that recipe should be served on Instructions for serving Instructions on how to plate the recipe 15
Nutritional Information Tab The Nutritional Information Tab is used to add the nutritional information for each item in the recipe. Click on the Browse Icon for each item to pull up the pop up screen. Double click on information to pull it into the item. Once the nutritional information is added for all items, click Update. Recipe Inquiries This section is under the Recipe Menu and allows users to search recipes and ingredients without being able to make modifications. Please refer to the Search Section on page 4 for more information on how to execute a search. 16
Here is what a Recipe looks like when open from Recipe Inquires. Note the areas that are able to be printed from this screen. 17
Ingredient Find and Replace Allows bulk updates to occur by ingredient. To access from any screen, click on the Recipes Main Menu, hover over Recipes and then click Ingredient Find and Replace. Use the Recipe & Ingredient Criteria search areas as needed. Once specified the search results will be displayed in the bottom half of the screen. Check the records you wish to edit. Use the middle Ingredient area field to do bulk updates by selecting the item that will be replacing the current item, entering in the ingredient information and clicking the Replace button. If the quantity, unit, yield and/or ratio differ in each recipe, select the records that are to be edited, select the item that will be replacing the current item, then click the Advanced button. This will allow the quantity, unit, yield and ratio to be entered in for each recipe. 18
Recipe Reports There is a range of Reports to choose from for Recipes. To access the Reports from any page go to the main tool bar and click Reports then Recipes. Overview of Recipe Reports: C.O.G.S. Reports Commodity/Item Chart Breakdown Detailed report of cost of sales by commodity/department by selected date rage, with drill down capability to the items. With chart, and summaries. Cost is based on recipe costing, and sales from POS interface. Department Date Drilldown Detailed report of costs of sales by department by day, for selected date range, with drill down capability to item detail. With both quantities and dollars for sales and costs. Cost is based on recipe costing, and sales from POS interface. Profit/Analysis by Date Range Detailed report of costs of sales by department and items, with sales costs and percentage to totals. Sales Analysis Matrix POS Sales Analysis report of all items sold for selected time frame, with classifications by item within sales quadrants. P.O.S Sales Daily Commodity Matrix Sales Report by Commodity (with drill down capability to the 2 nd tier by commodities), for dollars sold within selected date ranges (Sales are based on POS interface). Commodity/Item Drilldown Matrix Sales Report by Commodity (with drill down capability to the items), for dollars sold within selected date ranges (Sales are based on POS interface) Daily Sales Listing Daily Sales Listing 19
Ingredient Sales Breakdown by the Date Range Sales report by recipe (item) with breakdown to ingredients used/sold with costs, sales amount, and total sales, for selected date. Recipe Sales by Date Range Sales report by recipe (item) with costs, sales amount, total sales, cost of sales percentage and theoretical profit for selected date. Sales by Item/Date Range Sales report by item with costs, sales amount, total sales, cost of sales percentage and theoretical profit, for selected date. Sales Charting by Date Range Sales report by recipe (item) with costs, sales amount, total sales, cost of sales percentage and theoretical profit for selected date, with chart. Sales Summary by Date Range Sales report by recipe (item) with costs, sales amount, total sales, cost of sales percentage and theoretical profit, with summaries to the department levels, for selected date. Sales Summary by Date Range and Commodity Sales report by recipe (item) with costs, sales amount, total sales, cost of sales percentage and theoretical profit, with summaries to the commodity levels, for selected date. P.O.S. Sales Relief Recipes Sales History Sales to Request Relief Match by PLU Sales report with inventory relieving information, with ingredients and balance information, by recipe with PLU number cross-reference, for selected date range. Sales to Request Relief Matching Sales report, with inventory relieving information, with ingredients and balance information, by recipe, for selected date range. Recipe Book Recipe Book by Commodity or Recipe Item Number. Recipe Chef Book Recipe Chef Book by Commodity or Recipe Item Number. Recipe Server Book Recipe Server Book by Commodity or Recipe Item Number. Department/Date/Item Drilldown Sales Report by Commodity (with drill down capability to the items), for dollars sold, by date, within selected date ranges. Sales are based on POS interface. Low Volume Sellers Sales Report by item for selected date range, ranking items by lowest quantity sales to high (slow movers report) Top Selling Items by Department/Vendor Retail Sales Report for Top 100 selling items (by dollars) for selected year and period, grouped by department and vendors. Top Volume Sellers Retail Sales Report for Top 100 selling items (by dollars) for selected year and period. 20
Ordering Items for a Recipe The system calculated the totals for the items needed to create a recipe when the recipe is selected in a procurement request. Begin by creating a procurement request. After the request has been created click on the Recipes icon. 21
This will bring up the Add Procurement Request Details pop-up that displays all the recipes in the system. After the recipe(s) has been selected, click Enter Selected Lines. Enter in the total quantity of the reciepe needed and click Create Selected Lines. If the ingredient quantities need to be altered from the main recipe, click Enter Ingredients. 22
This will bring the user to a pop-up screen with the ingredients listsed out for the user to modify as necessary. Once the quanitites are entered click Create Selected Lines. This will take the user to the Procurement Request screen with the items listed out. If the user continues with the recipe as is, after clicking Create Selected Lines, the recipe itself will be shown in the Procurement Request, rather than each individual item. The last step is to Process & Finalize the procurement request. 23
Once the Procurement Request has been finalized, the ingredients will be broken out for the ordering process. Here is the open procurement request for roasted garlic. 24