It is one of the most powerful ways to start reducing the cost of goods in your bar or restaurant. Once you've created a recipe you can start monitoring how much of each of your stock items you SHOULD have used over any given period. Once you know this information you can stocktake to see how much you have ACTUALLY used. The difference between what you have calculated to use and what you have actually used is called wastage or shrinkage.
Wastage or shrinkage can be caused by;
Over-portioning of items,
Poor management of items leading to items having to be thrown out because they haven't been used in the required timeframe,
Without correctly created recipes you will never know how much of an item you SHOULD have used and can therefore not track down what the issues that are causing a high cost of goods for your business might be.
Fortunately systems like Loaded Reports mean it has never been easier to get started with creating a recipe. Watch the video above to see how you could have your first recipe created in under two minutes.
To correctly create a recipe you need to know,
All of the stock items that make up the recipe
All of the weights or volumes of each stock item that make up a recipe
The price you are paying for each stock item that makes up a recipe
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Hospitality Made Easy
Loaded is a cloud based hospitality management system. We connect to your point of sale to give you real time sales information which you and your team can access from all of your devices 24 hours a day.
We've also created the simplest budgeting, cash reconciliation, timeclock, rostering and inventory management systems.