Recipes are groups of one or more Stock Items. A recipe must be attached to a menu item to track the movement of inventory when that item is sold. Instead of thinking of a cheeseburger as a menu item, a recipe sees a cheeseburger as a set of Stock Items: a bun, a patty, and a slice of cheese. Before you create recipes, you must have a complete list of Stock Items . If you have not yet made Stock Items, you can click here to learn how to make them.
Recipes are the connector between the purchase of a menu item (button push on the register) and the Stock Items that will be depleted from inventory at the time of purchase. Each time a sale is made at the register, Stock Items that are in the recipe attached to the menu item are depleted from inventory counts at that stand or location.
Quick Video Overview
Creating a Recipe
1. Navigate to Ingredients > Recipes in Clover Sport Manager. You can create recipes containing Stock Items and/or other existing recipes.
2. Click New Recipe.
3. Type in the Recipe Name. In this example we will use a Hamburger.
4. Click the green Plus.
5. Type the name of the Stock Item in the search box.
6. Repeat steps 4-5 for as many Stock Items as you need to add to the recipe.
7. Click Save.
Note: If a Stock Item that you need in the recipe does not currently exist, click on Create New to create a new Stock Item.
Important: If using Standsheets, always select the Base Unit of Measure when choosing the unit for the Stock Item. Then, adjust the QTY (Quantity) to reflect how many of the base unit.
After adding the Stock Items, you will add more information for the recipe as outlined below.
It is important to follow these best practices to get the best use of standsheets and inventory:
- Stock Item - Name of the stock item that will appear on standsheets.
Chargeable - Marking a stock item as chargeable will pull the price of the menu item to the standsheet as long as the recipe is attached to that menu item. That is why it is important to only mark ONE chargeable per recipe. If you mark more than one Stock Item in the same recipe as chargeable, it will cause variances on your standsheet because it will pull the menu price for as many Stock Items as you marked "chargeable."
- Note: Whatever you mark as the Counting Unit of Measure on the Stock Item marked chargeable will impact your standsheet. The standsheet will multiply the price of the menu item by the Counting Unit of Measure's quantity.
Excludable - Treats this Stock Item as a modification, and will prompt on the register to remove this item. For example, you might sell an item that has onions in the recipe, but someone is allergic. If you mark onions as excludable, the register will offer the option to remove onions from that person's order.
- Note: This Stock Item will still deplete from your inventory count even if you select the "No" modifier on the register at the time of sale.
- QTY - How many of this Stock Item is used for this recipe. The cost of the Base Unit of Measure of this Stock Item is multiplied by the QTY (quantity) in the recipe to calculate the recipe cost.
- Units - The Unit of Measurement that is calculated in inventory. Always select the Base Unit of Measure when building your recipe. The Base Unit of Measure is the smallest unit of the Stock Item that you will sell in a recipe.
Next, you will attach recipes to created menu items on the Menu Manager page to start tracking inventory for those Stock Items.
Nested Recipes: Adding a Recipe to a Recipe
You can also add a recipe to a recipe. Let's make a Cheeseburger using the recipe we just created.
1. Click Plus next to the word Recipe.
2. Type the name of the Recipe in the search box.
3. Click Save. From the Recipe screen you will click on the green Plus towards the bottom of the window.
4. In this example, adding the hamburger recipe also adds all the Stock Items that were included with that recipe. You can use this feature to minimize the amount of work that you have to do.
- Warning: Do not add a recipe that includes a chargeable to a recipe that already has a chargeable. Never include more than one chargeable in a recipe.
5. After your Recipe is saved you must assign it to any Menu Items and/or Modifiers you would like to track in Standsheets and/or Inventory. As you sell Menu Items/Modifiers that have Recipes attached, the system will deplete your stock count in the amounts you configured.
To do this, find your Menu Item or Modifier and navigate to the Inventory & Tracking section where you can choose the Recipe to attach.
Deleting a Recipe
|WARNING: When a Recipe is deleted, it cannot be recovered and its name can no longer be used.|
If you have a Menu Item attached to this Recipe, the Menu Item will not be removed but Inventory for the Menu Item will no longer be tracked.
1. In the list of Recipes, click Delete to the right of the Recipe.
2. Then, click Delete.
Performing an Audit on Ingredients
If you need a list of the Ingredients (Stock Items) used in your Recipes, you can perform an Ingredient Audit to generate a report listing this information.
1. Click the Ingredient Audit button in the upper-right to generate a CSV file.
2. Click the Download CSV file button once the file has been generated to save it to your computer.
Sample report generated when performing an Ingredient Audit