Recipe Record Maintenance

Creation, amendment, deletion and enquiry facilities for Recipes, Ingredient Substitution, Recipe Reports and RFID Tag Assignments.

All Recipes must have a master record for each unit in which they are to be referenced, or they must be Master Recipes available to every Unit. A unique (to CATERMAN) identifier provides the internal reference to access the record. Subsequently, all accesses to the record may take advantage of alpha-matching facilities, so the identifier need not be used. Consequently, the identifiers should be designed for your convenience as they dictate the order in which Recipes appear in reports.

Creation of a Recipe Record

A unique Recipe identifier/reference needs to be provided.
The user is asked (if the password is enabled and of a sufficiently high level) if the recipe is a Master Recipe or not.
The user is asked if the Recipe should be copied from an existing Recipe. For example, a recipe for sandwichs could be repeated a number of times with a different filling.
For the same recipe in DIFFERENT Units a Master Recipe be used.
Recipe Identifiers should be of a form not easily confused with Item Record identifiers, Menu identifiers, etc.
The full name of the Recipe should be entered, each word separated by a space. Each word then provides a "key" in alphamatching, so that, for example, if the name of the Recipe is "Xmas Pudding" then entering the word "xm" would bring that item up in a list of potential recipes meeting your search criteria. So would the word "pudding" but you might have a lot of recipes with the word "pudding" so the resulting list would be unwieldy.

Multiple types of recipe may be indicated such as "healthy eating", "vegetarian" and "contains nuts" for a recipe "Nut Cutlet".
Ingredients are then chosen for inclusion in the menu either by entering the item identifier or by alphamatching. The quantity required (in UNITS OF USE) is also entered.
If the ingredient is a sub-recipe (denoted by the recipe identifier preceded by a full stop .) then the number of portions of that sub-recipe is the quantity.
The number of servings produced by the recipe is also entered.
Although the recipe quantities are scaled up/down depending on the number of portions required, the recipe number of portions is important as it dictates the maximum number of portions that can be manufactured as one batch. e.g. a recipe for bread loaves might have as a number of portions the maximum that will fit in the available oven space at any one time.
Of course, if you are following a given recipe, just use those portions and scale it up or down later using the recipe amendment facility.

A Recipe Sales group needs to be selected, which dictates where sales of this recipe are shown in the sales reports.

Up to nine recipe charge bands can be entered, and allocated to a charge type.
Each band requires either a factor (which is multiplied by the portion cost to give a price) or a Fixed Price.
A VAT or Tax Code is selected.

A Short Recipe Description suitable for showing on a till roll or ECR receipt may be entered.

If the recipe is to be sold in a package or container which may be labelled, a barcode or identifier can be entered (preferably scanned in).

If the recipe has a shelf life, this may be entered as a number of days.
1 denotes that it should be used on the day it is made, 2 the day after, and so on.

If the recipe is suitable for freezing, the freezer life in days should be entered.

If the recipe is loaded into packs or containers, the applicable Stock Item identifier for the container is entered (together with any associated Stock Item such as a container lid) and the maximum capacity (number of portions) that can be accommodated. In production environments, CATERMAN will break each required number of portions of a recipe into batches of similar size not exceeding the maximum batch number (see number of portions above) and will order the appropriate number of containers for each batch in the manner of as many of the largest containers that do not exceed the batch numbers followed by smaller containers until the batch is accommodated.

Facilities and Resources required by the recipe are entered of Fixed, Batch or Relative type.
Fixed requirements are those which are required when the recipe is prepared, no matter how many portions are to be made.
Batch requirements are those required for each batch of the recipe.
Relative requirements are proportional to the number of portions.
Each requirement is defined by selecting from the list of available resources (which may consist of staff of different grades/skills, cooking utensils, ovens, etc.) and entering the quantity required (which may be TIME in HOURS or MINUTES for staff, number of saucepans, etc.).
For example, a recipe for peeled boiled eggs might be given with a maximum batch size of 60 (Recipe Servings) and have only one ingredient (Eggs).
If the requirement is for 100 portions, two batches of 50 would be prescribed (not greater than 75, the number which will fit in a saucepan).
If the recipe stated that there was a Fixed requirement of 10 minutes Assistant Chef's time, a Batch requirement of 1 saucepan, and a Relative requirement of Kitchen Assistant time of 12 minutes, then the resultant demand would be 10 minutes of Assistant Chef's time (fixed because he can oversee more than one saucepan at a time), two saucepans (each with 50 eggs - two batches), and 20 minutes of Kitchen Assistant's time to peel the eggs (relative, 12 divided by 60 and multiplied by 100).

