Recipe Reports

Recipe Reports give you valuable information concerning your recipes.  It will show you how much each portion costs, and your profit when you sell it.  They will detail what Inventory Items are used, and cross-reference prep recipes.

To access Recipe Reports, click Recipe, click Report.


You can select certain Recipes for the Reports. To use the selection option, uncheck the box next to All Recipes.  Click Select and then choose your recipes.  Make sure to check the box next to each recipe that you want to include.  When finished selecting the recipes, click OK.

You can also sort Recipe Reports. Use your mouse to move to the Sort Options box.  Click the button next to Alphabetic to sort by name, or click the button next to Category to sort recipes by their primary category.   

If you wish to include that information in the reports, click Include Linked Recipes.  When this box is checked, any linked recipes – such as marinara sauce in spaghetti and meatballs – will be included in the report.  If you uncheck the box, then the link recipes are not included.  In general, you should leave this box checked, unless you are analyzing differences between different linked receipts.

Recipe has the following Reports:

Recipe Pricing Report

This Report shows Recipes and their yield, cost, menu prices, and margin information.  If you want a Recipe to appear on this report, it must have a category.  For more information on how to create a category, click here.  It shows the Food Cost or Gross Margin Percentage and the Target Percentage that you set for that category.  This report answers such questions as, “What do I make the most money on?” and “Are my recipe food costs in line with my budget”.  Pay attention to the last column, which shows your recipe percentage as compared to the Target Food Cost Percentage.  This column shows recipes are above or below your target.  By identifying these items, you can highlight the ones with a lower Food Cost, increasing your profits.  With recipes above the target percentage, you can analyze your cost structure to bring the profitability back into line.  Look at the example below.  The first item, berries and cream dessert has a target food cost of 35%.  The actual food cost is 24.97%.  The difference +/- column indicates that you are making 28.69% more than what you targeted.  This is a high profit margin item for you, and you should be promoting it, or if sales are very low, decreasing the menu price to match the target.  Another example is the side salad.  It has a target food cost of 30%, and an actual food cost of 37.97%.  The last column shows that this item is not performing as well as expected.  You need to adjust the recipe, the serving size, the ingredients, or the cost structure.



Recipe Cross Reference Report

This Report shows the relationship between your sub-Recipes and Recipes.  It takes each Recipe and shows all other recipes that it is used in.  Use this report to answer such questions as “if we change the recipe for our marinara sauce, what dishes are going to be affected?”  You can also use it when contemplating substitutes or alternative products for your establishment.  Using the example below, if you want to change your alfredo and marinara sauce, this reports shows what recipes would be affected.  

This report also shows your menus and their component dishes.  If you have multiple menus, such as hotel restaurant, bar, and catering, you can use this to show which dishes are appearing on which menu.

Occasionally, you will try to delete a Recipe, and a popup menu will appear referencing this report.  Run this report to find the recipes that use that Recipe.  Open the ‘used in’ recipe, delete the included recipe, and substitute Where one ingredient is used in lieu of another. another product if needed. 



Ingredient Cross Reference Report

Similar to the Recipe Cross Reference Report, this report shows the relationships between Inventory Items and Recipes.  The difference is that this Report includes the Quantity on Hand for each Inventory Item as well as the quantity needed for each recipe.  Use this report to check for excess Inventory items and matching Recipes to use up product.  You can use this report to estimate quantities for requisitions and ordering product.  Use this Report if you are thinking of changing an ingredient, as it will show all of the affected recipes.  You can also use this Report to find Inventory Items that are not used in a Recipe.  To find them, run the Inventory Directory, and then this report.  Line the two reports side by side and look for ingredients in the Directory, but not on this report.



Recipe Error Report

This report shows all recipes with errors.  It searches for recipes where the ingredient is not found, an ingredient is using an incompatible unit A separate part of the business with its own sales and costs., or the linked recipe is not found.  While most of the time these errors are found when you open the recipe, if many people are using the program and making changes, then a few errors may slip through.  Run this report if you suspect something is wrong with your recipes.

Nutrition Report

If you have the optional Nutritional Module, this report shows every recipe and its related nutritional profile.  It shows all of the information shown on a Nutritional Label in a table form.  Use this report as a printout for Registered Dieticians or for posting in a kitchen for reference.  The sample below selected some desserts for the Report. If you would like more information on the Nutrition Module, click here

Nutrition Exception Report

If you have the optional Nutritional Module, this report shows which Inventory Items are missing nutrient codes.  It will also indicate which items need weight information for the analysis to work.  For more information on the Nutritional Module, click here


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