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| Calendar |
| The calendar is used to access Shopping List and Prep Sheet for multiple contracts. Today’s date will be highlighted. If you have a party booked on a day it will be highlighted in red and will have the number of contracts entered for that day, click on the days you want to shop for and prep for and hit “Select Day” for each day you want to shop and prep for. The day will highlight in green when chosen. Once you have all the days you want highlighted in green go to “Run report” in lower left hand corner of calander. |
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| Prep Sheet |
| Click on “Prep Sheet” and a prep sheet listing all recipes needed to complete all contracts selected on calendar will populate. You can print or email the prep sheet from this screen. |
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| Shopping List |
| Click on “Shopping List” and a shopping list, listing all ingredients needed to complete all recipes on contracts selected on calendar will populate. You can print or email shopping list from this screen. |
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| Recipes |
| Add New Recipe |
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| Recipe Name-This is the name of the recipe as it will appear on contract. |
| Category-This is the category where your recipe will be listed. For example, Appetizer, Entrée, Vegetable, Starch, Dessert etc. |
| %of Guest that will eat-This is the percentage of guest who will eat this recipe. This is particularly useful for buffet items. On a percentage bases, estimate what percentage of guests will eat a menu item. If the item is popular, an item that most people like for example, shrimp cocktail, you may want to put 80 which means 80% of people will eat shrimp. A less popular item like Chicken Liver Pate on only 50 percent of the people will eat. So, if you have a party for 100 people on contract, FoodFinancial will calculate automatically 80 portions of shrimp and 50 portions of chicken liver pate. This will reflect in the shopping list and prep sheet. Client will still be billed 100%, this only effects the amount of product you will need for each recipe. |
| Size of Serving Container- This is the size of serving container, what the item will be served in for example- Half Pan, Full Shallow pan, Medium Platter. This will show up on the Prep Sheet so as prep is preformed the item is put in the right size serving container. |
| Portions Per Recipe- This is the number of servings the recipe will serve. |
| Retail Price Per Total Recipe- This is the retail of the recipe based on the Portions Per Recipe. For example- if the Portions per Recipe is 20 and the retail price per person is 5.00 then the retail price per total recipe would be 100. Food Financial will automatically tell you how much ingredients and prep you will need to purchase and prepare base on the number of guests on contracts. |
| Labels Per Container |
| FoodFinancial will produce labels to place on each container you produce for a contract. If you use the calendar to produce a prep sheet for multiple parties, the labels will produce a label for every container you need to produce. For example if you have 5 parties, contract name, date of party, item needed, and number of pans needed will be produced so you can put a label on each pan for every item you produce. You can print these on label paper and place them on each container. |
| Recipe Discription |
| This is where you type in the recipe discription. This will show up on the Prep Sheet |
| Add Ingredients to Recipe |
| Once you have filled out the form to create a recipe you must now list ingredients that are in the recipe. click on "Add Ingredients"then click on "Select" this will bring you to the "Ingredients Screen". You can either scroll down through the list, or go to the top and where it says "Enter Text" type in ingredient you are looking for. A drop down screen will populate with a list of items containing what you are typing. You can then click on the ingredient you need. this will bring you back to the Create recipe form. Lets say you want to create a recipe for hamburgers. the portions per recipe is 40. When you select the ingredient 1/4 lb Hamburgers you will be brought back to the main recipe form and 1/4 lb Hamburgers - 40 - 4 oz will appear. and a box will show up asking for quantity. the servings per pack says 40 (Ingredient Name=1/4 lb Hamburgers) (Servings per Pack=40) (Serving Size=4 oz), so put ,1, in box. If the recipe was for 60 then you would put 1.5 in box, for recipe was for 80 you would put 2 in box. this is because all calculations are base on servings per pack that you set up in ingredients. Foodfinancial will do the calculations of how much you will need based on the number of guest on contract. You will never have to set this up again for this recipe. For each ingredient in the recipe repeat above. YOU MUST HIT THE SUM MIT BUTTON IN ORDER FOR RECIPE TO COMPLETE. |
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| Ingredients |
| Add new Ingredient |
| Ingrediet Name- This is where you put Ingredient name as it will appear in all reports. Example-1/4 Lb Hamburgers |
| Servings Per Pack- This is where you determine the servings per pack, for example if a case of 1/4 hamburgers has 40 burgers in it (10 lb case(Pack Size)) then you will put ,40, in this box. |
| Pack Size- This will show up on your shopping list, this is the pack size you will be ordering in. for example: there are 40 hamburgers in a 10 lb Case, so you will put ,10 lb Case in this box. |
| Serving Size- This will appear on your prep sheet. Example: there are 40 (4 oz)Serving size) burgers in a 10 Lb Case. You will put 4 oz in this box. |
| Category- this is the category the ingredent will be listed for example: Canned, Dry, Produce, MeatBeef, Meat Poultry... This is used to group ingredients. |
| Pack Size Cost- This is the cost of the pack size. If a case of hamburgers is 25.00, and your pack size is 10 lb Case then your Pack Size Cost = 25.00, if pack size were Lb then your Pack Size Cost would be 2.50, if your pack size was 4 oz, then your pack size cost would be .625. |
| Ingredient Yield- A yield percentage is the measure of the factor by which an item changes because of trimming, draining, and or cooking. Example: If you peel a medium carrot, for instance, you will end up withroughly 80% of its original weight. that 80% is the yeild percentage. in another example, if you cook a pound of oatmeal, you will end up with nearly 7 pounds of cooked oatmeal. its yeild percentage is 697%. in FoodFinancial you would put 80 in for the carrots and 697 for the oatmeal. |
| Ingredient Type- This is how the ingredients will be sorted in the inventory. Examples: Food, Suppy, Chemical etc... |
| Product Amount On Hand |
| Product Cost of Amount On Hand |
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| Packages |
Packages give you the ability to choose a group of recipies as a package. For example: Lets say you have a catering menu that consists of a wedding package with specific menu items on it. You can add those items to a package to save yourself from having to choose the recipes items individually every time you sell that package.
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