Nutrients/Vitamins/Minerals Per Serving are entered by selecting the appropriate entry from the list and entering the number of units provided by one portion of the recipe. The recipe may have the analysis of constituents entered either manually or by import from a table. For manual entry, the constituent is selected from the options shown (the appropriate codes "NU" must be present in the system) and the amount to be found in one serving of the recipe is entered. Alternatively, a table of constituents and quantities may be imported (this replaces any existing entries). The table may be of any format that can be "copied" from a screen or other suitable source (i.e. selected by placing mouse pointer at top left of table, pressing left mouse button, moving to bottom right entry of table and releasing mouse button, followed by holding down "ctrl" on keyboard and entering the "c" key) then "pasted" into the text area on screen (mouse pointer on text area, hold down "ctrl" and enter "v" key). The table must consist of lines starting with the code followed by the amount - any additional data is ignored. The system pulls in the leading characters to form the code (ignoring spaces) until a digit (0 to 9) is encountered, and the number starting with that digit is treated as the amount. If no entry is found in the "NU" codes for the derived code, an error warning is given. A suitable website (NATS by University of Illinois, USA) courtesy of "Circle Group" is suggested (and a URL "" (Visit website) provided) which supports entry of multiple ingredients of a recipe in quantities found in a serving (you must select quantity as appropriate) and then displays a composite analysis table in a suitable form.

Methods are entered (or copied and pasted from an electronic source) into the Methods box.
The form of entry should be "Army Manual" style, with step by step instructions interspersed with HACP requiring appropriate check/signature on the production sheet at each prescribed point.

Amendment of a Recipe Record

The same mechanisms apply to amending a recipe record as to creating it.
The Recipe is invoked by entering its identifier or by alphamatching. Alphamatching includes the ability to bring up a recipe list showing all recipes containing a particular ingredient by entering the stock item identifier (providing that it cannot be confused with a recipe identifier!) or by entering the sub-recipe identifier preceded by a period (full-stop .), i.e. sub-recipe "XYZ123" would be entered ".XYZ123" - miss out the period and you will get the actual sub-recipe!
An amendment to the number of portions created by a recipe will allow proportional change to ingredient quantities if required. i.e. the change is only to the maximum batch size.

Deletion of a Recipe Record

Recipe records may only be deleted if they do not appear in any menus.
Selection of a recipe for deletion is similar to slection for amendment.

Display of a Recipe Record

To display a recipe record, either enter its identifier or use alphamatching by entering any word or the beginning of any word in its name or an ingredient identifier which appears within it (see Amendment above).

Recipe Ingredient Substitution

Obviously the Amendment Facility provides the means for changing ingredients in any recipe. The substitution Facility allows for Substitution of Ingredients in all recipes in a unit (or Master Recipes if the password is suitably empowered).
The system asks the user to identify the target recipe ingredient, and the ingredient which is to replace it. It is essential that both ingredients have the same UNITS OF USAGE. Otherwise, the recipes will become invalid.
This facility should be restricted to high level users only!

Recipe Reports

A number of reports are provided from recipe data.

RFID Tag Assignments

For PCs equipped with RFID scanner, this facility provides for the assignment of plates/dishes/cups/mugs/etc. to recipes.

The target recipe is chosen (as in Display Recipe above) and the RFID-enabled-dishes containing the recipe are placed on the scanner/antenna (do not stack one above the other, as tags may interfere with neighbouring tags if too close this is particularly so if using the small test antenna supplied in a trial kit and throwing on a handful of laundry tags when trying CATERMAN/RFID).

The number of tags assigned to the recipe are then shown, and should be verified by the user.

Subsequently, the tags may be used to invoke the recipe until they are re-assigned.

N.B. Dishes may be used, washed, and re-used for different recipes as many times as required, providing they are re-assigned each time. This would normally take place in a fast food environment as the dishes leave the kitchen or are being put out for consumption in the display cabinets. Obviously, dishes may be colour-coded and reserved for one particular recipe, but this may only be practical for recipes provided every day, and considerably reduces flexibility. Better to re-assign every time!

N.B. in spades! If a dish has been assigned to steak pie, and is re-used without re-assignment for nut cutlet, your customer may not be amused. A strict re-assignment regime needs to be in place.

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